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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-to’s.

But every other week or so, we’ll 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 wasn’t 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. 

These coconut flour oatmeal cookies took some time to perfect, but you’ll be so happy with the results, as have hundreds of readers who have rated and enjoyed this recipe.

Why You’ll 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 – If you follow a gluten-free diet and need grain-free cookies, these oatmeal coconut flour cookies are perfect for you!
• Easy toddler snack – I love these because they have healthy fats, protein, fiber and carbohydrates – all the necessities for energetic toddlers. They are great as after school snacks, road trip snacks, pre-bed snacks and more.
• Ready quickly – These oatmeal cookies with coconut flour are ready in under 30 minutes with just one bowl!
• Only 5 key ingredients– There are 5 staple key ingredients, and then just some spices!
• Easy to freeze – I love to give these to new mom’s as an easy healthy postpartum snack because they bring so much extra nutrition. I’ll 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 that’s great for the family! They are soft and delicious and we love making coconut flour oatmeal cookies for new neighbors and play dates!

Favorite Products For This Recipe

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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 it!)
• oats
• butter or coconut oil
• eggs – You can’t omit the eggs. If you need a vegan egg version, you’d have to use another substitute with liquid to help absorb the coconut flour.
• 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.

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

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. 

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. 

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 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 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 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!
• To freeze – 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 don’t stick.
• What if the dough is too watery? 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.
  

More Healthy Gluten Free Recipes: 

• Gluten Free Fruit Pizza
• Gluten Free Pasta Salad
• Pb2 Cookies
• Oat Almond Flour Muffins
• Chocolate Peanut Butter Coconut Balls

Servings 12 cookies

Coconut Flour Oatmeal Cookies

Sarah Schlichter, MPH, RDN

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!

4.50 from 104 ratings

Print Pin

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Additional Time 10 minutes mins

Total Time 27 minutes mins

Ingredients  

1x2x3x

• 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

Get Recipe Ingredients

Instructions 

1. Preheat your oven to 350F and line a baking sheet with parchment paper or use a non stick baking sheet.
2. 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.
3. 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.
4. Top with sea salt and bake for 12-14 minutes, or until the edges start to brown.
5. 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.

Equipment

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)

Organic Coconut Flour (4 LBS) – Perfect for Gluten Free Baking, Paleo & Vegan Certified, Unbleached & Unrefined Baking Flour Substitute, 1.81 kg

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

Solula Professional 18/8 Stainless Steel Medium Cookie Scoop

USA Pan (1030LC) Bakeware Cookie Sheet, Large, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel,Silver

Nutrition

Serving: 1Calories: 108kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 42mgSodium: 116mgFiber: 1gSugar: 4g

Did you make this recipe?Let us know how it was!