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.
You'll also find me using coconut flour in my almond flour blackberry muffins, Paleo almond flour donuts, and almond flour blueberry lemon bread.
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.
Ingredients
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.
Clean food tip: I highly recommend organic oats. Like most grains, oats are sprayed with glyphosate (an herbicide that’s been linked to increased cancer risk) prior to being harvested.
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.
FAQs
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.
Storing
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
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Equipment
- 1 Mixing bowl
- 1 Baking sheet
Ingredients
- 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/old-fashioned oats (certified gluten free if needed)
- 1 tsp. baking soda
- ¼ tsp. fine sea salt
- ½ cup semi-sweet chocolate chips
Instructions
- 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!
Notes
- 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 cup.
- 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.
Nutrition
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Jac says
I made these twice and they were lovely, thank you.
Sara says
Love to hear that you've been able to make them a few times!
Raewyn says
Used coconut flour & coconut oil … when baked turned out soft & slightly crumbly.
Next day returned them to the oven 100c for 30 minutes to crisp them up a bit.
shelby says
Super nice taste but the seemed dry and crumbly. I’ll adjust the flour and oat ratio next time.
Sara says
Thanks so much for sharing and for the feedback.
Tara says
Why do you not recommend using liquid sweeteners like maple syrup? I typically use maple syrup or honey or agave syrup and would like to give these a try! Especially since I know coconut flour is super dry, I would think these would work well. I appreciate you taking the time to answers
Sara says
Hi Tara - While I do love using maple syrup and honey in a lot of recipes, I just have not tried them in this specific recipe. If you want to try one of them, I would suggest maple syrup, but since I haven't tested that myself, I can't say for sure how they will turn out. If you do try using maple syrup, please let me know how it works. Thank you!
Debourah says
So I was forewarned, by other commentators, that they could be crumbly so I used coconut sugar, butter, 3 tbsp applesauce and extra water…still crumbly. But have a nice taste as you ingest the pieces. So the ingredients are too expensive not to have it turn out right. I will be looking for a different recipe.
Sara says
Oh, I'm sorry to hear they didn't turn out for you. I do encourage you to give the recipe another try as written, as many readers have had great success as is. But if you do go another route, I do appreciate you trying and letting me know how it went for you.
Klaudija says
These cookies are very tasty. However, instead of chocolate chips I used dried cranberries and dates, and instead of coconut sugar I used simple brown sugar. Also, I wanted them to be golden brown, so I baked them for 15-20 min; 7-9 min did not work for me, they looked raw. Thank you for the recipe!
Judy says
These cookies are amazing. My husband is on a special diet so coconut oil, coconut sugar and coconut flour makes these completely perfect for him to eat. The only issue I’m having is that I made them twice and both times they did not spread out like a cookie. They stayed in a lump but they baked perfectly inside and out. They are falling apart though even when cold. Am I doing something wrong?
Sara says
Hi Judy - Happy you found this recipe and so glad to hear both you and your husband are enjoying these. These cookies will not spread, so when you place them on the cookie sheet be sure to flatten them into a round cookie shape. Regarding them being crumbly... be sure when you are first rolling them into balls, you really pack the dough together before flattening into the cookie shape. If you are still having issues, you can try adding an additional egg to the dough. Please let me know if you are still having issues. Thanks so much!
Anonymous says
NOTE: I used more yogurt and less peanut butter instead of butter, and substituted chocolate chips for raisins. Also, omitted the sweeteners for health, and used some potassium 'salt' instead of fine salt.
A very useful base recipe so I can finish off my coconut flour, and it bakes in much less than 55 minutes, (awesome!) but I would have added an extra egg? Or maybe I should have used larger eggs.
Tastes strongly of baking soda, but the raisins were perfect. If there is a low-sodium version, that would be amazing.
Thanks!
Healthy mom says
These are more like a breakfast bar. Dry and the cooking time was way off. My chocolate chips hadn’t even melted at all.
I won’t make these again.
Sara says
I'm so sorry to hear that, I wonder what could have went wrong? Thank you for giving them a try and I'm happy to help troubleshoot if you'd like?
tomasa taylor says
my husband loved these cookies, thank you
it's hard to find things to make out of coconut flour. I don't care for sweets but these cookies were good, not sweet at all I didn't add the chips I use raisins coconut flakes just the perfect sweet ness, great and healthy my husband happy😃
Sara says
You're so welcome... so glad you found a cookie recipe you and your husband can enjoy!
Roni says
I tried this recipe last night and I’m
Blown away by the amazing texture of these cookies! They taste just like the traditional flour-based cookies, they are crumbly yet moist, absolutely amazing. I’m so surprised because in my experience, coconut flour makes baked goods dry but these are not dry at all. Lovely flavour too. I’m sure I’ll make these again, thanks for a lovely and quick recipe!
Sara says
Amazing... so happy to hear! Thank you so much for sharing 😍
Nuzhat says
Thank you, these turned out great! And I made them in an air fryer and still were perfect 🙂
Sara says
Oh, I'll have to try them in the air fryer! Thanks for sharing!
Andrea says
I was reading the comments about dry cookies and I wondered if the dry cookies were cooked in an area with a dry climate. I know that even when using regular flour the humidity in the air can affect the outcome of baked goods. In drier climates you often need to use more liquids in a recipe to have the same outcome as someone living in a more humid climate. Just a thought.
Sara says
Thank you so much for your thoughts, Andrea! I hope others read this and consider this if they are in a drier climate. For some, these cookies turn out great (including me) and for some, like the comments say, they are dry. Something to consider with the climate, for sure.
Ngemba Batabika says
Hi Sara,
Thank you so much for sharing your recipe. It was very kind of you.
I followed your recipe step by step except that I added chopped almonds instead of the chocolate, and I also split the portion of coconut oil and added butter. The cookies came out very moist, flavourful and delicious.
I look forward to trying a few more of your recipes.
Sara says
Wonderful to hear, Ngemba! I hope you find some more favorite recipes... please let me know when you do! Thanks!
Andrea says
Do you think I Could use date sugar instead of coconut sugar? And would it substitute 1:1? Thanks in advance for any help.
Sara says
I have never baked with date sugar, so I can't say how it would turn out. After a quick Google search, sounds like you can replace date sugar 1:1 for coconut sugar though. If you do try, please let me know how it turns out!
Bonnie says
Excellent cookie. Love the soft texture. The recipe is easy to make.
Sara says
Appreciate you sharing, Bonnie!