Coconut Oil Cowboy Oatmeal Cookies

In honor of National Oatmeal Cookie Day, I am introducing a butter-free, decadent morsel of a treat that you can tweak with your own favorite ingredients. Package up a few to give to your favorite elderly friend or someone who needs a lift.

No butter in this recipe. Adjust the dry ingredients to suit your taste.

No butter in this recipe. Adjust the dry ingredients to suit your taste.

Coconut Oil Cowboy Oatmeal Cookies

Prep: 15 minutes

Cook: 8 minutes

Total: 23 minutes

Servings:  18 cookies


  • 1 cup old-fashioned rolled oats

  • 1 cup all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • ¼ tsp. salt

  • 1/3 cup granulated sugar

  • ¼ cup brown sugar packed

  • 1 large egg

  • 1/2 cup melted coconut oil

  • 2 tsp. vanilla extract

  • ½ cup semi-sweet chocolate chips

  • ½ cup dried cranberries

  • ½ cup chopped pecans


  • Preheat oven to 350 degrees F.

  • Add the oats, flour, baking soda, cinnamon, and salt to a large bowl. Stir to combine.

  • In a medium bowl, add the granulated sugar, brown sugar, and egg. Whisk until smooth. Add the melted (but not hot) coconut oil and vanilla. Whisk until well combined (about 1 minute).

  • Pour the wet ingredients into the dry ingredients. Stir until all dry ingredients are moistened.

  • Add the chocolate chips, dried cranberries, and pecans. Stir until they are well incorporated in the cookie batter. This is a thick batter so this will take some effort.

  • Drop large rounded tablespoons of cookie dough onto a baking sheet. Leave about 2 inches around each cookie. Use your fingers to press the cookies together if they are crumbly. Bake for 8-9 minutes. Do not over bake. Cookies will look soft but will continue to crisp as they cool.

  • Let the cookies cool on the baking sheet for 5 minutes. Then, transfer the cookies to a cooling rack to continue cooling.

Recipe adapted from Amanda Finks, The Wholesome Dish and photos credit to The Wholesome Dish and author’s own.

mary van hielFood