Mom’s Oatmeal Coconut Chocolate Chip Cookies

When I was a kid I used to love eating those Dad’s oatmeal chocolate chip cookies from the bag. I loved my cookies and milk and all things sugary.


Now that I have kids of my own, I love to bake them healthy homemade cookies warm from the oven. These cookies are similar in taste to the Dad’s cookies that you can buy at the store, made with oats, coconut and chocolate chips, except this mom’s version is of course a whole lot more wholesome!


If there is one thing that my kids love, it is fresh-baked cookies with almond milk!


And if there is one thing I love, it is to see them smile! πŸ™‚


Mom’s Oatmeal Coconut Chocolate Chip Cookies

A healthy and wholesome, soft-baked oatmeal chocolate chip cookie made with whole wheat flour and sweetened naturally with pure maple syrup! The shredded coconut adds a delicious coconut flavor.

Makes 24 cookies


  • 2 cups quick-cooking oats
  • 2 cups whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup medium unsweetened shredded coconut
  • 1 cup organic dairy-free chocolate chips
  • 1/4 cup ground flax seed
  • 1/3 cup warm water
  • 3/4 cup pure maple syrup
  • 2/3 cup sunflower oil
  • 1 1/2 teaspoons pure vanilla extract



  1. Preheat the oven to 350Β°F and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the oats, flour, baking soda, sea salt, shredded coconut and chocolate chips.
  3. In a small mixing bowl whisk together the ground flax seed and warm water and allow to sit a few minutes to thicken. Add maple syrup, sunflower oil and vanilla.
  4. Add the wet ingredients to the dry ingredients in the medium mixing bowl and mix until combined.
  5. Roll the dough between your hands into tablespoon-size balls and place them onto the baking sheet about 1 inch apart. Flatten each ball down slightly with your hands. Repeat to make 24 cookies.
  6. Bake for 8-10 minutes, until very lightly browned. Allow to cool completely before removing from the pan.


Yum! Yum! Yum!



16 thoughts on “Mom’s Oatmeal Coconut Chocolate Chip Cookies

  1. Just wanted to thank you for a delightful recipe! I did make a couple changes to make it gluten free… Took out the flour and subbed a 1/2 C coconut flour, added a 1/3 C applesauce and 3/4 C coconut milk to help alleviate the dryness of using the coconut flour. Had to bake it about an extra 5-7 minutes so total time of approx 15 min. Unfortunately the carob chips didn’t hold up well to this and I think I’d exclude them next time… But the cookie itself was so so so yummy!! Thanks again for the base recipe!


  2. We made these today! We didn’t have flax seed so I replaced with more oatmeal. Turned out perfectly:) These are the best cookies we made without refined sugar to date.


    • Thanks for coming back here to comment Kate! I am glad that you enjoyed them! I hope that you will like some of the other refined sugar-free recipes that you find here. πŸ™‚


    • I have never made it without the coconut, but you could try just omitting it. Since you would be using less dry ingredients, then you may have to also use a little less of a liquid ingredient such as oil or maple syrup.


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