My mom used to make these Coconut Oatmeal Cookies for an after school treat for my brother and I. One bite and I’m catapulted back to my childhood. I modified the recipe to reduce the sugar, and even created a vegan coconut cookie that I am rather proud of.
These Old-Fashioned Coconut Oatmeal Cookies were always one of my favourite things that my sweet mom made, and I just stumbled upon the recipe in my own little cookbook that I made for myself when I was a kid!
I did a poll on Instagram to get people to weigh-in on which recipe they would prefer, the original or vegan version. The majority voted for the one made with coconut oil both at home and on Instagram stories (so this is the vegan version I went with), but since I’m a bit nostalgic these days I figured why not include both the regular version AND the ‘veganized’ one!
These cookies are simple to make with a perfectly chewy inside but crisp exterior. They taste like ‘home’, make your place smell delicious, and will disappear off of your cookie platter in no time! You may want to bookmark this one for the holidays. I mean, you may even get a thank you note from Santa this year;).
How to Make Coconut Cookie Ice Cream Sandwiches
As a fun summer treat, we turned these cookies into ice cream sandwiches by adding a scoop of vanilla ice cream between 2 cookies. We baked our cookies 1-2 minutes less than usual so that they would be nice and soft to bite into once frozen. The kids (and Charles) LOVED them.
Nothing fancy needed, all you need to do is take two delicious Coconut Cookies, sandwich a big scoop of your favourite ice cream or dairy free ice cream between them and freeze until you’re ready to enjoy! Set a tray of them out if you have guests this summer – there are few things more impressive on a hot summer day!
I would LOVE to hear if you make these, and if so, which version you do end up making! I’m still diving back and forth between the two batches to decide…. it’s a toss up. Maybe just one more cookie and I’ll have it nailed down lol.
If you’re looking for other ideas to make your own homemade frozen treats check out this recipe for Rhubarb Ice Cream or this healthy Avocado Lime Nice Cream (so refreshing).
Coconut Cookie Ice Cream Sandwiches
Old-Fashioned Coconut Oatmeal Cookies
A slightly revised recipe from my mom's collection that was handed down through the generations, this is a tried and true simple coconut oatmeal cookie, perfectly chewy but crisp on the edges with a delicate coconut flavour that is a guaranteed crowd pleaser!
Ingredients
- 1 cup butter (or vegan butter)
- 1/2 cup sugar (or coconut sugar)
- 1/2 cup lightly packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup shredded sweetened coconut
- 1 1/2 cups flour
- 1 1/2 cups quick oats (I used Quaker)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
-
Preheat the oven to 375 F and line a baking sheet with parchment paper.
-
Meanwhile, using an electric mixer on medium-high, beat the butter with the sugar and brown sugar until light and fluffy, around 1-2 minutes. Add the egg and vanilla and beat again to combine. Add the remaining ingredients and beat again until well combined and the mixture sticks together, around 1 minute.
-
Scoop approximately 2 tablespoons of dough into a ball, rolling with your hands, and place the cookie dough balls evenly spaced on the prepared baking sheet (you will need to do this in steps as not all will fit on the same sheet). Press down lightly with your hands to slightly flatten the cookies. Bake until lightly golden brown around the edges, 8-10 minutes. Remove from the oven, transfer the cookies to a cooling rack, and repeat with the remaining dough.
Vegan Coconut Oatmeal Cookies
An old-fashioned coconut cookie from my Mom's recipe collection is overhauled to make it vegan and LOADED with coconut flavours ... with zero compromise!
Ingredients
- 1/4 cup milled (or ground) flax seeds
- 1/2 cup water
- 1 cup virgin coconut oil
- 1/2 cup coconut sugar
- 1/2 cup lightly packed dark brown sugar
- 1 teaspoon vanilla
- 1 cup sweetened shredded coconut
- 1 1/2 cups quick rolled oats (I used Quaker)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
-
Preheat the oven to 375F and line a baking sheet with parchment paper.
-
Combine the flax seeds and water together in a small bowl and set aside to thicken for 5-10 minutes.
-
Meanwhile, using an electric mixer on medium-high, beat the coconut oil with the coconut sugar and brown sugar for 1 minute. Add the flax mixture and vanilla and beat again to combine. Add the remaining ingredients and beat again until well combined and the mixture sticks together, 1-2 minutes.
-
Scoop approximately 2 tablespoons of dough into a ball, rolling with your hands, and place the cookie dough balls evenly spaced on the prepared baking sheet (you will need to do this in steps as not all will fit on the same sheet). Press down lightly with your hands to slightly flatten the cookies. Bake until lightly golden brown around the edges, 7-9 minutes. Remove from the oven, transfer the cookies to a cooling rack, and repeat with the remaining dough.
Holy crap Tori these are incredible!!! And that’s coming from someone who normally hates coconut 🥥 ! I made the regular recipe and they were amazingggg. Going to be a regular in our house. Guess I better add shredded coconut to my pantry list! Never would have thought…so glad you decided to post this recipe!! Thank you!
