Coconut Flour Oatmeal Cookies

5 from 2 votes

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!

Prep Time15

Cook Time12

Total Time27

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: Cookies

Calories: 171kcal

Author: Christy Faber

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

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