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Home » Desserts » Toasted Coconut Chocolate Chip Oatmeal Cookies.

Toasted Coconut Chocolate Chip Oatmeal Cookies.

Sep 22, 2019 · Modified: Sep 27, 2019 by Kelly Roenicke · 10 Comments

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These toasted coconut chocolate chip oatmeal cookies are always a big hit! The toasted coconut flakes really add something special. 

Toasted coconut chocolate chip oatmeal cookies

I’ve always loved to bake. But it hasn’t always been easy to make delicious desserts.

I have fond memories of cooking when I was growing up – things like making pancakes or cookies or biscuits. But what I want to talk about today is my early experiences with baking gluten free desserts.

When I was a new mom who had removed gluten from my diet for the comfort of my baby, I very hesitantly ventured into the world of gluten free baking. At that time, I had no idea what I was doing as far as baking without gluten.

I can clearly remember two sad attempts. The first was a pan of gluten free brownies. Now that I do know what I’m doing, I really can’t imagine what I did to that poor pan of brownies that somehow made them both burnt and underdone. But I do know that they were a disaster.

The other attempt that I remember was chocolate chip cookies. Simple chocolate chip cookies – gluten free, but with eggs and butter. I think my error that time was to skip chilling the dough. The cookies spread to every corner of the cookie sheet. They weren’t cookies…it was a large rectangle with chocolate chips. Darryl happily ate it. “It’s like a cookie-cake,” he said.

gluten free coconut chocolate chip oatmeal cookies

I kept trying because I love baking, and thankfully I got the hang of it! ;)

I believe that anyone can learn how to bake without gluten, eggs, dairy, or other allergens. It’s completely possible to enjoy delicious treats that are allergy friendly, and these simple cookies are proof!

These toasted coconut chocolate chip cookies are so good and allergen free. The secret ingredient here is the toasted coconut flakes – there’s nothing better than the little bit of chewy crunchy goodness they bring to this recipe.

We made these for a road trip and they were gone in no time at all.

What is the best gluten free flour for cookies?

Most gluten free flour blends should work well in this cookie recipe. I have good success with Namaste Perfect Flour Blend, as well as Enjoy Life brand, and my own homemade gluten free flour blend.

How do you toast coconut?

Just spread large coconut flakes on a cookie sheet, and bake at 350 degrees for about 5 minutes or until the coconut is fragrant. Read more in my post about how to toast coconut.

How can I keep my gluten free cookies from drying out?

Store these toasted coconut cookies in an airtight container. If you want to include a piece of gluten free bread, that may add some moisture and prevent them from drying out too soon.

If you make these cookies, please share on Instagram and tag me @prettybeeblog. I love to see what you create!

Disclosure: This post contains affiliate links.

Toasted coconut chocolate chip cookies are chewy and delicious. The perfect vegan cookie!
5 from 1 vote
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Toasted Coconut Chocolate Chip Oatmeal Cookies.

Chewy toasted coconut chocolate chip oatmeal cookies are the perfect cookie for packing in a lunch box!
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword gluten free chocolate coconut cookies, toasted coconut cookies
Prep Time 35 minutes
Cook Time 14 minutes
Total Time 49 minutes
Servings 24
Calories 137 kcal
Author Kelly Roenicke

Ingredients

  • ½ cup vegan buttery spread
  • ½ cup light brown sugar
  • ⅓ cup organic cane sugar
  • 2 Tablespoons unsweetened applesauce
  • ½ teaspoon vanilla extract
  • ⅛ cup coconut milk
  • 1 cup gluten free flour blend
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt plus more for on top
  • 1 cup certified gluten free old fashioned oats
  • ½ cup unsweetened coconut flakes
  • 1 cup dairy free chocolate chips
US Customary - Metric

Instructions

  1. Preheat the oven to 350 degrees. Spread the coconut flakes on a cookie sheet that is lined with parchment paper. Toast the coconut for about 5-7 minutes until it is fragrant and lightly browned. Set aside to cool.
  2. Place the vegan buttery spread and sugars in a mixing bowl and mix on medium speed until light and fluffy.
  3. Add the applesauce, coconut milk, and vanilla extract - mix well.
  4. Add the gluten free flour blend, baking soda, and sea salt, mix on low speed until combined.
  5. Stop the mixer and stir in the toasted coconut, gluten free oats, and chocolate chips.
  6. Place the dough in the refrigerator to chill for 30 minutes.
  7. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  8. Drop the cookie dough by rounded tablespoonfuls onto the cookie sheet. Flatten slightly with a spoon and sprinkle with sea salt.
  9. Bake at 350 degrees for 11-14 minutes. Let cool on the cookie sheet, then transfer with a wire rack. Repeat with remaining dough.

