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Vegan Oatmeal Coconut Chocolate Chip Cookie with a bite taken out of it on a white cloth with a square of chocolate in the foreground.
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5 from 2 votes

Vegan Oatmeal Coconut Chocolate Chip Cookies

These Vegan Oatmeal Coconut Chocolate Chip Cookies are super chewy and packed with mix-ins! They are easy to make and require simple ingredients no chill time.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 13 Cookies
Calories: 307kcal
Author: Megan Calipari
Cost: $4

Equipment

  • 1 Large Mixing Bowl
  • 1 Hand Mixer Or stand mixer with the paddle attachment
  • 1 Rubber Spatula
  • Measuring Cups and Spoons
  • 1 3 Tablespoon Cookie Scoop
  • Parchment Paper

Ingredients

  • 8 tablespoon Non-Dairy Butter
  • 1 Cup Light Brown Sugar
  • 5 tablespoon Non-Dairy Milk
  • 2 teaspoon Vanilla Extract
  • 1 ⅔ Cup All-Purpose Flour
  • ½ Cup Old Fashioned Rolled Oats see note
  • ¾ teaspoon Baking Powder
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt ½ teaspoon if using fine grain salt
  • 1 Cup Chocolate Chips
  • ¾ Cup Unsweetened Flaked Coconut
  • Flakey Sea Salt (Optional)

Instructions

  • In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cread non-dairy butter and brown sugar until well combined and fluffy.
    8 tablespoon Non-Dairy Butter, 1 Cup Light Brown Sugar
  • Add the non-dairy milk and vanilla and mix until well combined. The mixture will look broken, here.
    5 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract
  • Now, add flour, oats, baking powder, baking soda and salt into the bowl. Mix until just combined. (See note)
    1 ⅔ Cup All-Purpose Flour, ½ Cup Old Fashioned Rolled Oats, ½ teaspoon Kosher Salt, ¾ teaspoon Baking Powder, ¾ teaspoon Baking Soda
  • Finally, add chocolate chips and coconut flakes and mix until distributed.
    1 Cup Chocolate Chips, ¾ Cup Unsweetened Flaked Coconut
  • Preheat the oven to 350* F. Line a baking tray with parchment.
  • Once the oven is preheated, use a 3 tablespoon cookie scoop to scoop mounds of dough onto the baking sheet. Be sure to leave 3 inches of space between each cookie. I baked 6 cookies at a time. (See note)
  • Sprinkle the tops of the cookies with flakey sea salt, if desired.
    Flakey Sea Salt (Optional)
  • Bake in a 350* oven for 13-15 minutes or until the edges are golden brown. Allow to cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.
  • Repeat with the remaining dough.

Notes

Don't substitute quick or instant oats!
When adding the dry ingredients into the mixture, mix until just combined! Don't over mix or the cookies may end up tough.
Leave plenty of space between the cookies! They will spread a lot.
To store: Place the cookies into an airtight container and store at room temperature for up to 4 days. Or freeze for up to a month.

Nutrition

Serving: 1Cookie | Calories: 307kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 245mg | Potassium: 165mg | Fiber: 3g | Sugar: 22g | Vitamin A: 30IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 2mg