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Coconut Oil Oatmeal Cookies

These Coconut Oil Oatmeal Cookies have good-for-you ingredient swaps you won't find in standard oatmeal cookies - we use blended oats, regular oats, coconut oil, dark chocolate, and dark chocolate-covered cranberries in this dough!
Course Dessert, Snack
Cuisine American
Keyword Coconut Oil Oatmeal Cookies
Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings 32 cookies
Calories 176kcal
Cost $4.53


  • 3/4 cup (142g) coconut oil (measured in its liquid state) (We like LouAna brand)
  • 3/4 cup (134g) light brown sugar, lightly packed
  • 1/3 cup (70g) white granulated sugar
  • 1 large egg Note 1
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup (142g) white all-purpose flour
  • 5 tablespoons (32g) oat flour (Note 2 -- just regular oats blended in a blender)
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cornstarch
  • 1 and 1/2 cups (158g) old-fashioned oats (don't use steel-cut or quick oats)
  • 1/2 cup (95g) dark chocolate-covered cranberries, cut in half
  • 3/4 cup (128g) milk chocolate chips (or whatever chocolate you like best -- semi-sweet or dark can be used in place of milk)


  • PREP: Chop the chocolate-covered cranberries in half (and in half again for large ones). Measure to get 1/2 cup and set aside. Melt coconut oil and measure it. Set it aside to cool down to room temperature. (Hot oil will melt the sugars and cause oily cookies.) Line a sheet pan with parchment paper or a Silpat liner and set aside.
  • WET INGREDIENTS: In a large bowl, using an electric hand mixer, beat together the melted (but not hot) coconut oil, brown sugar, and white sugar until well combined. (If there is a film of oil that separates from the sugars, it hasn't been beaten long enough.) Beat in the full egg until combined and then beat in the egg yolk and vanilla.
  • DRY INGREDIENTS: On top of the wet ingredients add in the flour, oat flour (See Note 2), baking soda, fine sea salt, cornstarch, and old-fashioned oats. Slowly continue to beat, mixing until just combined. Use a wooden spoon to add in the chocolate-covered cranberries and chocolate chips; fold to incorporate into the dough.
  • CHILL: Cover the cookie dough tightly with plastic wrap and place in the fridge for at least one hour. Do not chill longer than 2 hours. (Dough hardens too much and dries out.) Remove cookie dough and measure rounded tablespoons (28g each) of cookie dough. Roll into balls. Add 8 cookie dough balls, spaced apart 2-inches on to the prepared (lined) sheet pan. Preheat the oven to 350 degrees F. Place tray of cookie dough balls back in the fridge for 5-10 more minutes after rolling into balls.
  • BAKE: Remove dough balls from the fridge and bake at 350 degrees F for 8-10 minutes (we like them best at 7 minutes!). The key to soft cookies with a crispy edge is to slightly underbake the cookies. As soon as they turn very light brown around the edges and aren't glossy on the top, pull them out. If desired, press a few chocolate chips into the tops of the cookies right out of the oven and press any stray edges in with the back of a large spoon. (Optional, but it makes them look pretty!) Let cookies stand on cookie sheet for 3-4 minutes before removing with a spatula to a cooling rack.


Note 1: Discard or save the egg white to use in another recipe. We love using egg whites in this easy Egg Wrap.
Note 2To make oat flour, pulse oats in a blender or food processor until they reach a flour-like consistency. Measure the oat flour after blending.


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