From the author, Shannon: These Oatmeal Coconut Cookies are one of those cookie recipes my family asks me to make all the time, and they are some addictive cookies for sure! Since these have no flour, margarine, baking powder or baking soda they are a healthier option when it comes to desserts. You could even make it a breakfast or snack cookie if you’d like!
From Plant-Based on a Budget: These Oatmeal coconut cookies are soft, chewy, and packed with flavor and texture while remaining healthier than traditional versions. They’re perfect for breakfast or an afternoon snack! Plus, this oatmeal coconut cookie recipe is gluten-free, dairy-free, egg-free, butter-free, flour-free, and vegan – made up mainly of pantry staples!
Tender and Chewy Oatmeal Coconut Cookies
If you’re looking for an oatmeal cookie recipe with a twist, let us introduce you to this oatmeal coconut cookies recipe! These cookies are simple to prepare, combine just eight ingredients (plus salt) and are a treat your entire family will love. They’re slightly crisp on the outside with a tender, chewy middle and coconutty flavor – made more so with the addition of coconut oil in place of butter. They’re also suitable for multiple diets thanks to a lack of wheat, gluten, dairy, eggs, etc.
Unlike regular oatmeal cookies, this oatmeal coconut cookie recipe contains no refined flour or butter and can be made with unrefined sugars. That way, they’re wholesome enough to enjoy for breakfast, as a snack, or dessert. Now that’s a cookie recipe we can get behind.
Best of all, this recipe for oatmeal coconut cookie is also super versatile; add in the chocolate chips of your choice for delicious oatmeal coconut chocolate chip cookies. Otherwise, add nuts, dried fruit, spices, or extracts; it’s up to you! However, make the recipe as-is, and you still won’t be disappointed!
You’ll have a hard time keeping these cookies from being devoured in minutes! In fact, we recommend making a double batch and storing some in the freezer (pre or post-baking!)
The Ingredients and Substitutes
Oats: I recommend using old-fashion oats (Rolled oats) for these oatmeal coconut cookies. Use gluten-free certified if necessary.
Shredded coconut: Use unsweetened shredded coconut for the lightest option. Though, you can also use sweetened and optionally reduce the amount of granulated sugar in the recipe.
Milk: Use the plant-based milk of your choice; almond, oat, coconut, etc.
Flaxseed: You can use either ground flaxseed or ground chia seeds. This will combine with the milk to make an egg replacement.
Nut Butter: Use any nut butter of your choice; almond, peanut, etc. For a nut-free version, you could use sunflower seed butter or tahini.
Coconut oil: Or another neutral cooking oil or dairy-free butter. Each will impact the texture slightly.
Sugar: Usethe granulated sugar of your choice. For an unrefined version, you could use coconut sugar/ date sugar.
Salt: Just a pinch to enhance the flavors in the oatmeal coconut cookies.
Vanilla extract: Use natural vanilla extract for the best flavor.
Optional Add-ins and Variations:
I recommend adding between ½ cup – 1 cup of add-ins in total to this oatmeal coconut cookie recipe (not including spices/extract, of course).
Chocolate chips: Use the dairy-free chocolate chips of your choice; semi-sweet, sweet, white, etc.
Dried fruit: Raisins, cranberries, blueberries – feel free to add one or more of your choice to these coconut oat cookies. You could even use dried pineapple for ‘pina colada’ oatmeal coconut cookies.
Crushed nuts: If you have some in your pantry already, then this is a great way to add in ever more texture, flavor, and heart-healthy fats without breaking the bank. Walnuts, macadamias, and pecans are my favorite addition. For more flavor, dry toast them in a pan until fragrant first.
Cinnamon/ Chai spice blend: Cinnamon and chai spices pair wonderfully with these coconut oil oatmeal cookies.
Ginger: Finely chopped candied ginger would pair well– a few tbsp should be more than enough—alternatively, a little ginger powder.
Almond/coconut extract: Using a little extract is a great way to infuse these healthy coconut oatmeal cookies with even more flavor.
Salt flakes: A tiny sprinkle of flaky salt over the cookies is the perfect ‘finishing touch’ (especially for oatmeal coconut chocolate chip cookies).
How to Make Oatmeal Coconut Cookies?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
First, preheat the oven to 325F/160C. Then, in a small saucepan, whisk the ground flaxseed and milk. Bring to a boil, stirring occasionally. Once boiling, remove the pan from the heat and set it aside.
Then, combine the nut butter, coconut oil, and half the sugar in a large mixing bowl. Mix well.
Add the flax mixture, vanilla, and salt – then mix. Then, stir in the oats, coconut, and the remaining sugar and mix until thoroughly combines. The dough will be very thick – this is normal.
Line a baking tray with parchment paper and then, using a cookie scoop or spoon, scoop the dough onto the baking tray, around 2 inches apart. Bake the cookies for 15-17 minutes, or until lightly browned on the bottom. Then, allow the oatmeal coconut cookies to cool before removing them from the pan and serve.
How to Make-Ahead and Store?
You can prepare the coconut oil oatmeal cookie dough a couple of days in advance and store it in the refrigerator. Just note that the oats will continue to soak up liquid during this time, so you may need an extra splash of liquid before continuing with the recipe.
You could also scoop the cookies onto your baking tray and freeze the unbaked coconut oil oatmeal cookies. Once solid, transfer to a Ziplock bag and store for between 3-4 months. You can then bake the cookies from frozen, adding a few extra minutes to the baking time.
Once baked, allow the healthy coconut cookies to cool and then store at room temperature for up to five days or freeze for up to 3 months.
Top Recipe Tips and FAQs
Adjusting the texture: How long you bake the coconut oil oatmeal cookies can impact the texture. Slightly underbaked/ just baked is excellent for tender, chewy cookies; a little more baking time will be slightly crisper cookies. Just try not to overbake too much, or they can become overly hard.
Can I use quick oats? Though you technically can, it will change the texture of the cookies to a more ‘cakey’/drier texture. Feel free to experiment, though.
For thinner cookies: Feel free to press the cookies slightly thinner on the pan if preferred. Just note that the baking time may vary.
Choosing the nut/seed butter: Be aware that your choice can impact the oatmeal coconut cookie flavor. Almond and cashew butter, for example, are more neutral than peanut butter.
Be patient when cooling: Ensure you allow the oatmeal coconut cookies to cool for at least 15 minutes. They’ll be very delicate when first baked.
Preheat the oven to 325°F. In a small saucepan, whisk together the flax seeds and milk. Bring to a boil, stirring occasionally. When mixture comes to boil, remove from heat and set aside.
Place the almond/peanut butter, coconut oil, and half of the sugar in a large mixing bowl and mix well.
Add the flax mixture, salt, and vanilla and mix. Stir in oats, coconut, and remaining sugar and mix until thoroughly combined. The dough will be very thick.
Using a cookie scoop or a spoon, scoop dough onto prepared baking sheet about 2 inches apart. Bake for 15 to 17 minutes or until lightly browned on the bottom. Allow to set and cool before removing them from the pan to serve.