Healthy Oatmeal Coconut Chocolate Chip Cookies
Deliciously chewy and naturally sweetened cookies made with rolled oats and coconut, perfect for a healthy snack or dessert.
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.
Notes
Use certified gluten-free oats if you need a gluten-free cookie. For a nuttier flavor, toast the shredded coconut before adding. If the dough is too loose to shape, chill for 15–20 minutes.