Coconut Flour Oatmeal Cookies
Deliciously chewy and gluten-free, these coconut flour oatmeal cookies are the perfect sweet treat for any occasion, combining the mild taste of coconut with hearty rolled oats.
Ingredients
Dry Ingredients
- 1 cup coconut flour Measure accurately; scoop and level.
- 1 cup rolled oats Old-fashioned oats preferred for texture.
- 1/2 cup brown sugar or coconut sugar For a less refined option.
- 1/2 cup baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter or coconut oil, melted Use butter for a richer flavor.
- 2 large eggs Use room temperature for better incorporation.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the coconut flour, rolled oats, brown sugar, baking powder, and salt until evenly blended.
- In a separate bowl, whisk the melted butter or coconut oil with the eggs and vanilla until smooth.
- Pour the wet mix into the dry ingredients and stir until the dough comes together. If it’s too dry, add a teaspoon or two of milk until it becomes slightly sticky.
- Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the prepared sheet, spacing them about 2 inches apart. Flatten slightly with the back of the scoop or fingers.
Baking
- Bake for 10–12 minutes, or until the edges are lightly golden and centers look set.
- Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
For a chewy texture, watch the moisture levels closely. If the dough looks crumbly, add a tablespoon of milk at a time until it holds together.