Coconut Flour Oatmeal Cookies

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These Coconut Flour Oatmeal Cookies are easy healthy gluten-free oatmeal cookies made from coconut flour and oats. They are packed with fiber, nutrients, and a delicious healthy breakfast cookie recipe.

5 from 1 vote

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www.theconsciousplantkitchen.com

These Coconut Flour Oatmeal Cookies are easy, healthy, gluten-free oatmeal cookies made from coconut flour and oats. They are packed with fiber, nutrients, and a delicious healthy breakfast cookie recipe.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/coconut-flour-oatmeal-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 205.8kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cup Old-Fashioned Rolled Oats
2 tablespoons Flaxmeal
⅓ cup Coconut Flour
⅓ cup Maple Syrup
1 teaspoon Baking Powder
¼ teaspoon Salt
2 tablespoons Peanut Butter
¼ cup Unsweetened Applesauce
2 tablespoons Melted Coconut Oil
1 teaspoon Vanilla Extract
½ cup Almond Milk
⅓ cup Dairy-Free Dark Chocolate Chips

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large cookie sheet with parchment paper and lightly oil with oil spray.
In a large mixing bowl, stir all the dry ingredients: rolled oats, coconut flour, flaxmeal, baking powder, and salt.
Add melted coconut oil, applesauce, maple syrup, peanut butter, vanilla extract, and almond milk.
Stir with a wooden spoon until all ingredients come together into a wet cookie dough. Set it aside for 10 minutes.
Fold in the chocolate chips and stir to incorporate evenly.
Scoop out the cookie batter with a small ice cream scoop (about 50g), roll into a ball between lightly oiled hands, and place on the prepared baking sheet.
Repeat until you form 12 cookies. Use the back of a fork to gently and lightly press each cookie.
Bake the cookies at 350°F (180°C) for 15 minutes or until golden brown and crispy.
Cool down on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition