Oatmeal Cookies With Coconut Flour

Sharing is caring!

If you long for a gluten-free treat, these Oatmeal Cookies With Coconut Flour are a great choice for those with gluten sensitivities.

Coconut flour is also high in fiber, making these cookies a healthy choice for both adults and children. These cookies are easy to make and can be frozen for later use. They have a lovely coconut fragrance and are soft and chewy. Best of all, they only require everyday ingredients that you may already have on hand.

Why You Will Love These Gluten-Free Oatmeal Cookies

• Easy to make with just a few simple ingredients. No need to buy expensive gluten-free flour mixes.
• They are soft and chewy, yet still, have a moreish feel from the oats.
• They are high in fiber and make a healthy snack or dessert.
• Cookies can be frozen for later use.
• Can be made sugar-free to reduce carbs even further
• Beautiful coconut aroma
• Can be made dairy-free
• No chilling of the dough is necessary
• Nut-Free and suitable as a lunch box treat
• They are delicious plain or topped with chocolate chips or any of your favorite toppings.

For more gluten-free cookies, see our Peanut Butter Almond Flour Cookies.

List Of Ingredients For Coconut Flour Oatmeal Cookies

1. Oatmeal

High in fiber, and packed with vitamins and minerals, oats give a lovely chewy texture to these cookies. Although oats are naturally gluten-free, they can be contaminated with gluten during the manufacturing process. For this reason, I recommend using certified gluten-free oats if you are sensitive to gluten.

2. Coconut flour

Coconut flour is a good source of fiber, low in carbs, and gluten-free.

3. Butter

Bring butter to room temperature so it becomes easier to cream with other ingredients. For vegan cookies, substitute butter with plant-based butter or coconut oil. You can also microwave the butter to soften it, although do not melt it.

4. Sugar

I have used regular granulated white sugar for this recipe. You can substitute white sugar with coconut sugar to boost the coconut flavor. You can also use light brown sugar.

For fewer carbs, you can substitute sugar with sweeteners like Erythritol, Xylitol, or our favorite blend. Please note that xylitol can be toxic to some pets, so it is best avoided if you are around pets.

5. Eggs

I have used large eggs. Make sure the eggs are also at room temperature. Cold eggs straight from the refrigerator will make the softened butter solidify and difficult to cream.

6. Baking Soda

This recipe needs just a little baking soda.

7. Salt

I have used regular cooking salt. You can use table salt or Himalayan salt.

8. Vanilla Extract

It is always nicer to have natural vanilla extract, however, you can use flavoring as well.

Some Notes About Ingredients

Steel Cut vs Rolled Oats

Steel-cut oats are coarser than rolled oats and will result in a chewier cookie. If you prefer chewy oatmeal cookies, then I recommend using steel-cut oats.

Rolled oats or old-fashioned oats are oat groats that have been steamed and then rolled into flakes. They are milder in flavor and have a softer texture.

Quick Oats are oat groats that have been cut into smaller pieces and then steamed and rolled. Since they have a softer, mushier texture, they may not be suitable for this recipe.

I wanted these cookies to have some structure, yet be softer to chew, so I used rolled oats. It is up to your personal preference.

Coconut Flour Vs Fine Desiccated Coconut

The difference between coconut flour versus desiccated coconut is its fat content.

Coconut flour is a very finely ground coconut powder with its fat removed.

Desiccated coconut has all the coconut oil intact.

This recipe requires coconut flour, not desiccated coconut. If you substitute coconut flour with desiccated coconut, the coconut oil will leave the batter and pool on the baking tray resulting in a strange texture for the cookies.

Unlike wheat cookies, coconut flour cookies do not spread on their own. So shape the dough to your preference before baking. If you want flatter cookies, flatten them with a spoon.

Coconut flour is also dehydrated and will tend to absorb liquids. This is why this recipe has 2 eggs instead of 1 to increase the amount of liquid components.

Step-By-Step Process To Make Coconut Flour Oatmeal Cookies

These are some common baking tools l assemble to make baking a smooth process. Gather all ingredients and tools.

1. Pre-heat the oven and prepare the baking tray

Preheat the oven to 356 F / 180 C. Line the baking tray with parchment paper/baking paper or silicone baking mat.

2. Mix dry ingredients

Collect all dry ingredients like oats, coconut flour, baking soda, and salt and mix well.

3. Cream Butter And Sugar

In a large bowl, add butter and sugar. Cream together till light and creamy.

4. Add Eggs And Vanilla Extract

Scrape down the butter and sugar from the side of the bowl with a spatula. Add egg and vanilla extract and continue whisking.

4. Add dry ingredients

Once the eggs are creamed well, add oats, coconut flour, baking soda, and salt to the egg mixture.

5. Mix well

With a spatula, mix till all ingredients are incorporated well and form a sticky dough. If using dark chocolate chips, add them now.

6. Scoop

With a cookie scoop, or with your hands, form dough balls and place them on the baking sheet. Top them with any topping or leave them plain.

7. Bake

Bake for 10-12 minutes or until golden. Even if the cookies look pale or feel soft to the touch, they will continue to cook on the hot baking tray and firm up.

After 5 minutes on the tray, move the cookies to a wire rack and let them cool completely before storing them.

Some Useful Tips And Notes

Liquidy Dough

If you think your dough is too liquidy to start with, just leave it in the fridge for 30 minutes till the coconut flour and oats absorb all the liquid, and the melted butter firms up a bit. If you measure the ingredients precisely, hopefully, you should not have liquid dough.

Sticky Dough

If the dough feels too sticky to shape with your hands, grease your palms with coconut oil or butter. Or use a cookie scoop to make dough balls.

Storing Coconut Flour

Coconut flour is dehydrated in nature and will tend to absorb moisture from the air. This can lead to lumpy texture, and in extreme cases, mold. Once the flour bag is opened, store the flour in an air-tight container and store it in the fridge.

In the freezer, coconut flour can last for a year.

Frequently Asked Questions About This Coconut Flour Cookie Recipe

Can I make oatmeal cookies with coconut flour?

Coconut flour, while not as versatile as wheat flour for baking, can be absolutely used to make these cookies. In fact, they have lower carbs, no gluten, and higher fiber content.

How do I store these oatmeal cookies?

Once the cookies are completely cooled on a rack, store them in an air-tight container for 4 to 5 days. They can also be stored in the fridge for 2 weeks.

Can these oatmeal cookies be made without eggs?

Eggs are important to these oatmeal cookies as a binding agent. So unfortunately they cannot be swapped.

Can I make this dough ahead of time?

Yes, you can. Once mixed, store the dough in an air-tight container for 2 days. Before baking, scoop the dough into balls, and bake them as per the recipe.

Can I freeze these coconut oatmeal cookies?

Yes! Just put them in a freezer bag or freezer-safe container, and store them in the freezer for up to 4 months.

Is coconut flour gluten-free?

Coconut flour is made from coconut flesh and hence is grain-free and gluten-free.

Some more cookie recipes you may like

Love coconut? Try this Easy Coconut Flan Recipe.

For more cookie recipes see our collection here.

Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.

Information on our website is for general purposes only. Please consult your doctor if a diet, particular foods, or way of eating is suitable for you.