Gluten free coconut oatmeal chocolate chip cookies are chewy, delicious, and so easy to make! These allergy friendly cookies are perfect for a holiday cookie party or bake sale.
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.
These gluten free coconut oatmeal chocolate chip cookies are very easy to make – they’re 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 coconutty 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! Enjoy these treats at a holiday cookie party – these would be great on a dessert table with some gluten free shortbread and chocolate oatmeal lace cookies.
- Certified Gluten Free Oats – Sometimes there is confusion about whether or not oats are gluten free. They are gluten free, but 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.
- Coconut Oil – This cookie recipe calls for solid coconut oil, so don’t melt it before adding it to the bowl. If you use melted coconut oil the texture of these cookies will be different.
- Dairy Free Chocolate Chips – I used Enjoy Life dark chocolate chips. You could also use chocolate chunks or white chocolate chips if you prefer. You could even use chocolate shavings from a dairy free chocolate bar if you like.
- Brown Sugar – Brown sugar adds a nice flavor to these cookies, but you could also use regular sugar, turbinado sugar, or coconut sugar if you prefer.
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.
Step by Step Instructions
- 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 that has been lined with parchment paper.
- Bake at 350 degrees F for about 10 minutes. Allow the cookies to cool before moving them off the cookie sheet.
The finished cookies can be frozen, just store them in a ziploc freezer bag. You can also freeze this cookie dough to bake later. 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.
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Gluten Free Coconut Oatmeal Chocolate Chip Cookies.
- 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 F. 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 F for 10-12 minutes.
- If desired, sprinkle with sea salt as soon as you take them out of the oven. Cool on wire racks.
Enjoy! Thanks for following along for 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.