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!
(The other cookie recipe on the site is for Gingerbread Cookies, in case you’re interested. Bookmark them for the holidays, they’re amazing!)
There seems to be two sides when it comes to oatmeal cookies. The soft oatmeal cookie team and the crunchy oatmeal cookie team (what side are you on?) I like both, these cookies just happen to be soft and chewy. And perfect.
When it comes to chocolate chips and raisins, there are DEFINITELY two sides. Most are on the chocolate chip side (I probably don’t have to ask you which side you’re on for this one, I already know…)
Personally, I love both. But not in the cookie at the same time! One at a time! Most people, including everyone in my home, loves chocolate chips and detests 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 they’re 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 lunches (work lunches, too!), after school snacks, and any time snacks. And the recipe comes together quickly…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
- 3/4 cup coconut sugar
- 1/2 cup soft coconut oil (see note below)
- 1 tsp vanilla extract
- 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, coconut sugar, soft coconut oil, and vanilla.
Add dry ingredients to wet ingredients and mix until combined.
Fold in chocolate chips.
Using a tablespoon, 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.
- 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.