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    Home » Recipes » Cookies

    Healthy Coconut Flour Oatmeal Cookies

    Published: Oct 4, 2021 · Modified: Aug 1, 2023 by Christy Faber · 6 Comments

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    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!

    Coconut Flour Cookies stacked 5 high on a cooling rack with a potted plant in the background.

    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.

    Jump to:
    • What are the benefits of coconut flour?
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How To Make Coconut Flour Cookies
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • Recipe
    • Coconut Flour Oatmeal Cookies

    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

    Ingredients to make coconut flour cookies in bowls and measuring cups on a marble counter top.
    • 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.

    Dry ingredients in a mixing bowl.

    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.

    Wet ingredients in a small mixing bowl with a whisk inside.

    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.

    Wet ingredients poured into dry ingredient mixing bowl with a wooden spoon inside.

    Step 4: Add Chocolate Chips

    Add the chocolate chips and stir again.

    Chocolate chips added to coconut flour cookie dough.

    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.

    Two unbaked cookies on a cookie sheet with a bowl of cookie dough in the background.

    Step 6: Bake

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

    Close-up of a coconut flour cookie on a cooling rack amongst other cookies.

    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

    How do you store coconut flour?

    Ideally, coconut flour should be stored in the fridge or in a dark cupboard in order to protect the flour from the light which can cause oxidation. If you keep your coconut flour in the fridge you can prolong its shelf life by 3-6 months. If you store it in the freezer you will prolong its shelf life by 12-24 months.

    How many carbs in ¾ cup of coconut flour?

    In ¾ cup of coconut flour (or approximately 90 grams) there are 54 grams of carbohydrates and 30 grams of fibre. Therefore the net carb amount in ¾ cup of coconut flour is only 24 grams, according to healthline.

    Is coconut flour gluten-free?

    Yes, coconut flour is grain and gluten-free. It is nutritious and very versatile and can be used to make many different baked goods like pancakes, muffins, cookies, etc.

    Are these cookies gluten-free?

    Yes, these cookies are gluten-free as long as you ensure that you purchased certified gluten-free oats and gluten-free chocolate chips.

    Can I swap the coconut flour in this recipe for all-purpose flour?

    Coconut flour and all-purpose flour are not interchangeable on a one-to-one basis. Coconut flour is extremely “thirsty”.  It absorbs a lot of liquid.  If you’re using coconut flour, I recommend looking up recipes specifically designed for it.

    Coconut flour cookie split open to show soft texture inside.

    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.

    More Recipes You'll Love

    • Date Sweetened Chocolate Chip Cookies
    • Healthy Chocolate Haystack Cookies
    • Gluten-Free Buckwheat Flour Brownies
    • Peanut Butter Oatmeal Energy Balls

    Did you make this recipe? Let me know!
    Leave a review or comment below!

    Recipe

    Coconut Flour Oatmeal Cookies

    Christy Faber
    These soft and chewy Coconut Flour Oatmeal Cookies have a great melt-in-your-mouth texture from the coconut flour. They are gluten free and naturally sweetened with only maple syrup and chocolate chips!
    5 from 2 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time 15 minutes mins
    Cook Time 12 minutes mins
    Total Time 27 minutes mins
    Course Dessert, Snack
    Cuisine American
    Servings 14 Cookies
    Calories 171 kcal

    Equipment

    • Cookie sheet

    Ingredients
      

    Dry Ingredients

    • ¾ cup coconut flour
    • ½ cup rolled oats
    • ¼ cup shredded unsweetened coconut
    • ½ teaspoon baking soda
    • ¼ teaspoon sea salt

    Wet Ingredients

    • ⅓ cup  maple syrup + 1 tbsp
    • ½ cup coconut oil + 1 tablespoon (melted)
    • 1 teaspoon vanilla
    • 2 eggs
    • ½ cup chocolate chips (dairy-free if necessary)

    Instructions
     

    • Preheat the oven to 350 degrees F. Prepare two cookie sheets with parchment paper.
    • In a medium-sized bowl, combine the coconut flour, oats, shredded unsweetened coconut, baking soda and salt. Whisk together thoroughly.
    • In a small saucepan melt ½ cup + 1 tbsp of coconut oil on low heat until melted. Set aside to cool slightly.
    • In a separate small bowl, combine the ⅓ cup + 1 tablespoon maple syrup, vanilla and eggs and whisk together.
    • Pour in the melted coconut oil (after it has cooled) to the wet ingredients and whisk together thoroughly.  Add the wet ingredients to the dry ingredients and stir together. Add the chocolate chips and stir again.
    • The batter may seem wet at first but coconut flour begins to soak up excess moisture quickly.  Roll the dough into balls of approximately 2 tbsp.  Place 6 dough balls at a time on each cookie sheet. (If the dough seems too sticky and the balls aren’t holding together, place the dough in the fridge for 10 minutes before rolling).  
    • Flatten each cookie gently with a fork. Bake at 350 degrees F for approximately 10 minutes.

    Video

    https://lifearoundthetable.ca/wp-content/uploads/2021/10/Coconut-Flour-Chocolate-Chips-Cookies-v3-small.mp4

    Notes

      • Make sure to measure your ingredients accurately. Coconut flour can be tricky to work with and measuring incorrectly can throw off the entire recipe.
      • Take care not to overbake the cookies. They will continue to firm up as they cool on the cookie sheet.
      • If the dough seems too sticky and the balls aren't holding together, place the dough in the fridge for 10 minutes before rolling.
      • 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.

    Nutrition

    Calories: 171kcalCarbohydrates: 15.2gProtein: 2.5gFat: 11.5gSaturated Fat: 9.1gCholesterol: 25mgSodium: 94mgPotassium: 62mgCalcium: 21mgIron: 1mg
    Tried this recipe?Let us know how it was!

    If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went!  Let’s connect on Instagram and tag me in your food pics!

    ‘Til next time,

    Christy

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    Reader Interactions

    Comments

    1. Delores says

      January 29, 2025 at 7:48 pm

      I'm wondering if anyone has tried making these with butter instead of coconut oil, and with raisins instead of chocolate chips? Thank you.

      Reply
    2. Sofia says

      August 25, 2024 at 8:21 pm

      Hi! I made these cookies today but for some reason they were a bit crumbly. Any troubleshooting tips? The flavor was great but I'm not sure what might have caused the issue.

      Reply
      • Christy Faber says

        August 25, 2024 at 8:24 pm

        Hi Sofia! Thanks for your comment ... the cookies may have been crumbly if they were baked too long. Every oven is different so maybe try a 1-2 minutes less in the oven next time. Also did you do the 1/3 cup of maple syrup + 1 tbsp? and the 1/2 cup melted coconut oil + 1 tbsp? it really helps!

        Reply
    3. Kathryn says

      March 26, 2024 at 10:51 am

      5 stars
      Made these cookies last night! It was such a success and the cookies are so delicious. I am usually super uncertain of healthy cookies but these are incredible.

      Reply
    4. Meg says

      October 06, 2021 at 5:41 pm

      5 stars
      Perfect texture! So glad to have this alternative cookie recipe up my sleeve!

      Reply
      • Christy Faber says

        October 13, 2021 at 10:42 am

        Thank you! I agree, I love the texture of these cookies!

        Reply
    5 from 2 votes

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    Welcome,

    I’m Christy

    a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.

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