These Coconut Flour Oatmeal Cookies are an amazing combination of crispy edges, chewy centers, and an irresistible toffee-like flavor. Made with simple and gluten-free ingredients like coconut flour, hearty oats, and rich brown sugar, they're an easy and delicious treat that everyone will love.
Long before I ventured into crafting gluten-free versions of Mexican classics like tres leches cake or pumpkin empanadas, I began with a simpler creation: oatmeal cookies.
This recipe marked my first steps into the world of gluten-free cooking back in 2018, inspired by my husband's discovery that he and gluten weren't a good match.
Since then, I've perfected the recipe and these cookies have become some of our absolute favorites. And let me tell you, you don't have to be gluten-free to fall in love with them! Combining the rich flavors of brown sugar, hearty oatmeal, and sweet coconut results in a decadent toffee flavor and an incredible texture that everyone will enjoy.
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Why You'll Love This Recipe
- Delicious Flavor: The combination of brown sugar, butter, oatmeal, and coconut flour creates an irresistible toffee-like flavor.
- Amazing Texture: Crispy on the outside, chewy in the center - a delightful contrast in every bite.
- Gluten-Free: This recipe is perfect for those who are gluten-free or have wheat sensitivities.
- Easy to Make: The recipe requires simple ingredients, minimal prep and a short baking time.
Ingredients & Substitutions
- Brown Sugar contributes to the chewy texture and adds moisture. You can use either light or dark brown sugar. Dark brown sugar may result in a slightly stronger caramel-like flavor and, depending on which one you use, the color of the cookies will also be darker or lighter. Do not use granulated sugar as it will not add the moisture brown sugar and can impact the spread.
- Unsalted Butter provides richness, helps with spreading during baking. Substitute coconut oil for a dairy-free version.
- Vanilla Extract enhances the flavor of the cookies.
- Eggs act as a binding agent and help with the structure and texture.
- Coconut Flour is a naturally gluten-free alternative to wheat flour. It provides a subtle coconut flavor and absorbs moisture well, resulting in a tender cookie.
- Salt balances out the sweetness.
- Baking Powder helps the cookies become light and fluffy during baking.
- Old-Fashioned Oats provides a chewy bite and great flavor. Be sure to use certified gluten-free oats if gluten is an issue.
See recipe card for quantities.
How to Make Oatmeal Cookies with Coconut Flour
1. Mix Wet Ingredients: Beat together brown sugar and softened butter until smooth. Next, mix in the vanilla and add the eggs.
2. Mix Dry Ingredients: In a separate bowl, mix the flour, salt, and baking powder. Add the dry ingredients into the creamed mixture.
3. Blend Oats: Add the oats into a food processor or blender and pulse until the oats are broken down but not turned into powder.
4. Combine: Mix the oats with the cookie mixture until combined.
5. Shape Cookies and Bake: With a spoon or cookie scoop, drop the dough on a parchment-lined baking sheets. Bake at 350ºF for 8-10 minutes.
How to Serve
Allow the cookies to cool completely on the baking sheet before attempting to move them. This will give them time to firm up and set, reducing the likelihood of falling apart.
Try them paired with a delicious warm drink such as:
- Café de Olla
- Homemade Latte made with Cashew Coffee Creamer
How to Store
Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Tips and Variations
- In case your cookies fall apart:
- Let the cookies almost completely cool on the cookie sheet before placing them on a cooling rack. The cooler the cookies are the less likely they are to break.
- Don't overbake. Gluten-free cookies can be more delicate and prone to drying out. Bake until they are just set and slightly golden around the edges.
- Really pack the batter into the spoon or cookie scoop. The less air there is the better the cookie will stay together.
- If your dough is too dry, it won't spread when heated. Consider adding an extra tablespoon or two of melted butter to increase moisture content.
FAQ
What if my cookies fall apart?
Be sure to let the cookies completely cool before trying to remove them from the cookie sheet. Check the "Tips and Variations" section for other tips to help keep the cookies from falling apart.
