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. No refined sugar, just pure, wholesome sweetness.
• Packed with fiber and healthy fats. Oats, banana, coconut, and nut butter come together to keep you full.
• One bowl, no mixer. Minimal cleanup, maximum reward.
• Soft, chewy, and full of texture. Every bite gives you chewy oats, melty chocolate, and toasty coconut.
• Make-ahead and freezer-friendly. Perfect for snacks, breakfast, or dessert.

Ingredients Needed For Coconut Oatmeal Chocolate Chip Cookies

• Ripe banana. This acts as the natural sweetener and the binder. The more brown spots, the better.
• Old-fashioned oats. The base of the cookie, providing heartiness and chew. Quick oats work too, but will yield a softer texture.
• Shredded coconut. Use unsweetened shredded coconut for the best texture and flavor. It adds that perfect tropical note.
• Chocolate chips. A small handful adds the perfect indulgent touch. Dark chocolate chips or mini chips work beautifully.
• Peanut butter or almond butter (optional). Adds richness, healthy fats, and helps with binding.
• Cinnamon or vanilla (optional). Just a pinch or splash enhances the overall flavor profile.

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.)

1. Mash the banana. In a medium bowl, mash your ripe banana until mostly smooth.
2. Stir in everything else. Add oats, coconut, chocolate chips, nut butter (if using), and a pinch of cinnamon or splash of vanilla. Stir until well combined.
3. Scoop onto a baking sheet. Line a baking sheet with parchment and scoop dough into rounds. Flatten slightly with the back of a spoon.
4. Bake. Bake at 350°F for 12 to 14 minutes, until edges are golden and cookies are set.
5. Cool and enjoy. Let them cool completely before transferring to a container. They firm up as they cool.

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

Nut-Free Option.To make these cookies completely nut-free, skip the nut butter or replace it with sunflower seed butter or tahini. These provide the same creamy texture and binding without introducing allergens. Always double-check your chocolate chips and coconut for cross-contamination if allergies are a concern.

Tropical Boost. Add finely diced dried pineapple or mango for a bright, sunny flavor. These pair beautifully with the coconut and add chewy texture and natural sweetness. A small handful goes a long way.

Chocolate Swap. Switch up the chocolate by using white chocolate chips, mini chips, or chopped dark chocolate bars. Even a swirl of Nutella or a chocolate drizzle on top can turn these into a dessert-worthy treat.

Protein Boost. Mix in a scoop of vanilla or unflavored protein powder to give these cookies more staying power. If the dough becomes too thick, add a splash of milk or an extra tablespoon of mashed banana to help it come together.

Coconut Variations. Try using toasted coconut for a deeper, nuttier flavor. You can also experiment with larger flakes for extra chew.

Texture Tweaks. If you like a firmer cookie, reduce the banana slightly or bake an extra 1–2 minutes. For a gooier bite, slightly underbake and let cool on the tray.

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

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