Healthy Oatmeal Coconut Chocolate Chip Cookies
I’ve been baking a batch of these healthy oatmeal coconut chocolate chip cookies whenever I want something that feels indulgent but isn’t full of refined sugar. They come together in one bowl, use pantry-friendly ingredients, and have that satisfyingly chewy texture thanks to rolled oats and shredded coconut. If you’re after a quick snack, lunchbox treat, or something to bring to a casual get-together, this recipe fits the bill—and it’s flexible enough to adapt to what you already have on hand. For a chewier, pumpkin-sprinkled cookie that’s similarly forgiving, see my take on gluten-free pumpkin chocolate chip cookies for more inspiration.
Why you’ll love this dish
These cookies feel like a treat without the usual sugar spike. They’re naturally sweetened with honey or maple syrup, use nut butter instead of butter and eggs, and rely on oats and coconut for structure and chew. They’re perfect for:
- Weekday snack prep — make a few dozen and grab them on the go.
- School lunches — kid-approved and less messy than brownies.
- Healthier dessert swaps — when you want chocolate without the guilt.
“A chewy, coconut-kissed cookie that disappears from my cookie jar in a day—balanced sweetness, great texture, and impossible to overbake.” — a happy tester
How this recipe comes together
Start by mixing the dry ingredients so the baking soda and salt are evenly distributed. Whisk the wet ingredients until smooth, then fold them into the oat mixture; this creates a thick, sticky dough instead of a typical creamed-butter batter. Scoop onto a lined sheet and bake just until the edges set—overbaking dries these out. If you want to change the flavor profile, you can swap nut butter varieties or fold in different mix-ins before baking.
What you’ll need
Key ingredients
- 2 cups rolled oats (old-fashioned oats—don’t use instant)
- 1 cup unsweetened shredded coconut (sweetened will make cookies sweeter)
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1/2 cup almond butter or any nut butter (peanut, cashew, or sunbutter for nut-free)
- 1/4 cup honey or maple syrup (maple for vegan)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
Notes: Use certified gluten-free oats if you need a gluten-free cookie. For a nuttier, toasty flavor, lightly toast the shredded coconut in a dry skillet for 3–4 minutes before adding. If you want a richer cookie, try a half-and-half swap of almond butter and a milder nut butter.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together the rolled oats, shredded coconut, chocolate chips, salt, and baking soda.
- In a separate bowl, whisk the almond butter, honey or maple syrup, and vanilla extract until smooth and pourable.
- Add the wet mixture to the dry ingredients. Stir with a spatula until everything is evenly coated and a thick dough forms.
- Use a tablespoon or cookie scoop to portion the dough onto the prepared sheet, spacing cookies about 1½ inches apart. Flatten slightly if you prefer thinner cookies.
- Bake 10–12 minutes, or until the edges are lightly golden and the centers look set.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
If you want a softer center, take them out at the earlier end of the baking window. For a crisper cookie, leave them in an extra minute or two.
Best ways to enjoy it
These cookies are excellent warm with a cold glass of milk or almond milk. Try:
- Serving warm with a scoop of vanilla yogurt or frozen yogurt and a drizzle of honey for a grown-up dessert.
- Pairing with coffee or a chai latte for a mid-morning pick-me-up.
- Packing in lunchboxes with slices of fruit for a balanced snack.
For a party platter, stack cookies on a wooden board and scatter toasted coconut and extra chocolate chips around them for visual texture.
How to store & freeze
Room temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days. Add a folded paper towel to absorb excess moisture and keep edges from getting soggy.
Refrigerator: Keep for up to 10 days in an airtight container. Chilling firms them up and keeps them fresh longer.
Freezer: Flash-freeze baked cookies on a sheet for 30–60 minutes, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 5–8 minutes.
Food safety tip: Let cookies cool completely before storing to prevent condensation and potential spoilage.
Pro chef tips
- Measure oats by weight for consistency: 2 cups rolled oats ≈ 180–200 g depending on the oats.
- If your nut butter is very thick, microwave it for 10–15 seconds to make mixing easier.
- Don’t overmix once the wet meets the dry; overworking can make the texture gummy.
- If your dough is too loose to shape, chill it for 15–20 minutes. For a slightly cakier cookie, press the dough taller; for thinner, flatten before baking.
- Swap chocolate chips for chopped dark chocolate for bigger pockets of melty chocolate.
For other cookie ideas that play with texture and flavor, I often reference my recipe for browned-butter chocolate chip cookies to experiment with technique and timing.
Creative twists
- Tropical boost: Add 1/4 cup chopped macadamia nuts and increase shredded coconut to 1¼ cups.
- Peanut butter & jam cookie: Use peanut butter instead of almond and press a teaspoon of jam into the center after baking.
- Vegan and nut-free: Use sunflower seed butter and maple syrup; choose dairy-free chocolate chips.
- Protein version: Stir in 2 tablespoons of unflavored protein powder and reduce oats by 2 tablespoons to keep texture balanced.
- Cookie bars: Press dough into an 8×8 pan and bake 15–18 minutes for thicker squares.
If you like contrasting textures on cookies, try pairing these with light meringues—see my guide to chocolate-dipped meringues for plating ideas.
Your questions answered
Q: How long does this recipe take from start to finish?
A: Active time is about 10–15 minutes (mixing and scooping). Including preheating and baking, plan 25–30 minutes total.
Q: Can I use smooth peanut butter instead of almond butter?
A: Yes. Any creamy nut or seed butter works; natural butters with separated oil may need stirring or brief warming to combine smoothly.
Q: Are these vegan?
A: They can be. Use maple syrup instead of honey and choose dairy-free chocolate chips to make the recipe vegan-friendly.
Q: Can I make the dough ahead of time?
A: Yes—store scooped dough on a baking sheet in the fridge for up to 24 hours (covered) and bake as needed. You can also freeze scoops for up to 3 months and bake from frozen, adding a minute or two to the bake time.
Q: Do I need to soak the oats?
A: No. Rolled oats provide structure and chew without soaking; quick oats may yield a softer, less textured cookie.
Conclusion
If you want more coconut-oatmeal cookie ideas, this Coconut Oatmeal Chocolate Chip Cookies recipe offers another classic take, and Oatmeal Coconut Chocolate Chip Cookies – Female Foodie explores a slightly different balance of flavors and techniques for comparison.
Healthy Oatmeal Coconut Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 cups rolled oats Old-fashioned oats—don’t use instant.
- 1 cup unsweetened shredded coconut Sweetened will make cookies sweeter.
- 1/2 cup chocolate chips Semi-sweet or dark.
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup almond butter or any nut butter (peanut, cashew, or sunflower butter for nut-free).
- 1/4 cup honey or maple syrup (maple for vegan).
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, stir together the rolled oats, shredded coconut, chocolate chips, salt, and baking soda.
- In a separate bowl, whisk the almond butter, honey (or maple syrup), and vanilla extract until smooth and pourable.
- Add the wet mixture to the dry ingredients. Stir with a spatula until everything is evenly coated and a thick dough forms.
- Use a tablespoon or cookie scoop to portion the dough onto the prepared sheet, spacing cookies about 1½ inches apart. Flatten slightly if you prefer thinner cookies.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer them to a wire rack to cool completely.
