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Coconut Flour Oatmeal Cookies

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 and naturally sweetened with only maple syrup and chocolate chips! These cookies are also 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!

I adapted this recipe from my mother-in-law’s coconut flour cookie recipe, one of my favourite of the cookie recipes she bakes. My mother-in-law has a blue cookie tin that she puts baked goods in on her counter and whenever my kids see the tin they want to peek in. I’m always secretly hoping it’s going to be coconut flour cookies inside when I pop open the lid.  There’s something about the texture and flavour 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!

Benefits of Coconut Flour Oatmeal Cookies

  • They make a great low carb snack since coconut flour has a very low net carb count compared to wheat flour.
  • No wait time! These cookies don’t need to be chilled in the fridge.
  • Coconut flour is inexpensive compared to other wheat-free flours such as almond flour.
  • Naturally sweetened with only maple syrup and chocolate chips-Dairy free!
  • Gluten-free! 

Fork and Path Pancake Recipe Review

Geoff gets up on Saturday mornings with our two oldest boys and they make pancakes together. I get to wake up a little later with our youngest son and enjoy pancakes to start the weekend. My two older boys love stirring the dry ingredients with wooden spoons while Geoff prepares the wet ingredients. Believe me when I say that they make a royal mess of the kitchen. It’s a fun but VERY messy way to start the weekend.

These “Perfect Pancakes” truly are some of the best pancakes I’ve ever had. They were really tall and fluffy and I think the trick to that must be the “self-rising flour” that is used in this recipe. They were really good and very classic. Try this recipe next time you make pancakes and let me know what you think!

Frequenty Asked Questions About Coconut Flour Cookies

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 3/4 cup of coconut flour?

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.

Benefits of coconut flour.

-very rich in fibre (45 grams of fibre 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

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.

How to Make Coconut Flour Oatmeal Cookies

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 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 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 at a time 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). Flatten each cookie gently with a fork. Bake at 350 degrees F for 10-12 minutes.

Tips for Making Coconut Flour Oatmeal Cookies

  • 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.

More Recipes to Enjoy Around the Table

These gluten-free buckwheat flour brownies are fudgy and chocolatey. They really call for a tall glass of ice-cold milk. In the big wide world of brownie recipes, you have three texture options:  chewy, cakey or fudgy. These brownies are fudgy!

These no-bake Peanut Butter Powerballs are the perfect yummy treat. Nourishing and energizing, they provide fuel for a busy person.  Oats, unsweetened shredded coconut and ground flaxseed are held together with sticky natural peanut butter and coconut oil.   Peanut Butter Oatmeal Energy Balls are sweetened with just maple syrup and mini chocolate chips.

No-bake Carrot Cake Energy Balls are very quick to make and an excellent way to eat more carrots apart from eating a salad. This recipe includes warming spices like cinnamon, nutmeg and ginger with a hint of lemon and it will definitely remind you of carrot cake.

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Coconut Flour Oatmeal Cookies Recipe

Coconut Flour Oatmeal Cookies

Soft and chewy Coconut Flour Oatmeal Cookies with 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! These cookies are also 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!
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert, Snack
Cuisine American
Servings 14 Cookies
Calories 171 kcal

Equipment

  • Cookie sheet

Ingredients
  

Dry Ingredients

  • 3/4 cup coconut flour
  • 1/2 cup rolled oats
  • 1/4 cup shredded unsweetened coconut
  • 1/2 tsp baking soda

Wet Ingredients

  • 1/3 cup  maple syrup + 1 tbsp
  • 1/2 cup coconut oil + 1 tbsp (melted)
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup chocolate chips (dairy-free if necessary)

Instructions
 

  • 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 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 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 at a time 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).  
  • Flatten each cookie gently with a fork. Bake at 350 degrees F for 10-12 minutes.

Notes

  • 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.

‘Til next time,

Christy

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Hi! 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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