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{This post is sponsored by Blue Diamond Almond Breeze Almondmilk! I’ve used their Almondmilk Coconutmilk Blend to create these simple and DELICIOUS cookies!}

Soo, let me tell you a story about these here cookies.

Coconut Chocolate Chunk Cookies | @hbharvest

For one, they’re kind of everything… but that’s not my story.

You guys remember last week how I was saying that most of my family was going to be here for Easter? Everyone but Brendan and Creighton (well Red was only here briefly)? You remember how I said that you never know with Bren, that he could show up at any moment? You probably don’t remember any of that, but I did say it. I swear….

Well, turns out Brendan and Lyndsie (Bren’s girlfriend ) decided it was time to head to Colorado for a little family visit, and come Sunday afternoon they were here. They didn’t tell anyone except my brother Kai and I, and even then we only found out a few hours before they got here. They wanted to surprise my mom for Easter.

And they totally did, it made her day…no like month! My mom is one of THOSE moms that truly loves having all of her kids around. Whether they are annoying little brats or cute little princesses, she loves them all, and if she had it her way she’d have them close by forever and ever.

She’s weird.

Anyway, my point in all this is that Lyndsie (who has quickly become my go-to person to bounce recipe ideas off of… and also to get killer recipe ideas from) walked into my house and said, “those coconut cookies you made that are up at your parent’s are AMAZING”. I looked at her all confused, because I haven’t made cookies in close to two weeks. I said, “what are you talking about”. My younger brother Kai and I looked at each other, and both said together, “are they these cookies”? Kai said, “the cookies in the video I’m currently editing, that we shot like over a week and a half ago”? Lyndsie looked at us and said, “YUPP and they are delicious”! I was kind of like, oh, I’m not sure you should still be eating those, but Lyndsie wanted nothing to do with that. She simply said, “are you crazy, those things are amazing”!

I mean, I dunno about you guys, but I think that means I have one killer cookie here.

Coconut Chocolate Chunk Cookies | @hbharvest

I really don’t recommend eating these when they are a week PLUS old, but if they can still taste good now, that only means they’re even better fresh… that I know for sure.

Oh, and the only reason those cookies lasted that long up at my parent’s house was because I think I probably made seventy-five or so cookies in total when testing this recipe, batch after batch. Then I took a few days to ponder over the recipe and tried again, batch after batch, until the recipe was just right (hopefully Lyndsie ate a later batch!). So we kind of had A LOT of cookies. Too many to consume…especially when I was also making other sweets for the blog… and oh yum, the cookbook too.

Yes, we’ve been very well fed over here lately. Well not really me, at least not in the last eight days. I’ve been having some trouble with my mouth ever since my wisdom teeth came out, but I am hoping things are getting better. It’s kind of a long boring story, and I am not completely through it, so I’ll have to complain about that another day.

Today is cookie day!! Oh, and video day!!

Coconut Chocolate Chunk Cookies | @hbharvest

If you know anything about me and my family than you know we love cookies. I mean, who does not love a yummy cookie?? Oatmeal cookies are one of my favorites, but I have yet to make a coconut oatmeal cookie. When I realized this, I knew that needed to be changed, ASAP.

Enter these coconut chocolate chunk cookies.


These cookies are kind of the best. They’re fast, simple and out of this world good. NO JOKING… out of this world good! And like I say in the video, they’re kind of a killer recipe to have up your sleeve. They require just ONE bowl, about ten to fifteen minutes of prep time, just eight minutes in the oven… and then… you get to eat them! No chilling, nothing fancy, just mix, bake and EAT.

With cold milk…of course.

Coconut Chocolate Chunk Cookies | @hbharvest Coconut Chocolate Chunk Cookies | @hbharvest Coconut Chocolate Chunk Cookies | @hbharvest

The base of this recipe is pretty simple. I like to use a mix of coconut and canola oil to create the perfect crisp on the outside and soft deliciousness on the inside. My little secret is a couple splashes of Almondmilk Coconutmilk Blend. I used to add a little water to my cookies to help keep them moist, but have found that the added coconut flavor in this milk is perfection.

I used dark chocolate chunks in my cookies, but if you like something sweeter I would recommend semi-sweet or even a mix of dark and milk chocolate chunks. I also used sweetened coconut flakes. One, because I have found them to bake up better in cookies. And two, since I used a very dark chocolate I needed a little more sweetness. Just make sure when you’re making your cookies that if you are using a super dark chocolate you balance it with sweetened coconut. If you are using semi-sweet or milk chocolate, you can use unsweetened coconut if you prefer, but even then, for best result I still recommend sweetened shredded coconut. It just has a better texture that works really well in these cookies.

Ok ok, so that’s the basics of these cookies. Simple, right?? You must, must make them!! And if all my rambling did not convince you, watch the video below. Even little Asher agrees that these cookies are the BEST…which is obvious by her non-stop snacking on the dough. Got to love her 🙂

Coconut Chocolate Chunk Cookies.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 26 Cookies
Calories Per Serving: 272 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • In a large mixing bowl or bowl of a stand mixer add the oatmeal, flour, coconut sugar, sugar, baking soda, salt, canola oil (or melted coconut oil), eggs, vanilla and Almondmilk Coconutmilk, beat until the dough is moist and all the ingredients are combined. Mix in the chocolate chunks and shredded coconut.
  • Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. If the mixture is not holding add 1 tablespoon more of oil. Place onto the prepared baking sheet. If your balls are a little crumbly don't worry, they will come together while baking. Repeat with remaining dough.
  • Bake for 8-10 minutes or until set and golden. These are best right out of the oven, so eat up!


