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.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl whisk together rolled oats, coconut flour, coconut sugar, baking powder, and salt.
Add the milk, nut butter, and vanilla extract. Stir everything with a wooden spoon or spatula until smooth and combined.
Finally fold the chocolate chips or raisins into the mix.
Form the dough into 12 balls (about 50g or 2 tbsp each) and place on the baking sheet. Press down on each dough ball to flatten.
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 1/2 cup for sweeter cookies