Gluten-Free Oatmeal Coconut Chocolate Chip Cookies

These delicious chewy Gluten-Free Oatmeal Chocolate Chip Cookies have crispy edges with a soft-baked center, packed with loads of chocolate chunks in every bite!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 15

Servings people

Calories 213kcal

Author Rebecca Taig

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Instructions

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.

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