What I love about Flourless Coconut Oatmeal Cookies
If you’re looking for a soft and chewy, gluten-free, and even flour-free cookie then look no further! These Flourless Coconut Oatmeal Cookies don’t have any flour, refined sugar, eggs or dairy in them. In fact, you only need 8 simple ingredients to make them! They are so easy to prepare using just one bowl and they come together in about 20 minutes from start to finish.
Not only are they delicious, but they’re full of nutritious elements and healthy fats to keep you satisfied. They’re the perfect cookie for breakfast, dessert or just snacking. We always like to have things like these cookies on hand, ready to grab so that we can stay consistent with healthy eating throughout the week.
The fact that there is no refined sugar in these cookies is just a win on it’s own! There is never anything better than homemade. You know every ingredient and that there are few. No preservatives, no words you can’t pronounce. So, add these to your Sunday meal prep list and thank me later! I know the whole family will love them!
What you will need to make Flourless Coconut Oatmeal Cookies
Here’s a list of ingredients that you will need:
- Oats – Rolled, old fashioned or large flake oats work best for this recipe. If you can find sprouted oats, that’s a bonus! When consuming grains, it helps to choose sprouted grains as they are much easier to digest.
- Coconut – You can use either shredded or desiccated coconut for this recipe. I usually prefer desiccated coconut over shredded coconut as it is more fine and easier to chew. Whichever kind you choose, make sure it is unsweetened! We don’t want any hidden sugars other than what we are adding.
- Flaxseed – Flaxseeds are high in fibre and omega-3’s so they add a good amount of nutrients to the cookies. You can use ground brown or golden flaxseed. I usually prefer brown flaxseed.
- Peanut Butter – Make sure you are using all natural smooth peanut butter with nothing else added to it. If you look at the ingredients on your peanut butter jar, it should only say: “peanuts”. Again, we don’t want any hidden or added sugars here.
- Maple syrup – The only sweetener we are using for these cookies is some good old real maple syrup. Make sure you are using real maple syrup and not faux maple syrup which is likely full of high fructose corn syrup and added refined sugars.
- Vanilla – A little goes a long way but makes a difference! Choose pure vanilla extract over artificial vanilla extract if possible.
- Salt – I always use sea salt when baking because I think it’s the best, but pink Himalayan salt is just as good!
- Chocolate chips – You can use whatever type of chocolate chips your heart desires! There are so many options these days whether it’s dairy-free, gluten-free, vegan or sugar-free. I try to keep the sugar as low as possible, so I love to use sugar-free chocolate chips here!
Happy baking!
Flourless Coconut Oatmeal Cookies
Equipment
- 1 Baking Sheet
Ingredients
- 1 cup sprouted oats (or rolled oats)
- 1 cup shredded or desiccated unsweetened coconut
- 2 tbsp ground flaxseed
- 1/2 cup creamy natural peanut butter
- 1/2 cup real maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper. Set aside.
- In a medium-sized mixing bowl, add the oats, coconut and flaxseed and salt and whisk to combine.
- In a small saucepan, add the peanut butter and maple syrup and stir on low-medium heat until melted and incorporated. Stir in the vanilla.
- Add the wet ingredients to the dry ingredients and stir until everything is combined. Put the mixture into the fridge for 15-20 minutes so that it can cool down before adding the chocolate chips.
- Fold in the chocolate chips.
- Spoon 2 tbsp mounds of dough onto the prepared baking sheet and flatten them slightly with the palm of your hand. Bake for 10-12 minutes.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Enjoy!
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