Crispy around the edges and chewy in the middle, these soft and chewy coconut flour oatmeal cookies have a delicious toffee-like flavor plus they are gluten free.
Crispy and Chewy
Coconut Flour Oatmeal Cookies
Soft, warm bread, ooey-gooey cookies, sweet pastries, fluffy cakes. . . I find anything fresh baked absolutely irresistible.
When Christmas season comes around I always get the urge to bake. I don’t know what it is about this season, but I just want to eat pounds of flour.
After doing the Whole30 though, my husband discovered wheat is not a friend of his. So, as the understanding and compassionate wife that I am, I agreed to avoid wheat as much as possible.
We cut out pasta a long time ago, we don’t accompany our meals with bread, and we don’t buy flour tortillas very often so none of that has been a big deal. But now it is Christmas season and I need to bake!
Luckily, I am all for testing out new ingredients. When my latest desire for fresh baked cookies crept over me, I happened to have a bag of coconut flour in my pantry to work with.
These crispy and chewy coconut flour oatmeal cookies are something I have been experimenting with for a while. Since it is the holiday season and I know so many other people are like me and crave fresh baked goodies, I thought it was a perfect time to share the recipe.
Even if wheat is your friend, I urge you to try these. The combination of the brown sugar, oatmeal, and coconut give these cookies a delicious toffee flavor. These will definitely be a part of my Christmas baking obsession for years to come.
How to Make Crispy and Chewy
Coconut Flour Oatmeal Cookies
Begin by preheating the oven to 350 degrees.
In a bowl, beat together brown sugar and softened butter until smooth and creamy. I have made this recipe with either regular brown sugar or brown coconut sugar. The cookies are good with either one, but I personally prefer the taste of regular brown sugar.
Next, mix in the vanilla. Then, add the eggs one at a time. Scrape the bowl to make sure everything is incorporated.
In a separate bowl, mix the flour, salt, and baking powder.
Add the dry ingredients into the creamed mixture slowly.
Mix until just combined.
I prefer not to have big pieces of oats in my cookies. So before adding them to the other ingredients, I pulse them in a food processor a few times until they are broken down. Afterward, I add in the oats to the mixture until combined.
Using a spoon or cookie scoop, drop the dough on a parchment-covered cookie sheet or a greased cookie sheet. Be sure to leave 2-3 inches in between each cookie as they will expand.
Bake the cookies for 9-10 minutes. (Cooking times may vary due to the fact that I am in Denver at high altitude.)
Allow the cookies to cool a bit before removing them from the pan. When hot, these cookies will fall apart pretty easily.
This recipe will make about 3 dozen cookies. There will be plenty of crispy and chewy coconut flour oatmeal cookies for you to share or perhaps to keep for yourself as a nice holiday treat.
Click here for another delicious dessert recipe, that’s a great one for parties!
Crispy around the edges and chewy in the middle, these soft and chewy coconut flour oatmeal cookies have a delicious toffee-like flavor plus they are gluten free.
- 2 cups packed brown sugar or brown coconut sugar
- 1 cup (2 sticks) softened unsalted butter
- 2 tsp vanilla extract
- 2 eggs
- 7 tbsp coconut flour
- 1/4 tsp salt
- 2 tsp baking powder
- 3 cups old-fashioned oats*
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Preheat oven to 350 degrees.
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In a bowl, using a hand or stand mixer, beat together brown sugar and softened butter until smooth and creamy.
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Mix in the vanilla.
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Then, add the eggs one at a time. Scrape the bowl to make sure everything is incorporated.
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In a separate bowl, mix the flour, salt, and baking powder.
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Slowly add the dry ingredients into the creamed mixture. Mix until just combined.
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In two batches, add the oats into the bowl of a food processor. Pulse 3-4 times until the oats are broken down a bit but not enough to ground them into a powder.
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Then, add in the oats to the cookie mixture until combined.
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Using a spoon or cookie scoop, drop the dough on a cookie sheet covered with parchment paper or a greased cookie sheet. Leave 2-3 inches in between each cookie as they will expand.
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Bake the cookies for 9-10 minutes.*
*For a crispier cookie leave the cookies in the oven for a minute or two more.
*If you are concerned about gluten, check to make sure the oats you use do not say they contain wheat. Some oats may be processed in factories with wheat and will say so on the label.
Oh yum! I love oatmeal cookies, these look great. I need to get some coconut flour.
I love oatmeal cookies too, I think they’re my favorite type of cookies. I love the flavor and the consistency of these with the coconut flour.
I’m always looking for a good gluten free cookie recipe! I’m going to add this one to my list of ones to try.
That’s great! I hope you like it!
I’ve been trying to use coconut flour more! And who doesn’t love oatmeal cookies ?
Me too, but it has taken me some practice and getting used to. I love the taste of coconut flour with the oatmeal. So good!
Oh yum, these look delicious 🙂 I have so many oats, I’ll have to give this a try soon
Thank you! They are so great. The brown sugar really makes these amazing!
These look amazing! I love gettingnew recipes and I would make these all year round. A good cookie is a good cookie! Thanks
Thank you! I really love them.
These look so good! I love a nice, chewy oatmeal cookie and even better that they’re gluten free!
Thank you! They are delicious. Oatmeal cookies are my favorite and the oats go great with the coconut flour.
Crispy and chewy! And made with coconut flour. This is like 3 wins! These looks delicious and a healthier alternative for other types of cookies.
I know, they are so fun to eat because of the different textures. Plus they just taste so good. Thank you!
I love making cookies and these look delicious! I haven’t tried coconut flour before but I’m all about trying new things so I will be picking some up and trying this. Yum!
It took a few tries to get these right with coconut flour. I am trying to learn about different flours, and coconut so far has been pretty tricky.
OOOOOOOOH these look delicious! I don’t think they’d last long in our house.
That’s the exact problem I have at my house when I make them.
Hi. If I only use one cup of sugar would that work ?
Yes, I received a comment from someone who only used a cup of sugar to make them less sweet. The brown sugar is definitely what gives them their chewy consistency and toffee-like flavor. But I have also made these with brown coconut sugar and they turn out too.