If you're looking for an easy cookie that delivers big on flavor and texture, these Coconut Oatmeal Cookies are it! They're chewy on the inside, with perfectly crisp edges, and just the right amount of coconut. And the best part? No eggs, no chilling, and no fussy ingredients.
If you've been around here for a while, you know that I have a thing for all things coconut. From my coconut granola to my coconut key lime pie, and those sweet tropical coconut lime macaroons, it's safe to say we go coco-NUTS every once in a while here in my kitchen!
These easy eggless coconut oatmeal cookies are everything you want in a sweet treat. Made with simple pantry ingredients like rolled oats, unsweetened coconut flakes, and melted butter, they come together in about 30 minutes with zero chilling time required. Perfect for your next holiday cookie swap!
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Key ingredients and substitutions
Just a few ingredients and you're well on your way to delicious cookies!
- Unsweetened coconut flakes- Not sweetened coconut! We want to control the sweetness, so unsweetened coconut is the way to go.
- Sugar- Both white and dark brown sugar.
- Oats- Rolled oats or old-fashioned oats. Do not use quick-cooking or instant oats.
- Flour- All-purpose.
- Baking soda- Helps to get those crisp edges.
- Salt- To balance out the sweetness.
- Vanilla- Adds a warm, cozy note.
- Butter- Unsalted.
Full ingredient list can be found in the recipe card below.
Step-by-step instructions
See how to make the best oatmeal cookies with coconut in a few simple steps.
Step 1. In a food processor, pulse ½ cup of the coconut flakes with the white sugar until the coconut is finely ground. Set aside. In a small bowl, melt the butter in the microwave and set aside to cool slightly.
Step 2. To a large bowl, add the coconut sugar, brown sugar, oats, flour, baking soda, salt, vanilla, and remaining flaked coconut. Add the melted butter and stir until all the flour is absorbed.
Step 3. Drop by rounded tablespoons onto a large baking sheet lined with parchment paper, leaving about 2 inches of space between each mound.
Step 4. Bake at 350°F for 15-18 minutes or until golden brown. The middle should still be soft- it will firm up as it cools.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Make sure you are using UNSWEETENED coconut. Using unsweetened coconut gives it a more distinct coconut flavor. Sweetened coconut contains too much water and will not work in this recipe.
- For a nuttier flavor, toast the coconut in a skillet over medium heat until lightly golden brown and fragrant.
Variations
Oh, here's your time to get creative!
- Spices- You can add a variety of spices, such as cloves, cinnamon, or allspice, for a little warmth.
- Nuts- Top with a few crushed almonds before baking.
- Almond extract- Swap out the vanilla extract for almond.
- Citrus zest- Add a few teaspoons of fresh lemon, orange, or lime zest to the batter.
- Chocolate- Drizzle the cooled cookies with melted bittersweet chocolate.
- Brown butter- For a deeper flavor, brown the butter first. You will need to add 1 or 2 more tablespoons, as browning the butter will cause some of it to evaporate.
Serving suggestions
Cookies are meant to be eaten plain. Or are they?
- Try crumbling them over yogurt, pudding, or ice cream.
- Dip them in a piping hot chocolate.
- Sip alongside a chai latte. Hey, it's basically cookies and milk!
Jenn's Signature Serve
Coconut Oatmeal Cookie Vanilla Ice Cream Sandwich
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe plastic bag and freeze for up to 3 months.
Frequently asked questions
No, sweetened coconut flakes contain sugar, preservatives, and a decent amount of water, all of which will alter the final taste and texture of your cookies.
Like oats?
Here are our favorite recipes using old-fashioned oats.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Coconut Oatmeal Cookies (Eggless)
Equipment
- food processor or blender
- 2 large baking sheets
- parchment paper
- cookie scoop optional
Ingredients
- 1 cup unsweetened coconut flakes, divided in half not sweetened coconut
- ½ cup white granulated sugar
- ¾ cup (1½ sticks) unsalted butter
- ¼ cup dark brown sugar
- ½ teaspoon vanilla extract
- ½ cup rolled oats (old-fashioned oats) not quick-cooking or instant
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ teaspoon Kosher or fine sea salt
Instructions
- Heat the oven to 350℉. Line 2 large baking sheets with parchment paper.
- Make the coconut sugar. Add ½ cup of the coconut flakes and the granulated sugar to a food processor or blender and process until the coconut flakes are finely ground. Set aside.1 cup unsweetened coconut flakes, divided in half, ½ cup white granulated sugar
- Melt the butter. Place the butter in a small saucepan over low heat, or microwave it in 20-30 second intervals until fully melted. Set aside to cool slightly.¾ cup (1½ sticks) unsalted butter
- Mix the dough. In a large bowl, combine the coconut sugar, the remaining ½ cup of coconut flakes, brown sugar, vanilla, oats, flour, baking soda, and salt. Pour in the melted butter and stir until everything is well combined or until no streaks of flour remain. The dough will be thick and sticky.¼ cup dark brown sugar, ½ teaspoon vanilla extract, ½ cup rolled oats (old-fashioned oats), 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon Kosher or fine sea salt
- Drop by rounded, heaping tablespoons onto the prepared baking sheets, spacing the mounds 2 inches apart. To make it easier, you can use a cookie scoop.
- Bake at 350℉ for 15-18 minutes, or until golden brown brown, rotating the pans halfway through to ensure even baking. The centers will still be soft, but will firm up when cooled. Let the cookies cool slightly on the pan, then remove them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe plastic bag and freeze for up to 3 months.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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