Cookies are a big deal to me. They’re here to bring you joy. And these particular ones? OMG OMG OMG.
This recipe is a throwback from 2013, but I’ve made some tweaks and got them PERFECT this time and I cannot wait for you to try them out, because let’s be honest: who isn’t craving a REALLY REALLY REALLY good cookie these days? #quarantine
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Just imagine puddles of rich chocolate in ultra chewy oatmeal cookies with layers of coconut and infused with plenty of coconut flavor thanks to coconut oil. Yes, they really are a dream come true.
The shredded coconut and oats in these cookies make the exceptionally chewy, and coconut oil also adds additional coconut flavor that really comes through. I apologize if you aren’t into coconut, but maybe these will change your mind?!
My favorite part of these cookies are the puddles of chocolate from the chopped chocolate chunks. It really seeps into the cookie so that with each bite you get a layered flavor profile that’s truly unforgettable.
Ingredients in coconut oatmeal cookies
These delicious coconut oil oatmeal cookies are packed with shredded coconut, dark chocolate chunks and chewy oats. My favorite part of these cookies are the puddles of chocolate from the chopped chocolate chunks. It really seeps into the cookie so that with each bite you get a layered flavor profile that’s truly unforgettable. Here are the ingredients you need:
- All purpose flour: we’re making these with regular flour for a delicious traditional cookie. I haven’t tried them with any other flour and would not recommend any subs.
- Quick oats or regular oats: I recommend using quick oats in this recipe to ensure that the cookies bake up properly and have that delicious chew to them, but I’ve also tested these with regular rolled oats and they work perfectly! Do not use steel cut oats.
- Baking soda & salt: to ensure these bake up properly.
- Coconut oil: coconut oil gives these healthy oatmeal chocolate chip cookies the right amount of moisture and flavor.
- Dark brown sugar: we’re sweetening these cookies with good old brown sugar. I prefer dark brown sugar for nice, toasty molasses flavor. Light brown sugar works too!
- Egg + egg yolk: you’ll need 1 egg + 1 egg yolk.
- Vanilla: an essential for yummy baked goods.
- Shredded sweetened coconut: coconut gives these coconut oatmeal cookies a delicious chew to them and are essential to the recipe’s success. I do recommend using sweetened coconut for best results and flavor! I haven’t tried it with unsweetened but let me know if you give it a shot.
- Chocolate chunks: I recommend using your favorite dark chocolate bar in this recipe and chopping it into chunks; they’ll melt into every corner and nook of the cookie, making the irresistible.
Tips for making coconut oil oatmeal cookies
- Melt then cool your coconut oil. Measure out your coconut oil after it is melted and then allow it to sit at room temp for 5-10 minutes to allow it to cool off a bit. While your coconut oil is cooling off, you can measure your other ingredients out.
- Use dark brown sugar. Normally I choose dark brown sugar because it has a tiny bit more molasses in the flavoring, which again, helps to achieve an out of this world cookie. Don’t worry though, light brown sugar also works! I haven’t tried coconut sugar, but think that it might change the texture we’re trying to achieve so would not recommend.
- Egg + egg yolk. This recipe calls for 1 egg + additional 1 egg yolk, which makes all the difference in creating rich texture and the perfect consistency. Just trust me.
- The right type of oats. I’ve tested this recipe with both quick oats and regular oats. I liked the quick oat version just a little bit more, but both work!
- Dark chocolate bar>chips. Using a dark chocolate bar allows you to control how big you want your chocolate chunks. Chocolate bars also tend to melt better and create those glorious puddles of chocolate. Of course, if you don’t have a chocolate bar, you can use 1/2 cup chocolate chips of choice.
- Use sweetened coconut. This recipe is supposed to be made with sweetened shredded coconut for best results!
How to freeze coconut oil oatmeal cookie dough for later
- Roll your cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. This is known as a flash freeze.
- Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months.
- When ready to bake, simply bake the coconut oatmeal cookies as directed in the recipe. You’ll likely just need to add a few extra minutes of baking time!
How to freeze baked coconut oatmeal cookies
If you want to freeze the already baked coconut oatmeal cookies for later, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
I hope you all enjoy these cookies. I love them best with a cup of coffee or a big glass of almond milk. They’re SO delicious. I can’t wait to hear what you think.
Don’t forget to leave a comment and rate the recipe below. I appreciate hearing from you. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chewy Chocolate Chunk Coconut Oatmeal Cookies {made with coconut oil}
Ingredients
- 1 cup all-purpose flour
- 1 cup quick oats or regular rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup melted and cooled virgin coconut oil
- 1 cup packed dark brown sugar (light also works)
- 1 egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 (3.5oz) 70% dark chocolate bar, coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In large bowl whisk together flour, oats, baking soda, and salt; set aside.
- In a large bowl, mix together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; mix again until smooth and well combined.
- Add in flour and oat mixture to the wet ingredients; mixing until well combined. Fold in shredded coconut and chocolate chunks. Let dough sit for 5 minutes before baking.
- Drop dough with cookie scoop or by large rounded tablespoons onto prepared cookie sheet. Bake 9-12 minutes or until edges just begin to turn a golden brown. Do not over bake; we don't want crispy cookies! Remove from oven and let cool for 5 minutes on baking sheet, then transfer to wire rack to finish cooling. Sprinkle with sea salt if desired. Makes about 20 cookies.
Recipe Notes
Nutrition
Recipe originally published 8/23/2013 and republished 4/19/2020.
More cookie recipes you’ll love:
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
The Best Gluten Free Chocolate Chip Cookies You’ll Ever Eat
348 comments
monique, how about if you like coconut, but don’t like chocolate chips in your oatmeal cookies? i just do not like them. can i make these cookies and just omit the chocolate?
Absolutely!
I made these babies this weekend and they are so good!
*swoon* GIMME
Yay !! It had been far too long since your last cookie recipe (although I enjoy all of the great healthy recipes as well) 🙂
This first picture had me drooling at first sight ! I’ll make sure to try them over the weekend 🙂
YAY! I know — it had been far too long. Don’t you worry though – it’s almost cookie baking season!
I am loving the sound of that 🙂
Oats, chocolate, chips, COCONUT OIL? What is not to love? 😀
I must have these in my belly immediately! Love your blog and would love to connect sometime!
These look unbelievably good! That runny, warm, shiny chocolate – to die for! Love that these use coconut oil!