Can I add mix-ins to the cookies?
Yes, many people who have followed this recipe have added mix-ins like raisins, chocolate chips, shredded coconut, or chopped apples.
Why didn't my cookies spread when baking?
If your cookies did not spread, here are a few things to keep in mind:
- Check your ingredient measurements. Coconut flour is highly absorbent and can result in a dry and crumbly dough that won't spread. If it is too dry, try adding an extra tablespoon or two of melted butter to increase moisture content.
- Try letting the dough come to room temperature before baking or gently flattening the dough balls before placing them in the oven to help with spreading.
- If your oven temperature is too low or if you bake the cookies for too long, they may not spread as much. Make sure your oven is preheated to the correct temperature and try experimenting with slightly shorter baking times to encourage spreading.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Crispy and Chewy Coconut Flour Oatmeal Cookies
Equipment
- Mixing bowl
- Blender or food processor
- Stand or hand mixer
- Cookie sheets
Ingredients
- 1 ½ cups packed dark or light brown sugar
- 1 cup (2 sticks) softened, almost melted, unsalted butter
- 2 teaspoon vanilla extract
- 2 eggs
- 7 tablespoon coconut flour
- ¼ teaspoon salt
- 2 teaspoon baking powder
- 3 cups old-fashioned oats gluten-free if needed
Instructions
- Preheat oven to 350 degrees.
- In a bowl, using a hand or stand mixer, beat together brown sugar and softened butter until smooth and creamy.
- 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.
- Slowly add the dry ingredients into the creamed mixture. Mix until just combined.
- In two batches, add the oats into the bowl of a food processor or a blender. Pulse 3-4 times until the oats are broken down a bit but not enough to ground them into a powder.
- Then, add in the oats to the cookie mixture until combined.
- 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.
- Bake the cookies for 8-10 minutes.
- Allow the cookies to cool almost completely on the baking sheet before moving them to reduce the likelihood of falling apart.
Notes
- Quantity of brown sugar was decreased from the original recipe from 2 cups to 1 ½ cups.
- Let the cookies almost completely cool on the cookie sheet before placing them on a cooling rack. The cooler the cookies are the less likely they are to break.
- Don't overbake. Gluten-free cookies can be more delicate and prone to drying out. Bake until they are just set and slightly golden around the edges.
- Really pack the batter into the spoon or cookie scoop. The less air there is the better the cookie will stay together.
- If your dough is too dry, try adding an extra tablespoon or two of melted butter to increase moisture content.
- Try letting the dough come to room temperature before baking or gently flattening the dough balls before placing them in the oven to help with spreading.
- Make sure your oven is preheated to the correct temperature and try experimenting with slightly shorter baking times to encourage spreading.
Nutrition
Originally published December 14, 2018. Updated post and photos February 2024.
Joanne
I followed the recipe, using the lower amount of brown sugar, and I used oatflour instead of coarsely ground old fashioned oats, because that’s what I had in my pantry! Aside from a slight textural difference, they were amazing! Hubby wanted raisins in his and I opted for chopped apples, so I pressed them into the tops before baking. This recipe is a keeper!
Gemma
Hi Joanne, that's so great to hear. So glad you enjoyed them and I love the addition of apples. I will have to try that.
Kenny
I followed the recipe exactly and these turned out amazing! A perfect gluten free cookie, actually! Thank you!
everydaylatina
Hi Kenny, that's wonderful! So happy you liked them. Thank you.
Dayne Conn
So sweet, so delicious, I love it, Thank you so much!
everydaylatina
I am glad you enjoyed them, thank you!
RG
So good! I have made them several times, and now my sister and her daughter have them in regular rotation. Only one family member is sensitive to wheat but everyone inhales these cookies. I keep the oats whole and cut back on sugar.
everydaylatina
I love that! Thank you so much for sharing, I am so glad your family enjoys them.
