Coconut Flour Oatmeal Cookies

Looking for a healthy afternoon treat? These coconut flour oatmeal cookies are the easy recipe you’re looking for!

Okay y’all, when your kids start asking for snack 15 minutes after lunch ends, you know it’s going to be a rough afternoon. 

I swear – one of my kids is going through a serious growth spurt and is a bottomless pit. We have a fairly loose “rule” in our house that 3:00 is snack time, but lately, she’s having a really hard time making it that long, so snacks seem like an almost all day thing lately. 

It’s not my favorite thing about parenting. 

BUT, I do love snack time. On busy days of course, we have things like string cheese, apples, carrot sticks, and maybe some leftovers from lunch. 

But on a chilly, rainy day like today? These are the best days for baking, and I love to bake! That’s when I really love snack time – when it gives me an excuse to bake, and when I have time to act on that excuse. 😉

And while we adore surgery cookies like well, every kind of no-bake cookie there is, they just won’t do for every day snacks, which is why we also have quite a number of healthy cookies in our recipe index. 

And that’s why we have this coconut flour oatmeal cookies recipe. 

Obviously, they’re not grain-free like most coconut flour recipes would be. 

Instead, we use coconut flour because its unique properties mean we need extra protein to add structure (hold our cookies together), fewer carbs because we use so much less flour, and less fat, because we’re using more eggs, which take the place of the majority of the butter most cookie recipes would use. 

While I’m not a stickler for low fat treats, fat is calorie dense, so this lower fat composition equals lower calorie cookies – so I get to eat more. 

Additionally, we added oatmeal to these cookies which not only give us a nice, hearty texture, but lots of complex carbs and fiber. 

All in all, these coconut flour oatmeal cookies are about as guilt-free as they come! 

A note on the sweetener: I typically prefer to use agave nectar in baking because of its mild flavor, but in this recipe, I really enjoyed using honey, and felt like it replaced the brown sugar you’d typically find in oatmeal cookies quite nicely. However, you could use either one. 

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