Sugar-Free Coconut Oatmeal Cookies
I first made these sugar-free coconut oatmeal cookies on a tight weeknight when I wanted something chewy, coconut-forward, and not full of processed sugar. They’re simple: oats, shredded coconut, nut butter, a touch of sweetener if you want it, and dark chocolate chips for contrast. They bake up soft in the center with crisp edges — perfect for lunchboxes, a post-workout snack, or a small dessert. If you like variations on coconut oat treats, I also enjoy the texture of Oatmeal Coconut Dream Cookies for a different take.
Why you’ll love this dish
These cookies hit a sweet spot between wholesome and indulgent. They’re quick to mix, don’t require flour or eggs, and can be adapted to dietary needs. Make them when you want:
- A healthier cookie without refined sugar (use unsweetened nut butter and skip the honey/maple).
- A quick batch that comes together in one bowl.
- A portable snack that stays satisfying thanks to oats and nut butter.
“A perfect chewy cookie that feels like a treat but eats like a smart snack — my kids couldn’t tell the difference.” — a regular family-test kitchen note
I sometimes swap textures by referencing other coconut recipes for inspiration, like this nut-forward twist on Coconut Pecan Cookies.
Step-by-step overview
Before you gather ingredients: the process is straightforward. Mix dry oats and coconut, stir in nut butter and optional sweetener until a sticky dough forms, add baking soda and salt, fold in dark chocolate, scoop onto a lined sheet, and bake 12–15 minutes. Cooling on the baking sheet is crucial so the cookies set without crumbling.
What you’ll need
- 2 cups rolled oats (old-fashioned oats give the best chew; quick oats will yield a softer crumb)
- 1 cup unsweetened shredded coconut
- 1/2 cup natural nut butter (peanut, almond, or cashew — smooth or slightly crunchy)
- 1/4 cup honey or maple syrup (optional — omit for fully sugar-free)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (use sugar-free chips if you’re avoiding added sugar)
Notes and substitutions:
- For gluten-free: ensure oats are certified gluten-free.
- To keep fully sugar-free: skip honey/maple and choose dark chocolate chips sweetened with erythritol or use chopped unsweetened baking chocolate.
- Nut-free option: replace nut butter with sunflower seed butter.
For texture ideas inspired by other recipes, check out this crunchy option: Crispy Chewy Carolina Coconut Cookies.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, stir together the rolled oats and shredded coconut until evenly mixed.
- Add the nut butter, honey or maple syrup (if using), and vanilla extract. Stir vigorously until the oats and coconut are coated and a sticky dough forms.
- Sprinkle in the baking soda and salt. Fold briefly to distribute evenly.
- Fold in the dark chocolate chips so they’re spread throughout the dough.
- Use a spoon or cookie scoop to place rounded spoonfuls onto the prepared baking sheet. Press each mound down slightly to form cookie shapes.
- Bake for 12–15 minutes. Look for lightly golden edges and centers that look set but not overbrowned.
- Remove from the oven and let the cookies cool on the baking sheet for 8–10 minutes so they firm up. Transfer to a wire rack to cool completely.
Best ways to enjoy it
These cookies are versatile. Try them with:
- A smear of almond butter and sliced banana for breakfast on the go.
- Warmed briefly and paired with a scoop of plain Greek yogurt and fresh berries.
- A small plate of cookies with green tea or espresso for an afternoon pick-me-up.
For a portable snack, layer one cookie with a slice of apple and a little nut butter for a crunchy-sweet bite.
How to store & freeze
- Room temperature: Store in an airtight container for up to 3 days. Keep in a cool, dry place away from direct sunlight.
- Refrigerator: Seal in an airtight container for up to 1 week; chilling firms the cookies and can make them chewier.
- Freezing: Arrange cooled cookies in a single layer on a tray to flash-freeze for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
Food safety tip: if you included fresh fruit or dairy in a serving, consume within two hours to avoid spoilage.
Helpful cooking tips
- Measure the nut butter by volume and use a spatula to scrape the jar — sticky residue changes the dough consistency.
- If the dough seems dry, add a teaspoon of water or another teaspoon of nut butter, stir, and reassess.
- For even baking, flatten each cookie to roughly the same thickness.
- Use parchment or a silicone mat to prevent sticking and to get clean bottoms.
For salt-savvy tweaks and finishing salts that lift coconut flavors, consider techniques used in this recipe roundup: Crispy Salted Coconut Cookies.
Creative twists
- Add-ins: swap dark chocolate chips for chopped nuts, dried unsweetened cherries, or sugar-free butterscotch chips.
- Spices: stir in 1/2 teaspoon cinnamon or a pinch of cardamom for warmth.
- Coconut-forward: toast the shredded coconut lightly before mixing for a deeper, nutty flavor.
- Keto variation: use ground golden flax + shredded unsweetened coconut and a sugar-free chocolate to reduce carbs.
- Bars: press the dough into an 8×8 pan and bake 18–22 minutes for cookie bars.
Helpful answers
Q: How long do these cookies take to make from start to finish?
A: Active mixing is about 10 minutes. Baking and cooling add roughly 25–30 minutes, so plan for 35–45 minutes total.
Q: Can I make these nut-free for school lunches?
A: Yes — replace nut butter with sunflower seed butter and confirm chocolate chips are nut-free. Label containers accordingly for allergy-sensitive environments.
Q: Will these spread a lot in the oven?
A: They spread minimally because there’s no added butter. Flattening the dough slightly before baking ensures uniform shapes.
Q: Can I make the dough ahead?
A: Yes. Refrigerate the formed dough balls in a sealed container for up to 48 hours, then bake straight from chilled (add 1–2 minutes to bake time).
Conclusion
If you want more texture ideas and recipe inspiration, try this chewy riff on similar flavors at Chewy Coconut Oatmeal Cookies. For a vegan, gluten-free breakfast-cookie approach that leans into wholesome oats and coconut, this variation is a helpful reference: Healthy Breakfast Oatmeal Coconut Cookies.
Enjoy these cookies fresh or frozen — they’re a simple, adaptable snack that balances coconut goodness with the comfort of oats.
Sugar-Free Coconut Oatmeal Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, stir together the rolled oats and shredded coconut until evenly mixed.
- Add the nut butter, honey or maple syrup (if using), and vanilla extract. Stir vigorously until the oats and coconut are coated and a sticky dough forms.
- Sprinkle in the baking soda and salt. Fold briefly to distribute evenly.
- Fold in the dark chocolate chips so they’re spread throughout the dough.
- Use a spoon or cookie scoop to place rounded spoonfuls onto the prepared baking sheet. Press each mound down slightly to form cookie shapes.
- Bake for 12–15 minutes. Look for lightly golden edges and centers that look set but not overbrowned.
- Remove from the oven and let the cookies cool on the baking sheet for 8–10 minutes so they firm up. Transfer to a wire rack to cool completely.
