So I didn’t plan to make these coconut oatmeal cookies. Right now valentines day is coming up and I had it in my head to create a heart-shaped cookie recipe maybe with almonds or filled with some natural sugar-free jam.
But then I saw this advert on TV for a coconut chocolate bar and if you know me, you know I love coconut and I couldn’t get it out of my head. In short, the heart-shaped cookie idea has been put on the backburner and this valentines day I’m gifting you the best coconut oatmeal cookies. Sugar-free of course!
I’ll be honest though. I did still try to make these heart-shaped initially but it didn’t work out… and I had to make an extra batch. The cookies just won’t hold a shape in the oven so aim for the standard soft and squishy round cookie.
So how do I make coconut oatmeal cookies?
So like I said, these are sugar-free cookies. They are also gluten-free and vegan. Triple threat baby! I made them with coconut flour, coconut oil, desiccated coconut (I’m on a major coconut binge can you tell?)
Coconut flour is something I’ve been playing around with lately. Simple because it smells SO good. If you love coconut like me just get a bag of coconut flour and sprinkle it all over your body like talcum powder. Or just bake some cookies with it. Your choice.
To make the cookies sweet I used erythritol which is a natural sweetener. I don’t use this substitute a lot as it doesn’t measure exactly like sugar but I was developing this recipe from scratch anyway because of the coconut flour (which also measures weird) so it all worked out in this case!
If you are new here, new to sugar free-baking or just want more info. I’ve got a free starter pack for sugar-free baking and you can grab that just below. It has the rundown on all the substitutes and the ones I use to make sugar-free baking easy peasy. Because googling a cake recipe shouldn’t take more than 3 minutes and the info in that pack makes it soooo much easier!
What if I don’t have erythritol what do ya’ call it?
If you are strictly sugar-free, try using 80 grams of xylitol, monk fruit or any substitute mix that measures like sugar. Confused? Definitely get that starter pack above as I mentioned. It really is a great resource if you just getting started and you will never be confused or look at a recipe and question what ingredient that is again.
If you want to try a natural alternative, you can also use 80 grams of coconut sugar. It’s really nice but keep in mind it’s still a sugar bomb.
Hey Sky, I don’t have coconut flour either?
No problem. I’ve got you! It’s sometimes hard to get coconut flour here in Scotland. If you are in the UK try Waitrose for a start – that’s where I get mine. Amazon is great for everything too but if you’re on the internet you probably already know that.
If you really can’t get coconut flour, use 120 grams of almond flour in its place. Coconut flour is not really a direct substitute for wheat-based flours so I wouldn’t try that out. Try my other cookie recipes for something more suited to your pantry in that case!
A note for my gluten-free friends
I use rolled oats in this recipe. If you’ve been in the gluten-free club for a while you may know that oats are cross-contaminated with wheat a lot in the packaging and harvesting process – so while they are technically gluten-free they can still have gluten in the box.
Many brands have started marking their packaging as gluten-free certified – which is amazing – if they can promise you there is no cross-contamination. So look out for that!
Coconut Oatmeal Cookies
- 100 grams rolled oats
- 30 grams coconut flour
- 60 grams desiccated coconut
- 1/2 tsp bicarbonate powder
- 120 grams erythritol (natural sugar-free substitute)
- 140 grams coconut oil
- 1 tbsp vanilla extract
- 1 tbsp chia seed
- 3 tbsp water
- Grab a food processor and pulse the oats a few times until they form a coarse powder.
- In a large mixing bowl combine the oats, coconut flour, desiccated coconut, bicarbonate powder and erythritol together. Set aside while you complete the next step,
- Add the coconut oil to a small bowl and warm for a couple of seconds over a hob or in the microwave. Add the vanilla extract.
- In a small bowl add chia seeds and water together. Leave for about minute for the water to bind to the seeds. Add to the coconut and vanilla and mix well.
- Add the wet ingredients to the dry and mix together with a spoon or spatula until combined and crumbly. Put the bowl in the fridge for 20 minutes.
- Preheat oven to 180C / 160C fan (350F conventional if you are in the US)
- After 20 minutes, take roughly 1tbsp of dough, roll into a ball and pat it down onto a lined baking tray. If your dough falls apart easily you can squash it together in your palms first to help it combine. Repeat until you have no dough left.
- Bake for 13-15 minutes until the cookies are slightly golden on the edges. Cool on the tray for 5 minutes then move them to a rack to cool completely.
The nutritional information shown is an estimate provided by an online nutrition calculator. This is not medical or nutritional advice and intended for information purposes only.