Sherry Hedden
Hi! How much do you cut back on the sugar? The recipe has 2 cups so how much do you use? Thanks!
everydaylatina
I usually use the 2 cups, but I have suggested to cut back to 1 1/2 cups and people have left comments saying that was a perfect amount.
Mia
I’ve made these two times and both times they did not flatten at all. I’m assuming this is because the recipe was made for high altitude baking. I saw other people had this issue as well and it was suggested that the butter was not soft enough, but both times my butter was very very soft. The cookies still taste great, but they are very different than the ones shown.
everydaylatina
Hi Mia, I am not sure why they don't spread. I do agree that I am at high altitude and perhaps that has something to do with jt. I found this Youtube video that has some tips on how to get cookies to spread. If you're interested, here is theb link to it.
https://youtu.be/YrwftI5OMDY
Donna
These are delicious, l did take the advice to reduce the sugar to 1 1/2 cups , I will definitely be making these again, thank you! 😋
everydaylatina
Hi Donna, I’m so glad you liked them! Thank you for the comment.
Karen
These cookies are the perfect use of coconut-I love the texture with the oatmeal mmmmmm
everydaylatina
Hi Karen, I am so glad you liked them!
Sophie
Not sure what I did wrong, hoping someone can help? After ten mins in the oven they didn’t flatten at all 🙁 came out looking quite albino looking. Really want to fix this this. Please help mend my ways..
everydaylatina
Oh no, I'm so sorry they didn't turn out. Here are the things I can think of. The color might be due to the sugar, did you use dark brown sugar? They will have a lighter color with light brown sugar. As for them not flattening, that could be due to the butter. Was the butter very soft, almost melting? The softer the butter (even melted butter) the more the cookies will spread. Other than that I don't know what could have gone wrong. I hope these tips help.
Pam
Excellent recipe!! I added cinnamon and coconut flake. Thank you 😋 Yummy
everydaylatina
Great additions! So glad you liked them!
Lynne
I had coconut flour and oats and wanted to use them together, so I am so glad I found this recipe. I used almond extract instead of vanilla and they turned out terrific.
everydaylatina
Hi Lynne, that's wonderful. I am so glad you liked them!
Carmen Chaves
Amazing. i did the recipe and they are amazing. Thank you sooo much!!!
everydaylatina
Hi Carmen, I am so happy to hear, so glad you liked the cookies. Thank you!
Kila
Hi, can I substitute the butter for coconut oil. On a lactose free diet...
everydaylatina
Hi Kila, I have never tried anything but butter so not sure how it would affect the consistency. However, I have seen many other cookie recipes that replace butter with coconut oil so perhaps it would work.
Katy
Crispy around the edges and chewy in the middle, these soft and chewy coconut flour oatmeal cookies have a toffee-like flavor plus they are gluten free. Thank you for sharing!
everydaylatina
Hi Katy, so glad you enjoyed them!
Kaleb
This recipe is amazing !
everydaylatina
Thank you, I am so glad you liked it!
Kim Nguyen
This recipe is amazing ! You really do get the toffee flavor and the very light coconut taste really complement the oatmeal. I did the recipe with 1cup1/2 of sugar, as you suggested, and it was perfect.
The only thing is; my cookies didn't flatten! They stayed ball shaped. But somehow it really worked because they got crispy on the outside and chewy on the inside.
Could you tell me what happened?
everydaylatina
Hi Kim, I am so happy you liked the flavor. Some other people also have said theirs did not flatten. The only thing I can think of is that I am at high altitude and that contributes to these cookies always coming out flat when I make them.
Trisha Victoria
I tried this recipe and it's the best. I adjusted the measurements since I only made like a dozen and another five and it still came out perfectly but not as flat as the pictures shown. I already used this recipe for thrice now. Thank you!
everydaylatina
Hi Trisha, that's wonderful, I am so happy you have been enjoying them so much. I think perhaps mine come out much flatter because I am at high altitude.
