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Coconut Flour Oatmeal Cookies Recipe

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4.3 from 4 reviews

Delight in these chewy and wholesome Coconut Flour Oatmeal Cookies, perfect for a wholesome snack or dessert. Combining the natural sweetness of coconut sugar with the nutty texture of rolled oats and rich chocolate chips, these cookies bake up tender and flavorful with a gluten-free twist thanks to coconut flour. Easy to prepare and satisfying, they offer a delicious alternative to traditional cookies with a subtle coconut undertone.

  • Total Time: 19 minutes
  • Yield: 18 cookies

Ingredients

Wet Ingredients

  • 1/3 cup room temperature unsalted butter or coconut oil
  • 2 eggs
  • 1 tsp pure vanilla paste

Dry Ingredients

  • 1/2 cup coconut sugar
  • 1/2 cup coconut flour
  • 1 3/4 cups rolled oats (old-fashioned oats; certified gluten free if needed)
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt

Add-ins

  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
  2. Cream Sugar and Butter: In a large mixing bowl, beat together the coconut sugar and room temperature unsalted butter (or coconut oil) with a hand mixer or stand mixer with paddle attachment until smooth and creamy, about 1 minute.
  3. Add Eggs and Vanilla: Add the eggs and pure vanilla paste to the creamed mixture and beat for an additional 30 seconds until well combined.
  4. Mix Dry Ingredients: Add the coconut flour, rolled oats, baking soda, and fine sea salt to the wet mixture. Beat on low speed just until the ingredients are incorporated. Then fold in the semi-sweet chocolate chips gently with a spatula.
  5. Shape Cookies: Using approximately 2 tablespoons of dough each, scoop or roll the dough into balls and place them onto the prepared baking sheet. Flatten each ball into a round cookie shape using your hands or the back of a spoon. Note: The cookies will not spread during baking, so shape them to your desired size.
  6. Bake and Cool: Bake in the preheated oven for 7 to 9 minutes until the edges are set. Remove from the oven and allow cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Notes

  • Using room temperature butter or coconut oil helps achieve a creamy texture when mixing.
  • For vegan variation, replace eggs with flax eggs or another egg substitute, but baking properties may vary.
  • Coconut flour absorbs more moisture than regular flour, which results in a denser yet tender cookie.
  • The cookies don’t spread much during baking, so shaping them before baking is important for uniform size.
  • Use certified gluten-free oats if gluten sensitivity or celiac disease is a concern.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/coconut-flour-oatmeal-cookies-recipe/