Coconut Oatmeal Chocolate Chip Cookies

This Coconut Oatmeal Chocolate Chip Cookies recipe is soft, chewy, and loaded with feel-good ingredients that keep you full and happy. If you love a cozy, naturally sweet cookie with a tropical twist, this one is a must-try. It’s made with banana, oats, coconut, and chocolate chips—all stirred together in one bowl and baked to golden perfection in just minutes.

Coconut oatmeal chocolate chip cookies are perfect when you want something wholesome yet indulgent. They’re lightly sweet, super satisfying, and totally freezer-friendly. Whether you’re pairing them with coffee in the morning or packing one in your bag for a mid-day snack, these cookies deliver that home-baked comfort without the fuss.

If you’re loving this wholesome cookie vibe, you’ll also enjoy my Banana Cranberry Breakfast Cookies and these Easy Banana Trail Mix Breakfast Cookies. Both are packed with fiber, flavor, and perfect for busy mornings.

Why You’ll Love This Coconut Oatmeal Chocolate Chip Cookies Recipe

• Naturally sweetened with banana and a touch of chocolate. These cookies don’t rely on refined sugars—just ripe banana and a few chocolate chips to bring the sweetness, making them a healthier choice without sacrificing flavor.
• Quick to mix together and bakes in under 15 minutes. From pantry to plate in about 25 minutes total, this is the kind of recipe that fits easily into any busy schedule.
• Gluten-free if you use certified GF oats and flour. An easy win for those avoiding gluten. Just double-check your oats and flour to make sure they’re certified gluten-free.
• No eggs, no dairy, no fuss. This is a naturally vegan recipe that doesn’t rely on any hard-to-find ingredients or substitutions.
• Perfectly soft and chewy with that golden coconut edge. The texture is truly dreamy—tender centers, a light crisp around the edges, and that irresistible coconut chew.
• Kid-friendly and freezer-friendly. Whether you’re baking for picky toddlers or stashing a batch for later, these cookies work for all ages and situations.
• A great use for overripe bananas. If you’ve got a lone banana browning on the counter, this is a delicious way to put it to good use.

Ingredients Needed For Coconut Oatmeal Chocolate Chip Cookies

• Ripe banana. This acts as the natural sweetener and binder. The riper the better for flavor and texture.
• Quick oats. These give the cookies their hearty, chewy texture. Quick oats work best for even mixing and baking.
• Shredded coconut. Brings that classic chewy texture and a subtle, toasty flavor. Unsweetened or sweetened both work, depending on your sweetness preference.
• Chocolate chips. Semi-sweet or dark chocolate chips balance the banana and coconut beautifully. Mini chips help distribute the chocolate more evenly.
• Nut butter or melted coconut oil. Adds richness and helps bind everything together. Use almond butter for a mild taste or peanut butter for something cozier.
• Oat or all-purpose flour. Just a tablespoon helps give structure. Oat flour keeps it gluten-free.
• Optional splash of vanilla or cinnamon. A little vanilla adds depth, and cinnamon makes them feel extra warm and comforting.

How I Make Coconut Oatmeal Chocolate Chip Cookies

(This is a quick overview of how I make Coconut Oatmeal Chocolate Chip Cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

• Mash the banana. Use a fork to mash until smooth in a medium bowl. This will be your base.
• Stir in all the ingredients. Mix in the oats, coconut, chocolate chips, flour, and nut butter (plus any vanilla or cinnamon). Stir until well combined.
• Chill the dough. Let it rest in the fridge for 10 to 15 minutes. This helps the oats hydrate and the dough firm up.
• Scoop and shape. Use a spoon or small cookie scoop to portion the dough onto a baking sheet.
• Bake. Bake at 350°F for 12 to 14 minutes, until golden around the edges.
• Cool and store. Let them cool on the pan, then store in an airtight container.

How to Pack These Cookies for Work or School

These cookies are ideal for busy days and on-the-go routines. Once they’ve cooled completely, wrap each cookie in parchment paper or store them in a reusable snack container. They hold together well and don’t crumble easily, making them great for lunchboxes, backpacks, or work bags. You can even freeze them individually and toss one into your bag in the morning—it will be thawed and ready by snack time.

Coconut Oatmeal Chocolate Chip Cookies Recipe Variations

• Add chopped nuts. Fold in chopped walnuts, pecans, or hazelnuts for crunch and nutty richness.
• Make them tropical. Add dried pineapple bits or mango with the coconut for a tropical twist.
• Go full chocolate. Use mini chocolate chips, chocolate chunks, or even a chopped dark chocolate bar for a richer cookie.
• Add dried fruit. Raisins, dried cherries, or chopped dates blend beautifully with the oats and banana.
• Use different nut butters. Almond butter gives a neutral flavor, while peanut butter adds bold, nostalgic warmth.
• Try flavored chips. White chocolate chips, butterscotch, or even peanut butter chips work well here.
• Add spices. Try pumpkin pie spice, cardamom, or ginger for seasonal flair.
• Make them mini. Use a teaspoon to portion dough and reduce bake time to ~9 minutes for bite-sized cookies.

Coconut Oatmeal Chocolate Chip Cookies Substitutions

• Banana: Use unsweetened applesauce in place of banana. It will change the flavor slightly and yield a softer cookie.
• Coconut: Not a fan? Sub with finely chopped nuts, extra oats, or even crushed granola.
• Oats: Quick oats give a softer texture, while old-fashioned oats keep it chewier. A mix of both also works well.
• Chocolate chips: Cacao nibs, chopped chocolate bars, or even carob chips are great alternatives.

Storing and Freezing Coconut Oatmeal Chocolate Chip Cookies

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, lay them flat on a baking sheet, freeze until solid, then transfer to a freezer-safe container. They thaw beautifully and can even be eaten straight from the freezer.

FAQs About Coconut Oatmeal Chocolate Chip Cookies

More Easy Healthy Breakfast Cookies

Print