Oatmeal Peanut Butter Coconut Chocolate Chip Cookies

Well isn’t that a mouthful of a cookie name.

Perfect though really, because I am offering you a recipe for a cute mouthful of a cookie.


I say cute because these cookies puffed up into a the cutest roundest shape, rather than oozing and spreading all over the place which I just hate.

You don’t even need to chill the dough!

I love a thick and chewy, mushy and gushy, warm and chocolately, chipping cookie.

Throw in peanut butter, old-fashioned rolled oats (gluten-free!) and then get all crazy with some coconut and we have a real treat for the weekend.


Or any day. Like Wednesday. When I made them. Because it was raining. And raining means cookies.

oatmeal peanut butter coconut chocolate chip cookies

Raining also means it is time to run outside because doing so produces that Rocky Balboa tough runner feeling which I experienced yesterday for six miles.

Anyway, the cookies.

oatmeal peanut butter coconut chocolate chip cookies

These are real. When I say real, I mean, they have real sugar and eggs.

There’s no butter but that’s only because I had none and it was raining and I couldn’t possibly go out to the store because my hair may get wet on the way.

So I used coconut oil. And peanut butter. And chocolate chips. There’s whole wheat flour in place of white and the old-fashioned rolled oats are heart healthy.

They may not be grain-free, flour-free, sugar-free or whatever free you wanted to fake some cookies with today but you know what?

Sometimes you need a real cookie. And that’s okay.

Oatmeal Peanut Butter Coconut Chocolate Chip Cookies

I love a thick and chewy, mushy and gushy, warm and chocolately, chipping cookie. Made with coconut, peanut butter, oats and whole wheat flour, these chocolate chip cookies are both cute and delicious, especially fresh out of the oven.


  1. 1 cup brown sugar
  2. 1/2 cup granulated sugar
  3. 1/2 cup peanut butter (I used Crunch Time but you can use any nut butter of choice)
  4. 2 cups old-fashioned rolled oats (I used gluten-free)
  5. 1/2 cup shredded (sweetened) coconut
  6. 1 1/2 cups semi-sweet chocolate chips
  7. 1 1/2 cups whole wheat pastry flour
  8. 2 organic eggs
  9. 5 tbsp coconut oil (soft not melted)
  10. 1 tsp vanilla
  11. 2 tsp pure maple syrup
  12. 1 tsp (or a little more) cinnamon
  13. 1 tsp baking soda
  14. Pinch of sea salt (optional)


  1. Preheat oven to 325 degrees.
  2. Combine sugars and coconut oil in a bowl and mix.
  3. Add in the two eggs, vanilla and maple syrup. Mix well.
  4. Add in the peanut butter and mix.
  5. In a separate bowl, combine oats, flour, cinnamon, salt (if using) and baking soda.
  6. Add flour mixture to the wet mixture and mix until combined. Do not overmix.
  7. Mix in the coconut followed by the chocolate chips until evenly distributed.
  8. You may need to use your hands to form the balls in order to keep the chocolate chips safely inside.
  9. Place each cookie dough ball on a lightly greased cookie sheet about an inch to an inch and a half apart, pressing down slightly on top of each ball before placing in the oven.
  10. Bake for ten minutes or until slightly brown, no more than twelve minutes I think.
  11. Transfer to wire cooling rack.
  12. Store cookies in an air-tight container.


Who has a race on the calendar for this weekend?

How do you like your cookies – thick and chewy or thin and crispy?


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  1. says

    Yummy! Long name aside, these do sound really good! Although I find it funny you used the word gushy, one of my friends once told me they read that word on my blog, and they thought it sounded like I was talking about the recipe in a sexual way, so now I am scared to use it!!

    YUM! No races for me, but I am starting back running, wooohoooo!
    Tina muir recently posted…Cocozia Coconut Water ReviewMy Profile

  2. says

    Thank you for sharing a real cookie recipe – not some fake free one. I can handle them sometime, but not that big of a fan.