Chewy coconut oatmeal cookies are made with pecans, old-fashioned oats and a creamed mixture which gives these delicious cookies chewy centers with crisp edges. The coconut in these cookies is subtle while adding an extra layer of texture and flavor.
Enjoy these scrumptious coconut oatmeal cookies with freshly brewed coffee as a breakfast snack or midday treat!
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Butter - Softened butter at room temperature. Unsalted butter is best.
- Sugar - Brown sugar (light or dark brown sugar) and white sugar. I used dark for a more darker and caramel-flavored cookie. Coconut sugar could also be used for added coconut flavor in this oatmeal coconut cookies recipe.
- Eggs - Large eggs at room temperature.
- Vanilla extract - Almond extract can be used instead. Use pure vanilla extract and not the artificial kind (the flavor is different plus full of bad-for-you fillers).
- Flour - All-purpose flour or a gluten-free blend with xanthan gum. For this recipe I've also tried GF Flour Blend Schar.
- Baking soda - Check the expiry date of this ingredient to ensure a good rise in the cookies. Baking powder can be used instead which will give very simialr results.
- Cinnamon - high quality does matter in smell, taste and flavor. Of course, cookies will still taste delicious with regular ground cinnamon as well.
- Salt - Sea salt or kosher salt for the best natural flavor. Omit if using salted butter. I like to add more sea salt flakes on top right after baking.
- Old-fashioned rolled oats - Certified gluten-free oats can be used if required.
- Unsweetened coconut - Use coconut flakes or shredded coconut (desiccated coconut).
- Pecans - or walnuts, hazelnuts, peanuts. Chopped finely.
📋 Flour - You can use gluten free or regular wheat flour here. The results are very similar, it is hard to tell which one is GF. I've made these cookies with my homemade gluten free flour blend and Schar flour. Both give delicious results! We also like Bobs Red Mill.
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl combine butter and sugars. Beat the butter mixture on a low speed (with an electric hand mixer or stand mixer) until smooth and creamy.
Gradually add egg and vanilla. Mix on low until combined. Set aside.
In a separate large mixing bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
Stir in pecans, coconut. You don’t have to freeze the cookie dough as these cookies don’t spread as much. If you need to wait until baking the cookies, it is totally fine to place the dough in a freezer bag in the fridge.
Form about 2 tablespoons sized cookie dough balls and transfer to baking sheet lined with baking mat or parchment paper.
Slightly press down and even out the edges. These cookies will bake the same way as they are shaped, not much spreading.
Bake for 12 minutes (the time may vary due to different ovens).
The cookies will have a soft center inside with a more firm exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Typically, cookies with gluten free flour will be more tender and softer than regular wheat flour cookie. This ofcourse, will vary bit with different flour brands. Only use GF flour from trusted, tested and popular brands for any GF baking recipe.
- Old-fashioned rolled oats are best for these cookies as they provide a chewier texture than quick oats. Just a personal preference, you can still use quick oats here if these are the only ones you have.
- You don’t need to chill the cookie dough since this cookie batter won’t spread that much while baking. If you wait before baking these cookies, the batter can be stored in the fridge.
- Allow the butter and eggs to reach room temperature for easy mixing.
- The combination of white granulated sugar and brown sugar creates a crispy outer edge and a soft buttery center. Don’t omit the one sugar, as this will affect the taste and texture of these cookies.
- Cookie scoops are a great tool to use for creating uniform-sized cookies. A medium cookie scoop is a good size for these cookies.
- These cookies only need to be pressed down slightly before baking. These cookies won’t change much shape while baking.
- Only bake these cookies until they are slightly golden brown on the edges but still soft in the center. They should feel quite soft when you take them out of the oven. they will set after 5-10 minutes.
- The combination of white sugar and brown sugar creates a crispy outer edge and a soft buttery center. Use both and not just one type as this will affect the taste and texture of these cookies.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the freshly baked cookies from falling apart.
