One Bowl Coconut Flour Oatmeal Cookies
- January 13, 2025
- Last Updated: January 13, 2025
- 41 Comments
- Recipes
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!
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As a mom and Registered Dietitian, we focus on healthy snacks.
Fruits, veggies, sweetpotato oat bars and a chocolate black bean smoothie are some of our go-toโs.
But every other week or so, weโll also throw cookies into the mix.
Cookies can definitely be involved in a healthy lifestyle. These oatmeal cookies with coconut flour, Pumpkin No Bake Cookies and 3 ingredient banana oatmeal cookies are some of our favorites.

A few weeks ago, we really wanted cookies, but we were nearly out of both all-purpose and whole wheat flour. But, our Thrive Market delivery wasnโt for another week!
Generally, two of my pantry staples that I keep up.
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.ย
These coconut flour oatmeal cookies took some time to perfect, but youโll be so happy with the results, as have hundreds of readers who have rated and enjoyed this recipe.
Why Youโll Love Coconut Flour Oatmeal Cookies
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 and life is good.
- Gluten free โ If you follow a gluten-free diet and need grain-free cookies, these oatmeal coconut flour cookies are perfect for you!
- Easy toddler snack โ I love these because they have healthy fats, protein, fiber and carbohydrates โ all the necessities for energetic toddlers. They are great as after school snacks, road trip snacks, pre-bed snacks and more.
- Ready quickly โ These oatmeal cookies with coconut flour are ready in under 30 minutes with just one bowl!
- Only 5 key ingredientsโ There are 5 staple key ingredients, and then just some spices!
- Easy to freeze โ I love to give these to new momโs as an easy healthy postpartum snack because they bring so much extra nutrition.ย Iโll usually make a bunch during the third trimester, freeze them, and use them as breastfeeding snacks.

Why Sarah Loves this Recipe
This is a fun and easy gluten-free cookie recipe thatโs great for the family! They are soft and delicious and we love making coconut flour oatmeal cookies for new neighbors and play dates!
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So, it took me a few tries to get the desired (not dry) consistency I was looking for.ย
But, we did it and these coconut flour oatmeal cookies are a hit.
Ingredients For Coconut Flour Chocolate Chip Cookies
You just need 9 ingredients to make this coconut flour cookie recipe.ย
- coconut flour (I also love Thrive Marketโs brand if you subscribe to their membership โ highly recommend it!)
- oats
- butter or coconut oil
- eggs โ You canโt omit the eggs. If you need a vegan egg version, youโd have to use another substitute with liquid to help absorb the coconut flour.
- maple syrup (make sure itโs pure!)
- 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.
If you want more oatmeal cookie recipes, this recipe for leftover oatmeal cookies is a big hit.ย
The melted butter and eggs seemed to provide enough liquid for the coconut flour to absorb.ย

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.
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.ย
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
Iโm 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.ย
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.ย

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.ย
I usually make extra to freeze for later since these are such a great meal prep snack recipe!

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 doesnโt 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 itโs important to be precise about the ratio of dry:liquid ingredients youโre using.ย
- 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.ย
- IMPORTANT โ 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.ย

How To Store Coconut Flour Cookies
I truly believe these cookies with coconut flour and oatmeal taste best right out of the oven.ย
Store them in an airtight container or ziplock bag on the counter, or in the fridge. I 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?
Thatโs a little bit more difficult with coconut flour, but this is as good as it gets.ย

These are great for little ones, as well. Coconut flour is a dense, high-fat flour, which is great for growing brains.
We love these as an easy toddler snack for after school, before or after practice, or even before bed.

FAQs and Tips
- You can substitute coconut oil for butter. I personally love the buttery taste that butter adds, but coconut oil will work if you want to make oatmeal cookies with coconut oil and coconut flour.
- Is there an egg substitute? Unfortunately, I donโt recommend substituting the eggs for a flax egg or egg substitute. Coconut flour is very dense and dry and the eggs are very important for making this work!
- To freeze โ To freeze coconut flour cookies, store them in a freezer-friendly ziplock bag, and freeze for up to 4-6 months. I like to stack them with parchment paper in between so they donโt stick.
- What if the dough is too watery? Itโs very important that you do the measurements precisely. This recipe has many positive reviews and it works, so the dough shouldnโt be overly watery. If it is, stick it in the fridge for up to 15 minutes before baking. The dough should look like this, not overly watery.

