Allergy-friendly chewy oat and chocolate chip cookies with coconut
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Chewy Oatmeal, Chip & Coconut Cookies  ~ Gluten & Dairy-Free options  

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Chewy Oatmeal, Chip & Coconut Cookies are a crowd favorite for all the right reasons. It’s your basic chewy oat cookie that’s simple to make and perfect for dunking.  I don’t know about you, but I love a chewy cookie.

These oatmeal, chocolate chip, and coconut cookies are loaded with all the good stuff! But wait…these chocolate chip and oat cookies have a bonus feature, they make fabulous ice-cream sandwiches too!! It’s all about the structure of the cookie. Firm yet chewy…flat yet doesn’t crumble.

If you like oats, coconut, and chocolate together – gather your ingredients and preheat the oven!

Allergy-friendly chewy oat and chocolate chip cookies with coconut

To Make Chewy Oatmeal, Chip & Coconut Cookies You Will Need These Ingredients:

**Here’s A Little Tip: If the cookie dough seems a little too moist or the first few cookies are flatter than you like, add 1-2 Tbsp more flour.

These are delicious frozen too, and don’t forget…they make yummy ice-cream sandwiches.

chewy oatmeal and coconut cookies with chocolate chips and allergy-friendly options


Chewy Oatmeal, Chip & Coconut Cookies

A chewy oatmeal and chocolate chip cookie with coconut that has allergy-friendly and vegan options.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: allergy-friendly, coconut oat cookies, dairy-free, egg-free, gluten-free
Servings: 30 Cookies
Calories: 241kcal
Author: Mary


  • 1 cup butter softened, or any non-dairy substitute.
  • 1 cup light brown sugar lightly packed.
  • 1/2 cup granulated sugar. I used beet sugar.
  • 2 eggs duck eggs or egg replacer is fine too.
  • 2 tsp vanilla extract
  • 1 Tbsp milk or any non-dairy substitute.
  • 1 1/4 cups flour or a gluten-free baking blend.
  • 1/4 tsp xanthan gum only if using gluten-free flour.
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups quick-cooking oats gluten-free if needed.
  • 1 cup flaked or shredded coconut. I used sweetened coconut in this recipe.
  • 2 cups semi-sweet chocolate chips. I used allergy-friendly mini chips.


  • Preheat oven to 325. Line baking sheets with parchment paper. (optional)
  • In a large mixing bowl add butter or non-dairy substitute, brown sugar, and granulated sugar. Beat until creamy. Add eggs or egg substitute, vanilla, and milk or dairy-free substitute. Mix well.
  • In a small bowl add the next 5 ingredients. Add to creamed mixture. Stir to combine.
  • Fold in coconut and chocolate chips. Drop by large or small spoonfuls onto baking sheets.
  • Bake for 12-17 minutes depending on size.
  • Remove from oven and let sit a few minutes before removing from pan. Then let cool completely on wire racks.


Serving: 1Cookie | Calories: 241kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 195mg | Potassium: 136mg | Fiber: 2g | Sugar: 18g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg

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