Coconut Oat Cookies
These delightful coconut oat cookies are chewy, satisfying, and easy to make, perfect for lunchboxes or an afternoon snack.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened (or 3/4 cup coconut oil for dairy-free)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups old-fashioned rolled oats (not quick oats) For best texture
- 1 1/2 cups sweetened shredded coconut (toasted for extra flavor) Optional
Optional Mix-ins
- 1 cup chocolate chips Optional
- 1/2 cup chopped nuts Optional
- 1 cup raisins Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment.
- In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in oats and shredded coconut until evenly distributed. Stir in any optional mix-ins.
Baking
- Drop rounded tablespoons of dough onto the prepared sheets, spacing 2 inches apart. Flatten slightly with your palm for even baking.
- Bake for 10–12 minutes, or until edges are golden and centers look set but still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use old-fashioned oats for structure. Quick oats make a softer, less defined cookie. If desired, reduce granulated sugar for less sweetness. For a vegan version, swap butter and eggs with coconut oil and a flax egg.