Victoria
I did my take on these cookies. Instead of butter I used Coconut oil. I added 1 Cup raisin and cranraisins. A bit over 1 Teaspoon Cinnamon, and less than 1 teaspoon Ras El Hanout seasoning. Grated dark chocolate, 2 large squares. When I finished cooking them I turned the broiler on and even when I left it on till the cookies smoked they were delicious. Don't move them till they are cool. Thanks for the recipe, it was a good starting point for this isolation cook. Loved working with you on this project. My husband approves
everydaylatina
Victoria, I am so happy you were able to modify these to make them work for you. Also so happy you liked them. Thank you for your comment.
Emily ford
Can you use maple syrup and add raisins and chocolate chips?
everydaylatina
I haven't tried using either. I have received comments from other people saying they have added nuts and chocolate chips and such and they have really liked them. As for the maple syrup, you may have to adjust the other wet ingredients (such as the butter and the eggs) or perhaps add more coconut flour to make sure the batter isn't too runny and the cookies don't fall apart.
Erika
I made this after my daughter-in-law sent me this recipe and it was great. Made it exactly like the recipe and it made about three dozen cookies . I used sweetened coconut and the overall sweetness seemed perfect.
everydaylatina
That's wonderful! These are a favorite at our house. So glad you enjoyed them, thank your for the comment.
ROBYN
I made it with less sugar and it suit for me. Thanks for your sharing much!
everydaylatina
Yes there's a quite a bit of sugar in these, I too have made them with less sugar and they're still tasty. So glad they worked for you and you liked them.
Brooke
Thank you so much. This recipe is perfect! I'm from Australia and these cookies almost remind me of Anzac biscuits. Just as delicious 😊
everydaylatina
Hi Brooke, thank you! I am so glad you liked them.
Noel
Normally I don't leave reviews on recipes I find but this time I just had to!
Its been hard to find all purpose flour during this pandemic so I've been hunting for recipes that use coconut flour instead. Most recipes call for ingredients I don't have so I was excited to find this one!
I just finished my first batch and while they didn't spread out as much as the ones in pictures they were soft and fluffy with crusty edges and absolutely delicious! I had to add a few more minutes because mine stayed fatter but that's fine. I can finally make fresh baked cookies that my family loves and that's what matters!
everydaylatina
Hi Noel, I am so happy you left a comment! I am so glad you liked them. My family loves these. I do get different messages about how these bake for different people, I am at high altitude so perhaps that's why my turn out so flat. Not sure, but I am so happy you enjoyed them.
Kate
This is truly awesome! Tried both with and without chocolate chips - they're absolutely redundant here, the combination of coconut and oatmeal is magical itself! The only thing - the batter was too runny for me, so I had to add 1 more spoon of coconut flour.
everydaylatina
Hi Kate, I am glad you liked the flavor. I am glad you added more coconut flour to make it work for you. Thank you for your comment.
Parul Gupta
Does it taste coconut-y with the coconut flour? My kids don’t like coconut at all. I know coconut sugar doesnt give off that taste when u bake with it.
everydaylatina
I think the coconut taste is mild, it is heavily overshadowed by the oatmeal and the brown sugar. It tastes more like toffee than anything else. You could probably get away with using another flour, maybe like almond flour. I haven't experimented with other flours with this recipe though so I do not know what the measurement conversions would be.
Evelyn Collins
Just made them and they are great !!! I don’t eat grains and I love oatmeal cookies so this is a win win for me !! Next time I make them they will have chocolate chips and pecan 👍🏽
everydaylatina
I am so glad!! Now I will have to add chocolate chips and pecans next time too, what a great idea!
Toni Leggate
I follow a nut-free (allergy) Keto diet so substituted Sukrin Golden sweetener for the sugar (also diabetic). What a fantastic result! I have been craving a crunchy biscuit for months. Most Keto 'biscuits' are really softer cookies.
Thank you for a very tasty real biscuit recipe.
everydaylatina
Oh wow, that is so wonderful to hear! They are so good, I love that they are chewy yet crispy on the edges. Thank you for sharing. I am so glad you liked them and that they worked for your diet!
