Coconut Oil Oatmeal Cookies
Perfectly soft and chewy coconut oil oatmeal cookies! Super easy to make and no mixer required. Packed with rolled oats and dark chocolate chips, these dairy free cookies are excellent for any day of the week!
Who’s ready to do a little baking? With these perfectly soft & chewy coconut oil oatmeal cookies!
Packed with plenty of rolled oats, a good amount of melt-y dark chocolate chips and the perfect touch of warm cinnamon and nutmeg, these super easy cookies are bound to please.
And should absolutely be added to your cookie baking repertoire!
Because we all need a killer oatmeal cookie recipe, yes? Yes.
Now, what we have here today is a crazy simple dough – no mixers required. Just a few bowls, a whisk and a spatula.
Not to mention that you have options when it comes to the mix-ins.
- You can go classic and add all chocolate chips.
- OR my personal favorite combo of half dark chocolate chips + half juicy raisins.
- OR! Go with raisins + chopped nuts!
All delicious. All most excellent choices. So, errrr, maybe that’s a reason to make three different batches? I wouldn’t discourage this behavior.
How To Make Coconut Oil Oatmeal Cookies
So, we start by whisking together some white whole wheat flour, baking soda, salt and a few warm spices.
Next, in a separate bowl, we combine our sugars, coconut oil, egg and vanilla. The two get mixed together, before we fold in plenty of rolled oats and chocolate chips.
NOW. The important part. We then transfer our dough to the refrigerator to chill for about 45 minutes. This step is essential for preventing the cookies from spreading like crazy in the oven. So don’t skip it!
And finally, we drop our dough onto a baking sheet and pop in the oven until chewy, golden perfection.
Tips & Tricks
- First things first. Let’s talk measuring out your flour. Fluff the flour in the bag / container, then scoop into your measuring cup with a spoon and level off. Don’t dunk your cup straight into the bag as you’ll likely use too much.
- Now, let’s move on to the coconut oil. I melt my oil first and then let it cool for 5 minutes while I get out all the other ingredients / bowls / measuring cups / etc. for the recipe. I find this is the perfect amount of time to let it cool slightly before using.
- You can substitute lightly packed brown sugar for the coconut sugar if desired.
- Be sure to use dairy free chocolate chips if needed for your diet. My favorite brand for dairy free baking chocolate is Enjoy Life. <— Not sponsored! Just what I use and love!
- The cookie dough should be slightly hard to scoop after chilling, but not overly so. If you find it’s too hard, let it sit at room temperature for a few minutes to soften just a bit so that you can scoop. I personally find it gets a touch too hard when I use a glass mixing bowl instead of my more insulated ones.
- And finally, the centers of the cookies may look a tad bit under baked at the 9 to 11 minute mark, but you don’t want to overcook these. Just make sure that the edges are set / lightly browned and then remove from the oven!
Make Ahead & Storage Options
Counter: These cookies keep for about two to four days stored in an airtight container at room temperature.
With that said, I find that these are really best enjoyed fresh (i.e. within about 24 hours). For some reason I find they don’t keep as well as other cookies.
Freezer: What I like to do is bake off whatever I need and then freeze the remaining cookie dough for another time.
To do this, scoop your cookie dough balls and place on a parchment lined baking sheet (they can be close together), then transfer to your freezer. Once hard, add the balls to a freezer safe bag or container, then keep in your freezer for up to 3 months.
When you’re ready to enjoy, bake them straight from the freezer. You might need to add 1 to 2 minutes to the cook time – keep an eye on them the first time you do this, as you may not need to add any time at all.
Additional Coconut Oil Cookie Recipes You Might Enjoy:
- Coconut Oil Chocolate Chip Cookies
- Chewy Coconut Oil Sugar Cookies
- Mint Chocolate Chip Cookies
- Soft & Chewy Cardamom Spice Cookies
- Soft & Chewy Whole Wheat Gingerbread Cookies
- Coconut Oil Espresso Chocolate Chip Cookies
- Dairy Free Chocolate Cookies
- Dairy Free Snickerdoodles
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Coconut Oil Oatmeal Cookies
Perfectly soft and chewy coconut oil oatmeal cookies! Super easy to make and no mixer required! Packed with rolled oats and dark chocolate chips, these dairy free cookies are excellent for any day of the week!
- ¾ cup plus 1 tablespoon white whole wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup pure cane sugar
- ¼ cup coconut sugar
- ½ cup melted coconut oil, cooled slightly*
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1 cup dark chocolate chips**
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla extract for about 30 seconds.
- Add in the flour mixture and mix until just incorporated, then fold in the oats and chocolate chips until well combined (it will take a bit of arm power!).
- Transfer the bowl to the refrigerator and chill for 45 minutes.
- Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- Scoop about 1 ½ to 2 tablespoons of the chilled dough (I use my large cookie scoop) and drop onto the prepared baking sheet about 2 to 3 inches apart.
- Bake for about 9 to 11 minutes, until lightly browned and the edges are set (don’t over bake these!). Let the cookies cool directly on the baking sheet.
*Be sure to melt your coconut oil first and then measure out the correct amount. Otherwise you may use too much.
**If you want to switch things up, you can use any number of things here in place of the dark chocolate chips! Semi-sweet chocolate would of course work as well, or you can do a combo of chocolate and raisins (MY FAVORITE!). Or raisins + chopped nuts. Really, whatever mix-in you’d like - just be sure to use 1 cup (it’s important to keep this same amount).
