Gluten free coconut oatmeal chocolate chip cookies are chewy, delicious, and so easy to make! These allergy friendly cookies are perfect for packing in lunch boxes.
Sometimes you’re in the mood to bake, but you just don’t have the time to get too fancy. These are the cookies to make when time is short.
This is a really easy recipe for gluten free coconut oatmeal chocolate chip cookies – it’s so simple, and so delicious! I love chocolate and coconut together, and the little bit of sea salt on top makes these simple cookies stand out.
These coconut oatmeal chocolate chip cookies make a regular appearance at our house…there’s something about them that makes them just a little too easy to eat!
Can you bake with coconut oil?
Yes, you can bake with coconut oil! This cookie recipe calls for solid coconut oil, so don’t melt it before adding it to the bowl. If you have melted coconut oil the texture of these cookies will be different.
Can these oatmeal chocolate chip cookies be frozen?
The finished cookies can be frozen, just store them in a ziploc freezer bag. I haven’t tried freezing the dough, but it should work well. Just drop the dough onto a cookie sheet, then freeze until solid. Once frozen, store the cookie dough in a freezer bag for up to three months.
How do you make coconut oatmeal chocolate chip cookies?
- In a mixing bowl, cream the solid coconut oil and brown sugar.
- Add the gluten free flour, baking soda, salt, applesauce, and non-dairy milk. Stir in the gluten free oats and chocolate chips.
- Drop by spoonfuls onto a cookie sheet.
- Bake at 350 degrees for about 10 minutes.
If you aren’t gluten free, feel free to make these with regular flour. And if you don’t have coconut oil, you can use vegan buttery spread, or regular dairy butter. Be creative! If you’d like to add coconut flakes, cacao nibs, or pumpkin seeds, go ahead! These will still be delicious.
If you make these cookies, or any of my recipes, please share on Instagram and tag me @prettybeeblog. I love to see your creations!
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Gluten Free Coconut Oatmeal Chocolate Chip Cookies.
Gluten free coconut oatmeal chocolate chip cookies are chewy, chocolatey, and so delicious. These are perfect for an afternoon snack.
- 5 Tablespoons organic coconut oil solid, not melted
- ⅜ cup brown sugar packed
- 1 cup gluten free flour blend
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 Tablespoons non-dairy milk
- ¼ cup unsweetened applesauce
- ½ cup certified gluten free oats
- ½ cup dairy free chocolate chips
- 1 teaspoon sea salt flakes for sprinkling on top
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Cream the solid coconut oil and the brown sugar. Add the non-dairy milk and applesauce and mix.
Add the gluten free flour, sea salt, and baking soda, and mix until smooth.
Turn off mixer and add the oats and chocolate chips, then stir by hand.
Drop by tablespoons onto the cookie sheet. Bake at 350 degrees for 10-12 minutes.
If desired, sprinkle with sea salt as soon as you take them out of the oven. Cool on wire racks.
If your kitchen is really warm and your dough seems to get too soft, you can pop it in the fridge for a few minutes. Don't leave it in too long or it will get too hard to scoop out.
Different gluten free flour blends act differently, so if you mix your dough and it seems too wet, you can add a few more oats.
Nutrition facts are for one cookie.
Store cookies in an airtight container. They should stay fresh for about five days.
Do oats contain gluten?
Sometimes there is confusion about whether or not oats are gluten free. They are gluten free, but sometimes regular oats can be cross contaminated if they are manufactured in a facility that also processes wheat. If you want to be sure they are gluten free, ONLY purchase oats that are labeled certified gluten free. Read more about oats and the gluten free diet here.
Try these other favorite vegan cookie recipes:
Enjoy! Thanks for following along and reading all of these gluten free Christmas cookie recipes! To find them all, click here: 12 Days of Gluten Free Christmas Cookies!
This post was originally published in December 2013. It has been updated with an improved recipe and new photos.