Before writing up this recipe, I went back to look at how many cookie recipes I’ve shared with you so far. Considering how many times I make cookies around here, you’d think there would be many. But no. There was one. ONE. It’s time I fix that. To start the fix, here are some chewy, soft, Oatmeal Chocolate Chip Coconut Cookies for you. They also happen to be vegan and gluten free! AND…they’re super easy to make. Have a look:
In case you’re interested, the other cookie recipe on the site is for Chewy Vegan Gluten Free Gingerbread Cookies. Bookmark them for the holidays, they’re amazing!
Now, back to these cookies!
There seems to be two sides when it comes to oatmeal cookies. The soft oatmeal cookie team and the crispy, crunchy oatmeal cookie team (what side are you on?). I like both, these cookies just happen to be soft and chewy. And perfect.
Right after they come out of the oven, the outside is nice and crisp while the inside is soft and gooey. But note that the outer crispiness goes away as they cool and the longer you store them, the softer they become.
When it comes to chocolate chips and raisins, there are DEFINITELY two sides. Most are on the chocolate chip side.
Personally, I love both. But not in the cookie at the same time! One at a time! Most people, including everyone in my home, love chocolate chips and detest raisins. WHY? If you happen to actually like raisins (do you?) then the chocolate chips in this recipe can absolutely be swapped out for raisins. I’ve done it before and the cookies end up being just as delicious. I know this well because I had to eat most of that batch all by myself. (I didn’t complain too much!).
As you can see in the pic above, my Oatmeal Chocolate Chip Coconut Cookies are loaded with lots of delicious ingredients. Each bite contains oaty (oaty is now a word, I made it up) chocolaty, coconutty (also a word) goodness. They’re perfect for school lunch snacks (work lunches, too!), after school snacks, and any time snacks. The recipe comes together quickly, they’re ready in no time…the hardest thing about these cookies is eating just one.
Click for more sweet vegan recipes and click here to follow my cookie recipe board on Pinterest!
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How to Make Oatmeal Chocolate Chip Coconut Cookies
- 2 tbsp ground flax seeds
- 6 tbsp water
- 1 1/2 cup oat flour
- 1 cup gluten free rolled oats (or regular oats if you don't need your recipe to be gluten free)
- 1/4 cup shredded coconut
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup soft coconut oil (see note below)
- 1 tsp vanilla extract
- 3/4 cup coconut sugar
- 3/4 cup chocolate chips
Preheat oven to 350°F.
Prepare your baking sheet(s) by lining with parchment paper.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a medium bowl, whisk together the oat flour, rolled oats, shredded coconut, baking soda, and salt.
In a large bowl, mix together the flax mixture, soft coconut oil, vanilla, and coconut sugar.
Add dry ingredients to wet ingredients and mix until combined.
Fold in chocolate chips.
Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the baking sheet(s). Flatten slightly. Leave enough space around each cookie, they will spread a little as they bake.
Bake for 10 minutes or until golden around the edges. Don't over bake! (see note below)
Leave cookies on the cookie sheet to cool for about 10 minutes, then remove and place on a cooling rack.
- Calorie count is based on 24 cookies which is the amount you will get if you use a tablespoon to scoop them out. If you make them with a medium sized cookie scoop, as shown in the video above (medium scoops are usually 1.5 tablespoons), you will end up with less cookies).
- Fresh or dried coconut will both work fine in this recipe. Click to learn how to crack open and use a whole coconut.
- Don't buy oat flour, make your own! It's really easy and so much cheaper. Here's how to make your own oat flour.
- For this recipe, you want your coconut oil to be soft, not melted.
- If you like raisins, use raisins instead of chocolate chips. If you do use raisins, try this tip to get them really soft.
- Cookies may seem under baked when you take out of the oven because they will be very soft. Not to worry, they firm up as they cool.