These toasted coconut chocolate chip oatmeal cookies are always a big hit! The toasted coconut flakes really add something special.
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.
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.
Disclosure: This post contains affiliate links.
Toasted Coconut Chocolate Chip Oatmeal Cookies.
Ingredients
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- 1/3 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
- 1/2 cup unsweetened coconut flakes
- 1 cup dairy free chocolate chips
Instructions
- 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.
- Place the vegan buttery spread and sugars in a mixing bowl and mix on medium speed until light and fluffy.
- Add the applesauce, coconut milk, 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.
- Place the dough in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350 degrees. 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 with remaining dough.
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.
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.
Thanks for all these ideas for adapting this recipe! So glad you enjoyed them – we love them, too!
Searching for Safe Oats ( peanut, tree nut, gluten free) and Safe Coconut flakes. What brand do you buy? Thanks
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.
I have to avoid cane sugar, can I substitute coconut sugar or a liquid sweetener in these?
Coconut sugar should work!
What kind of baking flour did you use? My cookies turned out like toffee.
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?
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 ?
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.