Coconutterchip Cookies


Coconutterchip cookies.


I try a lot of experiments in the kitchen. I’m one who likes to play with ingredients and come up with something I can call my own. It’s not like I couldn’t stick to the tried and true, but I prefer to see what happens when I change things up. That’s how this recipe came about. I was looking at various cookie recipes containing coconut and then my creative juices got flowing. Fortunately, this was one of those experiments that really worked out.


Truth be told, if you’re after some super traditional chocolate chip cookie, these probably won’t pass muster. Yet if you want a delightfully nutty alternative this recipe is definitely worth trying. These cookies have a light, pleasant oat texture, which is set off by the coconut, almonds, a hint of cinnamon, and dark chocolate chips.


A plate full of coconutterchip cookies.

The traditional chocolate chip cookie recipes I’ve seen, don’t include coconut or cinnamon.

I should mention, I like the taste of brown sugar in baking and I know many prefer white sugar, especially in combination with an ingredient like coconut. Thus, go ahead and switch it out if it matters to you.  I should also point out I used a fairly small portion of sugar and butter here, so as cookies go these aren’t going to be as sweet or rich as some. I personally like that as I’m trying to eat healthier—thus the coconut and almonds in place of more chocolate chips.


A Word On Gluten-Free Oats


Here’s a quick note if you want to turn this into a “Gluten-Free” recipe. Oats are a naturally gluten-free grain, but if you’re one of those who is sensitive to gluten and need to avoid it, you can’t rely on eating just any oats or oat flour and not getting at least some gluten. The problem arises as farmers plant multiple grains in the same patch of dirt or store various grains in the same facilities. Apparently, naturally gluten-fee oats can become contaminated or cross-contaminated with gluten under these circumstances. To assure the oats you use don’t contain gluten, you’ll need to find a package labeled “Gluten-Free”.


Let’s Gather The Ingredients


Gathering the ingredients for coconutterchip cookies.

If you don’t have almonds you could try walnuts or pecans.

Today’s recipe will make about 20 -24 two-inch cookies.  If you need a bigger batch just double up the list below.


1 egg

1/4 cup brown sugar packed (substitute white)

1/4 cup butter softened (i.e. 1/2 stick)

1 teaspoon pure vanilla

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup quick oats

1 cup oat flour

1/2 cup shredded coconut

1/3 cup slivered almonds

2/3 cups dark chocolate chips




This recipe goes together quickly so start by preheating the oven to 350 degrees.


Combining the liquids and sugar.

Start with the egg, sugar and vanilla.

In a large mixing bowl, combine the liquids and sugar including the egg, brown sugar, butter and vanilla. Mix until well-combined.


Next measure in the cinnamon, baking soda and salt.


Adding the dry ingredients to our coconutterchip cookies.

Add in all the dry ingredients–the oats, oat flour, cinnamon, salt and baking soda.

Now, add the oats and oat flour. Stir well.


Finally, add the coconut, almonds and chocolate chips. Finish by mixing with a wooden or plastic spoon.


The final mix.

After adding in the coconut, almonds and chocolate chips stir and drop spoonfuls on a baking sheet.

Drop rounded “tablespoon” size balls of dough onto an ungreased cookie sheet.


Bake in the oven for 10 minutes. When the timer goes off, pull the sheet from the oven and let cool on the pan another minute.  Then remove to wax paper to continue to cool.


Best served warm.  I hope you like these as much as I did.




If you enjoyed today’s recipe, you might want to check out:

JW’s World Famous Almond Crunch Cookies



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