Coconut oil cowboy cookies have oats, chocolate chips, shredded coconut, and dried cranberries. And, they have coconut oil instead of butter.
Have you ever had a cowboy cookie? It’s basically an oatmeal cookie with chunks of chocolate and shredded coconut. As I pondered what types of cookies to make for Christmas this year, I decided to play around with the ingredients for cowboy cookies.
In this recipe for coconut oil cowboy cookies, I kicked up the coconut flavor by using coconut oil instead of butter. I also added dried cranberries for an extra chewy, sweet/tart element. I think the cranberries also give the cookies more of a Christmas flare.
This recipe makes a thick, slightly crumbly batter. When you drop heaping tablespoons of the cookie dough onto a cookie sheet, you may need to use your fingers to press the cookies together a little bit.
Coconut oil is solid at room temperature. In order to incorporate evenly into the cookie dough, the coconut oil should be melted. However, it should not be hot. To melt coconut oil, I like to spoon the solid coconut oil into a microwave safe container and microwave it 10 seconds at a time. Every 10 seconds, I swirl the oil around a little. It’s ok to have small clumps of solid oil left. This only took 30 seconds in my microwave.
Don’t over bake these cookies. After they have baked for 8-9 minutes, they may seem too soft. But, they will crisp as they cool.
Find more of my recipes on TikTok
Coconut Oil Cowboy Cookies Recipe
Video
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ tsp. salt
- 1/3 cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1/2 cup melted coconut oil
- 2 tsp. vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup dried cranberries
- ½ cup sweetened shredded coconut loosely packed
Instructions
- Preheat oven to 350 degrees F.
- Add the oats, flour, baking soda, cinnamon, and salt to a large bowl. Stir to combine.
- In a medium bowl, add the granulated sugar, brown sugar, and egg. Whisk until smooth. Add the melted (but not hot) coconut oil and vanilla. Whisk until well combined (about 1 minute).
- Pour the wet ingredients into the dry ingredients. Stir until all dry ingredients are moistened.
- Add the chocolate chips, dried cranberries, and shredded coconut. Stir until they are well incorporated in the cookie batter. This is a thick batter so this will take some effort.
- Drop large rounded tablespoons of cookie dough onto a baking sheet. Leave about 2 inches around each cookie. Use your fingers to press the cookies together if they are crumbly. Bake for 8-9 minutes. Do not over bake. Cookies will look soft but will continue to crisp as they cool.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer the cookies to a cooling rack to continue cooling.
Nutrition
These cookies are everything! Thank you for this recipe!
My family loves them so much, I’ve made them at least 10 times this summer! They go so fast- The oatmeal cookie base is perfect- The oat to flour ratio is 1:1, where most oatmeal cookies do 2 parts flour to 1part oatmeal- We love this because more oatmeal gives such a rich nutty flavor. I bake gluten free and have used a range of alternative flours- Buckwheat, Rice, Green Banana! It’s always good! My only note to other bakers is that the ratios here are important. If you add too many nuts and goodies there’s not enough cookie dough to hold it together. We ate the crumbles on ice cream and it was still awesome, but now I stay within the 1 1/2 cup goodies limit. One more thing, Pepitas and Pecans are really yummy with the cranberries and coconut. Thank you again for this awesome recipe!
Easy to make and delicious!
Hi, these cookies sound amazing! I don’t have shredded coconut… If I omit it, should I adjust anything to account for the missing ingredient?
They won’t fail if you don’t, but it’s an opportunity to add a 1/2 cup of anything you would want to put in a cookie- chopped pecans or walnuts, sunflower seeds, pepitas, or add an extra 1/4 cup each of chocolate chips and cranberries. Yummm
These are fantastic! I’ve made them at least a dozen times with slight variations, such as adding nuts or swapping the
cranberries with raisins. They come out excellent every time.
The amount of sugar in these cookies is not listed on the nutritional information. Do you know what the sugar content is?
Thank you!
Can I use butter instead of coconut oil
Great recipe, I used cannabis coconut oil and it worked very well together.
These cookies deserve the Cookie Monster Medal of Awesomeness. They didn’t last long 😉
I’d give it 5 stars but, it won’t let me
Great recipe!! I added walnuts too. And toasted the oats a little. Gobble gobble. A real keeper!
I used Schaffen Berger Bittersweet chocolate in small chunks. I also used unsweetened coconut, because that was on hand at the time. The cookies are delicious.
I never leave reviews, but these cookies are great! Just made them, I didn’t have dry cranberries on hand, but I did have dried cherries, and it worked perfectly!
This are awesome!
Have you ever used gluten free flour? I want to make these but with GF flour- do you know if it will work or not?
I made these cookies today for the first time and I think they may be the best cookies I’ve ever had. I did have to substitute raisins for cranberries and instant oats for old-fashioned because that’s all I had on hand but I couldn’t be more pleased! Thank you so much for the great recipe, I will definitely be making these again.
I tried these this week, and I was worried about how dry the dough was. But the cookies came out awesome! I had some almond/orange coconut oil that I needed to use up, and it only added to the fruity flavor. My kids devoured these (and so did I). YUM!
Hi Krystyna, I’m so glad you and your kids liked them! Thanks so much 🙂
I am wondering if this would work with spelt flour
These look delicious! I love oatmeal raisin cookies and I know I would love these cookies too!