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Coconut flour oatmeal cookies with chocolate chips

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!
4.3 from 10 votes

Ingredients

Instructions 

  • 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.

Notes

  • 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: 274kcal, Carbohydrates: 32g, Protein: 4g, Fat: 14g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 193mg, Potassium: 157mg, Fiber: 3g, Sugar: 18g, Vitamin A: 277IU, Vitamin C: 1mg, Calcium: 59mg, Iron: 1mg