Soft, chewy, and filled with texture, these Coconut & Chocolate Chip Oatmeal Cookies will have you savoring and exploring each bite. Toasted coconut flakes, fruity dried cranberries, and melty chocolate make these cookies absolutely divine!
Taste the love with chewy Coconut and Chocolate Chip Oatmeal cookies! There’s just something about a coconut, chocolate, and cranberry blend that warms my heart. Grabbing one of these cookies just makes me want to sit by the fireplace with a good book and listen to the pitter-patter of a subtle rainstorm. Ahh…
These cookies would be excellent for impressing guests or for a cookie swap during the holidays. They taste as if you’ve been working hard in the kitchen all day, when actually, they come together in approximately 25 minutes! It’s also incredibly kid-friendly since it’s all just measure, pour, and stir!
For the most part, the ingredients needed are pretty standard. Here’s what you will need:
- Butter: I used Earth Balance vegan butter, but regular butter will work too.
- Ground Flax + Non-Dairy Milk: This will be mixed together to create a “flax egg” and will act as our binder.
- Molasses: Creates a depth of flavor. Either dark or light is fine.
- Sugar: Plain ol’ white cane sugar.
- Oats: Rolled or Old-Fashioned. Steel-cut will not work.
- Chocolate Chips: I used a combo of dark chocolate and semi-sweet. You can also substitute for vegan chocolate chips.
- Dried Cranberries: Adds texture and a subtle fruity flavor.
- Coconut Flakes: Toasted or regular.
- All-purpose Flour, Baking Powder, Baking Soda, and Salt
How to Make Chocolate Chip Coconut Oat Cookies
These cookies are so simple to make, you don’t even need a hand mixer! Grab your bowl, spoon, and ingredients, and let’s get baking!
Make the Dough
- In a small bowl, add the ground flax and non-dairy milk. Set the bowl aside and let it sit for about 5 minutes.
- In a large bowl, cream together the butter, sugar, and molasses. You can use a hand mixer, but I find a silicone spoon works just as well for these cookies.
- Beat in the flax egg mixture.
- Add the remaining dry ingredients and stir until the dough forms.
Bake The Cookies
- Preheat the oven to 325 degrees F.
- Scoop the cookie dough onto a baking tray and spread evenly apart. Get a softer cookie by chilling the dough (or the baking tray with the dough already scooped onto it) for at least 20 minutes.
- Bake the cookies for 10-14 minutes. The baking time will vary based on your oven, so I recommend taking a peek at the cookies around the 10-minute mark. (Mine bake perfectly at 12 minutes).
- Allow the cookies to completely set and cool on the baking tray.
Here are the answers to some frequently asked cookie questions…
What type of oats should I use?
Rolled or Old-Fashioned oats are the best options for this recipe. DO NOT use steel cut oats! They will be far too gritty and the dough won’t turn out properly.
How can I store these?
Keep the baked cookies in an airtight container at room temperature (a pantry or cupboard is a good place) for up to a week. You can also freeze them by transferring to a sealable bag or freezer-safe container.
Can I Freeze the Dough?
Yes! This dough freezes really well. Simply transfer the dough to a sealable bag or airtight container and freeze for up to two weeks. When you want freshly baked cookies, just scoop the dough out of its container and onto a baking tray. Bake as per instructions and allow for an extra minute of baking if needed.
Want More Cookie Recipes? Try These!
Coconut & Chocolate Chip Oatmeal Cookies
- 2 Tbsp Ground Flax
- 1/4 Cup Non-dairy milk
- 3/4 Cup Butter (softened, can sub for vegan butter)
- 3/4 Cup Cane Sugar
- 1 1/2 Tbsp Molasses
- 1 1/2 Cup All-purpose Flour
- 3/4 Cup Rolled Oats
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 Cup Chocolate Chips
- 1/2 Cup Coconut Flakes
- 1/4 Cup Dried Cranberries
- Combine the flax and non-dairy milk. Let the mixture sit for about 5 minutes.
- Meanwhile, in a separate bowl, cream together the butter, sugar, and molasses. Stir in the flax mixture. Add the remaining ingredients and stir until the dough is formed.
- Scoop the dough onto a cookie tray and bake in at 325 degrees F for 10-14 minutes or until cookies are almost golden. Let the cookies cool completely on the tray.
- Do not use steel-cut oats. Only rolled/old-fashioned oats will work.
- For chewier cookies, drop spoonfuls of dough on a baking tray and chill for 15 minutes. Bake as per instructions.
- Cookie dough can be frozen and stored in the freezer for up to 2 weeks.
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