Yummmy. Will try.
I love melty, ooey, gooey chocolate. MMM.
I’m all over these! Gorgeous recipe!
Monique, do think it would be ok to just use regular rolled oats as opposed to quick oats?
I think they will still work!
Gorgeous! Chocolate and coconut is one of my favorite combos, 2nd only to chocolate and peanut butter 🙂
It’s not even lunch time yet, and my stomach is growling at the sight of these amazing cookies! I have all of the ingredients, too. Hmm.
I just made these to put in the kids lunch boxes next week. Holy yummy ness!! Thank you,
What is the calorie on these wonderful cookies?
Where does the milk work into the recipe?
I would love to know too!
No milk necessary!! 🙂
I have only one thing to say: OMG!!!!!!!!!!!!!! Thank you for this awesome recipe!
I love cookies. With coconut oil. And oats and the heartiness. And the oozing chocolate. Omg SUCH a winner here! Pinned!
Yummmm!!!!
These look amaaazing! I love the puddles of chocolate, too. 🙂
And love that you used coconut oil! Yummy.
I just made these and they are excellent! Just as good or even better than a coolie with butter. I used cold pressed unrefined organic coconut oil so the coconut flavor really shines. You can use refined coconut oil though and it would taste just like a regular chocolate chip cookie. 5 stars!
Thanks Lucretia! So happy you enjoyed them.
Got to Make these….YUM.
Love the chocolate and coconut combo! These look amazing!
would these be considered healthy cookies? I love cookies but trying to be more healthy.
Just made these last night….soooo good. Thanks for the recipe.
Any recommendation which brand of Coconut Oil to use? Thanks.
I use the kind from Trader Joe’s
Oh man! These look incredible. I love love love putting oats into cookies. Adds to the already chewy cookie
Can you freeze these bad boys??
These were amazing!
Can't wait to try your version on Monday. They sound wonderful.
May I have one?
If I leave out the shredded coconut, would there be any significant difference?
I’m not sure. But either way would work! 🙂
Yum!
Oh my gosh. I just made these. They are incredible 🙂 I added an extra egg yolk and sprinkled cinnamon in them. And a little sea salt on top once they came out of the oven. SO great!
Yum! Just made these cookies
Has anyone made these without shredded coconut? I would substitute one cup of chopped nuts (pecans or walnuts or 1/2 cup each)to maintain “bulk”…
or instead of nuts, raisins? Love cooking with tropical tradition coconut oil…great for cooking popcorn in too!
Made these over the weekend. Absolutely delicious.
I am about to make these for the second time, I absolutely love them. Thank you so much for sharing this recipe!
That melting chocolate is making me swoon!!!
Question…do you measure out 3/4 cup coconut oil, then melt it? Or melt a bunch and then measure out the melted oil?
Fabulous cookies! I didn't have coconut on hand, so I put in finely chopped pecans instead. The coconut oil gives plenty of coconut flavor, and the texture is great. Thank you for a great recipe!
Venice Nelko, it's going to be hard to keep these around long enough for you to have some!
These look really good! I just made banana bread using coconut oil… First time baking with it. Couldn't even taste the coconut (the banana was really strong) but boy was it the moistest bread I've ever had!
That worked great, thank you!!
looks yummy
I made these cookies, but substituted gluten free flour for the flour, Xylitol for the sugar, coconut almond milk for the milk, And although they are a little crumbly, (maybe I took out any agent that would help bind the ingredients?) they are very delicious. I dont feel sick or sluggish after eating a couple of them 😉 Thanks for sharing!
Hi Gina, since you used the 1 cup of flour suggestion, I am guessing that’s why they came out flat and thin.
I just made these and subbed egg replacer and soy milk for my daugther who is allergic to dairy and egg and they are DELICIOUS! Thanks for the recipe!
Delicious! Xo
Yum! I made them last saturday…bomb! You have to eat them same day or next. By day 3 they are dry. Ooooo delicious!!
My whole family loved these! I have 3 kids who can be hard to please, and they all begged me to make more.
@Amber Norton Kirk: Store the cookies in a sealed container with a slice of bread. The bread provides a bit of moisture and keeps cookies nice and soft….
I used 4tbsp coconut flour instead of 1 cup shredded coconut and baked for 8 minutes. The cookies were a bit dry, not sure why.
First off, to make things a bit easier on yourself in the future 4 tbsp is 1/4 cup. And I’d be guessing that is why they came out dry.
I made a version of these last night – I substituted the sugar with applesauce and reduced the liquid ingredients by a fraction. I also added some chia seeds. OMG they are so good!
Hi, Gina: Sounds to me like the oats were the culprit. Old fashioned and quick-cooking oats have very different textures because one is processed more than the other. This is a great article that explains the different kinds! Hope that helps! http://www.thekitchn.com/whats-the-difference-steelcut-138355
Oh my goodness, these cookies are sooo good. My 3rd batch in the past 2.5 months just came out of the oven. The coconut oil really lends a creaminess to the cookie that is to die for. I use WW pastry flour and regular rolled oats (last time I added a 1/4 cup more oats to stretch the cookies [and no milk as i was out] and they came out flat and a bit crispy/crumbly; still good though. This time I just did a heaping version of your amount), chocolate chips ( was out this time and used some bulk dark chocolate – worked great), and been playing around with the amount of unsweetened coconut due to needing to be frugal. Did 1/2 cup this time and will go back to 2/3 cup as it gave better flavor. This batch was plump like the first time I made them; thanks for this wonderful recipe.
Side note: as scrumptious as your pics look, 5 of just the finished product might be a bit excessive. It takes FOREVER for this page to load on my phone (and that’s the only internet I have at home currently).
I added dried cranberries and walnuts used less coconut. They are amazing. Thanks for the recipe.
Hi! This is my second time trying your recipe and although the first time resulted in the most delicious cookies I’ve ever made and tasted, both times the cookie dough was just crumbley, crumbles, crumb and I had to pat and squeeze the ‘dough’ with my hands like I was making bread or something.
I was wondering why it might have happened to me and I skimmed through the comments and no one else seems to have had this problem… 🙁
Thanks for sharing anyway and yay my second batch just came out of the oven. I threw in some chopped snicker bar too, lots of meltiness going on~ ^^
Did you measure the coconut oil out after it was melted? Also how much flour and oats are you using? Are you using whole wheat flour?
