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Sugar-free coconut oatmeal cookies on a plate

Sugar-Free Coconut Oatmeal Cookies

These sugar-free coconut oatmeal cookies are a chewy, coconut-forward delight made without refined sugar, flour, or eggs. Perfect for lunchboxes, post-workout snacks, or as a small dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rolled oats old-fashioned oats preferred
  • 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 avoiding added sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, stir together the rolled oats and shredded coconut until evenly mixed.
  3. 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.
  4. Sprinkle in the baking soda and salt. Fold briefly to distribute evenly.
  5. Fold in the dark chocolate chips so they’re spread throughout the dough.
  6. Use a spoon or cookie scoop to place rounded spoonfuls onto the prepared baking sheet. Press each mound down slightly to form cookie shapes.
  7. Bake for 12–15 minutes. Look for lightly golden edges and centers that look set but not overbrowned.
  8. 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.

Notes

For gluten-free, ensure oats are certified gluten-free. To maintain a sugar-free option, skip honey/maple and use sugar-free chocolate chips. Nut-free option: replace nut butter with sunflower seed butter. Store in an airtight container for up to 3 days at room temperature, 1 week in the refrigerator, or freeze for up to 3 months.