Coconut Oil Oatmeal M&M Cookies

Coconut Oil Oatmeal M&M Cookies |

Hello everybody! Can you believe it’s almost SPRING? Yay! I love Spring because it brings such a sense of new beginnings… Everything turns green, gardens bloom, the air smells cleaner and fresher, everyone just gets in a better mood!

I’m so excited for spring because it means fresh veggies and fruits are just around the corner! And I can’t wait to plant some herbs in my little apartment balcony. πŸ™‚

This Spring feeling brings me a good mood which I expressed by making these colorful M&M cookies! They look so cute, aren’t they?

Coconut Oil Oatmeal Cookies with M&M's |

These little guys make me smile just looking at them! OK… all cookies make me smile, but especially these. πŸ™‚

My oatmeal cookies are made with coconut oil and they have NO BUTTER. Coconut oil makes them soft, chewy and richly flavored. Mmm… These cookies are absolutely delicious! And the M&Ms make them extra special and so festive!

Love the taste, texture, and aroma of these cookies. I also love that they are quite chewy too. YUM! If you haven’t tried coconut oil in your cookies, now is the time. It’s a great substitute for butter and it has a lovely coconut scent.

Chewy Coconut M&M Oatmeal Cookies |

I promise you will love these delicious coconut oil oatmeal cookies! So, go bake a batch of these goodies and enjoy yourself today!

Coconut Oil Oatmeal M&M Cookies

Coconut Oil Oatmeal M&M Cookies

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 medium cookies
Author: Yummy Addiction


  • 1/2 cup (95g) coconut oil , solid, not melted
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg plus 1 egg yolk , at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (80g) old-fashioned oats
  • 1/2 cup (110g) M&M's , plus a bit more for decoration


  • In the bowl of a stand mixer, beat coconut oil and sugars together until combined. Beat in egg, egg yolk and vanilla. Set aside. In a medium bowl, whisk together the flour, baking soda and salt. Add the dry ingredients into the wet ingredients and mix together with a rubber spatula or large spoon. Stir in the oats and 1/2 cup of M&Ms. Refrigerate dough for 30 minutes.
  • Preheat oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats.
  • Using a medium cookie scoop (about 2 tablespoons) or your hands, form dough mounds (I made 12) and place on prepared baking sheets, about 2 inches apart. If desired, press a few M&Ms onto the top of each cookie dough ball.
  • Bake for 9-10 minutes, or until cookies are set but still appearing soft in the centers. Cookies firm up as they cool. Remove from the oven and let cool on baking sheet for about 5 minutes before removing and transferring to a wire rack to cool completely. Store cookies covered at room temperature.


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