Go Back
Stacked coconut chocolate chip oat cookies.

Coconut & Chocolate Chip Oatmeal Cookies

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! 
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Dessert, Snack
Cuisine American
Servings 18
Calories 185 kcal


  • 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.
Keyword Coconut Chocolate Chip Oat Cookies, Coconut Oat Cookies, Oat Cookies