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    Home Β» Sweets

    Oatmeal Coconut Pecan Cookies

    Published: Feb 3, 2015 by Sherri Hall Β· This post may contain affiliate links.

    pin showing oatmeal cookies on a white plate with text title overlay

    These soft and chewy oatmeal coconut pecan cookies are so dangerously delicious, you won't be able to eat just one! They're perfect for snacking or having for dessert. Enjoy them with the family, bring them to a party or bake up a batch (or two) for a bake sale.

    Jump to Recipe
    close-up of oatmeal coconut pecan cookies on a white plate

    Oatmeal with pecans. That’s what I eat for breakfast most weekday mornings as I sit at my desk preparing for the work day. It’s an easy breakfast to make at the office and it’s more satisfying than a cereal bar.

    One morning, while I was enjoying my oatmeal and rummaging through emails, I thought how much more enjoyable oatmeal with pecans would be in the form of a cookie!

    Time to begin planning my recipe!

    Now Greg DOES NOT like raisins AT ALL, like ever, in anything. So, I usually make oatmeal chocolate chip cookies instead of oatmeal raisin.

    But I knew I did not want to add chocolate to this cookie. I wanted a different flavor, with just a touch of sweetness, but what could it be?

    Then I had a flashback. Wooh, swirly lines, going back in time….

    OK, so now we’re back in the 1980s in my parents’ kitchen and my father is making oatmeal cookies with walnuts and COCONUT.

    Ahh..I remember the deliciousness of the coconut. Thank you time machine for that memory spark; now let’s get back to the present.

    OK, thank goodness. I think my hair was getting too big in that dream sequence.

    cookies on a white plate

    So, once it was established that the cookies will consist of oatmeal, pecans and COCONUT, I was ready to begin.

    Getting the correct measurements of the base ingredients is just as important as what’s being added to the cookie (i.e. raisins, chocolate chips, nuts, etc.).

    It can greatly affect whether your cookies are soft or crunchy or if they are light or dense.

    The measurements were tested a few times until the Oatmeal Coconut Pecan Cookies came out absolutely perfect. The final result was soft, chewy and absolutely DELICIOUS!

    3 cookies stacked with one in front all on a white plate

    Helping me create these Oatmeal Coconut Pecan Cookies were my daughters, Londyn and Jovie. We all wore matching aprons for total cuteness!

    Londyn helped mix the wet ingredients.

    Sherri and her daughter, Londyn, mixing ingredients

    Jovie helped combine the dry ingredients.

    Sherri and her daughter, Jovie, mixing ingredients

    Thank you girls for your assistance!

    How to make oatmeal coconut pecan cookies

    Preheat the oven to 350º F and line a baking sheet with parchment paper.

    Add butter, brown sugar, granulated or cane sugar, eggs and vanilla to a large mixing bowl.

    Use a spoon or an electric hand mixer to beat the wet ingredients until well combined.

    In another mixing bowl, combine flour, baking soda, cinnamon and salt. Be sure to use the spoon and level method to measure the flour.

    Add the flour mixture to the butter mixture.

    • butter, sugar, brown sugar, eggs and vanilla in mixing bowl
    • flour, baking soda, salt and cinnamon in mixing bowl
    • dry ingredients added to wet ingredients in a mixing bowl

    Stir to combine.

    Fold in oats, pecans and coconut until well combined.

    • cookie dough after dry and wet ingredients mixed together
    • oats, coconut and pecans added to cookie dough mixture
    • cookie dough after being mixed

    Use a cookie scoop (I used a slightly overfilled #40 disher) to scoop out dough.

    Roll the dough into balls and place the dough balls onto the baking sheet.

    Bake for 10-14 minutes until the edges of the cookies are golden brown.

    • cookie dough balls on baking sheet with parchment paper
    • cookies on baking sheet after baking

    Allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack.

    Enjoy!

    open cookie in front of 2 cookies stacked up on a white plate

    Can I make these vegan and gluten-free?

    Although I haven't tried making this particular recipe vegan or gluten-free, I do have a similar cookie recipe that is both vegan and gluten-free. These oat flour cookies are made with chocolate chips, but you can swap out the chips for pecans as noted in the variations listed in the recipe card.

