Coconut Flour Oatmeal Cookies
Soft, chewy oatmeal cookies with coconut flour. A simple and better-for-you cookie recipe for when you're craving something sweet. Gluten free with an option for dairy free and ready in under 30 minutes!
REASONS TO LOVE THIS RECIPE
- SIMPLE, CLEAN INGREDIENTS - I love that these coconut flour oatmeal cookies require simple ingredients and no gluten-free flour blends. You just need coconut flour and oats for the base of these cookies.
- DIETERY NEEDS - There are options for making these cookies both gluten free and dairy free and they are also nut free.
- ONE BOWL & EASY- The dough for these cookies is made in just one bowl. Less clean up and less mess! Plus, no need to chill the dough before baking.
- CUSTOMIZABLE - The recipe is written with chocolate chips, but there are many options for other add-ins.
Coconut flour is a little trickier to work with than all-purpose flour, so be sure to read the full blog post on tips for making the perfect cookies every time.
Coconut Flour Oatmeal Cookies
- ▢ 1/2 cup coconut sugar
- ▢ 1/3 cup room temperature unsalted butter or coconut oil
- ▢ 2 eggs (see notes)
- ▢ 1 tsp. pure vanilla extract
- ▢ 1/2 cup coconut flour
- ▢ 1 3/4 cups rolled oats (certified gluten free if needed)
- ▢ 1 tsp. baking soda
- ▢ 1/4 tsp. fine sea salt
- ▢ 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Line one large baking sheet (or two small) with parchment paper, or a silicone a baking mat, and set aside.
- In a large mixing bowl, beat together the coconut sugar and butter (or coconut oil) until smooth, about 1 minute. You can either use a hand mixer, or stand mixer with paddle attachment.
- Add the eggs and vanilla and beat for an additional 30 seconds.
- Add the coconut flour, oats, baking soda, and salt. Beat on low until just combined. Next, fold in the chocolate chips.
- Using about 2 tbsp. of dough, scoop dough (or roll into balls) onto prepared cookie sheet (I like using a spring loaded cookie scoop for this). Flatten dough into a round cookie shape. The cookies will not spread or change shape while they are cooking.
- Bake for 7-9 minutes. Let cool slightly and then transfer to a wire rack to cool completely. Enjoy!
- Both butter and coconut oil work in these cookies. Use coconut oil if you need them to be dairy free.
- If using coconut oil, use room temperature eggs. This will keep the coconut oil from solidifying when the eggs are added in.
- When measuring coconut flour, scoop flour into measuring cup and even out with the dull edge of a knife. Do NOT pack the flour into the measuring up.
- Whether using a cookie scoop, or rolling in your hands, pack the dough together before shaping into cookies. This will help the them hold their shape.
- If dough is too sticky while shaping them into cookies, lightly grease your fingers with butter or oil.
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Published April 10th, 2022 4:26 PM
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