I would add another egg – this should help.
I just made these & wanted to test a few before making the whole batch…they are still round as a ball & won’t flatten despite being in the oven for 6 min already 🙁 can you please tell me what I can add to the batch (ill put in fridge until if you can respond)
I’m not sure. I’ve only tested the recipe as written. You could try subbing out 1/3 cup of oil for applesauce but know that the texture of the cookies will completely change and frankly I’m not sure they’d even turn out.
I just made these and OMG they are delicious!! I was so worried they wouldn’t be as good as they look because I had to substitute the egg. I used 1/3 cup unsweetened applesauce and am happily eating the most amazing cookies ever! Thanks for the perfect recipe to make over and over!!
My husband and I LOVE these cookies! Thank you for all the amazing recipes on this site, I am trying more of them and am so pleased. These cookies are like eating a fresh coconut doused in dark chocolate. What more could you ask for? I live in the Philippines so all my coconut ingredients are fresh and I use Whole Wheat pastry flour and sea salt instead of regular salt.
I am hooked on these, they’re absolutely amazing! I subbed the flour for Bob’s all-purpose gluten free flour on a 1:1 ratio, and they turned out absolutely perfect. These are definitely something I’ll be making again, likely because the first batch is nearly gone. :O
Hi Leigh! That’s good to know. I’m happy they turned out for you so well. They are one of my favorite cookies on the blog!
I accidently added too much flour, so my cookies came out more fluffy. I was hoping for the thin chewy kind of cookie, but actually really like that they are more cake like. The taste is amazing despite burning my lip due to a molten chocolate chip. I guess these should cool slightly before consumption.
Yummers! My 4 year old and I just made these – eating them now! Love that there’s no butter and that there is coconut oil. We used only 1/2-cup shredded coconut as I’m not usually a fan. They turned out super tasty! We’ll make these again!
These are our new favorite cookies! So easy to make and turn out perfect every time. Love using coconut oil and shredded coconut in cookies. Thanks for such a great recipe!
We made these today and Everyone loved them! My husband said “this is the best cookie I have had in a long time!” We didn’t have shredded coconut but other than that we followed recipe. I was told I better keep the recipe. So I will… Thank you.
Made these on the weekend and they are delicious! Took them around to a friends house so I wouldn’t eat them all and they were a hit. So easy. Thanks for another great recipe! I just blended normal oats as I didn’t have quick cook ones and used baking dark choc chips.
I made and just loved these cookies. The coconut oil is so great and I love all the textures. I posted about them on my blog and would love if you would check them out 🙂 http://piesandplots.net/coconut-oatmeal-chip-cookies/
Hi Monique!!! Yippee!!!!! You can’t see me, but I’m jumping up and down because this is one of the best chocolate chip cookie recipe ev-vaaaaaaaa!!! Thought I admit, I’ve never met a chocolate chip cookie I didn’t like, this one is outstanding! I had to sub gluten-free flour (1:1), because of gluten allergies, but these were absolutely delicious. I’ve tried different additives like raisins, nuts, etc, and they have all turned out superb! Thank you so much for a real rock’em, sock’em recipe………you’re the best!
These are my husbands and my new favorites! I used 1/2 cup of honey instead of sugar, and applesauce instead of almond milk, because I didn’t have any on hand. Then sprinkled with Cinnamon right after coming out of the oven. Delicious!
Amazing! Noted on the subs too – I’m glad they worked out for you!
hi…i know this is from years ago but i wanna make these cookies..in alot of comments they talk about milk in the recipe..can you please tell me.i cannot see any milk ingreidients in the recipe
There’s no milk in this recipe!
Not a cookie baker, but loved the ingredients combo, am a bar maker, so made into bars, spread in 9×13 pan, baked 18 minutes at the 350, sprayed my pan a tad, excellent, thanks for sharing…
These sound delicious as bars! I’ll have to try it next time. So happy you enjoyed!
Did this recipe change? I thought it had a tsp of almond milk in it?
Nope! Still the same 🙂
No this recipe has definitely changed, it used to be 1 1/4 cups of flour with a note that if you wanted them chewier or less dry to leave out 1/4 of a cup of flour. I also think the coconut oil was only 3/4 of a cup which is why there was 1-2 tsp of almond milk. Can you please email or post the old one? This recipe produces a really dry cookie.
Thanks
please..can you show me where there is milk in your recipe.thanks
Pro Tip: Don’t leave the coconut oil in a sink of cold water to cool it down faster. It might just tip over. Cold water and coconut oil do not make for happy pipes 😐
I’m sitting at home with a clogged sink. A clogged sink and delicious cookies 🙂
Ooph!
I just made these and they are fantastic. The recipe is super forgiving and allows lots of changes.
I used gluten-free oats and Bob’s Red Mill gluten-free baking flour. I used almost 2 cups of oats because I like a lot of oats and also the batter seemed too thin without them. I used less coconut and more chips. I chopped the chips in half so there were more melty chocolate bits and fewer large chunks. I also added walnuts.
The only part of the recipe that didn’t work for me was that I couldn’t get the brown sugar and coconut oil to mix. So I added the egg and vanilla and stirred it all together and it was fine.
I’m glad those swaps worked out! Melty chocolate + walnuts sound like the perfect combo 🙂
SO SORRY! I’m working on retesting some of these older recipes. Stay tuned, and try these next: https://www.ambitiouskitchen.com/peanut-butter-oatmeal-chocolate-chip-cookies-flourless-no-butter/
These were good! not too sweet! I used a gluten free all purpose flour. Very fluffy, not quite as chewy as the pictures you have, but good, none the less.
The GF flour likely changed the texture a bit so that they weren’t as chewy, but I’m glad you enjoyed these regardless!
one of my favorite cookies!
Well these look lush – love the addition of coconut!
So delicious!!
I tried to print this recipe but all of the ingredients amounts are very odd… not measurements in cps and teaspoons.
Perhaps it can be corrected??
Hi Nancy! This should be fixed now 🙂 apologies!
Hi, This recipe looks delicious! Can you confirm the flour and coconut measurements please as I believe there is a typo
I just made these (using 1 cup oats as above) and they taste very good but they flattened out, any idea what might have gone wrong?
The recipe should be correct as-written! It is likely a measuring issue or your coconut oil was too warm before baking causing the cookies to flatten out.
