Oatmeal Coconut Cookies

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(from 40 reviews)
Oatmeal Coconut Cookies

Last week my husband suddenly had cravings for oatmeal coconut cookies. He picked one pack from the store, but I put it back in the shelf because if he does not like it, he will not touch it and I have to finish it. Moreover, I try as much as possible to avoid buying baked goods for health reasons and also I don’t want to miss a chance to bake.

So as soon as I came home, dug out my Cookies book and started searching for coconut cookie recipes. That book has 1001 cookie recipes (published by Readers Digest) and there were a lot of types of coconut cookies and I narrowed down to this one because it was simple to bake, used little butter when compared to the other recipes and also it included oats.

If it had been my early days of baking I would have searched for recipes for oatmeal cookies without eggs. But now that I know the ins and outs, I guess almost, of egg substitution I just look for recipes and decide which substitute to use depending upon the ingredients in the recipe.

Egg Free Oatmeal Coconut Cookies

Actually I did find 2-3 no egg oatmeal cookies recipe, but most of the time I do not like blogging the exact same recipe without any changes. So in recipes like that, I see if I can make any changes if not, I choose recipes with eggs and make it mine by coming with an egg substitute.

As for this recipe, the original recipe was for eggless coconut cookies. I didn’t have to think of an egg substitute but just did a minor change. I used honey instead of light corn syrup. So if you want to make it egg free oatmeal cookies as well as a vegan then use maple syrup or agave nectar or corn syrup itself.

As usual, my husband did not relish these oatmeal coconut cookies immediately but started liking it very much after a couple of days when it was almost over and started asking for more. It was an instant hit with my son and I too loved it.

If you are still wondering how to make oatmeal cookies without eggs, I have a separate page for egg free oatmeal cookies.


Oatmeal Coconut Cookies Recipe

Prep TimeCook TimeMakes
15 Mins20 Mins21 Cookies
Oatmeal Coconut Cookies
4.9 from 40 reviews
This oatmeal coconut cookies without eggs is very easy to bake, even novice bakers can get it right. It has an amazing texture, crisy around the edges and chewy in the middle. A good snack anytime of the day.
  • 1 cup All Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 1 cup Shredded Coconut (I used sweetened)
  • 1 cup Quick Cooking Oats (I used large flake)
  • 1/2 cup Butter
  • 3/4 cup Granulated Sugar
  • 2 tablespoons Honey
  1. Preheat the oven to 350F for 15 minutes. Butter two cookie sheets. I used one extra large cookie sheet I recently purchased from Walmart. It was a dark coated non stick pan. Usually cookies baked on such dark coated sheets turn brown very quickly, so I lined it with parchment paper and then greased it with cooking spray.
  2. In a large bowl sift together the flour, baking soda and salt. Stir in the coconut and oats.
  3. Melt the butter with the sugar and honey in a small saucepan over medium heat. Remove it from the stove and let it cool for 2 minutes.
  4. Pour the melted butter mixture to the dry ingredients and mix well with a spatula.
  5. Roll into balls the size of walnuts and place 1 inch apart on the baking sheet and flatten it slightly with a fork.
  6. Bake for 15-20 minutes, or until golden brown. If using 2 cookie sheets, shift racks halfway through the baking to ensure even browning. Mine turned golden brown after 13 minutes itself. I think it’s because of the dark coated cookie sheet.
  7. Let the cookies cool on the sheets until they firm slightly. Then using a spatula carefully lift the cookies and transfer it to a cooling rack to cool completely.
  1. These oatmeal coconut cookies were very sweet. Initially it was crisp around the edges and chewy in the center. After 2-3 days, it started getting soft around the edges too. It also smells very buttery when consumed immediately. We did like the taste and I will make it again but will definitely do something to reduce the sweetness. My son liked it very much, but my husband did not like it in the beginning. He started liking it after 4 days when it was more chewy.
My Notes:
  1. The recipe did not mention whether to use sweetened or unsweetened coconut. I had the sweetened one, so I used it. I think if I had used the unsweetened variety the sweetness of the cookies would have been perfect for us.
  2. Light corn syrup was mentioned in the recipe. I had that in hand, but I anticipated that some of you might ask what can be substituted for it. So I used honey. I think either omitting this or reducing the quantity of sugar to 1/2 cup will also work if you want less sweeter cookies.
  3. These coconut cookies spread a lot, so be sure to leave enough space while placing the dough on the baking sheets.
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  1. Ashley

    No water needed?

    • Madhuram

      We are melting the butter, sugar and honey and that gives sufficient moisture, Ashley.

  2. Ashley

    Can i use corn starch instead of honey ?

    • Madhuram

      Probably, Ashley.

  3. Cheynie

    So easy to make and delicious, thank you!

    • Madhuram

      Thanks for trying the recipe, Cheynie.

  4. Rebekah

    I’ve made these two times now. Used flaked unsweetened coconut and 1/2 cup of sugar. They were still plenty sweet enough. I shudder to think what the original sweetness was like!

    I didn’t make them the same colour as the photos. I took them out of the oven when the bottoms were about that colour but the tops were much lighter. Anything more, they would have burned. They didn’t spread as much as is implied either, but that wasn’t a big deal.

    For me though, they didn’t go softer. Even kept in the air tight container, they actually got harder! Not a big deal but just because it was the opposite from the comment, I thought it worth mentioning.

