These wholesome and chewy coconut oatmeal cookies are a cozy treat that blends rustic flavors with a soft bite. Made with just a few pantry staples like oats, coconut, and brown sugar, they’re naturally sweet, simple to prepare, and perfect for snack time or a healthier dessert. Add a touch of chocolate if you’re feeling indulgent!
Why You’ll Love These Cookies
If you’re a fan of easy, no-fuss baking with real ingredients, these cookies are a must-try. They’re naturally dairy-free, full of fiber, and have a warm, nutty sweetness thanks to brown sugar and coconut. Perfect for making with kids, serving after school, or sharing with guests over coffee.
They’re crisp on the edges, soft in the middle, and the kind of cookie you’ll want to keep stocked in a jar all week long.
Ingredients You’ll Need
Rolled Oats (250 g):
Provide a hearty texture and a source of fiber. Choose old-fashioned oats for the best chew.
Grated Coconut (125 g):
Adds tropical sweetness and a light, chewy texture. Use unsweetened for a more balanced flavor.
Brown Sugar (4 tbsp):
Gives the cookies a deeper, caramel-like sweetness that pairs beautifully with coconut.
Sunflower Oil (100 g):
A neutral, heart-healthy oil that keeps these cookies moist and soft.
Eggs (2 medium):
Bind the dough and add lightness. Lightly beat them before mixing.
Optional: Melted Chocolate 🍫
For drizzling or dipping once baked — a fun extra touch if you love a chocolate-coconut combo.
How to Make Coconut Oatmeal Cookies
Step 1: Mix the Dry Ingredients
In a large bowl, combine the rolled oats and shredded coconut. Stir well to blend.
Step 2: Add the Wet Ingredients
Add the brown sugar, sunflower oil, and lightly beaten eggs. Mix everything together until a uniform dough forms.
Step 3: Roll Out the Dough
On a clean, lightly oiled surface, roll the dough out using a rolling pin. Keep it a bit thick to get chewy centers.
Step 4: Cut Into Shapes
Use a cookie cutter or a round glass to cut out your cookies. Place them on a baking sheet lined with parchment paper.
Step 5: Bake
Bake in a preheated oven at 180°C (350°F) for 15–18 minutes, or until the edges are golden brown.
Step 6: Cool
Remove from the oven and allow the cookies to cool completely on a rack. They’ll firm up as they cool.
Step 7: Optional Chocolate Decoration
Melt some chocolate in the microwave in short bursts, then drizzle or dip the cooled cookies. Let them chill in the fridge for a few minutes to set.
Why It Works
These cookies strike the perfect balance between chewy and crisp. Oats provide structure, coconut gives depth of flavor and texture, and the oil keeps them soft for days. There’s no butter involved, making them lighter but still rich and satisfying. Plus, that optional chocolate drizzle takes them to another level.
Tips & Tools
- Parchment Paper: Prevents sticking and ensures even baking.
- Rolling Pin: Helps roll the dough evenly.
- Cookie Cutter or Glass: Any round cutter will work.
- Storage Tip: Store cookies in an airtight container to keep them fresh for several days.
- Flavor Boost: Add a pinch of cinnamon or vanilla extract if you’d like to elevate the aroma.
Final Thoughts
These coconut oatmeal cookies are comforting, delicious, and incredibly easy to make. Whether you keep them plain or jazz them up with a bit of chocolate, they’re a sweet reward for any moment of the day. Bake a batch, share them with loved ones, or simply keep them all to yourself — we won’t tell!
Happy baking!