Coconut Flour Oatmeal Cookies are a perfect gluten-free cookie that everyone will be grabbing as fast as you can make them. Thank goodness they only take 15 minutes to make! Everyone will want a bite of these slightly crunchy coconut flour cookies and there’s no need to even tell them that they are gluten-free.
Making gluten-free recipes is a must for many families. Whether you have been diagnosed with celiac disease or simply find yourself suffering from gluten sensitivity, a change often needs to be made. My family notices a big difference by minimizing gluten.
👩🍳 Why This Recipe Works
- Simple Instructions – These are really simple to follow.
- Easy Prep – Not a lot goes into making them.
- Delicious Flavor – I bet you’ll love them when they are done!
- Great to make for events where you want a gluten-free cookie
- They freeze well for prepping for snacks later
🍪 Ingredients
Coconut Flour – This is usually found in the specialty diet section of the grocery store, but I am seeing it more and more in the traditional flour aisle.
Rolled Oats – I recommend sticking with rolled oats. Other styles will change up the texture.
Optional: Shredded Coconut
🍽️ Instructions
Step One: Line a baking sheet with parchment paper or a non-stick baking mat. Preheat your oven.
Step Two: Mix the butter and shortening together. I like using a mixer to make sure this is smooth and creamy.
Step Three: Add in the sugar, brown sugar, eggs, and vanilla extract and continue mixing until everything is well-combined.
Step Four: In a separate bowl, mix together the remaining ingredients.
Mix together to remove any lumps and then begin pouring it into the wet mixture. Add half of the dry ingredients and mix, then finish adding the dry mixture and blend until combined.
Step Five: At this point, mix in any coconut, fruit, chocolate, or other additional ingredients if desired.
Step Six: Drop the cookies by spoonfuls onto the prepared baking sheet and bake as directed.
🥄 Are These Gluten Free?
Yes! Coconut flour is naturally gluten free, as are rolled oats. You do, however, need to verify that the oatmeal you use in the recipe is certified gluten-free as some brands process in plants that may not be safe.
If you have severe gluten issues, it is always best to read labels for certified gluten free indication.
🍴 Meal Prep Tips
Meal prepping these is so easy!
- Measure out all of the ingredients and cover until you are ready to make the cookies which shaves off several minutes! When you are ready, simply dump it into the mixer and bake. You might even run into the problem that the oven is not preheated in time! That is a great problem to have!
- Mix and form these into balls and freeze them on cookie sheet for 6-12 hours and then remove from the freezer to put in a gallon sized freezer bag. Make sure that it is a freezer safe bag. This is my favorite way to meal prep as I can grab a few balls of cookie dough and bake them whenever I need a few. It also cuts down on my calorie consumption!
❗ Expert Tips
When baking, always take the time to measure correctly. Nothing stinks more than when you spent the time, effort and money to make a batch of cookies that tanked. More often than not, it is the use of too much flour that is not measured correctly. Make sure you spoon in your flour into the measuring cup and level off with the back of a butter knife. We’ve all seen this done and when making coconut flour cookies, this is especially important as they can produce a naturally drier cookie so we don’t need to add to that. If you aren’t sure how to measure correctly or need a refresher, we wrote about it here.
Recipe FAQs
Coconut flour is a great alternative to a classic all purpose flour. It is a grain-free, paleo, and gluten free flour. You can use this in baking. The key is to ensure you watch the batter, as coconut flour is very absorbent.
These coconut oatmeal cookies take 12-15 minutes to bake, very similar to a classic cookie made with an all purpose flour. I don’t find cooking with coconut flour speeds up the cooking time.
Oats are gluten free but the big factor are some oats are packaged in facilities where wheat products are packaged. So if you are gluten free make sure to read the package of the oats to ensure they are safe for you.
In most recipes, you can readily substitute coconut oil as a 1:1 measurement for Crisco shortening. For this recipe, you can definitely make this substitution. Make sure, however, that you are using the solid form of coconut oil as your substitute.
If you like extra flavor and texture in cookies, this recipe lends itself well to the addition of fruits. It blends well with the flavors of oatmeal and coconut flour. As a sweetener, mix in diced apples, pears, strawberries, blueberries, or even their dried versions if you prefer.
One of my favorite additions to any oatmeal cookie is a few chocolate chips. Typically, I find white chocolate or butterscotch chips to be the most complimentary to the flavors, but any semi-sweet or even milk chocolate could work in this coconut flour oatmeal cookies recipe.
Definitely check the packaging for the chocolate. While pure chocolate doesn’t contain gluten, some of the additives might. It’s better to be safe than sorry.
One stick of butter is = ½ cup, 4 ounces or 113 grams.
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Coconut Flour Oatmeal Cookies
Equipment
- Sheet Pan
- Mixer
Ingredients
- 1 stick Butter softened to room temperature but do not melt, 113 grams or 4 ounces of butter
- ½ cup Crisco
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 Eggs
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 cup Coconut Flour
- 3 cups Oatmeal
- 1 cup Shredded Coconut optional
Instructions
- In the mixing bowl of a stand mixer, blend the butter and Crisco until smooth.
- Add the sugar, brown sugar, eggs, and Vanilla, and mix until all ingredients are blended smooth and creamy.
- In a separate bowl, mix together the coconut flour, salt, cinnamon, baking powder, baking soda, and oatmeal until well blended.
- Add half of the flour/oatmeal mixture to the mixing bowl, and blend well.
- Add the remaining flour mixture, and blend until well mixed.
- If you want to add shredded coconut, add it here.
- Line 2 cookie sheets with Parchment paper, and drop cookies by the Tablespoonful onto the Parchment paper.
- Place the cookie sheets in the oven at 350 degrees, for 12 – 15 minutes, or until cookies are golden brown.
- Remove cookies to a wire rack to cool.
- Serve immediately, or when cookies are completely cooled, place them in a covered container.
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
vanilla question? Vanilla is listed twice in the ingredient list. Is it really a total of 3 tsp.??
Sarah! Love you for posting this! Thank you for the save! I’ll fix the error! Cheers! Ginny
yummy!!
Hi!
Awesome recipe thankyou 🙂 please could you add what 1 stick of butter weighs to the recipe? I think only the US sells butter by the stick… Here in NZ I have no idea how much that is 😃 thanks!
Great point, Ainsley! Thank you for bringing that up. I updated this recipe in 2 places to reflect that it is equal to 4 ounces or 113 grams. I’ll go check the other recipes that also mention sticks of butter. I appreciate the feedback to help make Savor and Savvy that much better! Cheers! Ginny