Recipe Notes

Store leftover cookies in an airtight container. They should stay fresh for about 3 days. If you include a piece of gluten free bread for moisture, they may stay fresh for longer.

Nutrition Facts
Toasted Coconut Chocolate Chip Oatmeal Cookies.
Amount Per Serving
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Sodium 104mg5%
Potassium 30mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 180IU4%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy these toasted coconut chocolate chip oatmeal cookies:

  • for your holiday cookie party
  • with a cup of tea or coffee
  • at your next bake sale

These chocolate chip coconut cookies can be made with regular flour and dairy ingredients if you prefer! You could also add in some sunflower seeds or pumpkin seeds to make it more like a trail mix cookie.

You might also like this classic vegan and gluten free chocolate chip cookie recipe.

This post was originally published in September 2016. It has been updated.

Related

« Pumpkin Oatmeal Breakfast Cookies (Gluten Free, Vegan).
Homemade Cider Mill Donuts. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Gluten Free, Legume Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Shaela

    April 22, 2017 at 1:43 pm

    5 stars
    I made these, and they came out the best, over any other recipe that I tried.

    I buzzed up 1/2 cup of walnuts and put them in.

    One might be able to substitute, maple syrup, and or rice syrup, for the sugar, or coconut or date sugars, if they’re trying to stay away from refined sugars.

    Also, I used instant oatmeal, in addition to some rolled oats, because I didn’t have enough rolled oats.

    One could easily make these into nutritious Breakfast Cookies, for a portable breakfast, by adding nuts/seeds for protein, raisins, or other fruits, anything you like really.

    One might even be able to buzz up some Trail Mix, or granola, and use that, instead of the oats, or in addition to them.

    Thanks for our new “fo to” Oatmeal Cookie Recipe.

    Reply
    • Kelly Roenicke

      April 27, 2017 at 1:35 pm

      Thanks for all these ideas for adapting this recipe! So glad you enjoyed them – we love them, too!

      Reply
  2. Astrid W

    February 13, 2017 at 1:03 pm

    Searching for Safe Oats ( peanut, tree nut, gluten free) and Safe Coconut flakes. What brand do you buy? Thanks

    Reply
    • Kelly Roenicke

      February 13, 2017 at 6:28 pm

      You could check out Let’s Do Organic for the coconut flakes, but of course you would want to call and make sure they are safe for you. Some brands of oats to check into would be Nature’s Path and Gluten Free Harvest Oats. I encourage you to call the companies and check for yourself because everyone has different needs and comfort levels.

      Reply
  3. Patty Dawson

    December 08, 2016 at 2:41 pm

    I have to avoid cane sugar, can I substitute coconut sugar or a liquid sweetener in these?

    Reply
    • Kelly Roenicke

      December 09, 2016 at 11:25 am

      Coconut sugar should work!

      Reply
  4. Angela

    October 06, 2016 at 1:49 pm

    What kind of baking flour did you use? My cookies turned out like toffee.

    Reply
    • Kelly Roenicke

      October 07, 2016 at 2:02 pm

      I have made them with Namaste Perfect Flour Blend, and King Arthur Multi-Purpose GF Flour Blend. Sorry they didn’t work for you! What flour did you use?

      Reply
  5. Sue Ampt

    September 25, 2016 at 10:28 pm

    I am intolerant to all dairy, egg white, outside of wheat, melon and fructose. Being intolerant to fructose means I cannot put apple sauce in your recipes.

    Can you please tell me what I can use instead? I can use rice malt syrup, coconut sugar or maple syrup to sweeten things, but apple sauce has some bulk to it as well ……. would banana work ?

    Reply
    • Kelly Roenicke

      September 28, 2016 at 8:26 am

      Mashed banana would work well! Or you could use a flax seed egg to help bind it. 1 Tbsp of ground golden flax seed with 3 Tbsp of water.

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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