These coconut oil oatmeal cookies are perfectly soft and chewy with crispy edges! No mixer required—just a bowl, whisk, and spatula. Packed with rolled oats and dark chocolate chips, these dairy-free oatmeal cookies are easy to make and absolutely delicious. Perfect for any day of the week or special occasions!
Why You’ll Love These Oatmeal Cookies
No Mixer Required – Super simple one-bowl recipe! Just whisk, stir, and bake.
Dairy-Free & Delicious – Made with coconut oil instead of butter, these cookies are perfect for dairy-free diets.
Soft & Chewy Texture – The perfect balance of soft centers with lightly crispy edges.
Healthier Ingredients – White whole wheat flour and coconut sugar add nutrition without sacrificing taste.
Customizable Mix-Ins – Use chocolate chips, raisins, nuts, or any combination you love!
Freezer-Friendly Dough – Scoop and freeze for fresh-baked cookies anytime.
Ingredients for Coconut Oil Oatmeal Cookies
Dry Ingredients:
- ¾ cup plus 1 tablespoon white whole wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup pure cane sugar
- ¼ cup coconut sugar (or substitute brown sugar)
- ½ cup melted coconut oil, cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup old-fashioned rolled oats
- 1 cup dark chocolate chips (use dairy-free if needed)
How to Make Coconut Oil Oatmeal Cookies
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together white whole wheat flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together cane sugar, coconut sugar, melted and slightly cooled coconut oil, egg, and vanilla extract for about 30 seconds until well combined.
Step 3: Combine Wet and Dry
Add the flour mixture to the wet ingredients and mix until just incorporated. Don’t overmix!
Step 4: Fold in Oats and Chocolate Chips
Fold in rolled oats and chocolate chips until well combined. This will take some effort—the dough is thick! Use a sturdy spatula and some arm power.
Step 5: Chill the Dough (Don’t Skip!)
Transfer the bowl to the refrigerator and chill for 45 minutes. This crucial step prevents the cookies from spreading too much in the oven and ensures the perfect texture.
Step 6: Preheat and Prepare
While dough chills, preheat oven to 350°F and line a large baking sheet with parchment paper.
Step 7: Scoop and Bake
Scoop 1½ to 2 tablespoons of chilled dough (use a large cookie scoop for uniform cookies) and drop onto prepared baking sheet, spacing them 2-3 inches apart. Bake for 9-11 minutes until lightly browned at the edges and centers look slightly underdone.
Step 8: Cool on Pan
Let cookies cool directly on the baking sheet. They’ll continue to set as they cool. Don’t overbake—you want soft, chewy cookies!
Pro Tips for Perfect Oatmeal Cookies
Measure Flour Correctly – Fluff the flour in the container, spoon it into your measuring cup, and level off. Don’t scoop directly from the bag or you’ll use too much.
Cool the Coconut Oil – Melt the coconut oil, then let it cool for 5 minutes while gathering other ingredients. This prevents cooking the egg when mixing.
Don’t Skip Chilling – This step is essential! It prevents excessive spreading and creates the perfect texture.
Check Dough Consistency – After chilling, the dough should be slightly hard but scoopable. If it’s too hard (especially if using a glass bowl), let it sit at room temperature for a few minutes.
Don’t Overbake – Centers may look slightly underdone at 9-11 minutes, but that’s perfect! The cookies continue cooking on the hot pan after removing from oven.
Use Dairy-Free Chocolate – If needed for dietary restrictions, use certified dairy-free chocolate chips like Enjoy Life brand.
Mix-In Variations
The beauty of these oatmeal cookies is their versatility! Try these delicious combinations:
Classic Chocolate Chip: All dark chocolate chips (as written)
Chocolate Raisin (Highly Recommended!): ½ cup dark chocolate chips + ½ cup raisins
Raisin Walnut: ½ cup raisins + ½ cup chopped walnuts
Triple Chocolate: Use a mix of dark, semi-sweet, and white chocolate chips
Cranberry Pecan: ½ cup dried cranberries + ½ cup chopped pecans
Peanut Butter Chip: 1 cup peanut butter chips
Kitchen Sink: Mix chocolate chips, nuts, and dried fruit!