*I have found that I like using half canola oil and half coconut oil. If you'd prefer you can use all canola oil or all coconut oil. If you use all coconut oil the cookies tend to turn out a little drier though. **Use you favorite dark or semi-sweet chocolate. These cookies are not overly sweet, so if you'd prefer a sweeter cookie I recommend using semi-sweet chocolate chunks. ***I used a very dark chocolate, so in turn I used sweetened coconut. You can use unsweetened, but just note that you may want to use a sweeter chocolate in turn. ****To make these cookies vegan, replace the eggs with 2 chia eggs. Add 2 tablespoons chia seeds to 1/3 cup Almond Breeze Almondmilk Coconutmilk Original Unsweetened and let sit 5-10 minutes or until the mixture is egg like. Add in place of the eggs in the recipe above.
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Coconut Chocolate Chunk Cookies | @hbharvest

Double the chocolate chunks…YESSS. ?

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  1. 5 stars
    Made these last weekend after a last minute request for baked goods for an event. I’m not much of a baker, and do not feel confident in my baking abilities. Usually make a gluten-free muffin that I am very familiar with, but it relies upon really ripe bananas, and I didn’t have any. The cookies seemed a bit crumbly and the chocolate wasn’t setting up, so I wasn’t sure I’d take them. My husband put them in the fridge overnight and that took care of it. My stepdaughter came to tell me how good the cookies were, so with that endorsement, I took them to the event, and they were a big hit! I’m happy to have a cookie recipe that I can turn to. Thank you, Tieghan!

  2. Oh and I forgot to mention- this recipe made a whopping 59 cookies for me! Using 1 tbsp of dough for each ball. Wow! These would do great for bake sale 😉

  3. 5 stars
    Hi Tieghan! I just made these cookies (yes starting at 8am with my 3 year old!) A couple things. I was surprised to find I wasn’t able to find that particular almond coconut milk in the store. Since I need the cookies for tonight, I didn’t have time to have it delivered from Target. So, I had to sub with Silk brand (not my fave) regular unsweetened coconut milk. These were super easy and delicious! I actually used a cookie scoop that I had gotten for making cake pops – this made making the balls much easier and quicker. Since they were about a tbsp size, I had to bake the whole 10 minutes. Also I had to sub with the brown sugar instead of coconut sugar. I’m wondering though- why your cookies came out so nice and flat and crispy looking? I pressed my dough balls down slightly so they would be a little flatter, since the first batch they were kind of chunky looking. Anyway, delicious, awesome and easy- can’t wait to take them to a going-away get-together later. Thanks!

    1. Hi Kristen! I am so glad you loved this cookie recipe! Also, so glad they turned out amazing for you! Thank you!

  4. These cookies look amazing!!! I am currently baking them right now! Let me tell you that you are a true inspiration. I love your food blog. I am in nursing school at the moment, and I plan on cooking a lot of your recipes. Your food will save me! haha. Thank you for sharing your passion. 🙂

    1. Hi Natalie!! Thank you so much!! I’m so happy you like everything!! Good luck with school (: Thank you!

  5. Made these yesterday, only had unsweetened coconut flakes so used that & they came out amazing! Whole family loved them.
    Thank you for a great recipe.
    it was perfect!

  6. The batter turned out quite oily as well as sweet, even with unsweetened coconut, so I think you could even cut the oil to 3/4, the sugar even in half, as well as the dark chocolate chips as there were too many chips so they weren’t properly incorporated. Tastes great!

  7. Just finishing up making these beautiful and easy cookies! My dough was wonderfully gooey, so I didn’t have any trouble getting them to stick together. After the first cookie sheet, I could tell I was going to get more than 24-26, so I kept making them bigger and bigger, and still ended up making 30 cookies. (The last 3 are pretty jumbo!) These are delicious!!
    Your photography is absolutely beautiful. I follow you on Instagram and love your posts. Thank you!

  8. Beautiful as always Tieghan! I love the shadows/natural light in these photos…cookies so rarely get the glory they deserve 🙂
    I’ve been loving everything coconut lately- I’m buying big bags of coconut flakes and going through them like craaaaazy. Roasted with a drizzle of maple syrup and a pinch of sea salt is THE BEST snack ever. I hope your mouth is better soon, sorry to hear about complications!

  9. Oh my lord! These cookies sound wonderful! I have to try them 😉
    You’ve told us about how cute Asher is but she is way cuter than I imagined!

    A few weeks back I tried your coconut quinoa pancakes with whipped citrus ricotta and blood orange jam and I mentioned in the comments that they didn’t turn out like yours did. Well I made them again last week with another cup of whatever milk I was using, as you advised, and they turned out lovely!!
    Thank you for putting delicious food on our tables!