I grew up with a batch of cookies that always disappeared first at family gatherings — crisp on the edges, tender in the middle, studded with chocolate, coconut, and toasted almonds. These Coconut Oatmeal Chocolate Chip Cookies are that nostalgic treat with a simple, reliable formula: butter, brown sugar, oats, coconut, almonds, and a good handful of chocolate chips. They’re quick to make, easy to riff on, and exactly the kind of cookie you’ll want warm from the oven.

Why you’ll love this dish

These cookies combine chewy oats, nutty coconut, and melting chocolate for a texture-forward bite that’s both satisfying and approachable. They’re great when you want a little more substance than a plain chocolate chip cookie — the oats add chew, the coconut gives a subtle tropical note, and the almonds add crunch. Perfect for school lunches, bake sales, weekday cookie cravings, or an easy dessert to bring to potlucks.

“The coconut and almonds give these cookies a grown-up twist on a childhood classic — perfectly chewy with a little crunch.”

Benefits at a glance:

Fast: dough comes together in one bowl in about 15 minutes.
Flexible: swap mix-ins based on pantry odds and ends.
Crowd-pleasing: both kids and adults reach for seconds.
Pantry-friendly: uses common ingredients with optional gluten-free or nut-free swaps.

How this recipe comes together

Start by creaming butter and sugars until light and fluffy to build structure and moisture. Add egg and vanilla for richness and aroma. Mix dry ingredients separately (flour, salt, leaveners) and add them gently so you don’t overwork the dough. Fold in oats, coconut, chopped almonds, and chocolate chips for texture. Scoop into 1-inch balls, bake briefly at 350°F until edges are set and centers still look slightly soft, then cool on a rack — the carryover heat finishes them perfectly.

What you’ll need

1/2 cup (1 stick) unsalted butter, softened (can substitute salted butter — reduce added salt slightly)
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed (light brown sugar works too)
1 large egg
1 1/2 tsp pure vanilla extract
1 1/4 cups all-purpose flour (for gluten-free, use a 1:1 GF flour blend)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup old-fashioned oats (don’t use instant — they change texture)
1/2 cup shredded or flaked coconut (sweetened or unsweetened as you prefer)
1/2 cup sliced almonds, finely chopped (use chopped pecans or walnuts to substitute)
1/2 cup semi-sweet chocolate chips (mix in dark or milk chocolate, or chunks)

Notes:

If you prefer a chewier cookie, swap half the granulated sugar for brown sugar.
Toasting the almonds or coconut briefly in a dry pan enhances flavor.

Step-by-step instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla. Beat until smooth and fully incorporated.
Stir together the flour, salt, baking powder, and baking soda. Add to the wet mixture and mix on low speed until just combined.
Fold in the oats, coconut, chopped almonds, and chocolate chips with a spatula until evenly distributed.
Roll dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheet. Slightly flatten the tops if you prefer a flatter cookie.
Bake for about 10 minutes, or until the edges are lightly browned and the centers still look slightly soft.
Leave cookies on the baking sheet for 1 minute to set, then transfer to a wire rack to cool completely.

Baking cues: aim for lightly golden edges. The centers will firm up as the cookies cool — avoid overbaking for maximum chew.

What to serve it with

A cold glass of milk (classic pairing).
Strong coffee or a latte for breakfast cookies.
Vanilla ice cream sandwiched between two cookies for an easy dessert.
A bowl of mixed berries or citrus segments to cut through the sweetness.
Plate them stacked on a rustic board for a party, or arrange on a parchment-lined cookie tin for gifting.

How to store & freeze

Room temperature: Store cooled cookies in an airtight container for up to 3 days. Place a slice of bread in the container to help maintain softness.
Refrigerator: Keep for up to 1 week in an airtight container.
Freezer: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30–60 minutes.
Freezing dough: Scoop dough balls onto a tray, freeze until solid, then store in a bag. Bake frozen dough adding 1–2 minutes to the bake time.

Food safety: ensure eggs are cooked into the cookies (they reach safe temperatures during baking). If serving to at-risk groups, use pasteurized eggs.

Pro chef tips

Measure flour properly: spoon into the measuring cup and level off for consistent texture. Too much flour makes dense cookies.
For chewier cookies, chill the dough 20–30 minutes before baking. This tightens the butter and reduces spreading.
Toast mix-ins: briefly toast chopped almonds and coconut in a dry skillet until fragrant to deepen flavor.
Even baking: rotate the pan halfway through baking if your oven has hot spots.
Size consistency: use a cookie scoop for uniformly sized cookies and consistent bake times.

Creative twists

Nut-free: omit almonds and add an extra 1/4 cup oats plus 1/4 cup toasted sunflower seeds or more chocolate chips.
Tropical: toss in chopped dried pineapple and macadamia nuts; use white chocolate chips.
Chewy coconut-forward: increase coconut to 3/4 cup and use a little less flour.
Vegan: use vegan butter and a flax egg (1 tbsp ground flax + 2.5 tbsp water) and swap chocolate chips for dairy-free chips.
Spiced version: add 1/2 tsp cinnamon and a pinch of nutmeg for warmth.

Common questions

Q: Can I use quick oats instead of old-fashioned oats?
A: You can, but quick oats will yield a softer, less chewy texture. Old-fashioned oats provide better bite and structure in these cookies.

Q: How do I keep cookies soft for longer?
A: Store cooled cookies in an airtight container at room temperature with a slice of bread or a few apple slices (replace daily). Avoid refrigeration unless you need longer storage.

Q: Can I skip the almonds?
A: Yes — omit them or replace with equal parts chopped pecans, walnuts, or sunflower seeds for a nut-free option. If you omit without replacement, add a little extra coconut or oats to keep the texture balanced.

Q: Will these spread too much if my butter is very soft?
A: Possibly. If your butter is overly soft or melted, chill the dough for 20–30 minutes before baking to prevent excessive spreading.

Q: Can I freeze the dough?
A: Absolutely. Freeze scooped dough balls on a tray, then transfer to a sealed bag. Bake from frozen, adding 1–2 extra minutes to the baking time.

Conclusion

If you’d like a slightly different take with extra tips and photos, this Coconut Oatmeal Chocolate Chip Cookies recipe on Two Peas & Their Pod is a helpful reference: Coconut Oatmeal Chocolate Chip Cookies – Two Peas & Their Pod.

For another soft-and-chewy approach with helpful variations, see this version from Two Sugar Bugs: Soft and Chewy Coconut Oatmeal Cookies – two sugar bugs.