Coconut Flour Oatmeal Cookies

Clean Plate Mama
by Clean Plate Mama
18 cookies
25 min

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!


  • 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
Recipe details
  • 18  cookies
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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  • ▢ 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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