These delicious chewy Gluten-Free Oatmeal Coconut Chocolate Chip Cookies have crispy edges with a soft-baked center, packed with loads of chocolate chunks in every bite!
Traditional oatmeal cookies get such a bad rap when compared to regular chocolate chip cookies, but this recipe proves to be the best of both worlds. This chewy cookie recipe has a rich coconut chocolatey flavor, with a soft chewy texture. Easy to make with simple ingredients, this recipe is perfect for any event and sure to become a favorite cookie recipe!
Gluten-Free Oatmeal Chocolate Chip Cookie Ingredients
This classic cookie recipe is simple, made with wholesome ingredients.
Butter: Unsalted butter works best in this recipe, helping the cookies to spread while providing a delicious buttery flavor. For a dairy-free option, use vegan butter sticks or ghee. Make sure the butter is at room temperature.
Coconut Oil: The coconut oil combined with the butter provides a nice chewy texture and incredible flavor! Make sure the coconut oil is at room temperature.
Dark Brown Sugar: Dark Brown Sugar is has a delicious molasses flavor, but light brown sugar or coconut sugar will work too. Dark Brown sugar will help create a softer textured cookie.
Sugar: Organic white sugar is preferred for best results, or you can replace it with coconut sugar.
Egg: This helps bind the cookies.
Vanilla Extract: Using high-quality vanilla extract such as Simply Organic Pure Vanilla will help produce the best flavor.
Salt: Helps bring out the sweetness in the dough.
Baking Powder: Helps the cookies to rise.
Baking Soda: Helps the cookies to rise and provides a soft-baked texture.
Gluten-Free Quick Oats: Make sure the oats are gluten-free as all oats are not created equally.
Gluten-Free Flour: This helps provide texture to the cookies.
Coconut: Organic shredded coconut gives these cookies the best coconut flavor, pairing perfectly with dark chocolate chips. But for those non-coconut fans, you can simply replace the coconut with more oats.
Chocolate Chips: Dark chocolate chips are a fan favorite, but any type of chocolate will do.
How to make Gluten-Free Oatmeal Coconut Chocolate Chip Cookies
This chewy oatmeal cookie recipe is easy to make, in less than 2 hours from start to finish!
- In a medium-sized bowl sift the flour, sea salt, baking powder, and baking soda; set aside.
- In a large mixing bowl or Kitchen Aid mixer cream the butter and room temperature coconut oil until smooth.
- Add the dark brown sugar and sugar to the mix, and continue to cream for 2-3 minutes until light and fluffy.
- Add the eggs and vanilla. Continue to mix, scraping down the bowl until well combined.
- Add the dry ingredients to the wet ingredients. Mix until fully incorporated.
- Stir in the oats, coconut, and chocolate chips.
- Cover the bowl with aluminum foil and refrigerate for 1 hour.
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper or aluminum foil.
- Use a large cookie scoop or drop two tablespoonfuls worth of dough onto the prepared baking sheet.
- Bake for 10 minutes. The cookies will be slightly underbaked in the center with a golden brown color.
- Remove the cookies from the oven and allow them to rest on the baking sheet for one minute.
- Transfer the cookies to a wire rack to cool.
- Store in an airtight container at room temperature for up to 2 days.
Tips for the Best Gluten-Free Oatmeal Coconut Chocolate Chip Cookies
Follow these tips for the best gluten-free oatmeal coconut chocolate chip cookies!
Make it Dairy-Free:
Replace the unsalted butter with Dairy-Free Baking Sticks, such as Earth Balance.
Are all Oats Gluten-Free?
No, not all oatmeal is created using gluten-free oats. Please make sure to read the label carefully, and look for "gluten-free certified." This recipe uses quick oats but old fashioned oats would work too. Steel cut oats however will no work in this recipe.
Let the Dough Rest:
Allowing the dough to rest will ensure that the dough absorbs the gluten-free flour and that the oil/butter will harden to prevent the cookies from spreading too much during baking.
Can you freeze the dough?
Yes, the dough will freeze for up to 3 months. Prior to baking remove the dough from the freezer and allow it to rest for 30 minutes.
What makes these Cookies Soft Versus Crispy?
In order to achieve the sot baked center make sure to use a combination of butter, coconut oil, and dark brown sugar. Also, watch the timing of the cookies.
Why are my gluten-free cookies flat?
Often times melted butter creates a flat cookie. To avoid this, make sure the butter is at room temperature, soft but not melted.
Make sure to pull the butter out of the refrigerator prior to baking. You will want both the coconut oil and butter and room temperature for best results. If the coconut oil is solid, you can insert the oil jar into a pot with warm water.
Looking for more delicious Gluten-Free Cookie Recipes? Check out the links below:
- Gluten-Free Brown Butter Chocolate Chip Cookies
- Gluten-Free White Chocolate Macadamia Nut Cookies
- Gluten-Free Amaretti Cookies (Dairy-Free)
- Gluten-Free Oatmeal Scotchies
Gluten-Free Oatmeal Coconut Chocolate Chip Cookies
- ¼ cup unsalted butter, softened
- ¼ cup coconut oil, softened
- ½ cup dark brown sugar
- ½ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup gluten-free flour (130 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Ingredients To Fold In
- 1¼ cup gluten-free oats (125 grams)
- ¾ cup dark chocolate chips
- ½ cup unsweetened shredded coconut
- In a large mixing bowl or kitchen aid mixer, cream together the butter, coconut oil, dark brown sugar, and sugar until smooth. Then add in the egg and vanilla. Continue to beat for around 2-3 minutes, or until light and fluffy.
- Add the dry ingredients to the bowl. Mix together until fully incorporated.
- Fold in the oatmeal, coconut, and dark chocolate chips. Then cover the bowl with tin foil and refrigerate the dough for 1 hour.
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 1 tablespoon of dough ( around 30-35 grams) and bake for 10 minutes. Remove the cookies from the oven and allow them to rest for 1 minute on the baking sheet before moving to a cooling rack. Let them rest for 30 minutes, then serve.