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Indulge in these delicious Sugar-Free Coconut Oat Cookies that are perfect for a healthy treat. Packed with natural flavors and wholesome ingredients, these cookies are a guilt-free delight.
I remember the first time I made these Sugar-Free Coconut Oat Cookies. It was a rainy afternoon, and I wanted something sweet but healthy. The aroma of coconut and cinnamon filled my kitchen, and the first bite was pure bliss. Since then, these cookies have become a staple in my home.
Get ready to cook up a batch of these delightful Sugar-Free Coconut Oat Cookies. They are easy to make and perfect for any occasion.
What to Expect
- Time: Approximately 30 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready. Preheat your oven to 350°F and line a cookie sheet with parchment paper or greased foil.
Ingredients You’ll Need
| Dry Ingredients | ▢½ cup unsweetened coconut flakes |
|---|---|
| ▢¼ cup + 2 tablespoons gluten free rolled oats | |
| ▢¼ cup gluten free oat flour | |
| ▢½ teaspoon ground cinnamon | |
| ▢¼ teaspoon baking powder | |
| ▢¼ teaspoon baking soda | |
| ▢¼ teaspoon salt | |
| Wet Ingredients | ▢1 flax egg, whisk together 1 tablespoon ground flaxseed + 3 tablespoons warm water, set for 15 mins |
| ▢¼ cup natural unsalted creamy almond butter | |
| ▢2 tablespoons melted coconut oil | |
| ▢2 tablespoons coconut sugar | |
| ▢2 tablespoons maple syrup | |
| ▢½ teaspoon pure vanilla extract | |
| Add-in Ingredients | ▢½ cup nuts, finely chopped (pecans, walnuts, etc.) |
| ▢¼ cup raisins or chopped up dried fruit, small pieces prevent crumbliness |
Step-by-Step Guide
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients.
- In a medium bowl, whisk together all of the wet ingredients. Whisk until smooth.
- Pour the wet mixture over the dry mixture. Using a rubber spatula or wooden spoon, fold ingredients together until well-combined.
- Fold in Add-in Ingredients.
- Using a cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart.
- Using a fork, flatten cookies to desired thickness.
- Bake for 10-14 minutes. Mine took 12 minutes.
- Allow cookies to cool on the baking sheet (placed on a cooling rack) for about 5-10 minutes.
- Using a heatproof spatula, transfer cookies directly onto the cooling rack to cool completely.
- Enjoy! Storing instructions below.
Pointers for Perfection & How to Store
For the best results, make sure to finely chop the nuts and dried fruit to prevent the cookies from crumbling. Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
For more delicious recipes, check out this Gluten Free Vanilla Cake Recipe.
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Sugar-Free Coconut Oat Cookies
- Total Time: 22
- Yield: 15 cookies 1x
- Diet: Gluten Free
Description
These Sugar-Free Coconut Oat Cookies are a chewy, wholesome delight that you can enjoy without the sugar crash. Packed with fiber-rich gluten-free oats and tropical shredded coconut, they are sweetened naturally with a sugar alternative to keep them low-carb and diabetic-friendly. Perfect for a healthy breakfast on the go or a guilt-free afternoon snack.
Ingredients
— Dry Ingredients —
1 cup gluten-free rolled oats (old-fashioned or quick oats)
¾ cup unsweetened shredded coconut
¾ cup superfine almond flour
½ cup granulated erythritol or monk fruit sweetener
½ teaspoon baking soda
¼ teaspoon salt
— Wet Ingredients —
½ cup coconut oil, melted (or unsalted butter)
1 large egg, room temperature
1 teaspoon pure vanilla extract
Instructions
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients: In a large mixing bowl, combine the gluten-free oats, shredded coconut, almond flour, sweetener, baking soda, and salt. Whisk until evenly distributed.
3. Mix Wet Ingredients: In a separate small bowl, whisk together the melted coconut oil, egg, and vanilla extract until smooth.
4. Combine: Pour the wet mixture into the dry ingredients. Stir well with a spatula until a cohesive, slightly sticky dough forms. Ensure all the oats are coated.
5. Shape: Scoop about 1.5 tablespoons of dough per cookie. Roll them into balls and place them on the baking sheet. Flatten them gently with your palm or a fork, as these cookies will not spread much during baking.
6. Bake: Bake for 10–12 minutes, or until the edges are golden brown and the coconut is lightly toasted.
7. Cool: Remove from the oven. The cookies will be very soft while hot. Allow them to cool on the baking sheet for at least 15 minutes to firm up before transferring to a wire rack.
Notes
Oats: To keep this strictly gluten-free, ensure your oats are certified gluten-free. Cross-contamination is common in regular oats.
Sweetener: Granulated erythritol (like Swerve) or Monk Fruit blends work best. If you prefer natural sugars, coconut sugar works well but will change the color and nutritional profile.
Crispy vs. Chewy: For a crispier cookie, flatten the dough thinner before baking. For a chewier center, leave them slightly thicker.
Storage: Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 1
- Sodium: 45
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 15
Your Burning Questions Answered!
- Can I use a different type of flour?
- Yes, you can substitute the oat flour with almond flour or coconut flour, but the texture may vary.
- Can I omit the nuts?
- Absolutely! You can leave out the nuts or replace them with seeds like sunflower or pumpkin seeds.
How can I make these cookies vegan?
These cookies are already vegan as they use a flax egg and plant-based ingredients.
Dig In & Enjoy!
These Sugar-Free Coconut Oat Cookies are a delightful treat that you can enjoy without any guilt. They are perfect for snacking, sharing, or even as a quick breakfast on the go. For more delicious ideas, follow me on Pinterest.