Coconut Oatmeal Cookies

Name: Coconut Oatmeal Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20
Cuisine: American
Ingredients: 1 tbsp flaxseed meal + 3 tbsp water; ½ cup vegan butter, softened (113 g); ½ cup brown sugar (96 g); 1 tsp vanilla extract; 1 cup all-purpose flour (120 g); 1 ½ cups old-fashioned rolled oats (135 g); 1 ½ cups unsweetened coconut (150 g); ½ tsp baking soda; ¼ tsp salt

posted: 03/30/23 — updated: 10/19/23 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe· 5 from 1 review

This vegan coconut oatmeal cookie recipe creates a delightful cookie that’s crispy on the outside with a chewy center and plenty of coconut flavour.

A coconut oatmeal cookie resting on another cookie with a few more cookies scattered around it.

Table of Contents

Recipe Introduction

If you love coconut, these crispy, chewy coconut oatmeal cookies are the yummiest way to satisfy your sweet tooth!

The star ingredient is coconut, which adds a subtle sweetness and delicious texture.

In addition, you’ll only need 7 other simple ingredients, one bowl and minimal effort to make them, without any eggs or dairy needed.

Plus, this recipe is customizable, so feel free to add some chocolate chips, raisins or nuts, or experiment with flavors like cinnamon or lemon.

I think you’ll love these cookies. They’re one of my favourites, keep well, are perfect any time of day for a treat and are super easy to make!

Looking for more coconut desserts? Check out these Easy Coconut Macaroons, Chocolate Macaroons and Vegan Chocolate Coconut Bars too!

Ingredient & Substitutions

All of the ingredients for making a coconut oatmeal cookie recipe gathered in various bowls. Each ingredient is labelled with text.

Vegan Butter: Use any brand of plant-based butter. I like salted butter sticks from President’s Choice or Melt Organic.
Brown Sugar: You can use light or dark brown sugar. If you don’t have brown sugar on hand, granulated sugar works. For a refined sugar-free recipe, you can use coconut sugar.
Vanilla: Pure or artificial vanilla extract are both ok.
Flax: You’ll need 1 tbsp of ground flaxseed to make the flax “egg”. It’s important the flax is fresh otherwise it may not form the gel needed to bind the recipe.
Flour: This recipe calls for all-purpose flour and has not been tested otherwise so please only substitute this is you’re confident making flour substitutions.
Oats: Use rolled oats, old fashioned oats or large flake oats.
Coconut: I like unsweetened medium flaked coconut for this recipe but you could also use fine shredded coconut. Sweetened shredded coconut would also work but the cookies will be much sweeter and be higher in added sugar.
Baking Soda: Note it’s baking soda, not baking powder.

Please scroll down the page to find the full recipe with ingredient measurements.

Step-by-Step Instructions

Step 1: Mix the Flax Egg

To make the cookies, start by mixing the ground flaxseed and water in a small dish, and let it sit for 5-10 minutes to form a gel that will act as the egg in this recipe.

Ground flaxseed mixed with water in a small dish to form a gel-like flax "egg".

Step 2: Cream Butter and Sugar

Add the softened butter and sugar to a bowl and beat with a hand-held electric mixer until it’s light, fluffy and fully combined.

You can also use a stand mixer here. If you don’t have either, you can use a wooden spoon and mix vigorously.

Butter and brown sugar creamed together in a large mixing bowl.

Step 3: Mix in Wet Ingredients

Beat or stir in the flax egg and vanilla extract.

Creamed butter and sugar in a mixing bowl with a wooden spoon.

Step 4: Mix in Dry Ingredients

Add the remaining ingredients and mix into a uniform dough.

Coconut oatmeal cookie dough in a mixing bowl with a wooden spoon.

Step 5: Form Cookies and Bake

Form approximately 2 tbsp-sized balls of dough and place them at least 2-inches apart on a baking sheet. You should get 20 cookies so you may need two baking sheets or have to bake them in two batches.

Press each cookie down with your fingers, a glass or wooden spoon.

A hand flattening a cookie on a baking sheet with 12 raw cookies on it.

Bake the cookies for 10-12 minutes until the edges are golden brown and then let them cool for 10 minutes on the baking sheet until firm.

12 coconut oatmeal cookies on a baking sheet.

Frequently Asked Questions

Can I freeze coconut oatmeal cookies?

Absolutely! You can freeze coconut oatmeal cookies in an airtight container for up to 3 months. The cookies are actually delicious enjoyed straight from the freezer!

What kind of coconut can I use?

Medium unsweetened flaked coconut (desiccated coconut) is suggested. You can also use fine shredded coconut but it will blend more into the dough rather than have the distinct texture and appearance of a larger flake.

You may also use sweetened coconut for sweeter cookies.

What is the texture of coconut oatmeal cookies?

These cookies are crispy around the edges and surface with a soft and chewy center.

Do I have to use parchment paper?

No. You can bake the cookies directly on a baking sheet or use parchment or a silicone baking mat.

A stack of 5 crispy coconut oatmeal cookies.

Tips for Success

Measure accurately. Measuring your ingredients accurately is important for baking success. I highly suggest using a kitchen scale and following the weights listed in the recipe.
Baking time. Be sure to preheat the oven to 350 F before baking your cookies for 10-12 minutes. The cookies are done when the edges start turning golden brown. The cookies will seem underdone when you pull them from the oven but will firm as they cool on the baking sheet. If you’re unsure, it’s better to err on the side of under baked than over bake them.
Chilling the dough. I did not chill the dough for this recipe because I wanted the cookies to be thinner with crunchy exterior and chewy center. If you want the cookies to be thick and chewy, you can chill the dough for 30 minutes before baking.
Toasting the coconut. For more flavour, you can toast the coconut before adding to the recipe. Spread the coconut on a baking sheet and toast in the oven at 350 F for 5-10 minutes until it’s light golden brown, watching closely as it can burn quickly.

A stack of 4 oatmeal cookies with coconut with the top cookie broken in half so you can see the chewy texture inside the cookie.

Variations

The base for this recipe is versatile so you can have some fun experimenting. Here are some ideas for variations:

Cinnamon Raisin: Add 1 tsp cinnamon with the dry ingredients and 1/2 cup raisins when you add the coconut.
Cranberry Coconut: Add 1/2 cup dried cranberries when you add the coconut. White chocolate chips would be good here too!
Nut and Fruit: Add 1/2 cup chopped nuts and 1/2 cup chopped dried fruit like apricots or cherries when you add the coconut.
Chocolate Coconut: Add 1/2 cup chocolate chips or chopped dark chocolate with the coconut.
Matcha Coconut: Add 2 tsp matcha powder with the dry ingredients.
Almond Coconut: Use 1 tsp almond extract instead of vanilla extract and mix in 1/2 cup slivered or chopped almonds.
Lemon Coconut: Add 1 tbsp lemon zest and 2 tbsp lemon juice when you cream the butter and sugar.

An oatmeal coconut cookie leaning on a stack of 3 more cookies underneath it.

How to Store

Let the cookies cool completely before storing.
Store in a sealed container at room temperature for up to 5 days or in the fridge for up to 2 weeks.
I like to freeze the cookies because they’re delicious enjoyed straight from the freezer! Store them in an airtight container for up to 3 months.

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