Dairy-Free Chocolate Chip Oatmeal Cookies Recipe

5 / 5 (3 reviews)

dairy free oatmeal chocolate chip cookies recipe

Whole Wheat Dairy-Free Coconut Oil Chocolate Chip Oatmeal Cookies!

Yes! These are delicious! Thanks to the coconut oil, these chocolate chip oatmeal cookies are crisp on the outside, but soft and chewy on the inside. With the whole wheat flour and oats, there’s definitely a bit of wholesome goodness in there too.

dairy free oatmeal cookies



If you don’t need the cookies to be dairy-free, you can use whatever type of chocolate chips you desire. If you do need the cookies to be dairy-free, select chocolate chips that are don’t have dairy in them. (Ghirardelli used to be dairy-free, but their recipe has been updated recently to include milk.)

coconut oil cookie recipe


For this recipe I use extra-virgin coconut oil. Just measure it into a microwave safe cup or bowl and microwave it for a few seconds. You want the coconut oil to be soft but not melted. One way to describe the desired texture is “sludgy.” I think of it as almost the same consistency as room-temperature softened butter.

coconut oil dairy free oatmeal chocolate chip cookies


I am pretty sure I got around 5 dozen cookies with this recipe last time, but I was only expecting 3 dozen… it may just depend on what size of scoop you use. I haven’t tried it with this recipe yet, but you could try freezing the cookie dough balls, as works well with the oatmeal chocolate chip coconut cookie dough (and those are some dang good cookies too!).

dairy free cookie recipes


Dairy-Free Chocolate Chip Oatmeal Cookies Recipe

5 / 5 (3 reviews)
Prep Time: 20 minutes | Cook Time: 11-13 minutes
Yield: 3 dozen cookies | Serves: 36


  • 1 cup lightly packed brown sugar
  • 1 cup granulated sugar
  • 1 cup extra-virgin coconut oil, soft but not melted
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups (11.5 ounces) white whole wheat flour
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups quick oats
  • 1 1/4 cups old-fashioned oats
  • 12 ounces chocolate chips


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, cream together the brown sugar, granulated sugar and coconut oil until light in color, 1-2 minutes. Add the eggs and vanilla and beat the mixture for 2-3 minutes. Stir in the flour, baking soda, salt, and oats until just combined - there should be streaks of dry ingredients remaining. Stir in the chocolate chips until combined.
  3. Scoop about a heaping tablespoon of dough and roll it into balls. Place them 1-2 inches apart on the prepared baking sheet.
  4. Bake for 11-13 minutes until the edges are lightly golden and set but the middles are still soft.
  5. Remove from oven and let the cookies sit for 2-3 minutes on the baking sheets. Then use a spatula to move the cookies to a cooling rack to cool completely.


If you don’t need the cookies to be dairy-free, you can use whatever type of chocolate chips you desire.

Recipe Adapted From: Mel's Kitchen Cafe

Ingredients: Baking Soda, Brown Sugar, Chocolate, Chocolate Chips, Coconut Oil, Egg, Granulated Sugar, Oats, Salt, Vanilla Extract, Whole Wheat Flour
Meal Type: Desserts, Fall, Winter, Dairy Free
Categories: Cookies and Treats, Oven

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