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!
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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.
Ingredients For Coconut Flour Chocolate Chip Cookies
You just need 9 ingredients to make this coconut flour cookie recipe.
- coconut flour (I also love Thrive Market’s brand if you subscribe to their membership – highly recommend!)
- maple syrup (make sure it’s 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.
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 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.
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.
Mix all of your ingredients in a medium-size bowl, saving the chocolate chips for last.
Bake for 12-14 minutes and then let them cool. I like to let them cool on a wire rack.
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 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. Coconut flour is a dense, high-fat flour, which is great for growing brains.
We love these as an easy toddler snack.
Camryn couldn’t stop grabbing them when I was taking photos.
Yes, you can. 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.
Unfortunately, I don’t 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!
Yes you can. Just 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 don’t stick.
It’s very important that you do the measurements precisely. This recipe has many positive reviews and it works, so the dough shouldn’t 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.
You May Also Like These Healthy Gluten Free Recipes:
- Gluten Free Fruit Pizza
- Gluten Free Pasta Salad
- Healthy Pb2 Cookies
- Pumpkin Spice Cookie Dough
- Banana Almond Flour 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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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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