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Coconut Flour Oatmeal Cookies

These coconut flour oatmeal cookies are lightly sweet, pleasantly cakey, and perfect for a weekday treat or lunchbox pick-me-up.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup coconut flour Highly absorbent, measure carefully.
  • 1 cup rolled oats Old-fashioned oats for chew; quick oats for a softer crumb.
  • 1/2 cup brown sugar or coconut sugar Use coconut sugar for lower glycemic index.
  • 1/2 cup baking powder
  • 1/4 teaspoon salt Adjust based on the fat type used.
Wet Ingredients
  • 1/2 cup butter or coconut oil, melted Adds flavor; cool slightly before mixing.
  • 2 pieces eggs Provide lift and structure.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together coconut flour, rolled oats, brown or coconut sugar, baking powder, and salt until evenly blended.
  3. In a separate bowl, whisk the melted butter or coconut oil with the eggs and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until the dough clumps and looks slightly sticky. If too dry, add 1-2 teaspoons of milk and mix again.
  5. Use a cookie scoop or tablespoon to drop spoonfuls onto the prepared sheet, spacing them about 2 inches apart, and gently flatten each mound.
  6. Bake for 10-12 minutes, looking for lightly golden edges and centers that look set but not browned.
  7. Let the cookies rest on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. For freezing, layer cookies between parchment in a freezer-safe container for up to 3 months.