Oatmeal Coconut Cookies: a delicious recipe for hearty, chewy cookies

Anyone who enjoys a freshly baked homemade oatmeal cookie will love this easy oatmeal coconut cookie recipe. These thin cookies have a soft, chewy texture with slightly crispy edges, and they're packed with healthy oats and coconut. Oatmeal coconut cookies are made with pantry staples like flour, sugar, baking powder, and butter, and take less than 20 minutes to prep and bake.

They're a great snack when you're craving something sweet that isn't completely unhealthy. Oatmeal coconut cookies are ideal for a midday snack break – enjoy them with a cup of tea or coffee in the afternoon.

Tips for the Best Oatmeal Coconut Cookies

– You can use sweetened or unsweetened coconut depending on your personal preference. You can reduce the amount of sugar to make the cookies less sweet if you choose to use sweetened coconut.

– Using brown sugar makes the cookies more tender and moist, however, you could exclusively use white sugar in this recipe. Try making the cookies using 2 cups of brown sugar instead of a cup of white sugar and brown sugar if your cookies turn out dry.

– To make vegan oatmeal coconut cookies, use oil instead of butter and flax eggs or Greek yogurt instead of chicken eggs.

– For ultra-soft, chewy cookies, don't overmix the dough.

– Jazz up your oatmeal coconut cookies by adding other ingredients. Nut butter (like almond, peanut, or cashew butter), chocolate chips, dried fruit, and nuts will all make delicious additions.

– You can make your oatmeal coconut cookies gluten-free by substituting almond or coconut flour for all-purpose.

– Use rolled oats to make your oatmeal cookies.

How to Store Oatmeal Coconut Cookies

Keep your oatmeal coconut cookies fresh by storing them in an airtight container at room temperature for up to 5 days.

Can I Freeze Oatmeal Coconut Cookies?

Of course! Place the cookies in a freezer-safe bag and they'll stay good for up to 6 months.

How to Make Oatmeal Coconut Cookies

Preheat your oven to 350F. Line a baking sheet with parchment paper.

Cream the butter, white sugar and brown sugar in a large bowl.

Add in the eggs and vanilla.

In a separate bowl, sift the dry ingredients. Whisk to combine.

Add the dry ingredients to the wet ingredients, mixing to combine.

Form several balls.

Place each ball on the baking sheet.

Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Serve and enjoy!

Notes

Use room-temperature ingredients when baking your cookies. This will help the ingredients to mix more evenly.