These toasted coconut chocolate chip oatmeal cookies are always a big hit! The cookies are chewy, flavorful, and chocolatey, and the toasted coconut flakes really add something special. Make these for your next gathering – they are sure to be popular!
I’ve always loved to bake. But it hasn’t always been easy to make delicious desserts.
If you have food allergies, you probably know what I mean. When you start removing key baking ingredients, like wheat, dairy, eggs, and nuts, it can get a little tricky to make baked goods that taste great and have a nice texture.
I had to adjust to allergy friendly baking – a few of my early attempts were pretty rough. But 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 they’re free of the top allergens. 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.
If you don’t love coconut, you might prefer this classic vegan and gluten free chocolate chip cookie recipe.
- Gluten Free Flour Blend – Most gluten free flour blends should work well in this cookie recipe. I have good success with Namaste Perfect Flour Blend, as well as my own homemade gluten free flour blend.
- Oats – If you’re gluten free, make sure you purchase oats that are labeled certified gluten free. One brand to check out is GF Harvest Oats, which are available on Amazon.
- Toasted Coconut – This is easy to make! Just spread coconut flakes on a cookie sheet, and bake at 350 degrees F for about 5 minutes or until the coconut is fragrant. Read more in my post about how to toast coconut.
- Dairy Free Chocolate Chips – There are several brands of dairy free chocolate chips available. Feel free to use the brand that works for your dietary needs. We like Enjoy Life dark chocolate chips or mini chocolate chips for these cookies.
- These chocolate chip coconut cookies can be made with regular flour and dairy ingredients if you prefer.
- If you can’t have coconut, you can leave it out and substitute an equal amount of oats.
- You could add some sunflower seeds or pumpkin seeds to the recipe to make this more like a trail mix cookie.
Step by Step Instructions
- Mix the vegan buttery spread and sugars until they are light and fluffy. Add the applesauce and vanilla extract.
- Mix on medium speed until smooth.
- Add the gluten free flour blend, salt, and baking soda, and mix on low speed until combined.
- Stir in the toasted coconut flakes, oats, and chocolate chips.
- Spoon onto a baking sheet that has been lined with parchment paper.
- Bake at 350 degrees F for about 11-14 minutes or until golden brown.
Store these toasted coconut cookies in an airtight container. They should stay fresh for about 4 days. One way to keep them from drying out is to include a piece of gluten free bread in the container to add some moisture.
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Toasted Coconut Chocolate Chip Oatmeal Cookies.
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ⅓ cup organic cane sugar
- ⅓ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- 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
Toast the coconut:
- Preheat the oven to 350 degrees F. 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.
Make the cookies:
- Place the vegan buttery spread and sugars in a mixing bowl and mix on medium speed until light and fluffy.
- Add the applesauce and vanilla extract – mix well.
- Add the gluten free flour blend, baking soda, and sea salt, mix on low speed until combined.
- Stop the mixer and stir in the toasted coconut, gluten free oats, and chocolate chips.
- Line a cookie sheet with parchment paper.
- Drop the cookie dough by rounded tablespoonfuls onto the cookie sheet. Flatten slightly with a spoon and sprinkle with sea salt.
- Bake at 350 degrees for 11-14 minutes. Let cool on the cookie sheet, then transfer with a wire rack.
- Repeat steps 7-8 with remaining dough.