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Coconut Chocolate Chip Cookies! Super chewy oatmeal coconut cookies are here!
These cookies are inspired by a cookie I bought at the store the other day. On paper, it sounded delicious: oats and coconut, naturally sweetened and with minimal ingredients. But it was pretty dry and not very flavorful. So, to overcome my frustration, I decided to make my own version because you just can’t stay on a bad cookie experience, everyone knows that.
Let’s make healthy, dairy-free, vegan, and 9-ingredient chewy cookies!
The base of these cookies is rolled oats, oat flour, almond flour, and shredded coconut (for a lot of coconut flavor). There is no dry sugar here, and that’s what makes the difference. The only sweetener in these cookies is coconut nectar. It makes the texture super chewy, and the cookies stay soft and chewy for days! Seriously, no more dry cookies after just 2 days!
You can substitute the coconut nectar for maple syrup or agave; both work. I went with coconut nectar because I like its subtle caramel flavor.
To make the cookies, you simply combine all the ingredients together in a bowl and mix until it forms a slightly sticky dough. Then, form balls, place them on a baking sheet lined with parchment paper, and shape them into cookies. These cookies won’t spread, so you really want to give them a flat and round shape before baking.
As the cookie dough is a bit sticky, I recommend using slightly wet hands to shape the cookies. This way, it doesn’t stick to your hands.
Finally, press the chocolate chips on top of the cookies and bake for 10 minutes. Cookies will be soft right from the oven. Let them cool for at least 20 minutes before transferring to a cooling rack.
If you are looking for soft, chewy, and coconut-y oatmeal cookies that are naturally sweetened and healthy, look no further!
Plus, this cookie recipe is definitely suitable for breakfast as it only contains whole ingredients and a lot of oats! These also make a great afternoon snack!
Let me know in the comments if you try this recipe!
Healthy Oat & Coconut Chocolate Chip Cookies
Ingredients
- 1 cup rolled oats
- 1 cup oat flour
- 1 cup almond flour
- 2/3 cup shredded coconut
- 1/4 tsp salt
- 2/3 cup coconut nectar (or maple syrup, agave)
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the rolled oats, oat flour, almond flour, shredded coconut, and salt.
- Add the coconut nectar, melted coconut oil, and vanilla extract. Mix until well combined. Don’t overmix, you want to keep the texture of the rolled oats.
- Scoop out about 3 tablespoons of dough, form a ball with your hands and place it on the baking sheet. Using slightly wet hands, flatten and shape the ball into the size of a cookie. Cookies won’t spread during baking. Repeat with the remaining dough. Press several chocolate chips on top of each cookie.
- Bake for 10-12 minutes, or until the bottoms look golden brown. Remove from the oven and let cool at least 15 minutes before transferring to a cooling rack. Cookies will be very soft right from the oven but will firm up as they cool.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Thomas – I am simply amazed by the ease, nutritional value and epic taste of your recipes…this one is fab and ez. Next time I make this, I am using walnuts and raisins instead of bittersweet chocolate…all delish!
Thanks for the feedback Kim! So glad to hear you liked the cookies 🙂
Hi Thomas, can I swap out the coconut nectar for apple sauce? Also, what is the texture of this cookie like?
Thanks
Hi Emma, I’m afraid you can’t. Applesauce may be a good substitute for eggs but not for sugar, it would change the texture completely here.
These cookies a super chewy and soft 🙂
Hi there. Don’t you need eggs or baking/soda or powder for this to rise ?
These cookies are chewy and dense, so I didn’t use any rising agent.
Thank you, Thomas! These cookies are so delicious!
The taste is just amazing. Love it!
Thanks!
Thanks for your feedback Svetlana!
What about maybe using coconut flour instead of oat flour?
I haven’t tried but I guess coconut flour would make the cookies a bit dryer.
Hi Thomas, I was wondering why you can’t stir the chocolate chips into the batter before baking.
Hi Bonnie,
I found it hard to mix in the chocolate chips into the batter as tend to not incorporate well.
Hi Thomas, can you share the nutritional information for these cookies. The recipe above states 1 cookie is 294 calories. Can that be right?
Hi Kelly, these cookies are pretty big, so yes the calories are correct.
What changes would you suggest if I did want to keep the size of the cookie smaller, and have the chips folded into the dough?
Thank you Thomas.
Julie
Don’t change anything, just try to make sure each cookie as a good amount of chocolate chips. If not press more on top.
Hi Thomas, can I use honey or coconut sugar instead?
Hi Maria,
Honey should work, coconut sugar won’t as it’s not a liquid sweetener.
Amazing! My family loved it!!! I did it with white chocolates too and amazing! Thank you for these recipe!
😉
Hi,
Can I use honey or coconut sugar for this cookie?
Congratulations nice recipe! I just changed a little less coconut nectar for cast sugar (mixed).
Thanks Mary!
Delicious!!! I was happy to see the health secrets of the Coconut Nectar –
Thanks Tracy!
How to make these cookies with less maple syrup do i have to put something else in stead?
If i want to use less maple syrup what do i use instead or just use less?
If you use less, I think the cookies will be crumbly, so that would change the overall texture.