These coconut flour oatmeal cookies are crisp on the edges and chewy in the center. They're perfectly sweet with just the right amount of coconut flour and oats.
Well it's safe to say I'm obsessed with oats in my cookies. They take a cookie and make it chewier and uber-delicious. Plus they don't carry any weird aftertaste like certain alternative flours or gluten free flour blends.
Even gluten-eaters can't resist my flourless oatmeal cookies. I happen to also love coconut and since coconut flour imparts such a wonderful coconut-y flavor it only seemed right to combine them.
What you need for these oatmeal cookies
- Unsalted butter - Butter will make the cookies tender and helps them spread just the right amount.
- Sugar - To sweeten them up!
- Brown sugar - Sugar with molasses gives the cookie a bit more chew.
- Coconut flour - Coconut flour imparts a lovely coconut flavor without adding very much of it.
- Rolled oats - Oats give the cookie structure and the perfect amount of chewy texture.
- Kosher salt - Do not use table salt. If you do the cookies will be too salty!
Are oats gluten free?
Yes oats are naturally gluten free but they are processed in facilities around gluten containing grains which causes contamination. This is why you need to buy oats that are labeled gluten free. I like Bob's Red Mill's old fashioned oats. Trader Joe's also sells gluten free rolled oats for a reasonable price although I will say the quality isn't quite as good. A small portion of people with celiac can't tolerate oats. No worries though - my almond flour chocolate chip cookies are also amazing!
How to make these cookies
These coconut flour oatmeal cookies are super duper simple. Just follow these steps but check the recipe card for exact instructions.
- In a medium bowl stir together the dry ingredients.
- In a stand mixer cream together the butter and sugar.
- Add the egg and beat until combined.
- Add the dry ingredients and beat until a cookie dough forms.
- Bake cookies on a lined sheet pan at 350 degrees for 11 minutes.
It's that simple!
Recipe Tips & Substitutions
- Don't try to remove the cookies from the pan right out of the oven. They will just fall apart. Give them a few minutes and they will set up. Once they do you can easily move them to a cooling rack and they won't fall apart on you.
- Don't try to substitute the coconut flour with anything else. Coconut flour reacts differently in recipes. It absorbs more liquid and thus the cookies are thicker with less flour.
- Make sure to use old fashioned oats and not quick cooking oats. In my experience they aren't interchangeable. Quick oats act more like a flour and rolled oats add texture without adding as much structure.
- The cookies spread so give them a little space on the pan. I like to put seven per pan so I only have to bake two sheet pans full of cookies.
Other Recipes with Oats You Might Love
- Gluten Free Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- Flourless Oatmeal Cookies
- Triple Berry Crisp with Oat Crumble
Coconut Flour Oatmeal Cookies
- Stand mixer or a hand mixer
- 8 tbsp unsalted butter, room temperature (1 stick)
- ⅔ cup sugar
- ¼ cup brown sugar
- 1 large egg
- ½ cup coconut flour
- ¾ cup old fashioned oats*
- ½ t. baking soda
- ¼ t. kosher salt
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat.
- In a medium bowl measure all the dry ingredients and stir together. Set aside.
- Cream together the butter and both sugars for 3 minutes until light and fluffy. Add egg and beat until incorporated.
- Add the dry ingredients and beat until a cookie dough forms. Use a small sized cookie scoop to scoop cookies onto pan at least 3 inches apart and bake for 11 minutes or until the edges turn golden brown.
- Wait 5 to 10 minutes to move to a cooling rack. Repeat until all the cookies are baked.