How To Make Coconut Flour Oatmeal Cookies
Flour Cookies

How To Make Coconut Flour Oatmeal Cookies

  • November 21, 2021

These Coconut Flour Oatmeal Cookies are thick, chewy and loaded with chocolate chips.These gluten free oatmeal cookies with coconut flour are crave worthy!These coconut flour oatmeal cookies are loaded with dark chocolate chips.Check out these Almond Flour Oatmeal Cookies for a similar recipe or these Oat Flour Chocolate Chip Cookies for another fun idea.Granulated sugar and butter are creamed together for that classic buttery flavor.If dairy free, use room temperature coconut oil.For a Paleo sweetener, feel free to use maple sugar.The eggs are vital to these oatmeal cookies with coconut flour.Since the coconut flour is extremely absorbent, an egg replacement will NOT work.I do not recommend using steel cut oats, as they are way too rough and crunchy.Coconut flour can lead to dry baked goods if not used in small quantities.I suggest carefully measuring out the coconut flour for best results.Line baking sheet with parchment paper.Then, add in coconut flour, baking soda and oats.Bang pan on countertop 2 to 3 times to release any air bubbles.If you can tolerate dairy, the butter adds the best buttery flavor.Store cookies covered at room temperature for up to 4 days.Get the Recipe: Coconut Flour Oatmeal Cookies These Coconut Flour Oatmeal Cookies are thick, chewy and chocolaty!These gluten free oatmeal cookies are such a fun dessert!▢ 1 cup dark chocolate chips Instructions First, preheat oven to 350 degrees Fahrenheit.In a large mixing bowl or stand mixer, beat sugar and butter for 1 minute.Add in coconut flour, baking soda and oats.Gently bang pan on countertop 2 to 3 times to remove any air bubbles from cookies.Then, carefully remove to a wire rack to finish cooling.Room temperature coconut oil (slightly soft but not melted) can replace butter if necessary.Banging the pan on the countertop helps get out any air bubbles and allows the cookies to spread a little more.You can sign up here to receive healthy meal plans and new recipes! .

Coconut Flour Oatmeal Cookies

Coconut Flour Oatmeal Cookies

Coconut Flour Oatmeal Cookies

Okay y’all, when your kids start asking for snack 15 minutes after lunch ends, you know it’s going to be a rough afternoon.On busy days of course, we have things like string cheese, apples, carrot sticks, and maybe some leftovers from lunch.Instead, we use coconut flour because its unique properties mean we need extra protein to add structure (hold our cookies together), fewer carbs because we use so much less flour, and less fat, because we’re using more eggs, which take the place of the majority of the butter most cookie recipes would use.Additionally, we added oatmeal to these cookies which not only give us a nice, hearty texture, but lots of complex carbs and fiber.A note on the sweetener: I typically prefer to use agave nectar in baking because of its mild flavor, but in this recipe, I really enjoyed using honey, and felt like it replaced the brown sugar you’d typically find in oatmeal cookies quite nicely.Coconut Flour Oatmeal Cookies Print Recipe ★★★★ 3.6 from 8 reviews Author: Elise.Cuisine: American Ingredients Scale 1x 2x 3x 1/4 cup Butter, softened.baking powder 1 1/2 cups Rolled Oats Instructions Preheat oven to 350º Combine butter, honey or agave, and vanilla Stir until well combined Beat in eggs Sift together coconut flour and baking powder Add to butter/honey/egg mixture and stir Stir in rolled oats.Sign up to get it WITH a complete shopping list, and meal prep instructions! .

Crispy and Chewy Coconut Flour Oatmeal Cookies

Crispy and Chewy Coconut Flour Oatmeal Cookies

Crispy and Chewy Coconut Flour Oatmeal Cookies

Crispy around the edges and chewy in the middle, these soft and chewy coconut flour oatmeal cookies have a delicious toffee-like flavor plus they are gluten free.When Christmas season comes around I always get the urge to bake.The combination of the brown sugar, oatmeal, and coconut give these cookies a delicious toffee flavor.Then, add the eggs one at a time.In a separate bowl, mix the flour, salt, and baking powder.Afterward, I add in the oats to the mixture until combined.Bake the cookies for 9-10 minutes.Add another minute of baking time.Add a 1-2 more tablespoons of coconut flour.Servings 3 dozen Author Gemma from Everyday Latina Ingredients 2 cups packed brown sugar or brown coconut sugar (see notes).Then, add the eggs one at a time.In a separate bowl, mix the flour, salt, and baking powder.Then, add in the oats to the cookie mixture until combined.Bake the cookies for 9-10 minutes.For a crispier cookie leave the cookies in the oven for a minute or two more.If you are concerned about gluten, check to make sure the oats you use do not say they contain wheat.Tips in case your cookies fall apart: Let the cookies almost completely cool on the cookie sheet before placing them on a cooling rack.Add a 1-2 more tablespoons of coconut flour. .

