Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Coconut Chocolate Chip Cookies with Fennel and Oats

Oat Coconut Fennel Chocolate Chip Cookies

 I do like a good oaty biscuit and these oat, fennel, coconut, chocolate chip cookies are some of the best. They’re crisp on the outside, chewy in the middle and very very moreish. If you can restrain yourself, they’ll keep well in the biscuit tin for a few days. Oh, did I say? They’re dairy-free, refined sugar-free and healthy (ish) too.

Before we get on to the oaty coconut chocolate chip cookies, I’m just going to showcase three items, two of which went into the afore mentioned biscuits.

Pukka Tea

We have been drinking Pukka tea for many years in this household. They have a wide range of interesting organic teas that are ideal for non black tea drinkers like me. However, until I was sent some products from Pukka to review recently, I didn’t know that they did anything other than tea. Looking at their herbal website, I can now see they sell all sorts of interesting health products including Ayurvedic herbal supplements. I am particularly taken by their organic ghee which I’ve never seen for sale before. Well it seems you are never too old to learn. The other thing I noticed was that everything seems very reasonably priced. I was recently sent a pack of Pukka green tea with lemon, a jar of their own brand coconut oil and a bar of Divine 85% Chocolate.

Coconut Oil

A jar of organic virgin coconut oil is always to be found in my kitchen. It’s purported to have many health benefits including being instrumental in weight loss. It also has a high smoke point making it ideal for frying food. I often have it spread on my breakfast toast with a smidgen of my chilli sauce, which is not only tasty but also kickstarts my morning.

The quality seems to vary quite a bit from brand to brand I’ve noticed and the most expensive aren’t necessarily the best. I could tell immediately on opening the jar that this was a good one. It smelt heavenly, unmistakably coconutty, so it hadn’t been deodorised like some I’ve come across. The taste was of a freshly cracked coconut and better than some of the other brands I’ve tried. At £7.95 for a 300g jar, this is competitively priced compared to some other brands. At the moment, the coconut oil is on special offer at £5.95.

Pukka Products

Organic September

As well as on toast, I’ve used coconut oil in cooking and to make raw chocolates, but I’ve never used it in baking before. Now seemed like the perfect opportunity to correct that omission. It’s #OrganicSeptember and I’m always keen to support the campaign. I also want to make the most out of the products I was sent. So what should I make? Something sweet and delicious. But also as healthy as possible and that contains no dairy or refined sugar (apart from the small amount in the chocolate) thus making them suitable for vegans and guilt free. Always a bonus. These oat, coconut, fennel chocolate chip cookies are the result.

Tea and Chocolate

The tea was light and very refreshing and works particularly well as a breakfast beverage – you can find out a bit more about it on my Breakfast Bites post. Pukka customers think the tea goes so well with dark chocolate, that Pukka are now selling Choc au Citron for the perfect guilt free tea break. This consists of a pack of the lemon green tea and a bar of the Divine chocolate that I was sent and is priced at £3.99. However, I used the lovely bar of Divine chocolate combined with the coconut oil to bake two items: oaty coconut chocolate chip biscuits and rice pudding. Both are dairy free. As if the coconut palm doesn’t already give enough, I used coconut sugar too.

Oaty Coconut Chocolate Chip Cookies with Fennel

Chocolate chip cookies are always a winner and these biscuits are superb. The subtle but tasty addition of ground fennel seeds, gives them an intriguing air of sophistication, despite their rustic oaty look and texture. It worked surprisingly well with the flavour of coconut too. In fact these cookies were a bit of a coconut fest, what with desiccated coconut, coconut sugar and coconut oil. So if you like coconut, these are the cookies for you. But be warned, it’s hard to stop at one.

I used wholemeal spelt flour which remains my absolute favourite flour for baking cakes, cookies and pastry.

My oat, coconut chocolate chip cookies are crisp, chewy and delicious. Do give them a go.

Other Healthy (ish) Bakes You Might Like

Vegan Chocolate Coconut Rice Pudding

Just in case you’re interested in the dairy-free rice pudding, this is how I made vegan chocolate coconut rice pudding:

  • Put 1 tbsp coconut oil in a pan and melted over medium heat.
  • Crushed 3 cardamom pods lightly and added to the oil.
  • Added 50g of arborio rice and stirred for a couple of minutes or so ensuring that the rice was coated in the oil.
  • Added a 400ml tin of coconut milk, 1 heaped tbsp of xylitol and 50g chopped 85% chocolate.
  • Brought to a simmer, stirring until smooth, then poured into a greased oven proof dish.
  • Baked at 150°C for 45 minutes (1 hour would have been better, but I was in a hurry).

Vegan Coconut Chocolate Rice Pudding.

The picture didn’t do justice to this very tasty dish. It was creamy and chocolatey with a pronounced coconut flavour.

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these coconut chocolate chip cookies with or even without the fennel, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Coconut Chocolate Chip Cookies – The Recipe

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Oaty Coconut Chocolate Chip Cookies with Fennel

Simple to make, dairy free and healthy too, these chewy cookies are delicious and will keep in the biscuit tin for a few days, if you can manage it.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: biscuits, coconut, cookies, dairy free, dark chocolate, fennel, healthy
Servings: 15 Cookies
Calories: 126kcal
Author: Choclette


  • 50 g Coconut Oil
  • 60 g Coconut Sugar or brown sugar
  • 1/2 tsp Fennel Seeds – ground
  • 1 Egg
  • 90 g Wholemeal Spelt Flour
  • ½ tsp Baking Powder
  • tsp Sea Salt
  • 70 g Oats
  • 50 g Desiccated Coconut
  • 50 g Dark Chocolate 85% – chopped


  • Cream the sugar and oil together along with the fennel until light and fluffy.
  • Beat in the egg.
  • Add the oats and coconut and stir.
  • Sift in the flour, salt and baking powder and stir until just incorporated.
  • Add the chocolate and stir until just mixed.
  • Divide into 15 lumps and roll into balls. Place on a lined baking tray and press down to flatten a little.
  • Bake at 180℃ (350℉, Gas 4) for 10 minutes or until golden but not dark. Remove onto a wire rack to cool.