.. sorry I meant the oats and coconut had typos, not the flour
Hi Monique, these sound fabulous. Is coconut sugar an ok 1:1 replacement for brown sugar? Also, I don’t have all purpose flour but I do have oats (which I can grind into flour or quick oats texture) and I also have white whole wheat flour and almond flour— which would be a good replacement for the AP flour? Thanks in advance!!
Hi! I haven’t tried using coconut sugar. If you’re looking for a similar cookie with those ingredients I suggest oat flour!
Made these today and were a hit with everyone in the house. I didn’t do it perfectly, but even that didnt stop them from tasting amazing. Looking forward to trying again and getting the recipe perfect 🙂
So happy to hear that!
Can I use light brown sugar? Haven’t been able find dark brown lately
Yes that’s fine!
These are delicious, best when under baked just a little with some salt on top
Absolutely. Delicious!!
these cookies are amazing! thank you, monique! i made a half batch of these bad boys and used unsweetened coconut (all i had) + added walnuts. i will def keep this recipe to use again. taste and texture is 100%! xoxo hope
Amazing! So happy to hear that, Hope 🙂
Hi there! Do you think oat flour would work as a sub for the AP? And a regular veg/neutral oil for the coconut oil? Those are all I got in my kitchen right now but craving these cookies! Thanks in advance and love all your recipes!
Hi! I would recommend my healthy chocolate chip cookies if you want to use oat flour: https://www.ambitiouskitchen.com/healthy-oatmeal-chocolate-chip-cookies-vegan-gluten-free/
And I haven’t used any other oil so I can’t be certain I would recommend something else, sorry!
These were absolutely amazing! I subbed regular flour for King Arthur Gluten Free 1:1 Flour and they turned out awesome. The consistency of the dough before baking made me nervous since it looked more like a granola bar type mixture versus a cookie, but they impressed me so much when they came out of the oven. I will be making these again and again! Thank you!
I’m glad that swap worked out well! Such a great treat.
Soooo good!! Thank you
Glad you enjoyed!
These look great but can I use honey instead of sugar?
I would not recommend as it will completely change the recipe, sorry!
The cookies were yummy, but look nothing like the picture. They were far more spread out and thinner. Will probably up the flour next time. Also, use old fashioned oats. Don’t know if that made a difference in texture.
Fantastic – could I swap whole wheat flour?
Yes that should work. Maybe use a little less flour so that the cookies don’t become dense.
I am making these beautiful cookies now.
I share many of your recipes with friends and family.
I also use my kitchen scales a lot when I bake. Would you consider using weight measures on your ingredients.
Thanks so much for your hard work.
Stay safe and well.
Mary
I don’t usually weigh the ingredients as I like to keep the recipes simpler and approachable 🙂 so glad you’re finding recipes here that you love! Stay well!
These cookies are incredible!! I accidentally missed the part to use sweetened coconut and used unsweetened. Even with that mistake, i think they still came out so tasty. I also increased flour by 1/4 cup because i like a thicker cookie and added chopped pecans. Such a great recipe! I highly recommend trying these if you are a coconut lover.
Perfect! Glad those worked out well 🙂
These just came out of the oven and they are FANTASTIC! A super easy, no fuss recipe for a not too savy baker. This ones a keeper with the perfect oatmeal texture and chocolaty sweetness!
Absolutely! Glad you loved them!
Just made these!! Turned out super great! What’s the best way to store these cookies, besides freezing them?
Glad you like them! Feel free to keep them in an airtight container at room temp for 3-5 days 🙂
Seriosuly amazing!
I used unsweetened shredded coconut because that’s all I had on hand, still sweet enough for me and delicious!!!
Perfect! Glad you loved them!
Hi ! They were really good but they did not spread while cooking and remained in balls. Are they supposed to spread or do I have to flatten them beforehand? Thanks in advance !
Hi! That’s strange, sounds like a measuring issue. I’ve made these a dozen times! Did you pack the flour? A lot of time this results in a dense baked good. Remember to not pack the flour!
I made these this morning for my family and they couldn’t stop eating them. They were delicious with coffee! I made them with chocolate chips and light brown sugar. Mine spread out more than the ones in the picture, but were amazing regardless. Super easy, would definitely make again!
I forgot to say that I used rolled old fashioned oats as well.
Hmmm the spreading out could be a measuring issue or your coconut oil was too warm before baking causing the cookies to flatten out. Glad the whole family loved them regardless!
I used unsweetened coconut in these and they still turned out great! Thanks for another awesome recipe!
The exact oatmeal cookie I was hoping for. Thank you!
Perfect! So glad you found these ones 🙂
These are life-changing cookies! Perfect texture and super chewy. Absolutely love the coconut flavour.
So good! Glad you loved them 🙂
I think we just found our new favorite cookie!! Made a small substitution with 1/2 c white whole wheat flour and `1/2 c all purpose flour, and used 1/2 c dark chocolate chips, but otherwise made the recipe as-is. Baked for 9 minutes and they came out perfectly chewy. We’ll see how long they last, might be making more soon!!
I’m glad that worked out well! One of my favorites, too 🙂
These are amazing! I made them with unsweetened, shredded coconut and 3/4 quick 1/4 rolled oats and they are perfect. Thank you so much! Now off to figure out how to stop baking every day during quarantine…Eh, the hell with it, baking it is!
I’m glad that worked out well! Nothing wrong with baking all day every day 😉
Can you use coconut oil that’s liquid at room temp? Or does it have to be coconut oil that’s solid at room temp and then melted?
You absolutely SHOULD NOT ever bake with coconut oil that’s already in a liquid form. It should be solid, and then melted! 🙂
Why is it bad to cook with coconut oil that’s already liquid? Where I live it’s so warm in the summer the coconut oil’s always liquid for those months. I don’t see online that it needs to be refrigerated…
It’s not ‘bad’ you just want to make sure you aren’t using a refined coconut oil. As long as it’s normally solid at room temp (or when it’s cold), it’s fine!
These are unreal! Dough looked like it was a bit too wet but everything baked up perfectly. Will def make again!
Amazing! Glad you loved them!
Monique, I am planning to make these cookies today. I was reading the comments and see that some comments mention milk, but I do not see it in the recipe ingredient list. Please advise. I am so excited to make this. I have been looking for a recipe that calls for coconut oil instead of butter.
