Coconut Flour Oatmeal Cookies with chocolate chips are made with a delicious blend of gluten free coconut flour and oats, for a soft, tasty treat!
A few weeks ago, we really wanted cookies, but we were nearly out of both all purpose and whole wheat flour. Generally, two of my pantry staples that I keep up. But, our Thrive Market delivery wasn’t for another week!
But, being out of these ingredients forced me to get a little more creative in the kitchen in testing and learning how to make cookies using coconut flour.
Coconut flour is not an easy flour to bake with. It’s dense and dry.
Coconut flour is used a lot in the paleo community, like in paleo cookies with coconut flour, but we don’t use it regularly. So, it took me a few tries to get the desired (not dry) consistency I was looking for.
But, we did it and these coconut flour oatmeal cookies are a hit.
What Do You Need For Coconut Flour Chocolate Chip Cookies?
You just need 9 ingredients to make this coconut flour cookie recipe.
- coconut flour (I love Thrive Market’s brand)
- maple syrup
- vanilla extract
- sea salt
- baking soda
- dark chocolate chips
I eventually settled on a lower ratio of coconut flour and added more oats for thickening in these healthy oatmeal cookies with coconut flour.
The melted butter and eggs seemed to provide enough liquid for the coconut flour to absorb.
The oats are extra important here! They add a chewiness that would not have been possible in these coconut flour chocolate chip cookies with just dry coconut flour.
I love adding oats to cookies, like in my oatmeal raisin peppermint cookies and 3 ingredient banana oatmeal cookies. They are a great addition to any healthy postpartum snack because they bring so much extra nutrition.
I didn’t even try to test vegan coconut flour cookies because that’s out of my wheelhouse. If you don’t use eggs, you’d have to use another substitute with liquid to help absorb the coconut flour.
Not a chocolate chip fan? You could also add dried fruit, raisins, nuts, seeds, cocoa nibs or coconut flakes! Coconut flakes add some extra fiber.
The cute girls over at Delicious by Kimberly made these cookies and loved them! Check it out here:
How To Make Coconut Flour Oatmeal Cookies
How do you make cookies with coconut flour?
I’m really happy with how these coconut flour oatmeal cookies came out and I think you will be too! You just need to make sure you follow the directions precisely because gluten free coconut flour cookies can be difficult to perfect.
So now, if you ever find yourself in a flour bind, having coconut flour but not AP flour, know you can make these delicious gluten free coconut flour cookies.
Start by preheating your oven to 350 and line a baking sheet with parchment paper.
If you have a non stick pan like this one, you can skip the parchment paper! One less thing to worry about.
Mix all of your ingredients in a medium-size bowl, saving the chocolate chips for last.
Then, transfer the coconut flour cookie dough to a baking sheet using a cookie scooper and flatten each cookie as desired.
Bake for 12-14 minutes and then let them cool. I like to let them cool on a wire rack.
How To Bake With Coconut Flour
A few things to know (that I learned throughout making these coconut flour and oatmeal cookies) about baking with coconut flour.
- Coconut flour doesn’t spread on its own when baking, as regular cookies would. Therefore, make sure to flatten the cookies or make them your desired shape before putting them in the oven.
- Coconut flour is lower in carbohydrates than other flours and is very dry. It needs liquids, which is usually why coconut flour cookie recipes require a lot of eggs. Coconut flour is very absorbent and will absorb liquids well, but it’s important to be precise about the ratio of dry:liquid ingredients you’re using.
- As you may have guessed, substituting all purpose flour with coconut flour is not a 1:1 substitution. Generally speaking, you reduce coconut flour to 1/4 of what you would be using with regular flour. Also, you typically add an egg in for every 1/4 cup of coconut flour.
- IMPORTANT – Some readers have reported the dough being too watery. Make sure you are measuring precisely. You can also add the dough to the fridge for 15 minutes to harden up before baking.
How To Store Coconut Flour Cookies
I truly believe these cookies with coconut flour and oatmeal taste best right out of the oven.
Store them in an airtight container or ziplock bag on the counter, or in the fridge.
I actually like them in the fridge because they get a teeny bit crispier, which is my preference.
You know when you have crispy outer edges and a soft interior? That’s a little bit more difficult with coconut flour, but this is as good as it gets.
These are great for little ones, as well. Camryn couldn’t stop grabbing them when I was taking photos 🙂
Make this recipe? Leave a rating and tag me on social media @bucketlistummy_rd.
You May Also Like These Healthy Gluten Free Recipes:
- Gluten Free Fruit Pizza
- Gluten Free Pasta Salad
- Lime and Mango Quinoa Salad
- Paleo Banana Muffins
- Chocolate Peanut Butter Coconut Balls
- Pumpkin No Bake Cookies
- 1/4 cup coconut flour
- 3/4 cup oats
- 1/4 cup butter, melted
- 1/4 cup + 1 Tbsp maple syrup
- ½ teaspoon vanilla extract
- 1/4 teaspoon sea salt
- ¼ tsp baking soda
- 2 eggs
- 1/3 cup dark chocolate chips
- Preheat your oven to 350F and line a baking sheet with parchment paper or use a non stick baking sheet.
- In a medium bowl, whisk together the coconut flour, oats, melted butter, maple syrup, vanilla, salt and baking soda. Then, add in eggs and mix until batter becomes uniform. Lastly, add in chocolate chips.
- Use a cookie scoop or tablespoon to place cookie dough onto baking sheet. Flatten the cookies with your hands or the bottom of the spoon if necessary.
- Top with sea salt and bake for 12-14 minutes, or until the edges start to brown.
- Let cookies cool for 10 minutes, then transfer to a wire rack to cool completely.
If your dough seems wattery, make sure you have measured precisely. Some readers have reported success by putting the batter in the fridge for 15 minutes to harden before baking.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 116mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 3g
Have you ever baked with coconut flour?
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