Coconut Flour Oatmeal Cookies

I love oatmeal cookies as a quick breakfast on the go. But I only shared one vegan gluten-free oatmeal cookie. That’s why I am very excited about this new, gluten-free breakfast cookies using coconut flour. Coconut flour is a healthy, low-carb, gluten-free flour packed with fiber. However, it can be tricky to bake with it on its own because it absorbs liquid so much that it often leads to dry and crumbly cookies.

What Are Coconut Oatmeal Cookies?

They are healthy gluten-free oatmeal cookies packed with fiber and a soft, moist center. They are egg-free, dairy-free, and vegan-friendly. In this coconut flour oatmeal cookies, I am using a combo of nut butters, ground flaxseeds, and applesauce to keep the cookies soft and crispy. Since we don’t use any crystal sweeteners like coconut sugar or brown sugar, these won’t be chewy oatmeal cookies. They are soft and moist with crispy edges of oatmeal cookies.

Ingredients and Substitutions

All you need to start this oatmeal cookie recipe are:

Old-Fashioned Rolled Oats – pick a gluten-free version if you need. Coconut Flour – Don’t over-pack the measuring cup, simply scoop and sweep the top. Coconut flour is very high in fiber, and if you over-pack the measuring cup, you easily get too much of it, resulting in dry, crumbly cookies. Ground Flaxseeds – This helps the ingredients bind together and also adds fiber and healthy omega fatty acids to the cookies. Unsweetened Applesauce, mashed bananas, or pumpkin puree. Maple Syrup – Or other natural sweetener like coconut nectar or agave syrup. Baking Powder – to make them a bit more airy. Peanut Butter or almond butter Melted Coconut Oil – to make the batter stick. Unsweetened Almond Milk, oat milk, or soy milk. I recommend microwaving the milk for 20 seconds. Using lukewarm milk helps the ingredients come together easier. Vanilla Extract – for flavor.

How To Make Coconut Flour Oatmeal Cookies

These cookies are very easy to make, they need a little bit more patience than my usual recipe though. This is because coconut flour is high in fiber, and therefore, you need to:

Measure coconut flour with precision. Set aside the cookie batter to give the fiber time to absorb the liquid ingredients.

Flavor Variations

You can create many flavors using these oatmeal cookies with coconut flour. For example, try some of the variations below:

Coconut Oatmeal Cookies – Replace the chocolate chips for shredded coconut and dried cranberries. Raisins Oatmeal Cookies – Swap the chocolate chips for dry raisins and add 1 teaspoon of cinnamon. Nut Oatmeal Cookies – Swap the chocolate chips for chopped walnuts, pecans, or almonds. Pumpkin Oatmeal Cookies – Swap applesauce for pumpkin puree. Add one teaspoon of pumpkin spice, and use dried raisins and chopped pecans instead of chocolate chips.

Allergy Swaps

Below I listed some options to replace some of the ingredients in this recipe if you need:

Peanut-Free – Replace the peanut butter with almond butter or cashew butter. Make sure you use a fresh, drippy jar of nut butter, or the cookies come out dry. Nut-Free – Use sunflower seed butter instead of peanut butter. Then, swap the almond milk for soy milk or oat milk. Gluten-Free – Some brands tag their oats are naturally gluten-free, use this option if needed. Coconut flour is gluten-free. Coconut Flour Swap – You can swap coconut flour for 3/4 cup of almond flour, but the cookies are much more fragile.

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