Hi Stephanie! The recipe is correct as-written 🙂 enjoy!
Love these cookies! Used unsweetened coconut and regular rolled oats! They are amazing! Attempting to freeze some as well 🙂
Perfect! Glad you loved them 🙂
I just made this recipe last night and they were a hit! My husband doesn’t normally enjoy coconut, but he really enjoyed these cookies! They are officially on quarantine rotation!
Perfect! So happy to hear that 🙂
These cookies were SO delish. I didn’t have coconut oil and sub’d butter instead of the coconut oil and they were delicious. I also made half with dark chocolate and half with craisins. My family and I ate the cookies up in 3 days. Def a recipe to keep! Love your recipes, Monique!
Perfect! Love the idea of adding craisins. Glad you enjoyed!
Oh my these are delicious! I made them today and ate two. All the flavors come together perfectly, and they’re slightly crispy on the edge and chewy on the inside. Yum! I will need to freeze the rest to help my self-control. Is there any way for me to get them back to the same crispy edges/chewy center after I defrost them. Last time I froze cookies, they didn’t have the same consistency after I defrosted them.
So glad you loved them! I would try underbaking them by a minute or two. That should help with the chewy middles! You can also freeze the dough before baking and then bake after you thaw the dough for fresh cookies 🙂
Freezing the dough and only cooking what we will eat at that day is genius! And will help with self-control. An update on these cookies-when I took them out of the freezer and let them thaw they maintained an amazing consistency with a chewy middle and slightly crispy edge. Miracle cookies!
Absolutely! And so happy to hear that 🙂
I loved this recipe, however I tried to substitute the brown sugar with 1/2 coconut sugar and 1/4 maple syrup. I found the dough was a little wetter than expecte, so added a little flour. They turned out great however I found that there is a very slight bitter taste, almost an after taste. I can’t figure out if this is the coconut sugar or if it’s too much coconut oil. I mean, the cookies was still edible for sure! I want to make another batch to get them perfect so thinking I’ll need to eliminate the coconut sugar! Love the recipe. Thank you.
The only thing I can think of is if you used too much baking soda when measuring. Otherwise they should be fine. I haven’t made these with coconut sugar so I can’t be certain. Glad you enjoyed regardless!
I really wanted to like these cookies but they were too soft and floppy. The cookie dough was more like a thick batter instead of a dough (I think because the coconut oil was melted?) and even though I kind of got it into a ball shape for baking, it spread out super thin when it baked but then it didn’t get the benefit of a crispy edge for being that thin. I even tried putting one batch in the fridge for 10 minutes to see if that would help, but they still spread out a ton.
I’ve tested these about 15 times now and consistently get the same results. I’m sorry to hear they didn’t work for you. Did you follow the recipe exactly as written? Did you use sweetened shredded coconut flakes, brown sugar and regular flour? Often times they’ll spread out if your egg is too large too but again, I’ve never had an issue!
These are amazingly delicious and so easy to make. I dropped my cookies too close together and they spread, so I’ll just change that next time. Used unsweetened coconut and loved them! I won’t say how many my husband ate…
Whoops! Still delicious 🙂 glad to hear you both loved them!
Calling all Coconut lovers ! This is the best recipe yet! I halted the regular flour with coconut flour and used unsweetened coconut flakes. It was amazing! Thank you !
I’m glad that worked out well! Such a great dessert.
so delicious !
Glad you enjoyed!
These were great! I used unsweetened coconut flakes and semi-sweet chocolate chunks. Turned out delicious! My daughter loved them too. Will definitely make again.
The perfect treat! 🙂
I made these as written with just one exception. I’m currently out of chocolate chips and have had a difficult time finding them (coronavirus) so I subbed dried cherries. They were fantastic!
I’m glad that worked out well! Yum 🙂
Hands down the best cookies I’ve ever made and honestly probably the best I’ve eaten! I will be making these over and over again! It’s the perfect chewy cookie and reminds me of a somoa, but still has it’s own flavor and vibe if you will!
Amazing! So happy to hear that!
These cookies are DELICIOUS but I had a horrible issue with them spreading during baking! I even tried to chill the dough but they still spread a lot and are super thin. I double-checked I added all the correct ingredients in the correct order too… any idea what I did wrong? I also spooned and leveled the flour to measure 1 cup, I melted the coconut oil then measured the 3/4 cup melted coconut oil. I did use rolled oats because that’s what I had on hand. Otherwise, everything else was the same! I want to make these again because they are sooooo yummy!! Thank you SO MUCH!!!! ❤️
I’m not sure what could have happened here. Perhaps your egg was extra large? Next time, feel free to add a little more flour! So glad you loved them regardless!
Made these tonight and they are excellent!!!! I’ve never used dark brown sugar but the best part of these cookies are how chewy and delicious they are. My husband loves them too. Highly recommend
Amazing! So happy you both loved them!
I have made these cookies twice now and they are absolutely wonderful! They are so easy to make and have such a lovely chewy texture. Thank you!
So happy to hear that!
So good! Left mine in for 9mins! So chewy and moist! Love it
Perfect! Glad you enjoyed 🙂
I made these and they were great. I was wondering:. What would happen if I used regular white granulated sugar instead? Also, what would happen if I used less oil, say half the amount? Would it still bake up ok you think?
Glad you enjoyed! I would not recommend using white sugar in this recipe or less oil. If you use less oil the cookies will likely be dry and fall apart.
The first time I made this recipe I used chocolate chips and they turned out AMAZING! The second time i made the recipe, I used a bar of chocolate to create chunks and added walnuts! The chunks in the cookie melted and made the cookie thin or it fell apart while baking. I used the rest of the dough and put it in a round tin to bake. It turned out well! One of my favorite cookie recipes!
So strange that that happened with the chunks! I’m glad you enjoyed with the chips 🙂
Me and my fiancé LOVE these, he even picks these to make over brownies which coming from him is a huge compliment! Our first time we were out of eggs and used unsweetened applesauce as substitute (thank you quarantine pantry stocking!) they turned out great and possibly even chewier! So delicious! 😋
I’m so glad that worked out! Such a great treat 🙂
The best cookies I have ever made! So chewy! I added a sprinkle of salt on top after baking. I also used half melted butter and half coconut oil (because I didn’t have enough coconut oil) and it worked beautifully. I did add 1/4 cup more flour in my second batch and liked them best a little thicker.