Important: Whatever mix-ins you choose, keep the total to 1 cup to maintain proper cookie structure.
Storage Instructions
Room Temperature: Store cookies in an airtight container at room temperature for 2-4 days. These are best enjoyed fresh (within 24 hours) as they don’t keep quite as long as butter-based cookies.
Freezing Cookie Dough (Best Option!): Scoop cookie dough balls onto a parchment-lined baking sheet and freeze until solid. Transfer frozen dough balls to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time (watch the first batch to see if extra time is needed).
Freezing Baked Cookies: Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature.
Substitutions and Dietary Modifications
Coconut Sugar Substitute – Use lightly packed brown sugar in place of coconut sugar
All-Purpose Flour – Can replace white whole wheat flour with all-purpose flour if preferred
Vegan Option – Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) or aquafaba (3 tablespoons chickpea liquid)
Gluten-Free – Use a 1:1 gluten-free flour blend and reduce coconut oil to ⅓ cup (GF flour absorbs oil differently)
Sugar-Free – Use your preferred granulated sugar substitute, adjusting to taste
Nut-Free – These are already nut-free unless you add nuts as mix-ins
Different Extracts – Try almond extract or maple extract instead of vanilla for different flavor profiles
Frequently Asked Questions
Why do I need to chill the dough? Chilling firms up the coconut oil, which prevents the cookies from spreading too much in the oven. This creates the perfect soft and chewy texture with slightly crispy edges.
Can I use regular coconut oil instead of refined? Yes! Unrefined (virgin) coconut oil will give cookies a subtle coconut flavor, while refined coconut oil is more neutral. Both work perfectly.
Can I use avocado oil or vegetable oil instead? Coconut oil is best because it solidifies when chilled, creating the right dough consistency. Other oils don’t harden and would likely result in flat, greasy cookies.
My dough is too hard after chilling. What should I do? Let it sit at room temperature for 5-10 minutes to soften slightly. Glass bowls can make dough extra cold—consider using plastic or metal bowls instead.
Why are my cookies spreading too much? Make sure you chilled the dough for the full 45 minutes and that your oven is properly preheated to 350°F.
Can I make these without eggs? Yes! Use a flax egg or aquafaba as described in the substitutions section. Several readers have had success with both.
How do I know when they’re done? Edges should be lightly browned and set. Centers may look slightly underdone—that’s perfect! They’ll finish setting as they cool.
Coconut Oil Oatmeal Cookies
Ingredients
Equipment
Method
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together cane sugar, coconut sugar, melted (cooled) coconut oil, egg, and vanilla until smooth and well combined, about 30 seconds.
- Add dry ingredients to wet ingredients and stir until just combined. Avoid overmixing for soft cookies.
- Fold in rolled oats and chocolate chips with a sturdy spatula until evenly distributed. Dough will be thick.
- Cover the bowl and chill for 45 minutes. This step is crucial to prevent excessive spreading and achieve chewy centers.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 1½ to 2 tablespoons of dough onto the baking sheet, spacing 2–3 inches apart. Bake for 9–11 minutes, until edges are lightly browned and centers look slightly underdone.
- Cool cookies on the baking sheet for several minutes before transferring to a wire rack. They will firm up as they cool.
Notes
• Chill the dough for at least 45 minutes to control spreading.
• Let melted coconut oil cool 5 minutes before mixing.
• Don’t overbake — remove when edges are golden and centers look soft. Mix-In Ideas:
½ cup raisins + ½ cup chocolate chips, or try cranberries, walnuts, or white chocolate chips. Storage:
Store in airtight container 2–4 days at room temp. Freeze dough balls up to 3 months — bake from frozen, adding 1–2 minutes.
