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!
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.
We’ve already shared recipes for pumpkin oat cookies, no-bake peanut butter oat cups, and walnut oat scones. Now it’s time to combine oats and coconut (as we did for these coconut overnight oats) for a healthy, wholesome, and swoon-worthy coconut treat for any coconut lovers.
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.
Then again, we’re a bit cookie-crazed here at PBOAB. I mean, with delicious options like a decadent skillet chocolate chip cookie, Keebler-style choc chip cookies, Raspberry thumbprint cookies, and Triple ginger cookies, why wouldn’t we be?!
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!)
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).
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
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.
Photos by Alfonso Revilla
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