    For another gluten-free vegan oatmeal cookie recipe, check out these peanut butter oatmeal cookies.

    front view of cookies on a white plate
    close-up of cookies on a white plate
    Print Recipe Save RecipeSaved!
    4.91 from 21 votes

    Oatmeal Coconut Pecan Cookies

    These soft and chewy oatmeal coconut pecan cookies are perfect for snacking or having for dessert.
    Course Dessert, Snack
    Cuisine American
    Keyword cookies, oatmeal cookies
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 36 cookies
    Calories 141kcal
    Author Sherri Hall

    Ingredients

    • 1 cup unsalted butter, softened
    • ΒΎ cup brown sugar, packed (can use organic dark brown sugar if preferred)
    • β…“ cup granulated sugar (can use organic cane sugar if preferred)
    • 2 eggs
    • 1 tablespoon vanilla extract
    • 1 ΒΌ cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • Β½ teaspoon salt
    • 2 Β½ cups uncooked old-fashioned oats
    • 1 cup finely chopped pecans
    • 1 cup sweetened coconut flakes (can use unsweetened shredded coconut if preferred)

    Instructions

    • Preheat oven to 350º F and line a baking sheet with parchment paper. Alternatively, you can grease the baking sheet with a little butter if preferred.
    • Use a spoon or an electric hand mixer to beat together butter, brown sugar, granulated or cane sugar, eggs and vanilla in a large mixing bowl until well combined.
    • In another bowl, combine flour, baking soda, cinnamon and salt.
    • Stir flour mixture into butter mixture, being sure not to overmix.
    • Fold in oats, pecans and coconut.
    • Use a cookie scoop (I used a slightly overfilled #40 disher) to scoop out dough. Roll the dough into balls and place the dough balls onto the baking sheet. Alternatively, you can scoop out with your hands and roll into balls that are between 1 ΒΌ" and 1 Β½" in diameter. If you find the dough is a bit sticky to work with, refrigerate the dough for about 30 minutes before scooping.
    • Bake for 10-14 minutes until the edges of the cookies are golden brown.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Mixing Bowls
    Size #40 Disher

    Notes

    Recipe yields 36 cookies when using a slightly overfilled #40 disher. If using a different size or your hands, the yield will be lower or higher.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 141kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Fiber: 1g
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    ©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    Reader Interactions

    Comments

    1. Patti Kessler

      August 26, 2018 at 2:02 am

      5 stars
      I made these tonight and they are delicious. A new family favourite.

      Reply
      • Sherri Hall

        August 26, 2018 at 5:51 pm

        Yay! That's awesome Patti! So glad your family enjoyed them! πŸ™‚

        Reply
    2. Tamah DePriest

      July 28, 2018 at 11:03 am

      Hi! I pinned your recipe because I love the oatmeal and coconut combined. Then when I read through your post I saw your daughter's name, Jovie. My granddaughter's name is Jovie also, so we MUST try these cookies together. They look delicious!

      Reply
      • Sherri Hall

        July 28, 2018 at 7:31 pm

        Hi Tamah! That's so cool! We were inspired to name Jovie from the movie, Elf...not sure how your granddaughter was given the name, but I'd love to know! Please tell me how you and Jovie enjoy the cookies! I'm so happy you found us! πŸ™‚ Hope you are having a wonderful weekend!

        Reply
    3. Tanya

      May 10, 2018 at 6:47 pm

      HI!
      I have a low fat diet and am wondering if you have tried substituting some of the butter with apple sauce?

      Reply
      • Watch Learn Eat

        May 10, 2018 at 9:13 pm

        Hi Tanya! I haven't tried doing so with this recipe. However, I've read that you can use half butter and half applesauce, so in this case, 8 tablespoons of butter and 8 tablespoons of applesauce. I know it will add additional moisture so they might be more likely to fall apart. If you do try it, let me know how it works. Thanks! Hope you have a nice weekend!

        Reply
    4. Lyd

      April 21, 2018 at 8:17 pm

      4 stars
      Easy recipe, made them in a mixer. Next time, I will make them in a bowl with a spoon.
      The taste was perfectly incredible, but the texture was a bit dry and crunchy for my taste.
      The next batch I make by hand, will hopefully come out a bit softer and a little more chewier, perhaps I overmixed a bit. Great recipe overall!

      Thanks for the generous Pin!