Coconut Flour Oatmeal Cookies » LeelaLicious

Coconut Flour Oatmeal Cookies » LeelaLicious

Coconut Flour Oatmeal Cookies » LeelaLicious

The cookies are a wonderful snack with a cup of tea, coffee, or milk, and are healthy enough to add to your kid’s lunches as well.This coconut flour oatmeal cookie recipe should use rolled oats.These oatmeal cookies are great for most diets as they are gluten-free and you have a choice to make them dairy-free and vegan as well.Both are naturally free of gluten, but you may want to double-check that your oats were produced in a facility where they may have been cross-contaminated wheat products.One of the best parts about making these coconut flour oatmeal cookies is the fact that you only have to use one bowl.To the dry mix add the wet ingredients which include milk, nut butter, and vanilla extract.Roll the dough into a smooth ball, place them on a baking sheet, and flatten them with the palm of your hand.You will know they are baked when they no longer have a wet appearance on top and look slightly golden around their edges.However, if you prefer a crunchier texture, you may increase the baking time to 16 minutes.Like other homemade cookies, you can keep these in an airtight container for up to a week at room temperature.They thaw quite quickly if you pull them out to a plate and allow them to defrost at room temperature for an hour or two. .

Coconut Flour Oatmeal Cookies

Coconut Flour Oatmeal Cookies

Coconut Flour Oatmeal Cookies

Whether you have been diagnosed with celiac disease or simply find yourself suffering from gluten sensitivity, a change often needs to be made.Mix together to remove any lumps and then begin pouring it into the wet mixture.Step Five: At this point, mix in any coconut, fruit, chocolate, or other additional ingredients if desired.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.Measure out all of the ingredients and cover until you are ready to make the cookies which shaves off several minutes!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.Nothing stinks more than when you spent the time, effort and money to make a batch of cookies that tanked.Make sure you spoon in your flour into the measuring cup and level off with the back of a butter knife.The key is to ensure you watch the batter, as coconut flour is very absorbent.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.If you like extra flavor and texture in cookies, this recipe lends itself well to the addition of fruits.As a sweetener, mix in diced apples, pears, strawberries, blueberries, or even their dried versions if you prefer.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.Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page.You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook! .

Coconut Flour Oatmeal Cookies

Coconut Flour Oatmeal Cookies

Coconut Flour Oatmeal Cookies

These coconut flour oatmeal cookies are crisp on the edges and chewy in the center.They're perfectly sweet with just the right amount of coconut flour and oats.- Butter will make the cookies tender and helps them spread just the right amount.Sugar - To sweeten them up!Rolled oats - Oats give the cookie structure and the perfect amount of chewy texture.Are oats gluten free?These coconut flour oatmeal cookies are super duper simple.Bake cookies on a lined sheet pan at 350 degrees for 11 minutes.Give them a few minutes and they will set up.Make sure to use old fashioned oats and not quick cooking oats.Quick oats act more like a flour and rolled oats add texture without adding as much structure.Other Recipes with Oats You Might Love.Coconut Flour Oatmeal Cookies Carolyn These coconut flour oatmeal cookies are crisp on the edges and chewy in the center.They're perfectly sweet with just the right amount of coconut flour and oats.½ cup coconut flour.Cream together the butter and both sugars for 3 minutes until light and fluffy. .

Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free

Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free

Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free

Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free): an easy recipe for deliciously thick, chewy peanut butter cookies bursting with coconut and oats.Welcome to one of my favorite flashback recipes ever: Peanut Butter Coconut Oatmeal Cookies!?” you say… Well, last year, I decided to bring back some old BB favorites from the archives with new photos, new recipe tips and a general refresh.Okaaaaay, fine, maybe we didn’t need to bring back shoulder pads and two foot high hairsprayed bangs.).I developed this vegan + gluten free peanut butter coconut oatmeal cookies recipe back when I decided I needed a little something of everything in one easy vegan cookie.These cookies are deliciously dense, with a soft bit of chew and packed with great texture in the form of gluten free oats, unsweetened coconut chips and soul-satisfying peanut butter.Rest assured, just like you’ve come to expect from all Beaming Baker recipes, these peanut butter coconut oatmeal cookies are….Can I Freeze these Vegan Peanut Butter Coconut Oatmeal Cookies?While one of the things I love about these coconut peanut butter oatmeal cookies is that they stay fresh and yummy for 2 weeks, you can still freeze ‘em!To Freeze: cool cookies completely, then store in an airtight, freezer-friendly container for 1-2 months.Try these 3 Ingredient No Bake Peanut Butter Oatmeal Cookie Cups (Healthy, Vegan, GF).I love using these raw coconut chips in my recipes because they’re plant-based, made without any added ingredients, and simply add a pop of delicious, pure coconut taste to any recipe.Coconut Sugar: searching for a refined sugar-free sweetener for your gluten free vegan plant-based treats?Are you game for more, or hoping one specific one will come back with lots of extra tips?📸 Did you make this peanut butter coconut oatmeal cookies recipe?This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. .

EASY Oatmeal Coconut Cookies Recipe {+VIDEO}

EASY Oatmeal Coconut Cookies Recipe {+VIDEO}

EASY Oatmeal Coconut Cookies Recipe {+VIDEO}

These Oatmeal Coconut Cookies are so soft, chewy, tasty – it’s impossible to only eat one!There is something so addicting about these oatmeal cookies that it’s so hard to contain yourself and not eat too many.We got the recipe from my mom’s friend, Pat, years ago and have been making them ever since.Yes, I understand that many like to have those extra ingredients like chocolate chips or M&Ms, but these oatmeal coconut cookies are perfect as is.If your cookie dough seems dry, add ½ tsp liquid such as applesauce, vegetable oil, milk or butter.If a recipe doesn’t clarify which to use it generally means to use sweetened as it is more widely known and available.However, if a recipe specifically calls for one or the other I would stick to their suggestion as the other ingredients may have been adjusted to take the coconut into account.Baking time: Every oven is so different, but it just depends on yours and where you live.Sometimes these cookies bake in 7 and sometimes 10 which is a huge difference, so you may just need to keep an eye on them until they are very slightly browned.STORE the dough in an airtight container in the refrigerator for 3-4 days.Then, transfer the dough balls into an airtight freezer safe container. .

Almond Flour Oatmeal Cookies

Almond Flour Oatmeal Cookies

Almond Flour Oatmeal Cookies

These almond flour oatmeal cookies are soft, chewy, and with a light crumb, and studded with chocolate chips!Made in one bowl and ready in 12 minutes, they are a simple and delicious cookie perfect to enjoy anytime!When it comes to making desserts using almond flour, my favorite recipes to make are brownies, biscotti, and these easy almond flour oatmeal cookies.These would be of the healthier variety because she’d often pack them mine and my sister’s lunch boxes.I’ve been meaning to share her recipe for almond flour oatmeal cookies for quite some time.I still remember my school friends would love coming over to my house, especially if mom had made a batch of them!Now, these cookies may look incredibly fancy, but they are a simple and foolproof recipe to make.The combination of almond flour and rolled oats give it a light, soft, and chewy texture, with plenty of chocolate throughout!How do you make almond flour oatmeal chocolate chip cookies?You can use almond meal, but your cookies will be studier, nuttier, and thicker.Place the balls of cookie dough onto a lined sheet and gently flatten each one.Bake the cookies for around 10 minutes, or until the edges become golden and the chocolate has melted.Finally, remove the cookies from the oven and let them cool on the pan completely.: Leftover cookies can be stored at room temperature, covered, for up to 3 days.To freeze: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.5 from 192 votes Print Prep Time: 5 minutes Cook Time: 12 minutes Total Time: 17 minutes Servings: 16 Cookies Calories: 130 kcal Author: Arman Ingredients 1 cup almond flour blanched almond flour.Line a large baking sheet with parchment paper, and set it aside.Place the balls of cookie dough onto the lined sheet and press each one down slightly.Bake the cookies for around 10 minutes, or until the edges are beginning to go golden brown.TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months. .

Leave a Reply

Your email adress will not be published ,Requied fileds are marked*.