Coconut Flour Oatmeal Cookies (Gluten Free)
These Coconut Flour Oatmeal Cookies are thick, chewy and loaded with chocolate chips. They are easy to make and take only 20 minutes from start to finish. These gluten free oatmeal cookies with coconut flour are crave worthy!
Why You’ll Love This Recipe
- The gluten free oatmeal gives these cookies so much texture.
- Coconut flour provides a hint of sweetness and chewiness.
- They are made in one mixing bowl.
- No chilling dough required.
- These coconut flour oatmeal cookies are loaded with dark chocolate chips.
- They are thick and chewy.
- Check out these Almond Flour Oatmeal Cookies for a similar recipe or these Oat Flour Chocolate Chip Cookies for another fun idea.
- These cookies are gluten free and nut free!
Ingredients & Substitutions
Granulated sugar and butter are creamed together for that classic buttery flavor. If dairy free, use room temperature coconut oil. For a Paleo sweetener, feel free to use maple sugar.
The eggs are vital to these oatmeal cookies with coconut flour. Since the coconut flour is extremely absorbent, an egg replacement will NOT work.
There are no perfect replacements for coconut flour, but see the link above for these same cookies with almond flour!
Old fashioned rolled oats yield the best results. I do not recommend using steel cut oats, as they are way too rough and crunchy.
Baking with Coconut Flour
Coconut flour can be tough to bake with. It is a popular Paleo and Keto flour since it contains fewer carbs than traditional flour. Moreover, it is higher in both fiber and protein.
This grain free and gluten free flour is made from ground up dried coconut meat. It is extremely absorbent. Coconut flour can lead to dry baked goods if not used in small quantities.
I suggest carefully measuring out the coconut flour for best results. See my Guide to Gluten Free Flours and Gluten Free Baking for more coconut flour recipes!
How to Make
First, preheat oven to 350 degrees. Line baking sheet with parchment paper.
Beat sugar and butter on high for 1 minute.
Mix in eggs and vanilla extract.
Then, add in coconut flour, baking soda and oats. Stir to combine.
Fold in chocolate chips.
Scoop dough onto baking sheet with ice cream scoop or cookie scoop. Place balls of dough at least 2 inches apart.
Bake for 7 minutes. Then remove pan from oven. Bang pan on countertop 2 to 3 times to release any air bubbles.
Return pan to oven for 3 to 5 minutes. Remove from oven when cookies are just set in the middle.
Finally, let cookies cool for 5 minutes before transferring them to a wire rack to finish cooling.
Expert Tips & Tricks
Coconut flour is tricky to work with. Carefully measure all ingredients for best results.
Old fashioned rolled oats work best in these cookies.
If you can tolerate dairy, the butter adds the best buttery flavor. I suggest using this over the coconut oil if possible.
Do not skip the step of banging the pan on the countertop. To do this, carefully drop pan a few inches from your countertop. This releases any air bubbles.
Allow cookies to cool before handling. They are fragile!
How to Serve & Store
Allow cookies to fully cool before digging in.
Store cookies covered at room temperature for up to 4 days.
If it’s hot or humid out, these cookies can be kept in the fridge. Please note, they do get firm when chilled.
Frequently Asked Questions
Yes, you can make oatmeal cookies with coconut flour.
Unfortunately no. The eggs are very important when baking with coconut flour.
Coconut flour is extremely absorbent. It soaks up a ton of liquid when baking.
Yes! I have linked my recipe to almond flour oatmeal in the recipe notes below and above. Otherwise, I do not recommend substituting for the coconut flour.
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Get the Recipe: Coconut Flour Oatmeal Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large mixing bowl or stand mixer, beat sugar and butter for 1 minute.
- Then, add in eggs and vanilla. Mix until combined.
- Add in coconut flour, baking soda and oats. Stir to combine.
- Then, fold in chocolate chips.
- Use a cookie scoop or ice cream scoop to scoop rounded balls of dough onto baking sheet. Place cookies at least 2 inches away from each other on pan.
- Bake for 7 minutes. Then remove pan from oven. Gently bang pan on countertop 2 to 3 times to remove any air bubbles from cookies.
- Return pan to oven. Bake another 3 to 5 minutes or until cookies look just set in the middle.
- Remove pan from oven. Allow cookies to cool on pan for 5 minutes. Then, carefully remove to a wire rack to finish cooling.
- Use maple sugar for Paleo, otherwise use white sugar.
- Room temperature coconut oil (slightly soft but not melted) can replace butter if necessary.
- If you prefer almond flour, see these Almond Flour Oatmeal Cookies.
- Old fashioned rolled oats are best for this recipe since they are larger than steel cut oats.
- I do NOT recommend using steel cut oats. They are too tough and crunchy.
- Cookie dough will be pretty thick.
- Use a cookie scoop or ice cream scoop to scoop dough. Make all the cookies roughly the same size for even baking.
- Banging the pan on the countertop helps get out any air bubbles and allows the cookies to spread a little more.
- Bake until cookies are just barely set in the middle. They will continue to firm up at room temperature.
- Store covered at room temperature for up to 4 days.
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