    Since I’ve baked them twice now, you can safely say that I like them. I will make them again, though I might cut back the sugar even more.

    • Madhuram

      Thank you very much for the detailed feedback, Rebekah.

  5. Donna Moodley

    My 8 year old baked this yesterday. Very easy and I love that it has such easy ingredients.
    Love it

    • Madhuram

      Wow! That’s awesome! You must be one proud Mama!

  6. Shailja Agarwal

    Can I use organic coconut oil instead of buttter. if yes, how much oil should i use? thanks! this recipe looks amazing… very keen to try it out.

    • Madhuram

      You can use the about 1/3rd of a cup.

      • Shailja Agarwal

        Thanks so much for your reply! Could you please tell me the amount of oats in grams?

        • Madhuram

          Please check the baking measurements page for some help with conversions. Since I bake using US standard cup sizes I’m not aware about grams.

  7. bhawna

    hi.. can I substitute fresh coconut with coconut flour and all purpose flour with whole wheat flour in this recipe?
    what will be measurements for this? also what is the difference between whole wheat pastry flour and regular wheat flour(atta) what use at home?

    • Madhuram

      Substituting coconut flour won’t work Bhawna. You can use whole wheat flour but the taste and texture will differ. If you are not used to whole wheat flour baked goods you might not like it initially. Read about the whole wheat pastry flour in the highlighted link.

  8. Chewy Oats & Honey Cookies (dairy and egg free) – Let's Have Company

    […] The other day I was in the mood for some Oatmeal Coconut Cookies, but not in the mood to follow the precise steps and toss in the exact ingredients of the recipe I normally follow. […]

  9. Maninder

    Do I need to refrigerate them for storing as I made a big batch by doubling the recipe as my son loved them?

    • Madhuram

      Not necessarily, Maninder. Store it in an air-tight container in room temperature.

  10. Maninder

    I religiously followed the recipe with unsweetened coconut. They turned out to be a super hit. My family loved them, especially my son.

    • Madhuram

      Thanks for trying the recipe, Maninder.

  11. Priya

    Is the coconut mentioned in the recipe a fresh coconut or dessicated coconut?

    • Madhuram

      Dessicated coconut Priya.

  12. Kanchan

    Tried these cookies today and they came out just perfect. I had halved the ingredients to be on safer side but now will have to make again πŸ™‚ …My son and hubby loved them.. Thanks for sharing

    • Madhuram

      You’re very welcome Kanchan.

  13. Saloni

    Hello Madhuramji.
    I made these cookies today, it came out really tasty. Due to little over baking, it got dark from the bottom. But the taste is awesome.
    A query, when we melt butter and the sugar, do we need to caramelize sugar or just melt the butter?
    Thank you☺️

    • Madhuram

      Thank you for the feedback Saloni. You just have the melt it, caramelizing is not necessary.

  14. Surbhi

    Can i use whole wheat flour instead of all purpose? How much will it affect the taste ??

    • Madhuram

      Yes you can use, Surbhi. I’m pretty sure that the difference in taste won’t be noticeable.

  15. Niharika

    Awesome recipe ! Turned out so crispy! Many thanks.

    • Madhuram

      You’re welcome Niharika.

  16. Carol Hancock

    I was looking for an eggless recipe and came across yours. I didn’t have any coconut so I used chocolate chips. Some melted as I didn’t think about the warm butter mixture but they came out great. My husband loves them and they are crispy. All I can say is DELISH and will be saving this recipe. This is a 5 star rating to say the least!!!

    • Madhuram

      Wow! Thank you so much for the positive feedback Carol! πŸ™‚

  17. Kimberly Wheeler

    Great recipe. Used unsweetened coconut and added chocolate chips! Made them a bit small and baked for 14 minutes. Very delicious! Hard to stop eating!

    • Madhuram

      That’s a great idea Kimberly.

  18. Vasu

    Thank you for sharing this recipe. I am a newbie and followed the recipe as is. I baked them yesterday and they came out good except for it tastes a little charred towards the edges and bottom on few. Was it the double side heat setting, with fan a problem? or the timing.

    • Madhuram

      Probably both. I think you are using a convection oven. In that case baking time has to be reduced.

  19. Teri

    Delicious cookies!

    • Madhuram

      Thanks Teri.

  20. Rosemarie Koss

    I added butterscotch chips to my cookies. I’m glad that I did
    Mmmmmm. Yummy

    • Madhuram

      Thanks Rosemarie.

  21. Ritu

    Tried these cookies…these came out well and were instant hit among my family and friends…loved baking them …this was my first ever try for making cookies…in first batch I made 10 and those were finished in an hour so made another batch of 14….the recipe was so easy and the results were too irresiatable…thanks again

    • Madhuram

      You’re very welcome Ritu.

  22. Nimrah

    Hello. Can i use equal amount of olive oil instead of butter?

    • Madhuram

      You have to use less oil because of it’s liquid content. I’m thinking 1/3rd of a cup of oil should be enough.

  23. Divya

    Hi, How much butter did you use in grams? Thank you

  24. Grishma

    I tried many recipes but none of them worked! Thank you so much for your recipe!! Hurray worked!!
    Tastes delicious…..

    I added 1-1/2 tsp of cinnamon powder and 1/2tsp of vanilla extract . Tastes absolutely yummy. πŸ™‚ Satisfied. Thank you again πŸ™‚ πŸ™‚ πŸ™‚

    • Madhuram

      You’re very welcome Grishma.