Lawrice
Thnx for reply..... I love using it .... for frying and sautéing and baking and to moisturize my skin.... it even has an SPF of 8 or so!!
everydaylatina
Me too, it's really such a wonderful thing!
Recie Dolan
How about using some coconut oil in place of butter ?
everydaylatina
I haven't tried it, but I know lots of people use it in baking instead of butter so I'm sure it would work well.
Jessica
I just made these and they are delicious! I love the coconut and oatmeal taste together!
everydaylatina
I am so glad you liked them! Yes, I agree, the flavors go so well together.
Rochelle
These were delicious I added some raisins. Can’t wait to try this with dark chocolate!!!
everydaylatina
So glad you liked them! I bet they were great with raisins, and now you got me wanting to try dark chocolate too. What a great idea!
Maureen
Hi. If I only use one cup of sugar would that work ?
everydaylatina
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.
Mama Writes Reviews
OOOOOOOOH these look delicious! I don't think they'd last long in our house.
everydaylatina
That's the exact problem I have at my house when I make them.
Mona
Can we use almond flour? It’s all I have in my pantry....thank you in advance 👍🏼
everydaylatina
Hi Mona, I have never tried it with almond flour. However, coconut flour is much more absorbent than almond flour so you'll need to use more almond flour. I recommend using a full cup of almond flour. Let me know how it works.
Mona Manibusan
I ended up just using coconut flour, and it turned out amazing, my household LOVED it! I only used 1 1/2 cups of brown sugar, and added half a cup of chocolate chips. On my FB post, one of my friends tried your recipe and used almond flour, it wasn’t as “runny” as the coconut flour, but she enjoyed so much. Also, would you know or can you provide me with the nutritional facts. Thank you so much EVERYDAY LATINA 🤗
everydaylatina
Hi Mona, I am so glad they worked out for you. Yes, they have a lot of sugar and I do find they come out just as good with a little less, and great idea with the chocolate chips. I do love the consistency of cookies with almond flour so I am sure that's a great option for these too. I will work on the nutritional facts and get them to you. I don't have that so I will need to gather that for you.
Terri
Finally a cookie that doesnt turn out thick and cakey, I loved these. Now my go to cookie, family loved them too!
everydaylatina
That's wonderful! So glad you liked them.
Yolanda
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!
everydaylatina
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.
Sara
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.
everydaylatina
I know, they are so fun to eat because of the different textures. Plus they just taste so good. Thank you!
Emily
These look so good! I love a nice, chewy oatmeal cookie and even better that they're gluten free!
everydaylatina
Thank you! They are delicious. Oatmeal cookies are my favorite and the oats go great with the coconut flour.
Debbie
These look amazing! I love gettingnew recipes and I would make these all year round. A good cookie is a good cookie! Thanks
everydaylatina
Thank you! I really love them.
jenna | the urben life
Oh yum, these look delicious 🙂 I have so many oats, I'll have to give this a try soon
everydaylatina
Thank you! They are so great. The brown sugar really makes these amazing!
Roshni Hegde
I tried them, they were tasty but didn't expand on baking. I altered the amount of butter though. Wonder if that could be the reason?
everydaylatina
They are not fluffy I do know that, they are more of a flat cookie, with crispy edges and a chewy middle.
Isabel
I followed the recipe to a "T", mine did not expand either. The dough was a little dry before going in, but I thought maybe that was the way it was supposed to be.
everydaylatina
I truly believe the reason some expand and some do not must be due to altitude. I am at high altitude so I think that is why mine always flatten when I make them.
Brittany
I’ve been trying to use coconut flour more! And who doesn’t love oatmeal cookies ?
everydaylatina
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!
Emily
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.
everydaylatina
That's great! I hope you like it!
jenna | the urben life
Oh yum! I love oatmeal cookies, these look great. I need to get some coconut flour.
everydaylatina
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.