These Chocolate Chunk Coconut Oat Cookies are made with coconut oil, rolled oats and chocolate chips. They’re the best vegan coconut cookies with a delightfully chewy texture and ready in less than 30 minutes.
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Why you will love this recipe
- Texture: This oatmeal cookie with coconut has the best soft and chewy texture you could ever want in a cookie thanks to the rolled oats and shredded coconut mixed throughout.
- Eggless: If you are dairy free than this is a plus for you! These coconut eggless oatmeal cookies are made vegan and you would never know.
- Quick and easy: These Chocolate Chunk Coconut Oat Cookies only take about 30 minutes from start to finish, only need 1 bowl and easy clean up.
If you love these delicious oatmeal coconut cookies then you’ll really love my other cookie recipes like Chocolate Chip Cookie Bars, Vegan Ginger Cookies, Pumpkin Oatmeal Chocolate Chip Breakfast Cookies, Vegan Oatmeal Raisin Cookies, Peanut Butter Cookies or if you’re all about those chocolate chips my Chewy Vegan Chocolate Chip Cookies are the perfect option.
Maybe you’re really into the coconut oat flavor? Then you just gotta try my overnight oats made with coconut milk!
Ingredients
Let’s take a look at the ingredients to make these Chocolate Chunk Coconut Oat Cookies. Check the recipe card for the full list and quantities.
- Coconut oil: This is our fat in this cookie and also adding to the coconut flavor.
- Molasses: Adds to the depth of flavor and also acts as an acid to help the baking soda.
- Oats: Helps to give a chewy texture to these coconut cookies.
- Shredded coconut: More texture! This gives a nice chewy texture.
- Gluten free flour: I like the Bobs Red Mill 1:1 all purpose baking flour.
Variations
- Add nuts: Some chopped pecans, almonds or macadamia nuts would be an amazing addition to these coconut oat cookies.
- Milk: Use any kind of plant milk you like for these chocolate coconut oat cookies.
- Fruit: Dried fruit can be added it will change the taste and texture of the cookie but raisins, cranberries, blueberries or dried pineapple to these cookies.
How to Make Chocolate Chunk Coconut Oat Cookies
Step 1: Preheat the oven to 375° F and line a baking sheet with parchment paper.
Step 2: Place coconut oil in a large mixing bowl, microwave in 10 second intervals until melted. Then add the brown sugar, white sugar, molasses, vanilla and room temperature oat milk.
Whisk for about 1 minute until well combined.
Step 3: Add in the oats, gluten free flour, baking soda and salt and use a spatula to fold the mixture together.
Step 4: Add in the chocolate chips and shredded coconut and fold into the dough with a spoon or spatula.
Step 5: Using a cookie scoop or a large spoon scoop out 1.5-2 tablespoons and roll into balls, place on the lined baking sheet. Repeat until the dough is gone.
Expert Tips
- Coconut oil: Coconut oil is usually solid at room temperature so to measure the coconut oil I like to measure it out solid, melt it in 10 second intervals in the microwave and then measure it again, you may need another 1-2 spoonfuls. If you melted too much that’s ok just pour it back into the jar and it will re-solidify.
- Room temperature oat milk: Make sure the plant milk is room temperature, if you mix cold milk with melted coconut oil it will make the coconut oil harden.
- Coconut: If you can’t find unsweetened shredded coconut you can use coconut flakes and simply toss them into a food processor and give a few pulses until they are broken up.
- Room temperature milk: If you are using a butter like Miyokos which has coconut oil in it make sure the plant milk is room temperature, if you mix cold milk with softened or melted coconut oil it will Harden the oil.
- Plant Milk: I used oat milk but any plant milk will work for most recipes, cashew, soy, oat, coconut. (coconut will most likely alter the flavor slightly)
- Measuring sugar: To measure white sugar use a dry measuring cup, scoop it into the bag and level it off using the cup of a butter knife. If you have a kitchen scale it would be more accurate to use that.
- Measuring brown sugar: To measure brown sugar use a dry measuring cup, scoop it into the cup and pack it firmly into the cup. If you have a kitchen scale it would be more accurate to use that.
- Measuring flour: To measure flour, spoon the flour into the measuring cup and use a butter knife to level it off gently. Avoid packing the flour this will result in way too much flour being used.
- Storing: Placing baked goods in a sealed container is usually the best way, if it’s a cookie you can also add a piece of plain white bread to help the cookies stay soft and moist. The cookies will absorb the moisture from the bread so that’s why it’s important that the bread is plain white so the cookies don’t take on the flavor of the bread.
Recipe FAQs
In most cases you either over baked them or your oven has a hot spot. Try them again and remove them from the oven a couple minutes sooner, if that doesn't work maybe invest in an oven thermometer.
For these coconut chocolate chip cookies I like GF rolled oats which are also called old fashion rolled oats and are usually better for cookies because they give a chewier texture. Quick oats have a creamier smooth texture and are better for blending into recipes.
A lower oven temperature will give the cookies more time to spread resulting in a crunchier texture. If you want to experiment with a recipe I would suggest lowering the temp 15-20 degrees less than the recipe calls for and adding a few more minutes of baking time.
More Cookies Recipes!
Chocolate Chunk Coconut Oat Cookies
Ingredients
- ½ cup coconut oil (melted)
- ½ cup packed light brown sugar
- ⅓ cup cane sugar
- ½ teaspoon molasses
- 1 teaspoon vanilla extract
- ½ cup oat milk (room temperature)
- ¾ cup old fashioned oats
- 1 ⅔ cup gluten free flour (I use King Arthur 1:1 baking flour)
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ⅓ cup vegan chocolate chips
- ⅔ cup shredded coconut unsweetened
Instructions
- Preheat the oven to 375° F and line a baking sheet with parchment paper.
- Place coconut oil in a large mixing bowl, microwave in 10 second intervals until melted. Then add the brown sugar, white sugar, molasses, vanilla and room temperature oat milk and whisk for about 1 minute until well combined.
- Add in the oats, gluten free flour, baking soda and salt and use a spatula to fold the mixture together.
- Add in the chocolate chips and shredded coconut and fold into the dough with a spoon or spatula.
- Using a cookie scoop or a large spoon scoop out 1.5-2 tablespoons and roll into balls, place on the lined baking sheet. Repeat until the dough is gone.
- Bake for 12-14 minutes and let cool on the baking sheet for 10 minutes.
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