These triple coconut oatmeal cookies are made with shredded coconut, coconut oil, and coconut sugar for triple the coconuty goodness! Enjoy them for a snack, or even for breakfast. (Yes, they’re healthy!) 

I don’t know about you, but I’m a huge coconut fan. My coconut obsession only began a few years ago. In fact, when I was younger I didn’t like coconut at all! (I know, what was I thinking?) It was one of those things that for some reason I thought I didn’t like, so I’d refused delicious coconut cake, pina coladas, and anything else that I knew featured coconut as a star ingredient.

triple coconut oatmeal cookies

I can’t quite pinpoint the day I tried giving coconut another shot, but I do remember developing a love for it. Now I think the more coconut, the better! (I even sprinkle coconut flakes on my smoothie bowls for Instagram all the time!)

This recipe for triple coconut oatmeal cookies are a new favourite of mine! They’re like a cross between a macaroon and an oatmeal cookie. Perfectly chewy, soft and delicious!

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triple coconut oatmeal cookies

Triple coconut oatmeal cookies

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  • Author: Jess
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Triple coconut oatmeal cookies


  • 1/4 cup coconut oil
  • 1/3 cup apple sauce or 1/2 smashed banana
  • 1/2 cup coconut sugar
  • 1 organic egg (for vegan sub flax egg)*
  • 1 1/2 tsp vanilla extract
  • 1/2 cup large flaked oats
  • 1/2cup+2tbsp white spelt flour (can sub whole grain flour, kamut flour or regular flour)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking solda
  • 1/4 tsp xantham gum (optional, but recommended if using a low-gluten flour)
  • 1 1/2 cups unsweetened shredded coconut
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
  2. In a mixer, add the coconut oil and apple sauce. Mix on low speed until combined.
  3. Next add the coconut sugar and mix until combined, followed by the egg and vanilla mixing on medium speed for 1 minute.
  4. In a bowl mix together the oats, flour, salt, baking powder, baking soda, and xantham gum.
  5. With the mixer on low speed, slowly add the mixture, adding 1/2 at a time until incorporated.
  6. Next add the shredded coconut until incorporated.
  7. Roll into even balls, or use a spoon to dollop cookies onto the baking sheet.
  8. Bake for 10-12 minutes, until golden brown around the edges. Let cool for 10 minutes.
  9. To make the chocolate drizzle, melt chocolate chips in the microwave on low power, about 60 seconds. Remove and mix until chocolate is melted (*may vary according to your microwave)
  10. Pour the melted chocolate into a ziplock bag or piping bag, cut the tip of the bag, and pipe in a zig-zag across half the cookies.
  11. Let cool until chocolate is dry.
  12. Store in a Tupperware.


  • Serving Size: 1 cookie
  • Calories: 98
  • Sugar: 6g
  • Fat: 7g
  • Saturated Fat: 6g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 1g

*For flax-egg mix 1 tbsp flax seeds with 3 tbsp water and let sit for 5 minutes to “gel”.