More Healthy Gluten Free Recipes:ย
- Gluten Free Fruit Pizza
- Gluten Free Pasta Salad
- Pb2 Cookies
- Oat Almond Flour Muffins
- Chocolate Peanut Butter Coconut Balls
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Coconut Flour Oatmeal Cookies

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!
Ingredients
- 1/4 cup coconut flour
- 3/4 cup oats
- 1/4 cup butter, melted
- 1/4 cup + 1 Tbsp maple syrup
- ยฝ teaspoon vanilla extract
- 1/4 teaspoon sea salt
- ยผ tsp baking soda
- 2 eggs
- 1/3 cup dark chocolate chips
Instructions
- 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.
Notes
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Beyond Good Pure Vanilla Extract | Madagascar Vanilla Extract | Made from All Natural Bourbon Vanilla Beans | For Baking, Desserts, Home Cooking and Chefs (2 fl oz)
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Organic Coconut Flour (4 LBS) - Perfect for Gluten Free Baking, Paleo & Vegan Certified, Unbleached & Unrefined Baking Flour Substitute, 1.81 kg
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Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont, Grade A, Amber Color, Rich Taste, All Natural, Easy Pour Jug, 32 Fl Oz, 1 Qt
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Solula Professional 18/8 Stainless Steel Medium Cookie Scoop
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USA Pan (1030LC) Bakeware Cookie Sheet, Large, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel,Silver
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 116mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 3g
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Support Bucket List TummyI bake quite a lot. I haven’t dove into coconut flour until now. Wondering if ingredients are correct? 2 eggs to 1/4 cup flour even with oats, it’s so runny it can’t be baked. I will look up some other recipes and compare. But check please, I have a hard time believing anyone that has posted a positive outcome.
I don’t understand at all how this recipe has such high reviews. I’ve been going thru the oatmeal cookie recipes made with coconut flour, trying all of them with high reviews. So I understand that without actual flour, there will be a difference in “dough” consistency. The recipe I did yesterday was a bit too watery, but when the cookies cooled, they were pretty good. This recipe though, was WAY too liquidy, and I followed the recipe to the T, and even chose small-ish eggs. I even refrigerated the dough, as instructed, which I honestly would have done anyways because of the liquid content. Looking at the liquid to solids ratio, as well as the MESS dripping down and burning in my oven, I don’t understand how anyone successfully made this recipe. My house smells like burning, and I wasted yummy ingredients. Ok, tbh I’m still gonna eat what I can, but I’m gonna need a spoon, and this is hardly what I’d call a cookie.
I have made too many types of cookies to count, with all kinds of flour. These are amazing! When I searched for “coconut flour oatmeal cookies” I never imagined I would find such a great recipe. I used a mix of coconut and agave syrups and it came out wonderfully. I split the dough, made part with chocolate chips and part with dried currants. They went over so well with my friends and all their dietary restrictions! Soft cookies are not usually what I go for, but these are the ones. I may never make a different oatmeal cookie again.
I have made these a few times now and really enjoy them. I always put the dough in the refrigerator and havenโt had a problem with them being too runny. I love the fact that these are lower carb and can enjoy a guilt free cookie with my coffee! Thank you!
First time baking with coconut flour. My cookies turned out great. I did reduce the maple syrup to 1/8c and the chocolate chips to 1/8c and omitted the salt. They still tasted sweet enough for me.
Baked in convection oven for 12 minutes.
I love how this turned out. I have no maple syrup so I used honey instead. Thanks for sharing!
Hi Sarah, I just made these cookies. This is my first time making such cookies. The taste is good but I am unsure about the texture. Never had such cookies before, I was looking for GF recipe for a friend & came across your blog. Is it suppose to be slightly crispy on the outer layer but the innner/mid section sort of soft? Thanks for the recipe.
Hi Sherene! Yes, that is how they are supposed to taste. Coconut flour is a bit different in texture from AP flour or another baking flour. I hope you enjoyed the recipe!