There’s something about the combo of coconut, oats, and pecans that feels like pure comfort to me. These chewy coconut oatmeal cookies are soft in the center, lightly crisp around the edges, and packed with the kind of cozy texture that makes you reach for just one more.
Coconut Oatmeal Cookies With Pecans
I love how the coconut doesn’t overpower—it just adds a hint of sweetness and the perfect chewy bite. These are the cookies I bake when I want something a little nostalgic, a little nutty, and totally satisfying with a cup of tea or coffee.
⭐ Like oatmeal cookies? Try our breakfast cookies, oatmeal cookies or banana oatmeal cookies next time.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Ingredients
- 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. I've also tried GF Flour Blend Schar for this recipe.
- 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.
How To Make Them
- Preheat the Oven: Set to 350°F and line a baking sheet with a baking mat or parchment paper.
- Mix Wet Ingredients: In a large bowl, beat the butter and sugars on low until smooth and creamy (use an electric or stand mixer). Add the egg and vanilla, mixing on low until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk the dry ingredients together. Gradually add this mixture to the wet ingredients, beating on low until just combined. Stir in the pecans and coconut.
- Shape the Dough: Form dough balls about 2 tablespoons each. Place them on the prepared baking sheet, gently pressing down and smoothing the edges. The cookies won’t spread much, so shape them as you’d like them to look.
- Bake: Bake for about 12 minutes, adjusting the time slightly based on your oven. Enjoy!
These cookies will have a soft, buttery center with a firm exterior.
As they cool, they’ll set nicely while keeping that soft texture inside.
Let them rest on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Related: Healthy Oatmeal Cookies
Recommended Equipment
- Cookie sheet
- Silicone baking mat or brown parchment paper
- Wire cooling rack
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- Kitchen Aid Stand Mixer
Tips
- Gluten-free flour can make cookies softer than regular flour, so stick to reliable GF brands for the best texture.
- Use old-fashioned rolled oats for a chewier cookie, though quick oats work if needed.
- No need to chill the dough, as these cookies don’t spread much.
- Let butter and eggs reach room temperature for easy mixing.
- Using both white and brown sugar gives a crispy edge and soft center—don’t skip either!
- A medium cookie scoop helps create evenly-sized cookies.
- Press cookies down slightly before baking; they’ll hold their shape.
- Bake until edges are golden and centers are soft. They’ll firm up after 5-10 minutes.
- Cool cookies on the baking sheet briefly before moving to a rack to keep them from breaking.
- Add dark chocolate chips for coconut oatmeal chocolate chip cookies.
- For dairy-free, try vegan butter, dark chocolate chips, and a flaxseed egg.
- Use unsalted butter to control salt levels, as salt content varies by brand.
Serving Suggestions
- Perfect for snacking with a glass of milk.
- Crumble over ice cream for a delicious dessert.
- Pack in pretty bags with a ribbon for a thoughtful gift!
Freezing And Storing Instructions
- To Store. Once cooled, store pecan cookies at room temperature for 2-4 days, or refrigerate to keep them fresh longer.
- To Freeze. After cooling, freeze cookies for up to 2-3 months.
- To Freeze Unbaked Dough. Roll dough into balls, flash freeze until firm, then transfer to an airtight container and freeze for 2-3 months. When ready to bake, thaw in the fridge overnight, bring to room temperature, and bake as directed.
Easy Oatmeal Recipes
- Healthy Oatmeal Cookies
- No Bake Chocolate Oatmeal Cookies
- Blueberry Baked Oatmeal
- Banana Oatmeal Cookies
For all baking recipes, hop on to our Desserts collection.
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Coconut Oatmeal Pecan Cookies
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 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
INSTRUCTIONS
- Preheat the oven: Set to 350°F and line a baking sheet with a baking mat or parchment paper.
- Mix wet ingredients: In a large bowl, beat the butter and sugars on low until smooth and creamy (use an electric or stand mixer). Add the egg and vanilla, mixing on low until well combined.1 cup butter, ¼ cup brown sugar, ¾ cup white sugar, 2 large eggs, 1 tablespoon pure vanilla extract
- Combine dry ingredients: In a separate bowl, whisk the dry ingredients together. Gradually add this mixture to the wet ingredients, beating on low until just combined. Stir in the pecans and coconut.1 ¼ cup flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, 2 ½ cups old-fashioned oats, 1 cup unsweetened coconut flakes or shredded coconut, ½ cup pecans
- Shape the dough: Form dough balls about 2 tablespoons each. Place them on the prepared baking sheet, gently pressing down and smoothing the edges. The cookies won’t spread much, so shape them as you’d like them to look.
- Bake: Bake for about 12 minutes, adjusting the time slightly based on your oven. Enjoy!
NOTES
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Use old-fashioned oats for these coconut oatmeal cookies to achieve a chewy texture and nutty flavor. They are thicker and heartier than quick or instant oats.
Avoid quick cooking or steel-cut oats, as they won't give the cookies that desired chunky texture.
Cookies can turn out hard for a few reasons:
1. Overbaking can create a tough texture.
2. Using too little moisture or adding too much flour can make them dry.
3. Avoid overmixing the batter to keep the cookies tender.
It's important to let freshly baked cookies rest for a few minutes before moving them to a wire rack.
This helps them firm up, preventing them from crumbling or falling apart.
No, not necessarily. Just like my Banana Oat Cookies and Breakfast Cookies, the cookie dough's consistency doesn’t necessitate chilling time in the fridge or freezer before baking.
You can chill the dough in the fridge if you need to wait to bake the cookies.
Tonia
Excellent recipe, packed with nutrients, easy to make and bake! Very tasty indeed! I am packing them for 3 weeks in the Zululand bush...
Dee
I made these yesterday. I followed the directions exactly
they spread really bad, (butter was not to soft) and unfortunately didn't have a lot of flavor. I was very hopeful they would work, being that they are a more filling cookie. unfortunately I will not make these again.
Julia
That's interesting! These are types of cookies that don't spread that much at all.
Julia | The Yummy Bowl
enjoy these pecan cookies with a tall glass of milk for a tasty quick treat!