Name: Coconut Almond Oatmeal Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup old-fashioned rolled oats; 1/2 cup all-purpose flour (or almond flour for gluten-free); 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsweetened shredded coconut; 1/3 cup sliced almonds (lightly toasted for extra flavor); 1/2 cup unsalted butter or coconut oil, softened; 1/2 cup brown sugar or coconut sugar; 1 large egg; 1 tsp vanilla extract; Optional: 1/4 tsp almond extract, 1/2 cup dark chocolate chips or dried fruit

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These Coconut Almond Oatmeal Cookies are everything I crave in a homemade treat—chewy, nutty, naturally sweet, and packed with texture. The combination of shredded coconut, crunchy almonds, and hearty oats makes each bite comforting and satisfying. Whether I want a healthier dessert or a midday snack, these cookies never disappoint.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup old-fashioned rolled oats

½ cup all-purpose flour (or almond flour for gluten-free)

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsweetened shredded coconut

⅓ cup sliced almonds (lightly toasted for extra flavor)

½ cup unsalted butter or coconut oil, softened

½ cup brown sugar or coconut sugar

1 large egg

1 teaspoon vanilla extract

Optional: ¼ teaspoon almond extract, ½ cup dark chocolate chips or dried fruit

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, I whisk together the oats, flour, baking soda, salt, shredded coconut, and almonds.

In a separate large bowl, I cream the softened butter and sugar until the texture turns light and fluffy.

I beat in the egg, vanilla extract, and almond extract if I’m using it.

I gradually stir in the dry ingredients until everything is just combined.

If I’m adding extras like chocolate chips or dried fruit, I fold them in gently.

Using a tablespoon, I scoop out dough portions and place them on the prepared baking sheet, spacing them about 2 inches apart.

I bake them for 10–12 minutes, just until the edges are golden and the centers look set.

Once out of the oven, I let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes approximately 20 cookies.

Prep time: 10 minutes

Cook time: 10–12 minutes

Cooling time: 5 minutes

Total time: 25–27 minutes

Variations

Vegan version: I swap the butter for coconut oil and use a flax egg instead of a regular egg.

Gluten-free: I use almond flour instead of all-purpose flour for a gluten-free batch.

Sweet tooth option: I mix in dark chocolate chips or chopped dried fruit for extra sweetness.

Nut-free: I omit the almonds and replace them with sunflower seeds or leave them out altogether.

Extra crunch: I sprinkle sea salt or more toasted almonds on top before baking.

Storage/Reheating

Once cooled, I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a sealed freezer bag for up to 3 months. When I want to enjoy one, I let it thaw at room temperature or reheat it in a 300°F oven for a few minutes to bring back its fresh-from-the-oven texture.

FAQs

How do I make these cookies chewier?

I like to slightly underbake them—about 10 minutes in the oven—to keep the centers soft and chewy.

Can I use quick oats instead of rolled oats?

Quick oats can work in a pinch, but I find that rolled oats give the best chewy texture and structure.

What’s the best way to toast the almonds?

I toast sliced almonds in a dry skillet over medium heat for about 3–4 minutes, stirring frequently until golden and fragrant.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough for up to 24 hours before baking. It helps develop flavor and makes scooping easier.

Are these cookies very sweet?

They’re naturally sweet but not overly sugary. If I want them sweeter, I add chocolate chips or drizzle them with a light glaze.

Conclusion

These Coconut Almond Oatmeal Cookies are a staple in my kitchen for good reason—they’re easy to make, full of wholesome ingredients, and endlessly customizable. Whether I’m baking for a crowd or just for myself, they always hit the spot. If I’m in the mood for something comforting with a touch of tropical flavor, this is the recipe I reach for.

Recipe:

Coconut Almond Oatmeal Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 20 cookies
Diet: Vegetarian

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Description

Chewy and naturally sweet Coconut Almond Oatmeal Cookies made with oats, shredded coconut, and toasted almonds. A wholesome and satisfying treat perfect for snacks or dessert.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the oats, flour, baking soda, salt, shredded coconut, and almonds.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Beat in the egg, vanilla extract, and almond extract if using.
Gradually stir in the dry ingredients until just combined.
Fold in chocolate chips or dried fruit, if using.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.