Homemade Oatmeal Coconut Dark Chocolate Chip Cookie Recipe

No matter how “healthy” I try to eat, I always end up caving to overwhelming sweet tooth cravings. I never used to find myself with random bouts of an insatiable need to jam sugary treats into my pie-hole, but lately my confectionary cravings have become a problem – because I tend to satisfy those cravings with things like the expired whipped frosting I found in the back of the pantry last week (not cool, folks, not cool).

The solution? Trade questionable, processed sweets for something homemade. I won’t even try to pretend that a pile of cookies is healthy for me – but baking with wholesome, organic ingredients makes me less guitly when I wake up and eat a bunch for breakfast. My favorite little trick: I swapped the usual butter for coconut oil, yum! The result? A delicious, gooey homemade oatmeal coconut dark chocolate chip cookie recipe – that’s anyone can bake!

Coconut Dark Chocolate Oatmeal Cookies (with coconut oil!)The ingredients laid out for my homemade oatmeal coconut dark chocolate chip cookies recipe.• ingredients

+ 1 ¼ cup packed brown sugar
+ 1 cup coconut oil (softened)
+ ½ cup sugar in the raw
+ 2 eggs
+ 2 tablespoons low-fat milk
+ 2 teaspoons vanilla extract
+ 1 ¾ cup flour
+ 1 tsp baking soda
+ 1 pinch sea salt
+ 3 cups rolled oats
+ 1 cup dark chocolate chips
+ 1 cup shredded coconut

Note: You can adjust the amount of coconut and dark chocolate chips to your taste – but I found this to be the perfect combination!

• instructions

+ preheat your oven to 375º.

+ make the cookie batter.

You’ll make a sugary base by mixing together the sugar and coconut oil. Once you have a nice mixture, add the eggs one by one, and then stir in the milk and vanilla. In a separate bowl, blend the flour, baking soda, and salt – then add that to the cookie batter. Last, stir in the oats, coconut, and chocolate chips.

+ bake the cookies.

Plop small mounds of dough onto an ungreased baking sheet. I like to moisten my hands with a little water before forming the cookie balls to keep the sugary dough from sticking to my fingers. Bake the cookies for 10-12 minutes at 375º.

+ enjoy!

Recipe yields about 4 dozen cookies.

I won’t lie and say that this can be excused as a totally healthy snack – but it sure beats devouring an entire box of Girl Scout cookies. For me, becoming a healthier person is all about taking it one step at a time, and slowly making better choices when it comes to what I put into my body. So an oatmeal coconut cookie instead of half a pint of ice cream is just one small victory in the battle towards wellness!

What’s YOUR ultimate sweet tooth weakness?

Freshly baked cinnamon buns, rolled in BACON – of course I took it there.

I love bacon. I love bacon-covered turkeys for Thanksgiving; I love bacon-cooking alarm clocks – I love bacon. This morning, Niko and I took it to a new level with one of the greatest breakfast inventions ever to grace my kitchen: bacon-wrapped cinnamon rolls.

It’s been a while since I last updated with some tasty climber lady treats, so I figured I’d make my comeback with a bang. I don’t eat a lot of meat, but I am obsessed with bacon.


Super simple to make. All you have to do is pan fry a few strips of bacon (we only made three in this batch in case it was a failure), and leave them slightly underdone. Then you unroll your tube of cinnamon buns, and unravel the buns that will be blessed with a slice of bacon.


Line up the bacon on top of your unraveled bun, and then roll that bad boy back up. Proceed with your cinnamon rolls as usual, and don’t forget the icing!


Genius, I know. Now it’s off to the rock gym! We’ll see how well I climb today with a belly full of bacon and cinnamon goodness – but it was totally worth it. Happy Sunday, readers!