Cookies are a giant deal to me. They’re right here to convey you pleasure. And these specific ones? OMG OMG OMG.

This recipe is a throwback from 2013, however I’ve made some tweaks and bought them PERFECT this time and I can not wait so that you can attempt them out, as a result of let’s be sincere: who isn’t craving a REALLY REALLY REALLY good cookie lately? #quarantine

Simply think about puddles of wealthy chocolate in extremely chewy oatmeal cookies with layers of coconut and infused with loads of coconut taste due to coconut oil. Sure, they are surely a dream come true.

The shredded coconut and oats in these cookies make the exceptionally chewy, and coconut oil additionally provides further coconut taste that actually comes by way of. I apologize if you happen to aren’t into coconut, however possibly these will change your thoughts?!

My favourite a part of these cookies are the puddles of chocolate from the chopped chocolate chunks. It actually seeps into the cookie in order that with every chew you get a layered taste profile that’s actually unforgettable.

Elements in coconut oatmeal cookies

These scrumptious coconut oil oatmeal cookies are full of shredded coconut, darkish chocolate chunks and chewy oats. My favourite a part of these cookies are the puddles of chocolate from the chopped chocolate chunks. It actually seeps into the cookie in order that with every chew you get a layered taste profile that’s actually unforgettable. Listed here are the elements you want:

• All objective flour: we’re making these with common flour for a scrumptious conventional cookie. I haven’t tried them with another flour and wouldn’t advocate any subs.
• Fast oats or common oats: I like to recommend utilizing fast oats on this recipe to make sure that the cookies bake up correctly and have that scrumptious chew to them, however I’ve additionally examined these with common rolled oats and so they work completely! Don’t use metal minimize oats.
• Baking soda & salt: to make sure these bake up correctly.
• Coconut oil: coconut oil offers these wholesome oatmeal chocolate chip cookies the correct amount of moisture and taste.
• Darkish brown sugar: we’re sweetening these cookies with good outdated brown sugar. I desire darkish brown sugar for good, toasty molasses taste. Gentle brown sugar works too!
• Egg + egg yolk: you’ll want 1 egg + 1 egg yolk.
• Vanilla: a necessary for yummy baked items.
• Shredded sweetened coconut: coconut offers these coconut oatmeal cookies a scrumptious chew to them and are important to the recipe’s success. I do advocate utilizing sweetened coconut for finest outcomes and taste! I haven’t tried it with unsweetened however let me know if you happen to give it a shot.
• Chocolate chunks: I like to recommend utilizing your favourite darkish chocolate bar on this recipe and chopping it into chunks; they’ll soften into each nook and nook of the cookie, making the irresistible.

Suggestions for making coconut oil oatmeal cookies

• Soften then cool your coconut oil. Measure out your coconut oil after it’s melted after which permit it to take a seat at room temp for 5-10 minutes to permit it to chill off a bit. Whereas your coconut oil is cooling off, you’ll be able to measure your different elements out.
• Use darkish brown sugar. Usually I select darkish brown sugar as a result of it has a tiny bit extra molasses within the flavoring, which once more, helps to attain an improbable cookie. Don’t fear although, gentle brown sugar additionally works! I haven’t tried coconut sugar, however suppose that it would change the feel we’re making an attempt to attain so wouldn’t advocate.
• Egg + egg yolk. This recipe requires 1 egg + further 1 egg yolk, which makes all of the distinction in creating wealthy texture and the right consistency. Simply belief me.
• The precise sort of oats. I’ve examined this recipe with each fast oats and common oats. I appreciated the short oat model just a bit bit extra, however each work!
• Darkish chocolate bar>chips. Utilizing a darkish chocolate bar means that you can management how huge you need your chocolate chunks. Chocolate bars additionally are likely to soften higher and create these superb puddles of chocolate. After all, if you happen to don’t have a chocolate bar, you need to use half cup chocolate chips of alternative.
• Use sweetened coconut. This recipe is meant to be made with sweetened shredded coconut for finest outcomes!

How freeze coconut oil oatmeal cookie dough for later

1. Roll your cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough within the freezer for 30 minutes. This is called a flash freeze.
2. As soon as the cookie dough balls agency up, you’ll be able to switch them to a reusable freezer-safe bag or container. Cookie dough will preserve nicely for as much as Three months.
3. When able to bake, merely bake the coconut oatmeal cookies as directed within the recipe. You’ll seemingly simply want so as to add a number of further minutes of baking time!

The way to freeze baked coconut oatmeal cookies

If you wish to freeze the already baked coconut oatmeal cookies for later, merely anticipate them to chill utterly, then switch them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to position them in a single layer to keep away from any cookies breaking. Cookies will preserve nicely for as much as 2 months. As soon as able to eat, merely thaw out at room temperature and revel in.

I hope you all get pleasure from these cookies. I like them finest with a cup of espresso or a giant glass of almond milk. They’re SO scrumptious. I can’t wait to listen to what you suppose.

Don’t neglect to depart a remark and price the recipe under. I respect listening to from you. xo!

Chewy Chocolate Chunk Coconut Oatmeal Cookies {made with coconut oil}

Extremely chewy coconut oatmeal cookies with puddles of darkish chocolate chunks and flakes of candy coconut. Dairy free and made with coconut oil as an alternative of butter. Severely the perfect chocolate chip oatmeal cookies you may ever have!

• 1
  cup
  all-purpose flour
• 1
  cup
  fast oats (or can use common oats however they may be thicker)*
• 1
  teaspoon
  baking soda
• 1/4
  teaspoon
  salt
• 3/4
  cup
  melted and cooled virgin coconut oil
• 1
  cup
  packed darkish brown sugar
• 1
  egg + 1 egg yolk, at room temperature
• 1
  teaspoon
  vanilla extract
• 3/4
  cup
  cup shredded sweetened coconut
• 1 (3.5oz)
  70% darkish chocolate bar, coarsely chopped

1. Preheat oven to 350 levels F. Line a baking sheet with parchment paper.

2. In giant bowl whisk collectively flour, oats, baking soda, and salt; put aside.

3. In a big bowl, combine collectively melted coconut oil and brown sugar till clean. Add in egg, egg yolk, and vanilla; combine once more till clean and nicely mixed.

4. Add in flour and oat combination to the moist elements; mixing till nicely mixed. Fold in shredded coconut and chocolate chunks.

5. Drop dough with cookie scoop or by giant rounded tablespoons onto ready cookie sheet. Bake 9-12 minutes or till edges simply start to show a golden brown. Don’t over bake; we do not need crispy cookies! Take away from oven and let cool for five minutes on baking sheet, then switch to wire rack to complete cooling. Sprinkle with sea salt if desired. Makes about 20 cookies.

*If you would like these to be barely thicker cookies, enhance flour to 1 1/Four cup.

I feel half cup of chopped walnuts or pecans could be FANTASTIC in these cookies. Let me know if you happen to give it a attempt.

To make these cookies gluten free: I recommend utilizing a GF all objective 1:1 baking flour.

Vitamin

Servings: 20 cookies

Serving dimension: 1 cookie

Energy: 198kcal

Fats: 12.3g

Saturated fats: 8.4g

Carbohydrates: 26.3g

Fiber: 1.4g

Sugar: 12.3g

Protein: 2.2g

Recipe initially printed 8/23/2013 and republished 4/19/2020.

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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

The Finest Gluten Free Chocolate Chip Cookies You’ll Ever Eat

More healthy Flourless Monster Cookies

Gingerbread Oatmeal Cream Pies