      Reply
      • Watch Learn Eat

        April 23, 2018 at 2:24 pm

        Thanks so much, Lyd! I'm glad you enjoyed them! πŸ™‚

        Reply
    5. Monica

      March 19, 2018 at 11:23 am

      I love your recipe and am going to try to make some i will let you know how they came out

      Reply
      • Watch Learn Eat

        March 19, 2018 at 11:27 am

        Thanks Monica! Hope you enjoy! Have a great day! πŸ™‚

        Reply
    6. Jaimee

      March 16, 2018 at 4:56 pm

      If I leave out the coconut do I need to replace it with something else?

      Reply
      • Watch Learn Eat

        March 17, 2018 at 8:49 am

        Hi Jaimee! You can use some more pecans (maybe another 1/2 cup) or another add-in such as chocolate chips or just leave it out. Hope you enjoy! πŸ™‚

        Reply
    7. PAinAZ

      March 02, 2018 at 12:23 pm

      Could be the way flour is measured...as in if you scoop your flour with the measuring cup, then level it off, it will have more flour than if it's spooned into the measuring cup then leveled off. I used to have the same experience with my cookies until I saw a tutorial by America's Test Kitchen that said it's important to spoon flour into the measuring cup, to not get too much flour in the recipe.

      Reply
    8. Kalyn Hardesty

      January 26, 2018 at 3:33 pm

      5 stars
      I made these cookies today and decided to dip the bottoms in chocolate! So good!! Thank you for the recipe.

      Reply
      • Watch Learn Eat

        January 26, 2018 at 3:50 pm

        That sounds fantastic, Kalyn! Great idea! Thanks so much for making our recipe! Have a wonderful day! πŸ™‚

        Reply
    9. Sue Cramer

      October 27, 2017 at 12:50 pm

      How come these cookies never spread out like the picture. Put on cookie sheet in balls and they flattened a tiny bit but not like a cookie. Why. This isn’t the only cookie I have this problem with.

      Reply
      • Watch Learn Eat

        October 27, 2017 at 4:18 pm

        Hi Sue; I'm not sure why they didn't flatten as much as in the photograph; however, from my own experience, when the dough has been refrigerated or the butter was not completely softened, my cookies come out more puffy and less flat. The other thing you might want to try is pressing the dough balls down a little after you place them on the sheet before they go into the oven. Hope that helps!

        Reply
    10. Vickie

      May 06, 2017 at 9:33 pm

      5 stars
      Have been making these very addictive cookies a few months now....my family loves them. Everytime we give them as a gift or take them anywhere people LOVE them! I just wanted to add that at Christmas time we made your recipe exactly and then threw in a handful of dried cranberries to make them festive! They turned out awesome! A huge success! (Sorry I do not have a more exact measurement. We just eye-balled it). Your recipe is such a keeper...thanks!

      Reply
      • Watch Learn Eat

        May 08, 2017 at 10:51 am

        Thanks so much Vickie; that means a lot to us! Wow; adding dried cranberries sounds amazing - we will have to try them! πŸ™‚

        Reply
    11. Tammy

      December 10, 2016 at 7:16 pm

      Do you think raisins could be added successfully?

      Reply
      • Watch Learn Eat

        December 12, 2016 at 9:26 am

        Hi Tammy, Yes, I think raisins can be added but you might want to use less coconut and less pecans to balance the flavor and sweetness. Thanks for stopping by and enjoy! πŸ™‚

        Reply
    12. Kay

      December 03, 2016 at 11:54 am

      Hi! I want to make this recipe ahead of time and refrigerate overnight. Do you think it will be alright??

      Reply
      • Watch Learn Eat

        December 05, 2016 at 12:39 pm

        Hi Kay! So sorry for the delay; I was very sick this weekend and just saw your comment. Yes, you can definitely refrigerate it overnight. I would just leave it out for about 10 minutes or so before you use it, so it's not so hard to work with. Hope you enjoy!

        Reply
        • Kay

          December 17, 2016 at 10:21 pm

          These cookies are addictive. Making another batch for the family. Thanks so much for your help and I hope you are much better now.

          Reply
          • Watch Learn Eat

            December 19, 2016 at 9:22 am

            Thank you so much Kay! I'm so glad you are enjoying them! And, yes I feel much better; thank you! Happy Holidays! πŸ™‚

            Reply
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    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

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