These Coconut Flour Oatmeal Cookies are soft and chewy with a great melt-in-your-mouth texture from the coconut flour. They are gluten-free, dairy-free and naturally sweetened with only maple syrup and chocolate chips!

These cookies are dairy free because they call for coconut oil rather than butter. I debated calling them “Triple Coconut Cookies” because they have coconut flour, shredded coconut and coconut oil in them -- a delicious trio! If you love coconut as much as I do you may also love these Healthy Chocolate Coconut Haystacks.

What are the benefits of coconut flour?

• very rich in fiber (45 grams of fiber per 100g)
• gluten-free!
• lower on the glycemic index than typical wheat flour
• good protein content (18 grams of protein per 100g) 
• less expensive than almond flour or other similar grain-free flours

There’s something about the texture and flavor of coconut flour cookies that I love so much. If you’ve never tried them, I hope you do. I’m so excited to hear what you think. Enjoy!

For some more naturally sweet recipes visit my posts for Carrot Cake Energy Balls, Cottage Cheese Ice Cream, Date Paste and Green Smoothie Muffins.

Why You'll Love This Recipe

• These cookies make a great lower carb snack since coconut flour has a very low net carb count compared to wheat flour.
• No wait time! The cookie dough doesn’t need to be chilled in the fridge before baking.
• Coconut flour is inexpensive compared to other wheat-free flours such as almond flour.
• Dairy free & gluten free!
• Nutritious ingredients: Coconut flour, oats, and shredded coconut are all nutritious ingredients that can provide fiber, healthy fats, and other beneficial nutrients.
• Lower sugar: These cookies are naturally sweetened with only ⅓ cup + 1 tablespoon of maple syrup making them a lower sugar option compared to many traditional cookie recipes.

Ingredients

• Coconut Flour - it's best to store your coconut flour in the fridge if you can!
• Rolled Oats - also sometimes called large flake oats or old fashioned oats.
• Shredded Coconut - choose unsweetened!
• Baking Soda
• Sea Salt
• Pure Maple Syrup - or swap for honey!
• Coconut Oil
• Pure Vanilla Extract
• Eggs
• Chocolate Chips - choose dairy-free or sugar-free chocolate chips if desired!

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Add nuts - Chopped nuts such as almonds, walnuts or pecans could be added to the cookie dough for extra crunch and flavor.
• Add spices - Cinnamon, nutmeg, or ginger could be added to the dry ingredients for a warm and cozy flavor.
• Add dried fruit - Dried cranberries, raisins, or chopped apricots could be added to the dough for pops of sweetness.
• If you want to enhance the coconut flavour of these cookies even more, you can add a few drops of coconut extract to the wet ingredients.
• You can replace some of the coconut oil with peanut butter for a peanut butter version.
• Swap the chocolate chips for chunks of chopped dark chocolate.
  
  I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Coconut Flour Cookies

Here are the step-by-step instructions to make this recipe.

Step 1: Prep and Combine Dry Ingredients
Preheat the oven to 350 degrees. Prepare two cookie sheets with parchment paper. In a medium-sized bowl, combine coconut flour, oats, shredded unsweetened coconut, baking soda, and salt. Whisk the dry ingredients together thoroughly.

Step 2: Melt Coconut Oil and Combine Wet Ingredients

In a small saucepan, melt ½ cup + 1 tablespoon of coconut oil on low heat until melted. Set aside to cool slightly. In a separate small bowl, combine maple syrup, vanilla, cooled coconut oil and eggs. Whisk the wet ingredients together.

Step 3: Combine Wet and Dry Ingredients.

Add the wet ingredients to the dry ingredients and stir together. The batter will seem too wet at first, but coconut flour begins to soak up excess moisture quickly.

Step 4: Add Chocolate Chips

Add the chocolate chips and stir again.

Step 5: Roll Dough and Flatten the Cookies

Roll the dough into balls of approximately 2 tbsp. Place 6 balls at a time on the prepared cookie sheet. Flatten each cookie gently with a fork.

Step 6: Bake

Bake at 350 degrees F for approximately 10 minutes. Allow to cool for a minimum of 15 minutes and enjoy!

Expert Tips

• Make sure to measure your ingredients accurately. Coconut flour can be tricky to work with and measuring incorrectly can throw off the entire recipe. The best way to measure coconut flour is to scoop it into the measuring cup with a spoon and then level off the cup with the back of a knife.
• Coconut flour is a very thirsty flour and really relies on the eggs for this recipe to work. I don't recommend vegan egg replacements in this recipe.
• If the dough seems too sticky and the balls aren't holding together, place the dough in the fridge for 10 minutes before rolling.
• These cookies won't spread so pat the cookie dough balls down with a fork before baking.
• Don't overbake the cookies. They will continue to firm up as they cool on the cookie sheet.
• Allow the cookies to cool for 10-15 minutes because they'll be fragile when they first come out of the oven.
• If you need these cookies to be 100% dairy-free,  just ensure the chocolate chips you use are certified dairy-free.
• If you are serving these cookies to someone with a gluten allergy, ensure that the oats you’ve purchased are certified gluten-free.

Recipe FAQs

Storage

Room Temperature

Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days.

Freezer

After the cookies have fully cooled transfer them to a freezer-safe container or zip-top bag and store in the freezer for up to 3 months.

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