Also, be sure to use dairy free chocolate if needed for your diet.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 66mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 1g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Hello! These look so good! Do you know if avocado oil would work instead of coconut oil? I’ve used it for baking before and thought it would be a good substitute.
Hey Amanda! Hmm I’m not sure avocado oil would work the same here (it’s a favorite of mine!). The coconut oil hardens up nicely in the fridge – making the dough easy to scoop and allowing the cookies not to flatten too much while baking. It could possibly work but I’m thinking you would need to chill the dough in the fridge for much longer – probably at least several hours? But I’ve never tried it myself so it’s really hard to say!
No worries! Thank you for the info! I’ll stick with the coconut oil ☺️
Of course! Hope you enjoy 🙂
I would imagine these would be equally good with oat flour. Has anyone tried??
I haven’t tried these with oat flour – it’s hard to say if they would turn out the same without testing it myself!
I doubled the recipe and got 30-full sized cookies. I’ve been baking a lot for Christmas and the butter is really bothering me. My wife found this recipe and even though I’ll cut back on the sugar a bit next time, they are outstanding. The other thing is, they were obviously no where near cooked at 10 minutes, but I used Gluten Free flour so that might have had an affect. I gave them 13 and they came out really nice. I’ll definitely be making them again. Cheers, Brian
So happy to hear you enjoyed them Brian. And good to know about the gluten free flour – I haven’t tested these cookies that way so it’s always great to know when something works (or doesn’t!).
Super delicious! So light and airy. Family adored them and so easy! I substituted almond extract and a little maple syrup because I was out of vanilla and the brown sugar for the coconut sugar. Also didn’t have chocolate chips so used chopped walnuts.
So happy to hear this Lisa! Thanks so much for taking the time to let me know 🙂
I have a friend who is dairy-free and I’ve been looking for a tasty treat to make for her birthday. I’m so happy I stubmled across this recipe! Oatmeal cookies are her favorite, so I’m sure she’ll love them. Thank you so much for sharing! 🙂
Hope she (and you!) enjoy!
These are now my husband’s favorite cookies! I love how easy this recipe is! I also appreciate not having to bring up my heavy mixer in order to make them. And…. I love how they’re always delicious!
I love this! Totally made my day 🙂 Thanks so much for letting me know Penny!
Made these, didn’t have chocolate chips so I used pistachios, raisins and peanuts instead. They were fantastic and chewy 🙂
So happy to hear this Nicole! And I love that combo – I can never turn down pistachios!
Hi there! These looks amazing!
May I use vegetable oil instead of coconut oil?
Thank you! Hmmm I would probably stick with the coconut oil (as it solidifies at room temp – while vegetable oil does not). So I feel like they would behave differently here…
Hi thank you for this recipe. Looks good. If I want to make half of this, how much egg do I add. Can I still add 1 egg?
Hey Julie! I’ve never done it myself but you could try using a method like this to halve the egg: https://www.goodlifeeats.com/kitchen-tip-how-to-measure-partial-eggs/
These cookies turned out great. It was my first attempt to bake cookies so I’m extra happy. Thanks.
Oh I’m so happy to hear this! Thanks for letting me know 🙂
hey ! this recipe looks delicious. do you know whether i’d be able to replace any of the sugar with honey? i don’t like to have too much sugar when i’m baking ! thank you in advance x
Hey Tanna! Unfortunately I don’t think honey would work well here as it will alter the wet to dry ingredients ratio. You could certainly experiment but it’s not something I’ve tested myself!
I’ve never used coconut oil in cookies. These cookies are absolutely delicious. Moist and chewy. I am not the best at baking, and they came out perfect. I used turbinado sugar instead of the cane sugar because that’s the type I had at home. Thanks for sharing!
Oh I love this! Thanks so much for letting me know Melissa!
Excellent cookies! I substituted a “flax egg” for the egg and it worked perfectly. Added golden raisins to one half of the dough and Enjoy Life choc chips to the other half.
So happy to hear you enjoyed them! Thanks for taking the time to let me know 🙂
I just made these today and they came out AMAZING! Chewy, perfect amount of sweet. I added Hu vegan chocolate gems and replaced the cane sugar with brown sugar. Mine were kinda big so it only made about 15 cookies but that’s okay. Great recipe!
So happy to hear this! Those chocolate gems sound delicious!
I made my first ever batch of cannabis coconut oil and these cookies incorporated it beautifully! So delicious! Thanks for the recipe.
So glad to hear you enjoyed the cookies!
Way too oily
Sorry you feel that way Natalie – these tend to be a reader favorite! Hope you find something more to your taste.
Such a yummy recipe! I substituted an egg for aquafaba and they turned out great. Thank you for sharing!
So happy to hear you enjoyed them! And thanks for sharing about the aquafaba – I’ve had a few questions about making these without the egg so this is great to know 🙂
These have all the ingredients I enjoy in clean eating desserts! And I love coconut oil in cookies! I’ll have to give these a try soon!
Thanks Leanne! 🙂
I’d love to sink my teeth into these chewy cookies! I think coconut oil makes them even chewier, and the dark chocolate seals the deal for me!
Yes! Thanks Marcie! 🙂
YUM. In pregnancy I have been a cookie monster! I remember your old blog name! 😉 I’ve been buying these birthday cake cookies at Whole Foods that are like cookie crack haha and baking up some cookies myself. These look awesome!
Definitely a keeper! I love that you even used wholemeal in cookies…lots of healthy fiber and carbs!