Perfect! Love these with a little salt on top!
These cookies are really good as is, with an extra 1/4 cup of flour. My son, however, doesn’t like coconut, so I also made them without it and substituted 1/4 cup more of both flour and oatmeal. Those were good too!
Perfect! Glad that worked out well too 🙂
These cookies are honestly the best ones I have Vee made and I do a lot of baking. I added an extra 1/4 cup of whole wheat flour so they would be a little thicker. Flash freezing them really helped. Will definitely make these again and again:) Jane from Edmonton
So happy to hear that! Glad you enjoyed 🙂
so easy & yummy
pro tip: use eating evolved signature dark chocolate bar
Love that!!
This is by far our favorite cookie batter ! My family love,love,loves this recipes and the many more I made using this base of a batter .I use the same batter to make the best oatmeal raisin coconut cookies too -minus the chocolate . My cookies never come out flat anymore . Yay!
Amazing! So happy to hear that 🙂 great idea to use the base for different mix-ins!
Can I use almond flour?
Sorry no, I mention in the post that they likely would not work!
Made a double batch! Left out the coconut because some people don’t like coconut that I was making these for but I just added more chocolate chunks and a bit more oats! PERFECT! Love them so much! Came out beyond perfect!
Amazing! So happy to hear that, Ema 🙂
This recipe looks great! Just wondering what I could substitute for the coconut oil. Would it be another oil or butter?
I’d suggest butter!
Absolute PERFECTION. These are the best cookies EVER!! I added about 1/4 cup chopped pecans and pulsed my oats in a mini food chopper (because I like a little LESS oatmeal texture in my cookies). Also, I began to bake with my toddler daughter and should have taken the eggs out of the fridge ahead of time – but found out through Google that you can get eggs to room temperature quickly by placing in WARM (not hot) water for 5-10 minutes – (*not HOT water to avoid cooking the egg*). Also, my scooped out coconut oil (that was in solid form), once melted and cooled – measured to be exactly 3/4c still (in case you are wondering, because I was :))
These cookies are just the right amount of sweetness and a little crispy, a little soft an all my favorite flavors!
Thank you Monique for another excellent recipe!!! I’m on an Ambitious Kitchen kick!
Perfect! And yes great tip about getting eggs to room temp. So glad you loved these and hope you keep finding more recipes you love, too!
Truly the best fucking cookies! I have found my go-to. Chewy and indulgent yet somehow wholesome feeling. I make a whole batch and freeze most of it for later. They freeze and re-bake well. Very appreciative!
So happy you love them!!
Absolutely amazing! I didn’t have dark brown sugar, so did light brown. I also did unsweetened coconut and walnuts. Hot damn these were amazing! I can’t stop eating them!
Perfect! Such a great treat 🙂
I should have flash freeze the cookie dough, unfortunately spread into giant cookie pancake. I followed recipe (coconut oil chip cookie) exactly. Tasted fine & I will try again with freezing the dough. Thank you !
If the dough was too warm or if your eggs were extra large or if you measured inaccurately, then there’s a chance the dough will spread. Let me know how they go next time!
The first time I made these I was blown away and they instantly became my favorite cookie ever. I’ve attempted them a handful of times since and have no idea what I’m doing differently but the texture changes each time. They still taste wonderful but I never get the same consistency.
Hmmm a few things: make sure your egg is at room temp. Make sure the coconut oil is melted and cooled (not warm). Use the same oats you used the first time! So sorry (and so strange) you get different results!
I loved it recepies and Wen it’s baked It comes out exceptional delicious !
Glad you enjoyed!
These were amazing! They flattened out a lot more than I was expecting but tasted great and are amazingly chewy. My family loves them! I think next time I may put the formed cookies in the freezer for a few minutes before baking.
I’m glad you still liked them! And yes feel free to chill the dough a bit before baking.
LOVE THIS RECIPE! Ugh, the coconut favor in these with the oats makes it SO GOOD. I’ve made this recipe over and over when I want to make a reliable showstopper to share. Thank you for this amazing go-to cookie recipe that is actually easy and doesn’t require a standing mixer or any long chill steps!
The best! So glad you loved these!
Truly some of the most delicious chocolate oatmeal cookies I’ve ever made! Easy recipe and delicious! Froze half the batch and they were just as amazing when unthawed.
So happy to hear that!
These are so good!! Very easy to whip up, & taste amazing for a few days after (if you somehow have the self-control to not eat them all in a day lol) I do think at times the coconut oil was noticeable to me in the texture & after-taste a bit! It wasn’t bothersome enough to NOT make again & again though!
I’m glad you love them!
Didn’t change a thing and these were absolutely delicious! Loved by the whole family!
So happy to hear that!
These are now my husband’s favorite cookies. Absolutely delicious and so easy. Even with cooling the coconut oil, mine still spread. They sure are tasty though so I don’t mind.
I’m glad you both still enjoyed! Try chilling the dough a bit next time.
This was THE BEST oatmeal cookie I’ve made in months! I reduced the shredded coconut a bit and replaced with rolled oats for personal preference and it was fantastic! Don’t second guess yourself, just bake these now! Thanks for another great dessert recipe.
Perfect! So happy you loved them!
Halved this recipe and it turned out delicious! Also decided to add in a mix of chopped walnuts/pecans!
Perfect! Great idea 🙂
I make these cookies all the time and LOVE them. They usually come out though, one of two ways. Either they spread and are chewy or they don’t spread and are a denser cookie. I can’t identify what’s different. I like both but would like the ability to choose. Do you have any thoughts? Thanks!!
It’s likely the difference in egg size each time, and the coconut oil. Next time try doing 1 test cookie and if the cookie comes out flatter, you can add a few tablespoons of flour. If it’s thicker and you want thinner, you can add a little more coconut oil or simply press the dough down before baking.
These cookies were easy to make and delicious. I followed the recipe exactly and added raisins. My cookie didn’t come out flat but it still tasted good 😋.
Glad you liked them!
These have become my absolute favorite cookies!! I’ve made them 3-4 times so far but every time the cookies end up super flat (still delicious!!). Any tips/tricks to keep them from flattening out so much??
Hmmm try putting the dough in the fridge for a bit before baking!
Good receipe, felt its too sweet.gave reduced the sugar to 3/4 cup and added walnuts and cashew. The cookies have come out verytasty .
I’m glad that worked out well!