- Make coconut oatmeal chocolate chip cookies by including dark chocolate chips in the cookie dough.
- Non dairy cookies - I haven't, but you could use a good quality vegan butter, pure (non dairy) dark chocolate chips, and egg or for vegan modification 1 flax seed egg.
- Why use unsalted butter? The salt content in various butter brands varies. Depending on the brand, different amount of salt is added according to their recipes. I like to use unsalted butter in baking, so I can control the salt content myself.
- Great for snacking throughout the day with a glass of milk.
- Crumble the cookies into your favorite ice cream and enjoy them as a tasty dessert.
- Pack 'em up into pretty bags, add a ribbon and you have a great gift for friends and family.
Freezing And Storing Instructions
- To Store. These pecan cookies remain soft for several days. Cool the cookies before storing them completely. Store at room temperature for 2-4 days or refrigerate for longer.
- To Freeze. Let the cookies cool and store them in the freezer for 2-3 months.
- To Freeze Unbaked Cookie Dough, roll it into balls and flash freeze on a baking sheet until the cookies become firm. Transfer to an airtight container and freeze for 2-3 months. When ready to bake, defrost in the fridge overnight, let come to room temperature and continue with recipe instructions for baking.
Coconut boosts the immune system and lowers cholesterol. It’s also great for bone health, metabolism, good digestion, and dietary fiber. The addition of oatmeal also adds protein, minerals, vitamins, and complex carbohydrates. However, be mindful as coconut mixed together with sugar (in a cookie form) becomes not the healthiest treat and should be consumed in moderation.
This being said, I believe homemade is still better than from buying cookies from the store.
Old-fashioned oats are best for these coconut oatmeal cookies. This ingredient creates a chewy texture and nutty flavor. Old-fashioned oats are also thicker and heartier than quick oats (or instant oats).
I don't recommend using quick cooking oats or steel-cut oats as the cookies won’t have as chunky texture.
There are a few reasons why these cookies could be hard. Overbaking the cookies will result in a hardened texture. Reduced moisture in the cookie batter or too much flour added can also result in hard cookies. Also, avoid overmixing the batter.
I haven’t. It is important to let the freshly baked cookies rest for a few minutes before transferring them to a wire rack. This will help the cookies firm up so that they don’t crumble and fall apart.
No, not necessarily. Just like my Banana Oat Cookies and Breakfast Cookies, the consistency of the cookie dough doesn’t necessitate chilling time in the fridge or freezer before baking. That said, you can chill the dough in the fridge if you need to wait to bake the cookies.
Easy Cookie Recipes
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💗I hope you'll enjoy these pecan cookies, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗
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Coconut Oatmeal Pecan Cookies
- 1 cup butter (room temperature)
- ¼ cup brown sugar (I used dark sugar, see notes)
- ¾ cup white sugar
- 2 large eggs (room temp)
- 1 tablespoon pure vanilla extract
- 1 ¼ cup flour (or GF flour blended with xanthan gum)
- 1 teaspoon baking soda (GF certified if needed)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 ½ cups old-fashioned oats (use certified GF if needed)
- 1 cup unsweetened coconut flakes or shredded coconut (desiccated coconut)
- ½ cup pecans (chopped fine)
- Preheat the oven to 350 F.
- In a large bowl combine butter and sugars. Beat the butter mixture on a low speed with an electric hand mixer or stand mixer until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
- In a separate large mixing bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
- Stir in pecans, and coconut. You don’t have to freeze the cookie dough as these cookies don’t spread as much. If you need to wait until baking the cookies, it is totally fine to place the dough in a freezer bag in the fridge.
- Form about 2 tablespoons sized cookie dough balls and transfer to a baking sheet lined with a baking mat or parchment paper. Slightly press down and even out the edges. These cookies will bake the same way as they are shaped, with not much spreading.
- Bake for 12 minutes (the time may vary due to different ovens).
- The cookies will have a soft center inside with a firm exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)