These Oatmeal Coconut Chocolate Chip Cookies bake up soft and chewy. This easy vegan cookie recipe is perfect for beginners! And in this post I cover how to make vegan cookies.
As you all know by now, cookies are my favorite treat. I love making them and I love eating them. I love that there are endless cookie mix-in combinations and so many styles of cookies. Cookie flavors can be modern or traditional and they can come in all shapes and sizes. Today I wanted to make a cookie with TONS of mix-ins. So, I made these Oatmeal Coconut Chocolate Chip Cookies. And let me tell you- this is a cookie I will be making over and over again.
Anatomy of an Oatmeal Coconut Chocolate Chip Cookie
These cookies are a brown sugar cookie base, like that of a chocolate chip cookie. And, they are just as easy to make as a regular old chocolate chip cookie, too! In addition to the he brown sugar dough these cookies also contain rolled oats. Rolled oats make these cookies chewy and keep them super moist.
Then, at the end, I mixed in chocolate chips, coconut flakes and peanuts. I love the combination of these three mix ins. They give the cookies so much flavor and texture.
Other than the oats, mix-ins are totally optional. If you don’t like coconut, use more peanut and chocolate chips. If you prefer walnuts, use ’em! Always feel free to get creative with cookie mix-ins.
How to Make Vegan Cookies
The mixing method for these Oatmeal Coconut Chocolate Chip Cookies is the same as most cookies. This is truly and easy vegan cookie recipe.
First, start by creaming plant butter and sugar together. You can either do this by hand in a bowl or in a stand mixer fitted with the paddle attachment. You want the mixture to be fully incorporated with absolutely no streaks of plant butter.
With non-vegan cookies the next step would typically be to add eggs. But here we will add flax eggs. Eggs and flax eggs serve the same purpose- to bind the dough.
Next, the dry ingredients are added and mixed just until combined.
Finally, the fun part. Add all the mix-ins! And thats it! The Oatmeal Coconut Chocolate Chip Cookies are read to bake.
As you see, making vegan cookies is really no different. Simply use a flax egg mixture in place of eggs.
Ingredient Recommendations
I have been loving Country Crock Plant Butter for baking. I use the Avocado Oil variety that comes in sticks. Its a little cheaper than Earth Balance, which I also really like and still keep on hand. Either brand will work for these Oatmeal Coconut Chocolate Chip Cookiess, so just use what is most accessible for you.
I never really talk about other ingredient favorites, but for flour, I love King Arthur. The flour is really high quality, I can find it anywhere, and its produced really close to me- in Vermont!- which I love. I even bought my sister some of their specialty flours for Christmas because I love them so much.
Vegan chocolate chips can be a little challenging to find. I like Enjoy Life brand chocolate chunks and chips, and Tollhouse also makes a few vegan chocolae chip varieties. Both of those are really good, but expensive. I like to check the store brand chocolate chips to see if they are vegan. Stop + Shop and Wegman’s store brand chocolate chips are both vegan and way cheaper!
Now you’re ready to make some Oatmeal Chocolate Chocolate Chip Cookies.
Oatmeal Coconut Chocolate Chip Cookies
Ingredients
- 8 Tbsp Non-Dairy Butter I used Country Crock Plant Butter
- 1 Cup Granulated Sugar
- 1 Tbsp Molasses
- 2 Tbsp Ground Flax
- 5 Tbsp Water
- 2 tsp Vanilla Extract
- 1 3/4 Cup All-Purpose Flour
- 3/4 tsp Kosher Salt 1/2 tsp if using fine grain salt
- 1/2 Cup Rolled Oats
- 2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1 Tbsp Cornstarch
- 1 Cup Chocolate Chips
- 1/2 Cup Flaked or Shredded Coconut
- 3/4 Cup Chopped Roasted Unsalted Peanuts
- Flakey Sea Salt (Optional)
Instructions
- In a small bowl, combine the flax, water and vanilla. Stir and set aside.
- In a large bowl with a wooden spoon or in the bowl of a stand mixer fitted with the paddle attachment, combine non-dairy butter, sugar and molasses. Cream the mixture together until its well combined and fluffy.
- Add the flax mixture into the butter and sugar and mix well, scraping the sides of the bowl down as you go.
- Now add flour, oats, salt baking powder, baking soda and cornstarch into the bowl. Mix until just combined.
- Finally, add chocolate chips, coconut flakes and peanuts, mixing until the mix-ins are evenly distributed.
- Cover the cookie dough with plastic wrap and place in the refrigerator for at least an hour but up to 8.
- Preheat the oven to 350* F. Line a baking tray with parchment.
- Remove the cookie dough from the refrigerator. Spray a 1/3 cup measuring cup with non stick spray and portion cookie dough out into 1/3 cup mounds. I do 6 in the first round of baking and 6 later. Roll each mound between your palms to create a ball, then gently press the balls down onto the baking sheet- see photo for reference. Leave at least 3 inches of space in beween these cookies, as they are quite large.
- Sprinkle the tops of the cookies with flakey sea salt.
- Bake in a 350* oven for 19-21 minutes or until the edges are set and lightly brown. Allow to cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.
- Repeat with the remaining dough.
- Store at room temp in an airtight container for up to 3 days or freeze for up to a month.
Let me know how you like this recipe!