My husband, the fussy tester, gave these a 10. High praise! I did use pecans-perfect! I was worried this week and coconut might make the cookies too sweet but it was just enough sweetness. Going into my “Loved recipes” file! Thank you!
Amazing! So happy to hear that 🙂
Omg so these are my new favorite I am in love. I just took out the coconut because my man doesn’t like it. But oh boy are these delicious. And I swear to god they’re fool proof follow the recipe and they are delicious. I use a tablespoon and just leave em like that on a baking sheet. They are super good with nuts. My favorite are almond +coconut for myself. And my bf loves no coconut with almond and walnut. These are great you can add stuff and make if your own. But this recipe is literally a staple in my house. I found it two days ago and I already made it 3 times. Thank you for sharing this. This is truly the best cookie recipe ever.
Perfect! So glad you love these ones!
I just happened to have all the ingredients available, so I took a risk and made a double batch of these cookies. Wow wow wow. Perfectly salted, Great ratios of cookie:oatmeal:chocolate:coconut
Instead of a dark chocolate bar, I chopped up Kirkland semi sweet chocolate chips (51% cocoa) and it gave a nice effect.
Love it! Glad you enjoyed!
My kids and my husband said these were the best cookies they’ve ever had…and I would say they are a very picky cookie group. Very selective. We loved them!
So happy to hear that!!
I made these and wow! So delish! I used them for a cookie exchange and they were a HIT!! I used dark chocolate chips instead of a bar, because it is what I had on hand. And I ended up with way more than the 20 cookies when I used my cookie scoop.
These are delicious. I love keeping these frozen dough balls in the fridge for fresh cookies on hand. Coconut and chocolate is definitely one of my favorite combos and my husband periodically requests these, too.
This is by far the simplest and most delicious oatmeal cookie EVER! After my first time making them, I made them 3 more times back to back for neighbors and family. Such a hit and so so yummy!
So happy to hear that!
So yummy and chewy! Difficult not to eat more than one at a time. 🙂
These are the absolute best oatmeal cookies ever.
I was weary of the coconut but don’t be. PERFECT.
THE BEST COOKIES IN THE WORLD! I made these a few weeks back and shared with friends and have been asked by three separate people to make more! I have to hide them so I can enjoy one before they go too quickly in our house! Definitely stick to the allocated cooking time, even if they don’t look ready, they will be perfectly chewy!
My kids are the biggest critics and they couldn’t stop eating them! Perfect combo of coconut and chocolate!
Amazing! Happy to hear that 🙂
I followed my old version ( your 2013 actually) except for 1 thing—cuz why change if it is the best cookie of my life? I did do the extra egg yolk😉 but my question is- why did you leave out the 2teaspoons of milk at end??
Perfect! I adjusted this recipe to create a better texture, but I’m glad you’re able to adjust!
The cookies were delicious. We followed them but used light brown sugar. Big hit and enjoyed with coffee as suggested.
Perfect! Glad they were a hit!
Hi
Thank’s for sharing above dish.
In first attempt i get a same look. But taste not up to the mark. I will try on more try.
Hi! Let me know if you give it another try!
Our favorite ! I like to add chia and have tried with whole rice flour, yummy !! Thank you so much for this fabulous recipe!
Love it! I’m glad that works out well 🙂
These are our go to cookies. We’ve started stocking coconut regularly because we know how often we’ll make these. The best part is their taste (obviously) but a close second is how easy they are to make, even with our toddlers help. Thinking of adding toasted walnuts to our next batch to add a nice crunch.
So happy to hear that! Such a great treat 🙂
These are so delicious!!!! I cut back on the sugar (used 3/4 cup) and they were plenty sweet. My new favorite cookie recipe!
Perfect! So glad you loved them!
Amazing. Only had chocolate chips but still worked really nicely. Agree pecans would be BOMB but will have to wait a little bit to make since I’ve eaten like 14 of these. Flawless recipe per usual!
Perfect! So glad you loved them!
Hi there! I don’t have coconut oil but I do have coconut butter can I use that instead?
Hi! no, I would not recommend. Sorry to say, coconut butter is much different that coconut oil.
These are amazing!!!! Will make them over and over again!
So glad you loved them!
This is the best recipe! I only make these cookies for everyone and everyone loves loves loves them!
I make them small and crisp! They are gone before you know it so I have to hide them☺️
Love it! Glad they’re a hit!
These were divine!!!
These are the best cookies of all time. They are just perfect, I love using chopped chocolate so the melty chocolate puddles are throughout all of the cookies! And the dough freezes beautifully… love having these stocked in the freezer.
My favourite choc chip cookies to make. The coconut makes them amazing.
The perfect quick chocolate chip cookies! The coconut brings such great flavor and texture. I added walnuts too!
Nice! So happy you loved these, Jillian!
Love your recipes. Always crowd pleasers. These are delish cookies! I’ve made them before but for some reason, this time, they were flat. Any thoughts as to why? Thank!
Thanks so much, Andrea! Hmm not quite sure, did you follow the ingredients/instructions precisely? Any chance your baking soda could be old?
Curious if AP flour could be subbed for oat flour??
And granulated sugar for cane or coconut sugar?
I think oat flour and coconut sugar should work in here, but I haven’t tried it so I’m not completely sure! Let me know if you do 🙂
These cookies are sooooooo delicious! I’ve made them twice in the past two weeks, that’s how good they are. I substituted Bob’s Red Mill GF baking flour, and they turned out great.
Yay!! I’m so happy you’re loving them. Glad to hear the Bob’s flour works well!
I’ve made these twice now and they are incredible! They do spread out a lot on the pan, more than I expected both times (I forgot after the first time, oops) so I don’t recommend more than 8 to a baking sheet. Sea salt is such a great addition and love how it sticks to the melted gooey chocolate chunks.
Happy you love them! Yes good call on not over-crowding the pan 🙂 And YES to the sea salt!!
These are my go-to cookies!! Love love love the flavor and texture and that they contain healthier ingredients! Everyone who tastes them loves them!
These are absolutely unreal utterly delicious cookies. I used 1/2 a cup of unsweetened coconut instead of the cup of sweetened coconut really because that was all I had and they still turned out completely magical. Make these stat!!
YAY I’m so happy you loved them, Kristina! Thanks for leaving a review 🙂
Fool proof delicious cookies!!! I love the texture and its just the right about of baking soda to make them fluffy too!
