Coconut Flour Oatmeal Cookies
- June 15, 2020
- Last Updated: May 31, 2024
- 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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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.
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!
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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!)
- oats
- butter
- eggs
- 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 love adding oats to cookies, like in my oatmeal peppermint cookies and 3 ingredient banana oatmeal cookies.
They are a great addition to any healthy postpartum snack or healthy snack for athletes 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.
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.
Camryn couldn’t stop grabbing them when I was taking photos.
FAQs
Can you sub coconut oil for butter?
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.
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!
Can you freeze coconut flour cookies?
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.
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. 
You May Also Like These Healthy Gluten Free Recipes:
- Gluten Free Fruit Pizza
- Gluten Free Pasta Salad
- Healthy Pb2 Cookies
- Pumpkin Spice Cookie Dough
- Oat Almond Flour Muffins
- Chocolate Peanut Butter Coconut Balls
- Pumpkin No Bake Cookies
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Yield: 12 cookies
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!
Prep Time
5 minutes
Cook Time
12 minutes
Additional Time
10 minutes
Total Time
27 minutes
Ingredients
- 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
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.
-
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 Information:
Yield:
12Serving Size:
1Amount 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?
Sarah Schlichter is a Registered Dietitian with a Master’s in Public Health Nutrition. As a mom of 3, she specializes in family nutrition, sports nutrition and intuitive eating. She also co-hosts the podcast, Managing Mealtime Madness. Learn More About Sarah
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Support Bucket List TummyThese didn’t work for me unfortunately. They all bled into each other and were a limp mess. I forgot to sprinkle them with the sea salt at the end. Maybe that would’ve helped?
Had to come in and comment.
Can’t use erythritol because it’s been masking my family sick. That’s ask I had other than non GMO sugar.
I used the sugar in place of male syrup,
didn’t have vanilla extract but had everything else on hand.
These ma’am, were exceptionally delicious!
Soft and chewy. I had ZERO problems with the dough being runny.
I spoon coconut flour in to my measuring cup.
I also stir the dough a few times then let it sit come back and stir again. It came together wonderfully.
Thank you so much for this recipe.
Can I substitute the butter for anything healthier? I tried these last night and they were so good!! I wanna try to make it with something other than butter though… thoughts?
I’ve never commented on anyone’s step by step. Only doing so because I love how you really didn’t leave anything out. You shared your experience and gave us a how to and what could possibly not work, what will work, and before you bake detail. The breakdown was easy to follow. Thank you!
Thanks, Kristie!
Yum!! I just made these. Really easy to do. I used honey as that’s all we had for liquid sugar. Thought they were too wet at first but I kept mixing and it was fine, didn’t need to put them in the fridge.
I did worry about the butter measurement though as it’s hard to do cups with butter blocks! Especially cause in the UK our butter comes in 250g blocks rather than convenient cup-labelled sticks. But guess I measured it well enough!
Also we have a gas oven so I used gas mark 4, put on lower shelf and baked for 16 mins, with the last 3 mins just using the residual heat after turning it off. Worked out very nicely. Love that they are healthier style cookies!
So happy they worked out for you, Erin!
I tried 3 different oatmeal cookie recipes for my father-in-law who was recently diagnosed with diabetes. These were by far his favorite, so I will be using it often. Maybe trying some of the sugar free and less fat options reviewers suggested as well. Thank you for sharing!
These are so delicious! I followed the recipe exactly, with the exception of adding a bit of cinnamon. Love these!
Thanks for sharing, Terri!
We love these!! I replaced the maple sugar with Swerve brown sugar & used coconut oil instead of butter & added sliced almonds! I doubled the recipe. The batter was thick & perfect!! Yummy!! My 1st coconut flour recipe
So happy you liked it, Becky!
don’t know why the dough is turning out wet for some people, it was perfect cookie dough consistency for me.
Super good!!!! Hubby likes them too. I used lakanto maple syrup so totally sugar free.
Thanks for sharing! So glad you liked them.
I made these today and they turned out great! Delicious. I did put the batter in the fridge for 15 minutes to harden, not sure if that would help people who have had a watery result. The dough was super malleable, which makes for a soft and delicious cookie. Thanks for posting! Can’t wait to make again.
Thanks for sharing! I will add this tip.
I made these today! I think they were great! The salt sprinkled on top was perfect!!
So happy to hear that!
I made the cookie batter with the exact quantities but found the result was pretty much a thick liquid.
I added extra oats and coconut flour and got a dough that seemed more reliable. Turned out fine with the extras.
Hi. Do you use quick oats or old fashioned oats? Thanks!
I’d use rolled or old fashioned!
These turned out great! I used peanut butter in place of the oil and they were really good ????
Thanks for sharing, Shelley!
These were amazing!! Thanks for playing around with ingredients to use up what you have in the house (that was why I found this recipe 😉 I doubled it and made the cookies huge!
So glad you liked them! Thank you for sharing.
The batter was way too watery. 1/4 cup of coconut flour was not bear enough. Are you sure the increments are listed correctly?
The batter may be slightly watery, but it should firm up. You can let it sit. And it helps to use a cookie scooper to scoop onto the baking sheet. The cookies will firm up while baking.
It was really wet. Are the amounts correct for the oats and flour?
Hi Audrey. The batter should be wet but the cookies, once finished, should not be. Did you follow all the directions and flatten them?
Hi, is there a way to replace the 1/4 cup + 1 Tbsp maple syrup with monk fruit sugar? Thank you!
I think any sweetener works and I never use the amount asked for … whether it be sugar, brown sugar, maple syrup …. so I think any sweetener works 🙂 Just my opinion
Can’t wait to try these!!!