Coconut Flour Oatmeal Cookies – Soft, Chewy, and Naturally Nutty

Coconut flour oatmeal cookies bring together the best of both worlds: warm, cozy oatmeal cookie vibes with a hint of natural sweetness from coconut. They’re soft in the center, lightly crisp on the edges, and packed with texture. If you’ve ever struggled with coconut flour, this recipe keeps things simple and dependable.

Whether you’re baking for a weekday treat or a lunchbox favorite, these cookies deliver on flavor and comfort without fuss.

Coconut Flour Oatmeal Cookies - Soft, Chewy, and Naturally Nutty

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 servings

Ingredients Method

Ingredients

  

• 1/2 cup coconut flour
• 1 1/2 cups old-fashioned rolled oats (use certified gluten-free if needed)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut oil or unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• 1/2 cup maple syrup or honey
• 1/3 cup brown sugar or coconut sugar
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened shredded coconut (optional, for extra texture)
• 3/4 cup mix-ins such as chocolate chips, raisins, chopped nuts, or dried cranberries

Method

 

1. Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk coconut flour, oats, baking soda, salt, and cinnamon until evenly combined. Break up any coconut flour clumps with a whisk.
3. Combine wet ingredients: In a large bowl, whisk melted coconut oil or butter with eggs, maple syrup, brown sugar, and vanilla until smooth and glossy.
4. Bring it together: Add the dry mixture to the wet mixture. Stir with a spatula until the dough comes together. It will look thick and slightly moist—coconut flour absorbs as it rests.
5. Fold in extras: Stir in shredded coconut and your mix-ins. If the dough feels too loose, let it rest for 3–5 minutes to let the coconut flour hydrate.
6. Scoop: Using a medium cookie scoop (about 1 1/2 tablespoons), portion the dough onto the baking sheets, spacing 2 inches apart. Gently flatten each mound with your fingertips to about 1/2-inch thick. These don’t spread much on their own.
7. Bake: Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers will look slightly soft—this is good for a chewy cookie.
8. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.

What Makes This Recipe So Good

• Great texture: Coconut flour can be finicky, but this recipe balances moisture and structure for cookies that are chewy, not crumbly.
• Wholesome ingredients: Rolled oats, coconut flour, and a touch of maple syrup keep sweetness and fiber in harmony.
• Easy to customize: Add chocolate chips, raisins, or chopped nuts—these cookies happily welcome extras.
• Gluten-friendly option: Use certified gluten-free oats and you’re set for gluten-free baking.
• Freezer-friendly: The dough and baked cookies freeze well for quick, fresh treats whenever you want.

Ingredients

• 1/2 cup coconut flour
• 1 1/2 cups old-fashioned rolled oats (use certified gluten-free if needed)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup coconut oil or unsalted butter, melted and cooled slightly
• 2 large eggs, room temperature
• 1/2 cup maple syrup or honey
• 1/3 cup brown sugar or coconut sugar
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened shredded coconut (optional, for extra texture)
• 3/4 cup mix-ins such as chocolate chips, raisins, chopped nuts, or dried cranberries

Instructions

1. Preheat and prep: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk coconut flour, oats, baking soda, salt, and cinnamon until evenly combined. Break up any coconut flour clumps with a whisk.
3. Combine wet ingredients: In a large bowl, whisk melted coconut oil or butter with eggs, maple syrup, brown sugar, and vanilla until smooth and glossy.
4. Bring it together: Add the dry mixture to the wet mixture.
   

   Stir with a spatula until the dough comes together. It will look thick and slightly moist—coconut flour absorbs as it rests.

5. Fold in extras: Stir in shredded coconut and your mix-ins. If the dough feels too loose, let it rest for 3–5 minutes to let the coconut flour hydrate.
6. Scoop: Using a medium cookie scoop (about 1 1/2 tablespoons), portion the dough onto the baking sheets, spacing 2 inches apart.
   

   Gently flatten each mound with your fingertips to about 1/2-inch thick. These don’t spread much on their own.

7. Bake: Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers will look slightly soft—this is good for a chewy cookie.
8. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
   

   They firm up as they cool.