I tried with unsweetened coconut and loved them… its a little salty sweet treat 😉
I made these without the coconut, only because I didn’t have any on hand and was really craving some chocolate chip cookies but wanted to try a “healthier” version. Not sure what I did wrong, but they came out SUPER thin, almost like lace cookies. They still taste delicious but would have liked them to be like regular cookies. I didn’t see the note about adding extra flour until the cookies were in the oven. I’ll probably try that next time and maybe less coconut oil, and definitely the shredded coconut! If anyone has any thoughts on what I did wrong, please share!
Hi, Allison! The coconut definitely holds these cookies together so that’s my guess as to why they spread so much. Would definitely recommend trying them with the coconut next time! I also have a bunch of other chocolate chip cookie recipes here that you might like 🙂
What did I do wrong?!? Made these twice and they turned into puddles in the oven… Please help!
Oh no! Did you follow the recipe precisely?
These cookies tasted so amazing, I’m just wondering if anyone else had a problem with them spreading quite alot.
Happy they tasted amazing! Sorry to hear about the spreading, though. I’d recommend downloading our free Ultimate Guide to Cookie Baking ebook and heading to the troubleshooting section to learn about cookie spreading! There’s also a section in there about how to measure flour which I’d recommend reading 🙂 Hope that helps!
OMG, these are the bomb! My picky eater( who doean’t eat cookies had 4). So happy to have found this recipe!
Woohooo!! So thrilled to hear you both loved them!
My husband & I love these cookies! Not sure if I will ever go back to tollhouse 😁After we eat our first 2 or 3 cookies I put the rest in the fridge &for us that’s another level of flavor, Cold! Thanks for this go to “chocolate chip cookie ” recipe!😃🍪
These cookies might seriously be the best cookies I’ve had in a very long time. SO good especially if you like a chewy, flatter oatmeal cookie. I did half with no chocolate and used walnuts instead and they turned out great. I only had unsweetened coconut on hand so just used that and still great. If I make them again I’ll probably just stick with unsweetened because I wouldn’t want them any sweeter. I will also mention that I almost never do reviews but I have been reviewing your recipes as of late because they’re too good not to give you some praise. Amazing. Thanks again for a great recipe. It’s a keeper!
Omg thank you!! I’m SO happy to hear you loved them 🙂 And thanks so much for leaving a review — it means a lot!
Great flavor. I will definitely make them again but will try adding the extra 1/4 cup of flour. Either that or reduce the Virgin Coconut Oil a bit to improve the shape
Let me know how it goes the next time around, too! Glad you liked the flavor.
Just made this and came out really good. Unfortunately I can’t eat too much coconut but tried a couple. It was delicious. I mainly made it for my husband. He loved it!
these look great! I like the descriptive directions & photos. The IQF freezing is a great suggestion, I’ve also made dough logs to save time, allow to defrost slightly after pulled & slice- diameter of log dependent on dough/required size for baking.
The cookie recipe was easy and simple to follow. I thought I would try the Chewy Chocolate Chunk Coconut Oatmeal Cookies and to my surprise, the cookies were scrumptious. Per your suggestion, I added one cup of flour as well as 1/2 cup of pecans and turned out nicely. Thank you
I really like a lot of your recipes but this one was a like greasy. I thought 3/4 c coconut oil was a lot.
Sorry to hear that! I’ve find that that amount of coconut oil gives these cookies the perfect amount of chew and moisture. You may want to try chilling them a bit before baking!
The cookies were chewy, they had a nice texture, and they were satisfying and tasty.
The perfect treat! Glad you enjoyed!
Made these cookies today following the recipe exactly. They are very good, though next time I will reduce the amount of coconut oil as these spread out a lot and the dough felt “over oiled” … like 1/4 cup less coconut oil would’ve still done the trick. Also, while they have coconut texture from the shredded flakes, the cookies don’t have any coconut flavor, at least not as they taste to me. Next time making these I will add in 1/4 to 1/2 tsp of coconut extract, perhaps reducing the vanilla by same amount. Thanks for the recipe — despite some issues they are really good!
As I now read more of the comments (boy, there are a lot for this recipe!) I see that my error may have been using refined coconut oil which apparently does not have the coconut flavor…pretty new to using coconut oil in baking so lesson learned!
Very tasty but too much spread for me personally, even after refrigerating the dough. I found that cooking on convection 325 F helped keep the cookies a little rounder. I added pecans (great addition) and loved the crunch of finishing salt after they were cooked. Thanks for a different kind of cookie recipe — coconut oil, who knew!! 😉
Of course, happy to hear you’re enjoying this recipe!
I am blown away by how delicious, soft and chewy these cookies are! I’m out of oat milk so I was searching for a recipe and I’m so glad that I found this one!
I used a flax seed egg and they still turned out great!
Great! Glad they turned out delicious for you!
Always make these cookies 🍪 they’re a hit every time
One of our favs, too 🙂
My cookies turned out paper thin. I followed the recipe exactly. Any idea why?
Hi! Very strange. There could be a few things going on – did you make sure your ingredients were at room temp (both the coconut oil and the eggs)? And was your flour measured correctly using the spoon and level method? Lastly, make sure your baking soda is fresh!
These are amazing! If I freeze the dough, how long should I thaw and should I thaw in refrigerator or at room temperature?
Hi! You can bake the cookies straight from frozen (no need to thaw). Just add a couple minutes of baking time!
Great recipe for the use of infused coconut oil. Chewy melt in your mouth with every bite!
Absolutely! Glad you loved them!
Simple and Scrumptious !!!
I did add a cup of chopped walnuts, successfully and cookies looked so much like your picture and where chewy with a “coconut maroon” type taste and texture.
I also used my favorite dark chocolate chip.
Amazing! Glad you loved these!
Fine. The came out looking like scones when I wanted something that looked large thin and oozing with flavor. Very cakey. I prefer cookies with butter.
Sorry to hear that! I’m not sure what could’ve gone wrong here. Did you cool the coconut oil completely? I have tons of cookie recipes that use butter as well – check out my full cookie category here.
These cookies are SOOO GOOOD!!! I used milk chocolate chips and added pecans, and they were like German Chocolate Chip Cookies, so delicious. Lots of fiber too, so kind of healthy! Absolutely delicious recipe!
LOVE that idea!!