Coconut Flour Oatmeal Cookies


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

Image shows a plate of coconut flour oatmeal cookies displayed on a red and white checkered tablecloth. Text overlay reads "Coconut Flour Oatmeal Cookies"

Okay, y’all, when your kids start asking for a 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. 

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. 😉

Photo shows a white plate with coconut flour oatmeal cookies on it. The plate sits on a red and white checker table cloth on a white table

Coconut Flour Oatmeal Cookies: The Perfect Rainy-Day Snack

And while we adore surgery cookies like, well, every kind of no-bake cookie there is, they just won’t do for everyday 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. 


Coconut Flour Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 9 reviews

If you’re looking for a quick, and healthy, cookie to try for your family, you won’t want to miss these delicious coconut flour oatmeal cookies

  • Author: Elise
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 18 cookies 1x
  • Category: dessert
  • Method: Baking
  • Cuisine: American


  • 1/4 cup Butter, softened
  • 2/3 cup Honey or agave nectar
  • 1 tsp, Vanilla extract
  • 4 large, Egg
  • 1/2 cup Coconut Flour
  • 3/4 teaspoon baking powder
  • 1 1/2 cups Rolled Oats


  1. Preheat oven to 350º
  2. Combine butter, honey or agave, and vanilla
  3. Stir until well combined
  4. Beat in eggs
  5. Sift together coconut flour and baking powder
  6. Add to butter/honey/egg mixture and stir
  7. Stir in rolled oats.
  8. Drop by Tablespoon full onto ungreased cookie sheet, leaving an inch or two of space between each as these cookies will spread out
  9. Bake in center of oven for 10-12 minutes until cookies begin to brown on the edges
  10. Remove cookie sheet from oven, and transfer cookies to a plate or cooling grid
  11. Let cool a bit before eating
  12. Enjoy!


  • Serving Size: 1 cookie
  • Calories: 116
  • Sugar: 11 grams
  • Fat: 5 grams
  • Carbohydrates: 17 grams
  • Fiber: 2 grams
  • Protein: 3 grams

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  1. Just made these. They taste so yummy but are totally falling apart, crumbling everywhere. Not sure what I did wrong!

    1. I just tried this recipe and unfortunately, it did not work for me. The cookies were falling apart and the taste was too eggy and dry. Maybe an ingredient was missed in the instruction recipe?

  2. This isn’t a good recipe. Not sure why you published it. It’s pretty much sugar. The other reviews are right, it’s too sweet and it falls apart like a veggie burger. Wish I read the reviews before making it and wasting my time and ingredients.

  3. Soo good, our new favorite recipe for cookies. One batch already gone. Love that they are gluten free. So delicious, crispy on the outside and soft on the inside. Thank you so much.

  4. These turned out like Coconut macaroons for Me. I used brown sugar as the sweetener, made them a little bigger than the recipe states & cooked them for about 5 minutes more. They are delicious & don’t fall apart at all.

  5. Nope. Recepie didn’t work for me either. Just didn’t cook through nd were on for more than treble the amount of cooking time. Shame

  6. I really liked these. As healthy cookies go..what’s not to like? I think it’s a case of finding your own ratio of mixture that works best for you.

  7. These are SO good. Coconut flour gives it that extra special touch. I substituted agave/honey for maple syrup and added chocolate chips. I did have to cook the cookies for a little while longer that the recipe states. You know when they’re done when the tops look cooked.

  8. 4 eggs? is that a typo? Something went wrong. I followed the recipe to a T and they came out awful, completely inedible.

  9. Oftentimes baking with coconut flour and rolled oats, you get a better result letting the flour absorb the moisture from the dough for at least 30 minutes. The texture changes completely when you bake it. I would totally err on the side of overbaking, too. I don’t use recipes much, and concepts like these help the goods turn out yummy.

  10. yummy!! Thanks for sharing. These were good, however, mine didn’t spread out. Done on the bottom and browning around the edge. I think maybe I should have cooked them right on the cookie sheet instead of the cooking mat I used on the cookie sheet. They held together pretty good! I will make them again and bake longer! 🙂

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