Coconut Flour Oatmeal Cookies
These Coconut Flour Oatmeal Cookies are quick to make and delicious. The texture of these cookies makes them uniquely addictive, and the flavor will have you coming back for more.
This simple cookie recipe is really great any time of the year. You can never beat the chewiness and classic flavor of chewy oatmeal cookies. And this low carb oatmeal cookie recipe is also gluten-free, sugar-free, and Trim Healthy Mama friendly.
Speaking of cookies, make sure to check out my Keto Cookies Cookbook, which is only $4.99 for 25 recipes. You’ll have a ton more great cookie ideas that you can make and enjoy!
Ingredients
- Butter – I just use salted butter for baking since it is easiest to only have to stock one type of butter in my house. If you have unsalted butter add a pinch of salt to the coconut flour oatmeal cookies. For a dairy-free choice just use coconut oil instead of butter.
- Joy Filled Eats Sweetener – Simple and easy to make, this is my sweetener. You can also use a brown sugar sweetener, monk fruit sweetener, coconut sugar, allulose, or many other options.
- Old fashioned oats – Use certified gluten-free oats if that is important for you. Not all oats are naturally gluten free so pay close attention to labels.
- Coconut milk – This gives a nice subtle sweetness and the perfect hint of coconut to the oatmeal cookies.
- Coconut flour – The texture of coconut flour pairs really well with oats.
- Egg – Adding the egg provides the binding agent to get all the ingredients to form a dough.
- Vanilla – I prefer real vanilla extract for baking purposes.
- Baking soda – Just a pinch will do.
- Cinnamon – A few shakes of cinnamon adds so much flavor!
See quantities in the recipe card.
How To Make Coconut Flour Oatmeal Cookies
You’re about to find out why this is one of my favorite oatmeal cookie recipes!
Step One: Preheat the oven to 350 degrees.
Step Two: Mix the butter and sweetener in a large bowl with a hand mixer. Add the remaining dry ingredients and wet ingredients. The batter should be a bit crumbly but still stick together when forming into a cookie.
If you want to add in any mix-ins, now is the time. Just add and stir.
Step Three: Make 24 cookies using a medium cookie scoop and put 12 cookie dough balls on each prepared cookie sheet. Press to flatten.
Step Four: Bake for 12 minutes and remove the cookie sheets from the oven once the edges start to turn golden brown. Cool on a wire rack.
Variations
- Chocolate – I like to turn these cookies into oatmeal chocolate chip cookies, so adding in some sugar free semisweet or dark chocolate chips is a must.
- Nuts – I also think that adding in chopped nuts like pecan, or walnuts are a great idea, too.
- Spices – Add nutmeg, ginger, or any other baking spices you enjoy.
- Fruit – Dried fruit like raisins or dried cherries would also be a great choice. For a low carb option, choose sugar-free dried cranberries.
- Coconut – Shredded coconut flakes are another possible mix-in.
Common Questions
Which is better, coconut flour or almond flour?
This all just depends on what you want to bake with. Both have their benefits and drawbacks. Coconut flour tends to be a tad bit of a drier flour, so I typically use this in recipes that I know there is plenty of moisture. If you prefer almond flour try these Almond Flour Oatmeal Cookies.
Does coconut flour go bad?
It does! It actually has a shorter shelf life than other types of flour. If you store it in the fridge, it isn’t going to last longer than 3-6 months. You can help out the lifespan by putting it in the freezer, but that still won’t last longer than 6-12 months.
How do you store coconut flour oatmeal cookies?
After you’ve let them cool and removed them from the baking sheet, you can then put them into an airtight container for storage.
I like to keep them on the counter at room temperature but storing them in the fridge is fine as well.
What is the easiest way to keep cookies from sticking to the baking sheet?
Two words – parchment paper! Line the pan and you’ll be good to go! I seriously use it for every baking recipe, and I hardly even have a crumb that sticks to the pan or baking sheet, ever!
There is also a baking mat option that you could purchase online but I really have had great luck with my parchment paper.
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Coconut Flour Oatmeal Cookies
Ingredients
- 4 oz butter softened
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 cups gluten-free oats
- 1/2 cup coconut milk
- 3 tbsp coconut flour
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp cinnamon
Optional
- 1/2 cup mix-ins chocolate chips, coconut flakes, dried cranberries, etc.
Instructions
- Preheat oven to 350.
- Cream together the butter and sweetener in a large bowl. Add in the rest of the ingredients and mix well. Optional: add in any mix-ins you like.
- Form 24 cookies on 2 parchment-lined cookie sheets. Press down to flatten. Bake for 12 minutes. They will be soft but golden around the edges. Cool completely on the trays before transferring to a storage container.
Notes
Nutrition
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Originally Published March 8, 2022. Revised and Republished November 26, 2025.
I truly appreciate coconut flour recipes due to my kidney stone problem which prohibits almond flour. I hope more recipe creators will share more recipes like this with either coconut flour or sunflour. Thank you so much!
These are very crumbly! Soft and falling apart. The only thing I substituted was milk for the coconut milk. What can I do to improve the texture?
(Oh, I used allulose as the sweetener)
Thanks
The substitutions may have changed the texture. You can try adding an extra egg white or yolk. A whole egg may be too much.
Do you use canned coconut milk or in the carton?
I used carton coconut milk but either will work.
Hi Taryn,
Can I use sucanat, in place of the sweetener options?
If so, what amount should I use for this recipe?
Thanks,
Art W
Hi Art, I’m sorry but I don’t test my recipes with sucanat so I’m not sure if it would work. If you try it please come back and let us know how they turn out.
This is a great recipe – thank you!