Coconut Oil Oatmeal Cookies

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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 freshly baked with gooey chocolate.

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 not only adds a tropical flavor but also makes your cookies uniquely crispy and crumbly, that’ll make you wonder why you didn’t try this swap earlier!

Can You Taste The Coconut Oil?

The coconut taste is mild and can change based on the brand of oil you choose.

The result? Cookies that feel both new and unique, yet still comforting and familiar.

Ingredients for this recipe spread out such as oatmeal, sugar, eggs, spices, and chocolate chips.

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 Sugar: Adds sweetness and helps create a crisp exterior.
  • Eggs: 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.
  • Flour: The main support for these cookies!
  • Chocolate Chips: Milk, dark, semi-sweet, or a mix—whatever you love!

Butter, coconut oil, sugars, spices, and baking agents being added to the Coconut Oil Oatmeal Cookies dough.

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.

Oats, flour, and chocolate chips being added to the batter.

Recipe Tips

  • Make sure the cookies are all the same size by using 3 tablespoons (70 grams) of dough for each one.
  • Use a food scale for even-sized cookies.
  • Don’t skip chilling the dough; it stops the cookies from spreading too much and helps the flavors get better.
  • 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.

Coconut Oil Oatmeal Cookies dough being baked up.

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.

Coconut Oil Oatmeal Cookies with melty chocolate ready to be served.

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Coconut Oil Oatmeal Cookies

5 from 8 votes
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.
Coconut Oil Oatmeal Cookies with melty chocolate ready to be served.
Print Recipe

Coconut Oil Oatmeal Cookies

Coconut Oil Oatmeal Cookies with melty chocolate ready to be served.
5 from 8 votes
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
Cook Time 15 minutes
Chilling Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings 20 cookies
Chelsea Lords
Calories 176kcal
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!)

Instructions

  • PRO 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.
    Coconut Oil Oatmeal Cookies dough being baked up.
  • 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 Notes

Note 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 Facts

Serving: 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.

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Recipe Rating




31 Comments

  1. These cookies look amazing, Chelsea! I love the chocolate chunks in here. And a healthier cookie is right up my alley.

  2. Holy cow, Chelsea, these are beautiful! I like my chocolate to cookie ratio to be high on the chocolate side, which these totally are.

  3. The cookies sound wonderful!They look super chocolaty and I love how you styled these photos! Definitely makes me crave some cookies. 🙂

  4. Chelsea, I wish you could deliver these to me through the computer. I need chocolate!! Any kind…I won’t discriminate either!

  5. another awesome recipe chelsea! i definitely could do with a couple of these cookies right now – love that they are lightened up version too (… does this mean i can double my portion to make up for the lost calories?)

  6. I just saw these over on another one of my friend’s blogs and I seriously need to run out and find them immediately. They look amazing, Chelsea!

  7. These cookies look divine! Soft and chewy like an oatmeal raisin cookie should be! I love that you put chocolate covered cranberries in there! So smart!

  8. I just made these and they were DELISH!! Even my 14 year old and her friend loved them( she is always leary that I’m sneaking something healthy in)

  9. I made this recipe it is so good thanks. Can i use butter or vegetable oil instead of coconut oil because it is too expensive in my area ???

    1. Thank you! I haven’t actually tried either so I can’t say for sure, but I believe butter would work fine here. Hope that helps!

  10. Chelsea, could these be made using oat flour and
    rolled oats? I’m trying to get away white flour.
    Thanks
    d

  11. 5 stars
    Hi Chelsea,
    Made these yesterday and I must say that the whole family loved them. Will definitely make them again. By the way, I used butter instead of coconut oil because that’s all I have. Thanks for a great recipe!

  12. 5 stars
    Just made these…our new go to recipe!! Absolutely perfect, I used butter in place of coconut oil, and all chocolate was chocolate chips, but still an excellent cookie. Thanks for a perfect cookie recipe!

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