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.
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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.
- Egg
- 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.
- Baking soda - We only need a small amount of leavening because cookies shouldn't be too thick.
- 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
Equipment
- Stand mixer or a hand mixer
Ingredients
- 8 tbsp unsalted butter, room temperature (1 stick)
- ½ 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
Instructions
- 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.
Lisa says
These are great! I added a little more oats (1/4 cup??), 1/2 teaspoon vanilla, and some 85% organic chocolate chips. I can’t stop eating them! Thank you!
Patty says
Do you know if you can substitute monk fruit or granulated swerve for the sugars?
Pam says
Sorry no reply but I want to know same monk fruit sugar and swerve are the ok to substitute?
Carolyn says
I haven't tried them, but my guess would be yes.
Sue Anne Bartelsmeyer says
I substituted monk fruit w/allulose for the white sugar and thought they tasted great. They turned golden brown all over and have a kind of caramel flavor.
Trina Gentile says
These are so delicious, thank you! I added about a teaspoon of vanilla and some butterscotch chips. So incredible! Even my husband, who isn't a fan of coconut flour, loves these.
Clea says
These are easy and delicious!
Jackie says
I loved them! I tweeted a little by adding unsweetened coconut, cinnamon, a dash of nutmeg and chopped pecans. Oh, I cut white sugar by a 1/4. Delicious, slightly chewy with a little crunch! Yum!
Art W says
Hi Carolyn,
Just tried the recipe (with chocolate chips) over the weekend, and they turned out chewy and delicious! The next time I make this, I will try a healthier sweetener like King Arthur’s Baking Sugar Alternative or Sucanat.
Thank you for the great recipe,
Art W
Carolyn says
So glad to hear it!
Jenny says
Is there a substitution for the egg in this recipe?
Carolyn says
I have not tried it without eggs yet. If you do, let us know!
Sue Anne says
I used Just Egg and they were great
Eydie says
Delicious! Followed recipe exactly, next time I think I’ll cut the sugar to 1/2c from 2/3c as they are quite sweet, but excellent overall👍
Lori says
I made these this afternoon. I did not have white sugar so I used monk fruit. I would definitely recommend only using a half a cup of the monk fruit sugar as a replacement. I did not have the golden Monk fruit so I did use the regular brown sugar as called for and I believe that was necessary for the chewiness of the cookie. Because I don’t believe that the Monk fruit melts very well, the cookies did not spread so I had to use the back of a spoon to push them down and then bake them. they are very tasty and I will make these again like I said next time I will use less Monk fruit and I think I’ll add a dash of vanilla as well. Thank you for the recipe.
Lorraine says
My cookies stayed in the form of the cookie scoop and did not flatten out 😭
Carolyn says
Hm, I've never had that happen before! Did you use rolled oats?
Linda says
my cookies did not flatten out either and stayed round. I used rolled oats. Is there a special brand?
Karissa says
Mine didn’t flatten either. I noticed this 3 minutes in and just took them out and flattened with a spatula, lol.
Johanna says
These are fantastic! I also added mini chocolate chips and a tiny bit of vanilla because I love them both so much. I always double the recipe and then freeze them. Thank you for an amazing GF cookie.
Lopa says
These are one of the best GF cookies and healthy ones that i have eaten. I lowered the white sugar and added raisins. 11 mins baking was just right. Thank you!
Veronica says
I've been making this with coconut oil instead of butter to be dairy free.