Keeping It Fresh

• Room temperature: Store in an airtight container for 3–4 days. Slip in a small piece of bread or a slice of apple to keep them soft, replacing it every day.
• Refrigerator: Keeps well up to 1 week. Let cookies come to room temp before serving for best texture.
• Freezer: Freeze baked cookies in a single layer, then move to a freezer bag for up to 2 months.
  

  Thaw at room temp or warm in a 300°F oven for 5–6 minutes.

• Freeze the dough: Scoop and flatten the dough, freeze on a tray, then bag. Bake from frozen, adding 1–2 minutes to the bake time.

Health Benefits

• Fiber-rich: Coconut flour and oats both provide dietary fiber, which supports digestion and helps you feel satisfied.
• Balanced sweetness: Maple syrup and brown sugar give a rounded sweetness, so you can keep overall sugar modest without losing flavor.
• Healthy fats: Coconut oil adds medium-chain triglycerides (MCTs), and nuts (if added) provide additional healthy fats and protein.
• Gluten-friendly: When made with certified gluten-free oats, these cookies can fit a gluten-free lifestyle.

What Not to Do

• Don’t skip flattening the dough: These cookies barely spread. If you don’t flatten them, they’ll bake up too thick and underdone in the center.
• Don’t overbake: Coconut flour dries out quickly.
  

  Pull them when the edges are set and centers are just slightly soft.

• Don’t pack the coconut flour: Spoon and level it. Too much flour leads to dry, crumbly cookies.
• Don’t ignore resting: If the dough seems wet, let it rest for a few minutes. Coconut flour needs a moment to hydrate.
• Don’t overmix after adding oats: Stir just until combined to keep the texture tender.

Alternatives

• Sweetener swaps: Use honey instead of maple syrup, or all coconut sugar for a deeper caramel note.
  

  If using only dry sweetener, add 1–2 tablespoons milk for moisture.

• Dairy-free: Use coconut oil instead of butter and dairy-free chocolate chips.
• Egg-free: Try two flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested for 10 minutes). The cookies will be slightly denser but still tasty.
• Spice it up: Add nutmeg or cardamom, or swap cinnamon for pumpkin pie spice for a cozy fall vibe.
• Add-ins: Mix in chopped pecans or walnuts, white chocolate and dried cranberries, or dark chocolate and toasted coconut for a Bounty-style twist.

FAQ

Can I use quick oats instead of rolled oats?

Yes. Quick oats will give a slightly softer texture and a bit less chew.

Avoid instant oatmeal packets, which often contain added flavors or sugar.

Do I need to chill the dough?

Usually no. A short 3–5 minute rest is enough for coconut flour to hydrate. If your kitchen is warm or the dough feels sticky, chill for 15 minutes for easier scooping.

Can I make them lower in sugar?

You can reduce the brown sugar to 2 tablespoons and keep the maple syrup at 1/2 cup.

For further reduction, add 1–2 tablespoons milk to make up for lost moisture.

Why are my cookies dry or crumbly?

That’s typically too much coconut flour or overbaking. Make sure you measure by spooning and leveling, and pull the cookies once edges set and centers look slightly soft.

How do I make them nut-free?

Skip nuts and choose safe mix-ins like seeds, dried fruit, or allergy-friendly chocolate. Double-check that your oats are processed in a nut-free facility if needed.

Can I use almond flour instead of coconut flour?

Not as a straight swap.

Coconut flour is far more absorbent. If you want almond flour cookies, look for a recipe developed for almond flour or combine a small amount of coconut flour with mostly almond flour following a tested formula.

What’s the best way to reheat them?

Warm in a 300°F oven for 5–6 minutes or in the microwave for about 10–12 seconds per cookie. The oven brings back crisp edges; the microwave keeps them soft.

Wrapping Up

Coconut flour oatmeal cookies are a simple, cozy treat with a wholesome ingredient list and a crowd-pleasing flavor.

With the right balance of moisture and a quick rest, you’ll get cookies that are soft, chewy, and full of character. Keep a batch in the freezer, switch up the mix-ins, and make them your own. This is the kind of recipe you’ll reach for when you want something comforting, easy, and reliably good.