Soft, chewy oatmeal cookies with coconut flour. A simple and better-for-you cookie recipe for when you're craving something sweet. Gluten free with an option for dairy free and ready in under 30 minutes!
These have all the soft and chewy goodness you crave in an oatmeal cookie, but are made using coconut flour as opposed to all-purpose flour.
Why coconut flour? First, it's gluten free (and I avoid gluten). Plus I love making gluten-free baked goods with simple ingredients. I use almond flour in a lot of my baked goods, but that's not always good when people have nut allergies.
Coconut flour is also a good alternative to a lot of flours because of its lower carb content and it's lower on the glycemic index (compared to all-purpose flour). In addition, it is high in fiber and less expensive than a lot of gluten free flours. So it's perfect for these coconut flour oatmeal cookies.
Reasons to Love This Recipe
- SIMPLE, CLEAN INGREDIENTS - I love that these coconut flour oatmeal cookies require simple ingredients and no gluten-free flour blends. You just need coconut flour and oats for the base of these cookies.
- DIETERY NEEDS - There are options for making these cookies both gluten free and dairy free and they are also nut free.
- ONE BOWL & EASY- The dough for these cookies is made in just one bowl. Less clean up and less mess! Plus, no need to chill the dough before baking.
- CUSTOMIZABLE - The recipe is written with chocolate chips, but there are many options for other add-ins.
Ingredient Notes & Substitutions
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific call-outs, and when needed, some tips on keeping the ingredients clean.
COCONUT SUGAR - To keep these refined sugar free, I use coconut sugar. Coconut sugar tastes similar to brown sugar and I really love the caramelized sweetness it adds to these cookies.
You can sub regular white sugar or brown sugar if needed. The coconut sugar also adds a browner hue to the cookies, so if you use regular sugar, the cookies will be lighter in color. You could also use half white sugar and half coconut sugar (or brown sugar).
I don't recommend a liquid sweetener, such as maple syrup or honey.
COCONUT OIL OR BUTTER - You can use either room temperature butter (unsalted) or coconut oil. If you need them to be dairy free, use coconut oil.
Clean food tip: Typically unrefined coconut oil is best, but some refined coconut oils are considered clean too. For butter, at a minimum use organic, but grass-fed/grass finished is best (I like Kerrygold).
EGGS - If using coconut oil, make sure you use room temperature eggs. This will keep the coconut oil from solidifying into little chunks when mixed with the eggs.
Clean food tip: Pasture-raised eggs are best.
OATS - If needing these cookies to be gluten free, make sure to use certified gluten-free oats. And use rolled oats/old-fashioned oats; steel cut outs will be too dense for these coconut flour oatmeal cookies.
CHOCOLATE CHIPS - I use dairy-free semi-sweet chocolate chips to keep these cookies dairy free, but any chocolate chips will work.
How to Make
STEP 1: Using a hand mixer, or stand mixer with paddle attachment, cream together the coconut oil (or butter) and coconut sugar.
STEP 2: Mix in eggs and vanilla extract.
STEP 3: Add the dry ingredients (oats, coconut flour, baking soda, salt). Mix until combined.
STEP 4: Fold in the chocolate chips.
STEP 5: Using about 2 tbsp. of dough, scoop dough (or roll into balls) onto prepared cookie sheet. Flatten dough into a round cookie shape. The cookies will not spread or change shape while they are baking. Tip: Use a spring loaded scoop for scooping dough.
STEP 6: Bake at 350 degrees for 7-9 minutes.
Allow to cool slightly and then remove from cookie sheet. These oatmeal cookies with coconut flour are the absolute best when eaten fresh out of the oven.
Because the coconut flour is so dry and extremely absorbent, the liquid from the eggs is really needed in these coconut flour oatmeal cookies. I don't recommend using an egg substitute here.
No, almond flour reacts very differently in baking and this recipe is written specifically for coconut flour. There are no substitutions for the coconut flour.
If you want to make the dough ahead of time, you can store in the fridge for up to a week. If needed, allow dough to come to room temp so you can scoop and shape the cookies. You could also shape the batter into individual balls and then place in fridge so all you have to do is flatten/shape the cookies before baking.
Expert Tips for the Best Cookies
Don't forget these tips when making these coconut flour oatmeal cookies!
The dough is sticky. When shaping/flattening your cookies, wash hands between every few cookies or lightly grease your hands with butter or coconut oil.
Because of coconut flour, the dough for these coconut flour oatmeal cookies won't spread. Make sure to shape them into round cookies before baking. I make the cookies about ¼"-½" thick.
Use a cookie scoop to scoop the dough.
Whether using a cookie scoop, or shaping in your hands, pack the dough together. This will help the cookies hold their shape.
Coconut flour can be challenging to bake with. When measuring scoop flour into measuring cup and even out with the dull edge of a knife. Do NOT pack the flour into the measuring up.
Swap out the chocolate chips for walnuts, raisins, or any of your favorite dried fruits.
These oatmeal coconut flour cookies will stay fresh for up to 3 days when stored in an airtight container. You can also freeze these for up to 3 months.
More Better-for-You Desserts
Coconut Flour Oatmeal Cookies
- 1 Mixing bowl
- 1 Baking sheet
- ½ cup coconut sugar
- ⅓ cup room temperature unsalted butter or coconut oil
- 2 eggs (see notes)
- 1 tsp. pure vanilla extract
- ½ cup coconut flour
- 1 ¾ cups rolled oats (certified gluten free if needed)
- 1 tsp. baking soda
- ¼ tsp. fine sea salt
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line one large baking sheet (or two small) with parchment paper, or a silicone baking mat, and set aside.
- In a large mixing bowl, beat together the coconut sugar and butter (or coconut oil) until smooth, about 1 minute. You can either use a hand mixer, or stand mixer with paddle attachment.
- Add the eggs and vanilla and beat for an additional 30 seconds.
- Add the coconut flour, oats, baking soda, and salt. Beat on low until just combined. Next, fold in the chocolate chips.
- Using about 2 tbsp. of dough, scoop dough (or roll into balls) onto prepared cookie sheet (I like using a spring loaded cookie scoop for this). Flatten dough into a round cookie shape. The cookies will not spread or change shape while they are baking.
- Bake for 7-9 minutes. Let cool slightly and then transfer to a wire rack to cool completely. Enjoy!
- Both butter and coconut oil work in these cookies. Use coconut oil if you need them to be dairy free.
- If using coconut oil, use room temperature eggs. This will keep the coconut oil from solidifying when the eggs are added in.
- When measuring coconut flour, scoop flour into measuring cup and even out with the dull edge of a knife. Do NOT pack the flour into the measuring up.
- Whether using a cookie scoop, or rolling in your hands, pack the dough together before shaping into cookies. This will help them hold their shape.
- If dough is too sticky while shaping them into cookies, lightly grease your fingers with butter or oil.