Coconut Mocha Oatmeal Cookies
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 18-24
Chocolate, coffee, coconut, and oatmeal…all wrapped together into one soft and chewy cookie!
  • 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
  1. In a large bowl, whisk to combine Flour, Oats, Cocoa Powder, Instant Coffee Granules, Baking Soda, and Salt. Set aside.
  2. 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.
  3. 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.
  4. Cover bowl tightly with plastic wrap, and refrigerate dough for at least 4 hours or up to 3 days. Chilling is mandatory.
  5. When ready to bake, remove dough from refrigerator. Preheat oven to 350 degrees F. Line 2-3 baking sheets with parchment paper.
  6. 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.
  7. 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.
  8. 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.
  9. Makes 18-24 cookies
Recipe by SunnySideUps | Living Life Sunny Side Ups at