Chewy Chocolate Chunk Coconut Oatmeal Cookies – a delicious recipe with All-purpose, Oats, Baking Soda, u00bc, Coconut Oil, Brown Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
In large bowl whisk together flour, oats, baking soda, and salt; set aside.
3
In bowl of an electric mixer, beat together melted coconut oil and brown sugar until smooth. Add in egg, milk and vanilla. Beat again for 2 minutes or until smooth.
4
Add in flour and oat mixture to the wet ingredients; mixing until well combined. Slowly add in coconut and chocolate chunks.
5
Drop dough with cookie scoop or by large rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-11 minutes or until edges just being to turn a golden brown. Do not over-bake; we don't want crispy cookies! Remove from oven and let cool a few minutes on baking sheet. Transfer to wire rack to finish cooling.
1187
kcal
Calories
73
g
Fat
122
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1-1/4 cup All-purpose Flour, 1-1/4 cup Quick Oats, 1 teaspoon Baking Soda, 1/4 teaspoons Salt, and more.
Yes, Chewy Chocolate Chunk Coconut Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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