Loaded with coconut, oats, chocolate chips and finely chopped almonds these Coconut Oatmeal Chocolate Chip Cookies are filled with all your favorites packed in one delicious cookie!
The other day my family went totally crazy over my Almond Toffee Bars. They loved them so much that they were gone within a few hours. My little one, in particular, begged me to make another batch. Actually, I didn’t even think they would like them because my kids usually don’t like desserts with nuts. However, almonds have a pretty subtle taste, in my opinion, and sometimes a rich treat needs a little nuttiness! Apparently these bars hit the mark with my family!
The next day before my daughter left for school, she asked me again to make the Almond Toffee Bars. I told her that I would make her something else she would like instead. So I decided to take a shot at making something similar in cookie form. Thus these Coconut Oatmeal Chocolate Chip Cookies came about. These cookies basically use the same ingredients. Coconut, oats, finely chopped almonds, and chocolate chips. The usual butter, sugar, vanilla, eggs, baking soda, vanilla extract and salt. The main difference is that the Almond Toffee Bars used condensed milk and these cookies do not. But the end result? Success! Although she admitted that she liked the Almond Toffee Bars slightly better, she gave these cookies a two thumbs up!
Are you ready to give these cookies a try? Then let’s get started…
Coconut Oatmeal Chocolate Chip Cookies-Ingredients
Baking soda, salt, flour, pure vanilla extract, oats, granulated sugar, dark brown sugar, almonds, baking powder, butter, eggs, coconut, semi-sweet chocolate chips.
Preheat oven to 350 degrees. Beat butter, sugar, and dark brown sugar, using a stand mixer with a paddle attachment or a hand mixer, until light and fluffy.
Drop in egg and pure vanilla extract and beat until incorporated.
Add flour, salt, baking powder, baking soda and beat until combined.
Stir in oats, coconut, almonds and chocolate chips.
Roll into 1 inch balls and place on a cookie sheet about 2 inches apart.
Bake for about 9-10 minutes or until edges start to brown. Remove from oven and let sit on baking sheet for about 1 minute. Then move to a wire cooling rack. I use this Doughmakers baking sheet because it’s great for baking cookies. If you find your cookies are sticking line your baking sheet with parchment paper.
Once cool, serve and enjoy!
For more great chocolate chip cookies try my Sensational Chocolate Chip Cookies, Double Chocolate Chip Cookies, Easy Peanut Butter Chocolate Chip Cookies, Salted Double Dark Chocolate Cookies, and Bailey’s Irish Cream Chocolate Chip Cookies.
Coconut Oatmeal Chocolate Chip Cookies
Equipment
- Baking sheet
- Stand mixer with paddle attachment or hand mixer
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1 1/2 tsp pure vanilla extract
- 1 1/4 cups flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup oats
- 1/2 cup coconut
- 1/2 cup sliced almonds finely chopped
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Beat butter, sugar, and dark brown sugar, using a stand mixer with a paddle attachment or a hand mixer, until light and fluffy.
- Drop in egg and pure vanilla extract and beat until incorporated.
- Add flour, salt, baking powder, baking soda and beat until combined.
- Stir in oats, coconut, almonds and chocolate chips.
- Roll into 1 inch balls and place on a cookie sheet about 2 inches apart.
- Bake for about 10 minutes or until edges start to brown.
- Remove from oven and let sit on baking sheet for about 1 minute. Then move to a wire cooling rack.
- Once cool, serve and enjoy!
I made this vegan so obviously not exact to yours but it turned out delicious. Subbed butter for coconut oil, added only 1/3 of each sugars and I doubled the chocolate chips because I didn’t have almond. Who doesn’t love more chocolate ❤️
Sounds delicious! Glad you like them!
I just made these, super easy and very good
So good! I used gluten free flour and I only had milk chocolate chips. I can’t stop eating them!!
I made these cookies today and substituted the almonds for pecans. They are delicious and turned out perfectly. Yummmm
These are my new favourite cookie! My husband loves them too. Thanks for the recipe.