At a Glance:
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Get the Recipe:
Coconut Flour Oatmeal Cookies
These Coconut Flour Oatmeal Cookies are thick, chewy and chocolaty! They have the best crunchy exterior and soft middle. These gluten free oatmeal cookies are such a fun dessert!
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.
Calories: 274 kcal , Carbohydrates: 32 g , Protein: 4 g , Fat: 14 g , Saturated Fat: 10 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 1 g , Cholesterol: 48 mg , Sodium: 193 mg , Potassium: 157 mg , Fiber: 3 g , Sugar: 18 g , Vitamin A: 277 IU , Vitamin C: 1 mg , Calcium: 59 mg , Iron: 1 mg
Course: Dessert
Cuisine: American