These oatmeal coconut chocolate chip cookies taste amazing! You wouldn’t even guess they contain better and even many nourishing ingredients. They are perfectly chewy and have just the right amount of sweetness.
They are a favorite in our home and are always a crowd-pleaser when we bring them to gatherings. We refer to them as almond joy cookies, but they are a thousand times better than the candy bar!
Finding a Healthier Cookie Option
How many of you have taken on the task of finding a healthier cookie option? If you have, I’m going to go ahead and guess that it isn’t going well or took a long time to find one that actually tastes like a real cookie. I know that’s how it went for me.
When I initially began placing greater emphasis on my health, I had been in a habit of eating sweets more than I really should have been. While I worked on getting my health back in check (you can read more about some of my story here and here), I would often get cravings for something sweet and I began playing around with better options. I followed recipes that sounded decent or used recipes I already had and made substitutions.
I spent a LOT of time experimenting.
Making Terrible Cookies
There were MANY failures. Some were decent enough to finish, or at least mostly finish. Some ended up in the trash (Ugh…I hate wasting, but they were THAT bad). My poor husband grew tired of the experiments. He felt obligated to help eat them, even though what he really wanted was one of my homemade chocolate chip cookies with the typical cookie ingredients.
We do still eat those from time to time, but I’m so happy to now have this recipe added to the mix that allows us to make a positive changeup. My cookie-loving husband is happy too. Not only do we not make gross cookies anymore (for now, at least) but these are now one of his top favorites.
How to Make Coconut Oatmeal Chocolate Chip Cookie
These are versatile and can be made vegan, gluten-free, or dairy-free, if desired. I often change it up based on what I have on hand, or based on what we are feeling that day.
What you will need:
- 2 mixing bowls (large and medium)
- wooden spoon
- whisk
- cookie scoop (optional)
- silicone mat (optional)
- cookie sheet
- spatula
- cooling rack
Ingredients
Dry Ingredients:
- all-purpose flour (gluten free or regular; preferably organic)
- rolled oats (organic)
- unsweetened shredded coconut
- baking soda
- baking powder
- salt
Wet Ingredients:
- almond butter
- melted coconut oil
- coconut sugar (or brown sugar)
- pure maple syrup
- flaxseed egg (2T ground flax + 6 T warm water; mix and let sit approx. 15 min)
- pure vanilla extract
Add-Ins
- chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together dry ingredients.
- In a medium bowl, whisk together wet ingredients (make sure you get them mixed very well).
- Add the wet mixture to the dry mixture and stir together.
- Fold in chocolate chips.
- Use a spoon or cookie scoop and place about 2 tablespoon-sized balls of dough evenly on your cookie sheet. Flatten the dough slightly with a fork or your hand (keep in mind that the dough is slightly sticky).
- Bake for 8-12 minutes.
- Use a spatula to remove cookies from sheet and place on cooling racks to cool.
A Few Additional Tips and Tricks
- For added protein, I often substitute about 1/4 cup of flour with some plain protein powder (this is my favorite protein powder).
- In my opinion, these cookies are best enjoyed the day they are baked; any extra dough can easily be stored in the refrigerator to be baked another day (or enjoyed as just cookie dough!).
- Leftover cookies are still delicious! They just have a slightly different texture the next day. We love them both ways and we do, occasionally, enjoy them as breakfast cookies when we have leftovers.
Give these a try and let me know what you think in the comments below!
Oatmeal Coconut Chocolate Chip Cookies
Deliciously chewy cookies that include a wonderful nuttiness from the almond butter and coconut with a perfect touch of melty chocolate.
Ingredients
Dry Ingredients
- 1 cup organic rolled oats
- 3/4 cup flour
- 3/4 cup unsweetened, shredded coconut
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup natural almond butter
- 1/4 cup melted coconut oil
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup pure maple syrup
- 2 flax eggs (2 T ground flax + 6T warm water, whisk together, let sit 15 min)
- 1 teaspoon pure vanilla extract
Add-ins
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together dry ingredients (oats, flour, coconut, baking soda, baking powder and salt) and set aside.
- In a medium bowl, whisk together wet ingredients (almond butter, coconut oil, coconut sugar, maple syrup, flax eggs and vanilla).
- Add the wet mixture to the dry mixture and mix until the dry ingredients are fully incorporated.
- Fold in chocolate chips.
- Scoop 2 tablespoon-sized dough balls onto the cookie sheet, evenly spaced.
- Flatten cookies to desired thickness for more even cooking (they do not flatten out on their own in the oven).
- Bake for 8-12 minutes.
- Allow cookies to cool on a cooling rack completely before storing.
- Enjoy!
Notes
These cookies are chewier the day they are made. Once they have sat for a while, the texture does change. Both ways are delicious! Just a matter of preference. The dough does great in the refrigerator, if you want to make them fresh each time!
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