Coconut & Chocolate Chip Oatmeal Cookies (Gluten-Free)

Super delicious Gluten-Free Coconut Chocolate Chip Oatmeal Cookies made with a blend of brown rice and almond flours & free of refined sugar!

I was incredibly happy with how these little cookies turned out (as was my family)!

These cookies have such a wonderful texture--soft, chewy, and supremely hearty. There is just a subtle touch of coconut flavor to complement the filling & tasty nature of the oats and chocolate--such a divine combo!

I certainly will be making these on a regular basis, and if you choose to give this recipe a try, I'm pretty certain you will too...

Recipe Features

• Easy to make.
• Rich, buttery and chocolatey.
• Nice crunch from the oats.
• Gluten-free!

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📖 Recipe

Gluten Free Chocolate Chip Oatmeal Cookies

Super delicious Gluten-Free Coconut Chocolate Chip Oatmeal Cookies made with a blend of brown rice and almond flours & free of refined sugar!

5 from 1 vote

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Course: Dessert

Cuisine: Gluten-Free

Diet: Gluten Free, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 14 minutes minutes

Chilling Time: 2 hours hours

Total Time: 2 hours hours 19 minutes minutes

Servings: 18 cookies

Author: Kristen Wood

1x2x3x

Ingredients

US CustomaryMetric

• 1/2 cup butter
• 1/2 cup coconut sugar
• 1 egg beaten
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup brown rice flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chocolate chips of choice

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Instructions

• In a large mixing bowl, cream together butter & sugar. Mix in
• remaining wet ingredients.
• In another mixing bowl, lightly stir dry ingredients (except chocolate chips) together.
• Pour dry ingredients into wet ingredients & mix until just combined.
• Fold in chocolate chips.
• Using a well rounded tablespoon of dough, use your hands & roll cookie dough into 18 smoothly shaped balls.
• Refrigerate cookie dough balls for at least 2 hours for best results.
• Preheat oven to 350°F. Line a cookie sheet with parchment paper.
• Place refrigerated cookie dough balls onto parchment lined cookie sheet.
• Bake for 14 minutes, or until bottoms and edges of cookies are golden.
• Enjoy!

Notes

Snag: FREE Printable Kitchen Conversion Chart!

Nutrition

Serving: 1cookies | Calories: 159kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 190mg | Potassium: 80mg | Fiber: 2g | Sugar: 5g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Recommended Products

Almond Flour

Coconut Sugar

Rolled Oats

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