Home > Desserts > Coconut Oil Oatmeal Cookies Coconut Oil Oatmeal Cookies August 4, 2020 | 31 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Coconut Oil Oatmeal Cookies are the ultimate treat, where nutty coconut oil, hearty oats, and melty chocolate chips come together to create perfectly soft and chewy cookies with crisp edges. Check out our classic Coconut Oil Chocolate Chip Cookies for a delicious oat-free option! Coconut Oil Oatmeal Cookies Ready to switch up your cookie game?! You’ve got to give these Coconut Oil Oatmeal Cookies a try! Using coconut oil instead of butter doesn’t just add a subtle, tropical twist—it also gives your cookies with a uniquely crisp texture and a moreish crumbliness that’ll make you wonder why you haven’t tried this swap sooner! Can You Taste The Coconut Oil? The coconut flavor is a subtle background flavor that can vary depending on the brand of oil you use. The result? Cookies that are both intriguingly new and unique while being reassuringly familiar. Coconut Oil Oatmeal Cookies Ingredients Solid Coconut Oil: Use it solid for the right texture. Unsalted Butter: Room temp butter mixes best. Brown Sugar: Packs in moisture and a caramel-like sweetness. White Granulated Sugar: Adds sweetness and helps create a crisp exterior. Eggs: Bind the ingredients. Make sure they’re at room temp for a smoother blend. Vanilla Extract: Pure vanilla amps up the sweet flavors. Baking Soda: This is your lift-off agent, giving you those perfectly puffed cookies. Salt: Balances the sweet, don’t skip it! Cinnamon: Optional, but a dash spices things up. Old-Fashioned Oats: The old-fashioned kind gives a better texture than quick oats. All-Purpose Flour: The structural backbone to these cookies! Chocolate Chips: Milk, dark, semi-sweet, or a mix—whatever you love! How To Make Coconut Oil Oatmeal Cookies Cream together solid coconut oil and butter with both sugars Add eggs and vanilla, beat until combined. Mix in baking soda, salt, cinnamon, and oats; mix. Blend in flour. Fold in most of the chocolate chips. Chill the dough for 1 hour. Roll into balls, then chill again briefly. Bake at 350°F for 13-15 minutes. Press remaining chocolate chips on top right after baking. Cool slightly on the baking sheet, then transfer to a rack. Recipe Tips Ensure uniform cookie size by measuring dough balls to 3 tablespoons (70 grams) each. Use a food scale for precision and even-sized cookies. Don’t skip chilling the dough; it prevents over-spreading and allows flavors to develop. For the best texture, don’t melt the coconut oil; it should be solid, like softened butter. Room temperature ingredients blend more easily, so let eggs and butter sit out beforehand. Over-mixing the flour can lead to tough cookies; mix just until you no longer see dry flour. Watch the cookies closely towards the end of baking time; they can go from perfect to overdone quickly. QUICK TIP Don’t swap old-fashioned oats with quick oats; quick oats absorb more liquid, leading to drier, less tasty cookies. Stick to old-fashioned oats for the best results in this recipe. STORAGE Freezing Coconut Oil Oatmeal Cookies Freeze rolled dough balls on a sheet pan for 1 hour, then transfer to a bag for up to 3 months. Bake from frozen, adding 1-3 minutes to the bake time, or thaw in the fridge first. Note: While baked cookies can be frozen, they’re not as tasty when thawed. More Desserts With Oats: Caramel Oatmeal Cookies Oatmeal Bars Coconut Oatmeal Cookies Oatmeal Creme Pies Cowboy Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Coconut Oil Oatmeal Cookies 5 from 7 votes - Review this recipe These Coconut Oil Oatmeal Cookies are the ultimate treat, where nutty coconut oil, hearty oats, and melty chocolate chips come together to create perfectly soft and chewy cookies with crisp edges. SAVE TO RECIPE BOX Print Recipe Coconut Oil Oatmeal Cookies 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Coconut Oil Oatmeal Cookies are the ultimate treat, where nutty coconut oil, hearty oats, and melty chocolate chips come together to create perfectly soft and chewy cookies with crisp edges. Course Dessert, Snack Cuisine American, Vegetarian Keyword Coconut Oil Oatmeal Cookies Prep Time 25 minutes minutes Cook Time 15 minutes minutes Chilling Time 1 hour hour 10 minutes minutes Total Time 1 hour hour 50 minutes minutes Servings 20 cookies Chelsea Lords Calories 176kcal Author Chelsea Lords Cost $5.53 Ingredients▢ 1/2 cup solid coconut oil (don't melt!) (Note 1)▢ 1/2 cup unsalted butter, at room temperature▢ 1 packed cup light or dark brown sugar▢ 1/2 cup white granulated sugar▢ 2 large eggs, at room temperature▢ 1-1/2 teaspoons pure vanilla extract▢ 1 teaspoon baking soda▢ 1 teaspoon fine sea salt▢ 3/4 teaspoon ground cinnamon, optional▢ 3 cups old-fashioned oats▢ 1-1/2 cups white, all-purpose flour▢ 2 cups milk chocolate chips, separated (or use semi-sweet/dark or a combo!)US - Metric USMetric InstructionsPRO TIP: For total accuracy, consider using a Kitchen Scale set to grams. Toggle on this recipe card to "metric" measurements. This eliminates the need for measuring cups—simply add ingredients directly into the mixing bowl on the scale.WET INGREDIENTS: In a stand mixer fitted with the whisk attachment or in a large mixing bowl, use electric mixers to cream the solid coconut oil, butter, brown sugar, and granulated sugar until creamy and well combined. Beat in the eggs and vanilla extract until smooth. DRY INGREDIENTS: Directly add the baking soda, salt, cinnamon (if using), and oats into the wet ingredients. Beat until everything is just incorporated. Gently mix in the flour until no dry streaks remain. Stir in 1-3/4 cups of the chocolate chips.CHILL: Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 1 hour, but not longer than 3-4 hours to prevent the dough from drying out.ROLL BALLS: Once chilled, scoop out 3 leveled tablespoons (70g) of cookie dough per cookie. Roll into balls. You should get approximately 20 cookies from this amount of dough.PREPARE FOR BAKING: Preheat your oven to 350°F (175°C). After rolling the dough into balls, chill them in the refrigerator again for 5-10 minutes to firm up.BAKE: Place 6 chilled dough balls at a time on a baking sheet lined with silicone mats or parchment paper, spacing them at least 3 inches apart. Bake for 13-15 minutes. Watch for the cookies to lose their glossiness on top – a sign they're done. They should be slightly underbaked to achieve soft centers with crispy edges. COOL: As soon as you take the cookies out of the oven, press the reserved 1/4 cup chocolate chips onto the tops and tidy up any ragged edges by pressing them inwards with a metal spatula. Let the cookies rest on the baking sheet for 3-4 minutes before transferring them to a cooling rack. Recipe NotesNote 1: To measure the coconut oil, scoop it out in its solid form and pack it into a 1/2 cup measuring cup, leveling off the top. Nutrition FactsServing: 1serving | Calories: 176kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 86mg | Fiber: 2g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.