If you don't fancy the flavour of fennel, just leave it out.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.


Calories: 126kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 34mg | Potassium: 98mg | Fiber: 2g | Sugar: 4g | Vitamin A: 16IU | Calcium: 16mg | Iron: 1mg


As these coconut chocolate chip cookies are oaty biscuits, I’m entering them into this month’s Tea Time Treats. Because the theme is Flapjack, Oats and Traybakes. It’s hosted by Karen of Lavender and Lovage and Kate of What Kate Baked.

As this post is all about coconut, I’m entering both my biscuits and rice pudding into Lets Cook with Coconut over at Simply Food.

And as everything was cooked from scratch, I’m also sending the biscuits over to Made with Love Mondays over at Javelin Warrior’s Cookin w/Luv.

With the subtle but tasty addition of fennel seeds, the biscuits are also being sent over to Cooking with Herbs with Karen of Lavender and Lovage.

A brand new bloggers challenge which is all about biscuits has the theme of chocolate this month. So how could I not enter these to The Biscuit Barrel created by Laura of I’d Much Rather Bake Than …

I was sent these items for review purposes and as always, all opinions are my own. Thank you for your support of the organisations and brands that help to keep Tin and Thyme blithe and blogging.


  1. Laura Denman

    22nd September 2013 at 9:35 am

    Both of these look divine and I’m always really interested in recipes that use slightly healthier alternatives. I do like to try and be healthy sometimes even if my intentions don’t always go to plan! I know I’m being really cheeky here by asking this but would you be interested in entering the cookies into my own (new) challenge, the Biscuit Barrel? It would be great if you could or even if you kept it in mind for a future month =)

    • Choclette

      22nd September 2013 at 12:26 pm

      Thanks Laura, you wouldn’t know these biscuits were almost good for you, they taste so good. Yes of course I will enter your challenge – have just done so in fact.

  2. Nayna Kanabar

    22nd September 2013 at 11:07 am

    yummy yummy what a flavour combo!!!Thankyou for linking these to lets cook with coconut event at

  3. Barbara Good

    22nd September 2013 at 11:50 am

    Just stumbled upon your blog (as I sit drinking organic, fair trade peppermint mint and eating some organic fair trade 80% dark chocolate, it seems like it was meant to be) and love the concept – what’s not to love about chocolate. The package you were sent looks great, how lucky for you. And your recipes look great, I especially like the biscuit, I’ll have to give them a try very soon.

    • Choclette

      22nd September 2013 at 8:01 pm

      Thanks very much for visiting Barbara. Drinking peppermint tea whilst eating chocolate sounds like a fabulous idea. The biscuits are delicious, though I say it myself and fairly low on the guilt level too.

  4. Katie

    22nd September 2013 at 2:00 pm

    Love the idea of adding a little fennel to the cookies, what a great twist.

    That cardomom choc rice pudding looks divine! I want some

    • Choclette

      22nd September 2013 at 3:37 pm

      Thanks Katie, fennel works quite well with chocolate – as long as you don’t use too much. The rice pudding was very nice.

  5. The Caked Crusader

    22nd September 2013 at 3:56 pm

    Now they look serious biccies – yes please! I would leave the fennel out as I cannot handle aniseed at all but I think they’d still be just as ace

    • Choclette

      22nd September 2013 at 8:02 pm

      CC, you’re right, these would still be great biscuits without the fennel. I’m thinking of trying cardamom next time.

  6. Babucho

    22nd September 2013 at 5:05 pm

    The chocolate rice pudding looks to nice to be rice pudding, might give that a go as it looks amazing.

    • Choclette

      22nd September 2013 at 8:03 pm

      Thank you Babucho, but rice pudding is nice – isn’t it?

  7. Javelin Warrior

    23rd September 2013 at 9:48 pm

    I’m so intrigued by these cookies, Choclette – coconut, chocolate and fennel… I love the coconut and chocolate and oats together, but I never considered adding fennel flavor – although it has some of the same notices as anise so I can see that…

  8. The KitchenMaid

    24th September 2013 at 7:10 am

    When I first read this post – sans glasses – I thought you were waxing lyrical about organic GLEE. Oops. Then I got distracted by the thought of those incredible biscuits! They look absolutely incredible. I’ve never been the world’s biggest fan of rice pudding, but I think that actually sounds lovely too. Am now off to scratch around in the cupboard and make the biscuits (for some truly organic glee. Or ghee. Oh gee…)

  9. Alida

    24th September 2013 at 2:04 pm

    These are amazing. Chocolate and coconut is certainly a great match. Delicious cookies!

  10. Lottie's World of Cakes and Bakes

    24th September 2013 at 9:31 pm

    I haven’t used coconut oil for anything before but I love love love coconut! These cookies look delicious! Chocolate and coconut are just perfect together. Spread on toast with chilli sauce for breakfast sounds interesting though!

  11. Karen S Booth

    28th September 2013 at 2:53 pm

    I ALWAYS love seeing what you come up with for TTT and Cooking with Herbs and you have NOT disappointed this month, as these biscuits are just gorgeous! Thanks! Karen

  12. Bailee, TheModelFoodie

    10th June 2014 at 11:59 am

    Choclette, I love your suggestion! I’ll definitely try them this weekend! Thanks. Bailee,


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