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