Sugar-Free Coconut Oatmeal Cookies
Indulge in these warm, chewy cookies made with whole rolled oats, unsweetened coconut, and nut butter, perfect for a guilt-free snack or dessert.
Ingredients
Dry Ingredients
- 2 cups rolled oats Use old-fashioned oats for best texture; quick oats may yield a softer cookie.
- 1 cup unsweetened shredded coconut Adds chew and coconut flavor.
- 1/2 cup natural nut butter Almond or peanut butter works well; use sunflower seed butter to make nut-free.
- 1/4 cup honey or maple syrup Optional — omit for strictly sugar-free version.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips Use sugar-free or stevia-sweetened chips for no added sugar.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
- In a large bowl, combine rolled oats and shredded coconut. Stir to mix.
- Add nut butter, honey or maple syrup (if using), and vanilla extract. Mix until the oats are evenly coated and a dough forms.
- Sprinkle in baking soda and salt, mixing briefly to distribute.
- Fold in dark chocolate chips until evenly dispersed.
- Scoop spoonfuls of dough onto the prepared baking sheet, pressing each cookie down slightly with the back of a spoon.
Baking
- Bake for 12–15 minutes, until the edges are lightly golden and the centers look set.
- Remove from the oven and allow cookies to cool on the sheet for 8–10 minutes before transferring to a wire rack to finish cooling.
Notes
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies and thaw when needed. Encourage creativity with mix-ins like dried fruits or spices to customize flavors.