These coconut flour oatmeal cookies are wheat-free versions of classic chewy oatmeal cookies that you can infuse with chocolate chips or raisins. The cookies are a wonderful snack with a cup of tea, coffee, or milk, and are healthy enough to add to your kid's lunches as well. Moreover, if you don't have much time to bake, you can freeze these so you have them on hand when you need them.
What Types of Oats Should I Use?
This coconut flour oatmeal cookie recipe should use rolled oats. These are the equivalent of large flake oats, also called old-fashioned oats. These are larger and more textured than something like quick oats.
Rolled oats are derived from oat groats, which have undergone dehusking and steaming before being rolled out to create large flakes of oats. They then undergo toasting to give them texture and hold them together. Perfect for chewy oatmeal cookies.
Are these Cookies Suitable for Multiple Diets?
These oatmeal cookies are great for most diets as they are gluten-free and you have a choice to make them dairy-free and vegan as well. Rather than using wheat flour, these cookies involve oats and coconut flour to make everything come together. Both are naturally free of gluten, but you may want to double-check that your oats were produced in a facility where they may have been cross-contaminated wheat products.
Instead of the usual milk and butter that often go into baked goods, you have the option of using dairy-free milk and nut butter in these cookies instead. Almond, cashew, soy, and coconut milk will all work great here. Meanwhile, almond or cashew butter is the perfect choice for nut butter. However, feel free to try out sunflower butter or even sesame butter (tahini) if you require a dessert that is completely nut-free as well.
How to Make Coconut Flour Oatmeal Cookies
To start making the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. You could use a silicone baking mat on the cookie sheet as well. However, I don't recommend that you bake the cookies on a naked baking sheet as the parchment paper will make clean-up so much easier.
Making the Batter
1. Whisk together the wet ingredients in a large bowl until combined. These include milk, egg (or replacement), nut butter, coconut sugar, and vanilla extract.
2. One of the best parts about making these coconut flour oatmeal cookies is the fact that you only have to use one bowl. To the wet mix add the dry ingredients which include rolled oats, coconut flour, baking powder, and salt. Stir the mixture until smooth and homogenous.
For the milk, you can use your choice of dairy-free milk for vegan cookies. However, feel free to use dairy milk if that is what you prefer instead. In the case of nut butter, I recommend something like almond butter or cashew butter, but peanut butter is also delicious.
Adding the Raisins and Chocolate Chips
3. At this point, stir in your choice of dark chocolate chips or raisins. Of course, you could easily substitute the dark chocolate chips for milk chocolate or semi-sweet if those are what you have available in your pantry. Dark chocolate is great for strong chocolate flavor without adding too much additional sweetness.
There is some hefty debate over which is better in oatmeal cookies - raisins or chocolate chips? Choose which one you and your family like the best. Either sultanas or golden raisins will both work. I will often add both chocolate chips AND raisins. I love them both so why not?
Shaping the Coconut Flour Oatmeal Cookies
4. Next, shape the dough into 12 cookies and place them on the prepared baking sheet. You can measure the dough portions out with either a 2 tablespoon measure or simply weigh out 50 g on a digital scale if you have one. Roll the dough into a smooth ball, place them on a baking sheet, and flatten them with the moistened palm of your hand, a spatula, or the flat bottom of a cup.
Baking the Cookies
The cookies only require 12 minutes to bake if you like your oatmeal cookies soft and chewy. You will know they are baked when they no longer have a wet appearance on top and look slightly golden around their edges. However, if you prefer a crunchier texture, you may increase the baking time to 16 minutes.
These cookies are delicate so you should let them sit on the baking sheet to cool for at least 10 minutes before attempting to transfer them to a baker's rack to cool completely.
How to Store Coconut Flour Oatmeal Cookies
Like other homemade cookies, you can keep these in an airtight container for up to a week at room temperature. However, if you would like to keep them for longer, simply pop the container in the freezer until you are ready to eat them.
In this case, you could pull a few out of the freezer at a time so that you just eat what you need at the time. They thaw quite quickly if you pull them out to a plate and allow them to defrost at room temperature for an hour or two.
Other Coconut Flour Cookie Recipes You'll Love:
Coconut Flour Oatmeal Cookies
These coconut flour oatmeal cookies are wheat-free versions of classic chewy oatmeal cookies that you can infuse with chocolate chips or raisins. The cookies are a wonderful snack with a cup of tea, coffee, or milk, and are healthy enough to add to your kid's lunches as well.
- ½ cup non-dairy milk or regular milk
- 1 large egg or ¼ more milk or ¼ cup mashed banana
- ¼ cup almond butter or cashew/peanut butter
- ⅓ cup coconut sugar or other granulated sugar or sweetener of your choice**
- 1 teaspoon vanilla extract
- 2 cups rolled oats *
- ⅓ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup dark chocolate chips or raisins
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl whisk together (almond) milk, egg (or substitute), nut butter, coconut sugar, and vanilla extract until smooth and combined.
Add the rolled oats, coconut flour, baking powder, and salt. Stir everything with a wooden spoon or spatula until evenly combined.
Finally fold the chocolate chips or raisins into the mix.
Form the cookie dough into 12 balls (about 50g or 2 tablespoon each). I like to use a cookie scoop for easier and more even dividing. Then place the dough balls on the baking sheet. Press down on each cookie to flatten to about ¼ inch thickness.
Bake the cookies for about 12 minutes for soft-baked texture. Bake for around 16 minutes for firmer, slightly crunchy cookies.
Let the cookies cool on the baking sheet for 10 minutes before carefully transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room-temperature for about a week. Or freeze for several months.
* be sure to use certified gluten-free oats if needed
** up the amount to ½ cup for sweeter cookies