Name: Coconut Oil Oatmeal Cookies for the Table
Yield: 20

These Coconut Oil Oatmeal Cookies are soft, chewy, and crisp on the edges, packed with oats, melty chocolate, and nutty coconut oil.

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 flavor is mild and can change based on the brand of oil you choose. I first made these coconut oil chocolate chip cookies and knew I needed a oat version.

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 evenly puffed cookies.
Salt: Balances the sweet, don’t skip it!
Cinnamon: skippable, 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 oil, butter, and sugars, then mix in eggs and vanilla.
Add baking soda, salt, cinnamon, oats, and flour; stir until combined, then fold in chocolate chips.
Chill the dough for about an hour, scoop into balls, and chill briefly again.
Bake until edges are golden and centers are soft, then press extra chocolate on top.

Featured Comment

“I just made these Coconut Oil Oatmeal Cookies, and they turned out amazing! The combination of coconut oil and oats gives them such a unique flavor and chewier texture. My family can’t get enough! Thanks for the recipe, the cook!”
– Nells

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 reliable 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 move 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.