Chunky Coconut Oat Cookies : No Eggs, Big Flavor.

When you’re craving something sweet but still want a snack that’s healthy, not too healthy, these chunky coconut oat cookies come to the rescue. They’re egg-free, packed with coconut goodness, and loaded with the hearty bite of rolled oats. Plus, they’re the kind of kids’ favorite recipe you’ll turn to again and again — easy to whip up, big on flavor, and delightfully chunky thanks to optional add-ins like walnuts.

The best part? These egg free, coconut, chunky, walnuts, kids favorite , healthy not too healthy cookies are incredibly simple to make, even if you’re not a seasoned baker. Whether you’re catering to an egg allergy, looking for a quick after-school snack, or just want something a little more wholesome than a store-bought treat, this recipe ticks all the boxes.

Why You’ll Love These Chunky Coconut Oat Cookies

These cookies are the ultimate combination of soft centers and crunchy edges — the holy grail of cookie texture. Here’s why they’re about to become your new go-to:

Egg-free: Perfect for anyone avoiding eggs without sacrificing flavor or structure.

Full of coconut and oats: Rich, nutty, and satisfying, with a toasty coconut aroma.

Chunky and hearty: Thanks to the oats (and optional walnuts!), every bite is full of texture.

Kids-approved: Sweet enough to feel like a treat, but made with real, simple ingredients.

One-bowl wonder: No fancy equipment needed; just a couple of bowls and a spatula.

Make-ahead friendly: These cookies stay fresh for up to a week — if they last that long!

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Ingredients You’ll Need

Here’s everything you need for your eggfree chunky coconut oat cookies:

155g all-purpose flour — The base that holds everything together.

50g desiccated coconut — Gives the cookies a tropical, chewy sweetness.

110g rolled oats (old-fashioned oats) — Adds texture, heartiness, and fiber.

130g light or dark brown sugar — Deep, caramel-like flavor that pairs beautifully with coconut.

½ teaspoon salt — Balances the sweetness.

175g unsalted butter (cold is fine) — Richness without the need for melting beforehand.

30g water — Helps bring the dough together, replacing the moisture that eggs would typically provide.

¾ teaspoon baking soda — Ensures a light, tender crumb.

Optional: 50g chopped walnuts for extra chunkiness and crunch.

Tip: Feel free to swap walnuts for pecans, chocolate chips, or dried cranberries to customize your batch!

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Step-by-Step Instructions

1. Preheat and Prep

Start by preheating your oven to 325°F / 160°C. Line two baking trays with parchment paper to prevent sticking.

Alt-text suggestion for photo: « Parchment-lined baking trays ready for cookies. »

2. Mix the Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, desiccated coconut, rolled oats, and baking soda. Stir gently with a whisk or fork to evenly distribute everything.

Alt-text suggestion for photo: « Dry ingredients (flour, oats, coconut, baking soda) mixed in a large bowl. »

3. Combine the Wet Ingredients

In a separate bowl, stir together the cold butter, brown sugar, salt, and water. It’s okay if the butter doesn’t fully dissolve — you’ll mix everything properly in the next step.

Alt-text suggestion for photo: « Cold butter, brown sugar, salt, and water being mixed in a medium bowl. »

4. Bring It All Together

Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, stir until the dough is well combined. It will look a little crumbly at first but will come together into a cohesive dough. If you’re adding walnuts (or other mix-ins), fold them in now.

Alt-text suggestion for photo: « Cookie dough with oats and coconut being mixed until combined. »

5. Scoop and Shape

Use a cookie scoop or two tablespoons to scoop out dough balls, about 2 tablespoons each (50g per ball). Place them on the prepared trays, leaving space for them to spread slightly. You don’t need to flatten them — they’ll naturally spread while baking.

Alt-text suggestion for photo: « Scooped cookie dough balls spaced on a baking sheet. »

6. Bake to Perfection

Bake in the preheated oven for 14–15 minutes, or until the edges are golden and the centers are set. Remember, they will firm up as they cool, so don’t overbake.

Alt-text suggestion for photo: « Golden-baked cookies cooling on the baking tray. »

7. Cool and Enjoy

Let the cookies cool completely on the baking trays before transferring them to an airtight container. This ensures they stay chunky, crisp on the edges, and tender inside.

Tips for Perfect Egg-Free Chunky Coconut Cookies

Use cold butter: Cold butter helps the cookies stay thick and chunky without spreading too much.

Measure carefully: Especially the flour and oats. Too much flour can make them dry; too little oats can make them spread too thin.

Customize your add-ins: Walnuts add crunch, but you could add shredded coconut for even more chewiness, or toss in some mini chocolate chips for an indulgent twist.

Don’t overmix: Stir until just combined to keep the texture light and tender.

Let them cool completely: These cookies firm up as they cool. Patience is key for that perfect chunky bite!

Why These Coconut Oat Cookies Are a “Healthy Not Too Healthy” Favorite

We all love the idea of “healthy” cookies, but sometimes they taste more like cardboard than a treat. Not these!

These cookies strike the perfect balance:

Oats and coconut bring natural fiber, healthy fats, and satisfying texture.

No eggs means fewer allergens and lighter overall richness.

Brown sugar gives a deeper flavor that feels indulgent without being cloying.

Walnuts (optional) add protein and crunch.

They’re not too healthy to be boring, but not junky either — the ultimate sweet fix when you want a little something without feeling guilty.

Storage and Freezing Tips

Room Temperature: Store cooled cookies in an airtight container for up to 7 days.

Freezer Friendly: Freeze baked cookies in a ziplock bag for up to 3 months. Thaw at room temperature before eating.

Make-Ahead Dough: Scoop the dough into balls and freeze them raw; bake from frozen by adding 2–3 extra minutes to the baking time.

Variations You’ll Love

Want to switch things up? Here are a few delicious ideas:

Tropical Twist: Add dried pineapple or mango chunks.

Chocolate Coconut Dream: Stir in ½ cup mini chocolate chips.

Nut-Free Version: Skip the walnuts and toss in sunflower seeds for crunch.

Cinnamon Kick: Add ½ teaspoon cinnamon for a warm spice note.

These chunky coconut oat cookies are everything you want in a homemade sweet: eggfree, satisfying, simple, and just a little bit wholesome. They’re proof that you don’t need complicated techniques or fancy ingredients to create a treat that’s healthy not too healthy and totally crave-worthy.

Perfect for lunchboxes, after-school snacks, or cozy afternoon coffee breaks, these cookies are destined to become a kids’ favorite — and an adult favorite too.

So go ahead: bake a batch today. Your kitchen will smell amazing, your heart (and stomach) will be happy, and you’ll have the ultimate chunky coconut oat cookie fix ready whenever you need it!