How do I keep the cookies soft and chewy?

To keep your coconut oatmeal chocolate chip cookies soft, store them in an airtight container with a slice of bread or apple. The cookies will absorb moisture from the slice and stay chewy for several days. Avoid overbaking, and remove them from the oven when the centers still look slightly underdone — they’ll finish setting as they cool.

Can I substitute coconut oil for butter?

Yes! Coconut oil is a fantastic substitute for butter and enhances the coconut flavor in the cookies. Use it in a 1:1 ratio. Just remember: melted coconut oil should be chilled with the dough for 20–30 minutes before baking to prevent spreading.

What kind of chocolate chips work best in this recipe?

Semi-sweet chocolate chips are the most popular choice because they balance the sweetness of the coconut and brown sugar. For a richer flavor, use dark chocolate chunks. If you want a creamier twist, white chocolate chips pair beautifully with the coconut and oats.

Can I make these cookies gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free. The chewy texture of the oats and coconut holds up well with gluten-free alternatives, making these cookies easy to adapt without sacrificing taste or structure.

Do I need to toast the coconut before adding it to the cookie dough?

Toasting the coconut is optional. Raw shredded coconut gives a mild sweetness and soft texture. Toasting adds a nutty depth and a bit of crunch. Either works — it just depends on your flavor preference.

Can I use quick oats instead of rolled oats in coconut oatmeal chocolate chip cookies?

Yes, you can. Quick oats produce a softer, less chewy texture. If you’re looking for a heartier bite, stick with rolled oats. But if you only have quick oats on hand, they’ll still yield a tasty result — just adjust the amount slightly to avoid a dry dough.

Coconut Oatmeal Chocolate Chip Cookies – The Best Soft & Chewy Recipe

Ingredients

Scale

1 cup butter or coconut oil, softened
¾ cup brown sugar
¼ cup granulated sugar
2 eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour or gluten-free 1:1 blend
1 tsp baking soda
½ tsp sea salt
2 cups rolled oats
1 ½ cups sweetened shredded coconut
1 cup semi-sweet or dark chocolate chips

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter and sugars together until light and fluffy.
Beat in eggs and vanilla extract.
In a separate bowl, whisk flour, baking soda, and salt.
Gradually mix dry ingredients into wet until combined.
Stir in oats, coconut, and chocolate chips.
Optional: Chill dough for 30 minutes for thicker cookies.
Scoop dough onto baking sheets and flatten slightly.
Bake for 10–12 minutes, or until edges are golden and centers are soft.
Let cool on pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 5 days or freeze for up to 3 months. For a dairy-free version, use coconut oil and dairy-free chocolate chips. Toast the coconut beforehand for a nuttier flavor.

Author: Ava
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Comfort Food

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 10g
Sodium: 90mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg

Keywords: coconut oatmeal chocolate chip cookies, chewy cookies, gluten-free cookies, dairy-free dessert, homemade cookies