toasted oatmeal coconut chocolate chip cookies


We’ve officially entered my favorite season and it’s time to celebrate with a warm batch of toasted oatmeal coconut chocolate chip cookies! If your dream cookie is ultra chewy with layers of toasted coconut and rich chocolate chips, these are just the treat your summer needs. And since these beauties are butter-free (thank you, coconut oil!), there’s nothing to stop you from inhaling that second (or third) cookie.

Toasted Oatmeal Coconut Chocolate Chip Cookies

All my favorite cookie techniques are included here: toasted oats and coconut chips for maximum flavor, an extra egg yolk and cornstarch for soft texture, and chocolate chips for richness. I have a theory two of these cookies with a scoop of vanilla bean or coconut gelato would make a fine ice cream sandwich.. now if you’ll excuse me, I’ll be poolside testing that theory!

Toasted Oatmeal Coconut Chocolate Chip Cookies


Toasted Oatmeal Coconut Chocolate Chip Cookies

  • Yield: 24 cookies



  • 1/2 cup toasted coconut chips
  • 1 cup rolled oats, toasted
  • 1 1/4 cups flour
  • 1 1/4 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil, at the consistency of softened butter
  • 3/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla bean paste (or extract)
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup toasted coconut chips


  • 3 Tbsp semisweet chocolate chips


  1. Pulse toasted coconut chips in a food processor until finely ground. Whisk together ground coconut, toasted oats, flour, cornstarch, baking soda, and salt in a medium bowl. Beat coconut oil and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla bean paste until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips and toasted coconut chips.
  2. Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; press mounds to flatten slightly. Top cookies with remaining chocolate chips, pressing to adhere. Cover with plastic and chill in the refrigerator for at least 4 hours, preferably overnight.
  3. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature while preheating oven). Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.


To toast oats, spread in a thin layer on a baking sheet and bake at 350°F for five to ten minutes, stirring halfway through, until golden and fragrant.


  • Calories: 160
  • Carbohydrates: 22
  1. I adore oatmeal cookies and ones with chocolate and coconut sound pretty darn terrific!Toasted oats, toasted coconut and coconut oil all push these over the top!!

  2. Could you tell me what coconut chips are? Are they like semi-sweet chocolate chips, or like pieces of dried coconut? Never heard of them. Thank you!

    1. Hi Janet, they are almost like shavings of coconut that have been toasted and dried. They are slightly sweet and crunchy, and very addictive! Here’s one brand I’ve tried. Hope that helps! 🙂

  3. Wondering how these would do with less chill time? I was planning on making them but didn’t realize they needed 4 hours…could I possibly chill them for less?

    1. Hi Hannah, the dough does need to rest in the refrigerator for a few hours to keep the cookies from spreading too much. If you don’t have 4 hours, I’d chill them for at least 2 hours.

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