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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!

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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.

sarah schlichter drinking smoothie on kitchen counter

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!

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. 

Ingredients for coconut flour chocolate chip cookies | Bucket List Tummy

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.

closeup of coconut flour oatmeal cookies

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. 

mixing ingredients for coconut flour cookies

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. 

batter for paleo coconut flour cookies in bowl

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. 
closeup of chocolate chip coconut flour cookies on cooling rack

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. 

Closeup of coconut flour oatmeal cookies with chocolate chips

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.

Little hand grabbing coconut flour oatmeal cookies on white dish


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.

mixing ingredients for coconut flour cookies | Bucket List Tummy

You May Also Like These Healthy Gluten Free Recipes: 

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Stack of coconut flour oatmeal cookies with chocolate chips |
Yield: 12 cookies

Coconut Flour Oatmeal Cookies

Prep Time: 5 minutes
Cook Time: 12 minutes
Additional Time: 10 minutes
Total Time: 27 minutes

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!


  • 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


  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.


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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 116mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 3g

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  1. I 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.

  2. 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.

  3. 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.

  4. I have made these a few times now and really enjoy them. I always put the dough in the refrigerator and haven’t 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!

  5. 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.

  6. 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.

    1. 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!

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