Crispy and Chewy Coconut Flour Oatmeal Cookies

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 #coconutflour #glutenfreecookies #oatmealcookies

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.

Coconut flour

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.

Crispy and Chewy Coconut Flour Oatmeal Cookies #coconutflour #glutenfreecookies #oatmealcookies

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.

Butter and 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.

Coconut flour

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.

Ground oats

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.

Ready to bake coconut flour oatmeal cookies #coconutflour #glutenfreecookies #oatmealcookies

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.

Crispy and Chewy Coconut Flour Oatmeal Cookies #coconutflour #glutenfreecookies #oatmealcookies

Crispy and Chewy Coconut Flour Oatmeal Cookies

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.

Servings 3 dozen
Author Gemma from Everyday Latina

Ingredients

  • 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*

Instructions

  1. Preheat oven to 350 degrees.

  2. In a bowl, using a hand or stand mixer, beat together brown sugar and softened butter until smooth and creamy.

  3. Mix in the vanilla. 

  4. Then, add the eggs one at a time. Scrape the bowl to make sure everything is incorporated.

  5. In a separate bowl, mix the flour, salt, and baking powder.

  6. Slowly add the dry ingredients into the creamed mixture. Mix until just combined.

  7. 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.

  8. Then, add in the oats to the cookie mixture until combined.

  9. 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.

  10. Bake the cookies for 9-10 minutes.*

Recipe Notes

*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.

 

6 Comments

    1. everydaylatina Author

      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.

      Reply

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