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Chocolate Chip and Coconut Lunchbox Cookies

Chocolate Chip and Coconut Lunchbox Cookies


"A very decadent cookie with chocolate chips and coconut to make an energy snack for any time of the day."
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30 m servings 170 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  2. Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
  3. Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
  4. Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
  5. Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.

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Read all reviews 10
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Followed ingredient list exactly but changed the order in mixing. I also baked on parchment paper. I used my small cookie scoop which is 1 tablespoon and had a yield of 46 cookies that were 3" ...

Very good. I normally always mess up cookies but I followed this one exactly except I added vanilla and cinnamon. They turned out very yummy! Going to use this one again!

really yummy cookie! However, I used half brown sugar and a splash of vanilla and salt. I omitted the sunflower seeds as my kids don't like them. I think adding pecans or walnuts would be goo...

I quite liked them though mine came out quite soft, are these supposed to be hard crispy ones or soft ones? How best to store them for 1 week?

these were good but not sweet enough for my taste. my family loved them but to me something was missing. 4 stars for family loving them.

They were a big hit. Used Whole Wheat flour.

I too used 1/2 cup of brown sugar with 1/2 cup of regular sugar. I didn't have sunflower seeds so I used walnuts. Pretty good cookie I will make this one again

I followed the recipe except I used half the chocolate chips and put a half a cup peanut butter chips. My granddaughter loved it.

Very good cookie. I didn't have sunflower seeds so I added coarsely chopped pumpkin seeds instead.. I love a Dolly Madison bar so I subbed half of the chocolate chips with butterscotch chips. Qu...

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