Chocolate, coffee, coconut, and oatmeal…all wrapped together into one soft and chewy cookie!
As usual, I’m here helping to kick-off a fantastic weekend with an extra-delicious treat!
Do remember this granola? (<–ps-go back and try it, if you haven’t yet! Just YUM.) Ever since I created that Starbucks Frappuccino-inspired granola recipe, I’ve had those flavors of coconut + mocha floating around in my brain, just begging to be used in another delicious recipe!
And today, I bring you the result of all those thoughts and cravings:
These Coconut Mocha Oatmeal Cookies:
I’m telling you, those flavors just are meant to go together!
And not only are these popping with flavor, they’re a texture paradise with all the coconut, chocolate chips, and oats packed into every bite! Plus, using only brown sugar to sweeten the cookies, like I did in these, keeps them super soft… just like cookies should always be, right? 😉
Plus, if you were wondering, YES! You can make these the traditional way or the gluten free way! Better Batter Gluten Free Flour (which you can find on Amazon or Vitacost) is the BEST at making gluten free cookies taste and feel just like the traditional gluten-containing ones. So use whichever type of flour you like: traditional, All-Purpose Flour, or Better Batter! The results will be the same either way! If you are sensitive to gluten, just be sure to use gluten-free oats as well while making this recipe.
One last note: this cookie dough does require some chilling time in the refrigerator, so just be sure to plan ahead as you make these. Leaving out the chilling will make the cookies spread like a pancake in the oven (Not good, by the way!! Believe me on this one…), but by refrigerating the dough for a few hours or more before baking, they will hold their shape beautifully.
I wish you all the very best of weekends!
- 1 and ⅓ cups All-Purpose Flour OR Better Batter Gluten Free Flour
- 1 cup Old-Fashioned Oats
- 1 Tablespoon Unsweetened Cocoa Powder
- 2 teaspoons Instant Coffee Granules
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter (1 stick), softened to room temperature
- 1 cup Dark Brown Sugar
- 1 Large Egg
- ½ teaspoon Coconut Extract
- 1 cup Semi-Sweet Chocolate Chips (Optional: plus a few more, for topping cookies)
- ⅓ cup Flaked Coconut
- In a large bowl, whisk to combine Flour, Oats, Cocoa Powder, Instant Coffee Granules, Baking Soda, and Salt. Set aside.
- In another large mixing bowl, using an electric handheld mixer, cream together room temperature Butter and Dark Brown Sugar, about 1-2 minutes, scraping down sides of bowl as needed. Add Egg and Coconut Extract, and continue to beat well until very fluffy, about 2 minutes more.
- Pour bowl of dry ingredients into the bowl of wet ingredients. Using a large spoon or rubber spatula, stir by hand until ingredients are just combined. Do not overmix. Fold in Chocolate Chips and Flaked Coconut.
- Cover bowl tightly with plastic wrap, and refrigerate dough for at least 4 hours or up to 3 days. Chilling is mandatory.
- When ready to bake, remove dough from refrigerator. Preheat oven to 350 degrees F. Line 2-3 baking sheets with parchment paper.
- Using a spoon and your hands, roll about 2-3 Tablespoons of cookie dough into a ball, and place on baking sheet. Repeat with remaining dough. Cookies may not spread a whole lot during baking, so you may choose to very slightly flatten the top of each cookie dough ball.
- Bake cookies for 10-12 minutes, until edges are set. Cookies may look slightly underbaked, and this is what you want! Allow cookies to cool on the pan 8-10 minutes before transferring to a wire rack to cool completely. If you wish, immediately after removing from oven, you may press a few extra chocolate chips into the top of each warm cookie for looks.
- Store cookies in a tightly sealed container at room temperature for up to 1 week. Cookies freeze well in a ziplock freezer bag, up to 3 months.
- Makes 18-24 cookies
More yummy cookies to try:
*This post contains affiliate links