Thank you Tara! I’m so happy you love them! Happy holidays to you and your family:). Tori
You know under this lockdown thing, everyone is baking!! So I thought why not try coconut cookies since the whole family Loooove it.
Myyyyy, It Was sooo terrible! I mean once I starter to eat one, then two, then I couldn’t stop. It’s THAT terrible. They were sooo good. I love it. The whole family love it. Thank you so much. I made the first one!
So glad the family enjoyed them Sylvia! They definitely are a treat!
Hi Tori
Can I substitute unsweetened coconut for these cookies?
Hi! If I wanted to make the regular recipe of these but gluten free, what would you suggest?
Hi Ashton, I would just use gluten free oats, coconut and then would sub the regular flour for a 1:1 blend or oat flour. I haven’t tried it but I think it should work.
I tried it with Bob’s Red Mill Gluten Free 1-to-1 Flour and they turned out perfect!
So happy to hear!
Just made them. Very quick to make and so very good. Thank you and Merry Christmas!!
Hi Rhonda, thanks for the comment, happy you liked them! Merry Christmas to you too! Tori
I’m so glad I spotted this recipe today. I immediately knew I had to bake these so I did that tonight and they turn out amazing! I made the non vegan ones but did half butter and half coconut oil and also I didn’t have quite enough oats so I subbed in a quarter cup of flax and I used a bit less sugar than called for. I use unsweetened coconut and I still found them plenty sweet. Thank you for this wonderful recipe!
Hi Linda,
Thanks for the comment and I’m so happy they worked out for you! Happy Holidays! Tori
Made these yesterday and they are so good can’t stop eating them. Thank you
Was going to make your banana cake recipe but then I saw these…Just made them and a pot of coffee! They’re delicious!! Thanks for the recipe Tori!! ☺️
My boyfriend is celiac and does not like sweet desserts. That being said, he asks for these cookies almost every other day because he loves them so much! We use GF 1 to 1 flour and unsweetened coconut and they are the only sweet item my boyfriend will eat. Love them!
oh I’m so glad to hear Leala! Thanks for taking the time to leave a review!
Hi Tori, just made the original ones and they are delicious. I used up my unsweetened flaked coconut from the valentines hearts and they turned out great. Sweet enough for me !
Janice
Thank you Janice! So happy you liked them! I agree I think they could be made with the unsweetened coconut and be plenty sweet.
Absolutely delicious! We try to be vegan where ever possible and miss nothing with this vegan version. My family of 4 fought over the last cookie.
Such great news thanks Danielle!!! Tori
These were a HUGE hit for Christmas, and I just made these little gems again with some mini eggs on top for Easter… SO GOOD!!
So easy, super quick, and DELICIOUS!!!!! Thanks for the recipe 😊
Thanks Courtney so happy you liked it!
❤️these cookies so much! My kids thank you Tori!
Aw thank you Stephanie that’s so awesome! xo
Just made these this afternoon and they are delicious. A new fave (along with your fluffy vegan pancakes)! Next up to try are the coconut black bean brownies!
Thanks Alanna! Let me know how the Brownies go!
The best!!!! My husband and I can’t stop eating them. Had 3 in a row.
Hi Tori,
Just made the original recipe this afternoon. So quick and easy. They were a big hit with my family. My two grandchildren love them. It’s a keeper. Thank you for sharing.
So glad your family loves them as much as mine!
I am not a coconut fan, but my fiancé is so I thought I would give these a try! They turned out AMAZING! So yummy! Thank you for the recipe 🙂
so glad you liked them!
Made the original recipe but used coconut oil instead of butter. Delicious! Thanks for the recipe – I’ll definitely be making these again!
So glad you liked them Jodi!
Made the coconut cookies and my youngest son said they are the best cookies I have ever made!!
I made a half batch of the regular version, they were super quick and easy to make and so delicious. I think I will try toasting the coconut next time as toasted coconut is my favorite!! Thanks for an awesome recipe.
Hi Lia, that’s awesome! Thanks for sharing!!
Ah-MAZING!
Thanks Sarah!!
These cookies turned out perfectly! The texture, the flavour, oh my!
Thanks for sharing your skills and love of food with the rest of us.
Thanks Julia so happy you liked them! Tori
I made a batch of these today and added chocolate chips to one half, and raisins to the other half. My 3 boys LOVE them! Thanks very much, they are the perfect combo of crunchy and chewy, and I love the addition of coconut.
Dear goodness those were delicious! It’s the perfect cookie to make ice cream sandwiches. Moist but strong enough that it doesn’t brake. The cookie on it’s own is fantastic as well. I made the regular version, with the help of my 3 year old and the whole family LOVED it! Thanks for the recipe!
Just wondering if you could use just brown sugar or sun white for honey??
Hi Wanda, I haven’t tried it before so I can’t say for sure but I think it should work. Maple syrup could also be a good option!
The recipe calls for coconut sugar and brown sugar. I don’t use brown sugar or white sugar ,so can I just substitute the brown sugar for another portion of coconut sugar?