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Gluten Free Coconut Oatmeal Chocolate Chip Cookies

Abby Rice
Prep Time 10 mins
Total Time 20 mins
Course Dessert, Snack
Servings 18 cookies


  • 3/4 cup creamy almond butter
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup almond flour
  • 1 1/4 cup oats
  • 1/2 cup coconut flakes unsweetened
  • 1/2 cup dark chocolate chunks plus more for topping
  • pinch of sea salt for sprinkling


  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  • In a stand mixer (or bowl), beat the almond butter and coconut sugar.
  • Add in the eggs and vanilla and mix to combine.
  • Add the remaining dry ingredients starting with the almond flour, baking soda, oats, and coconut. (The batter will get very thick!) Mix until everything is combined.
  • Turn the mixer off and fold in the chocolate chunks with a spatula.
  • Using a spoon, scoop out about 2 tbsp of the dough and form in to a cookie with your hands (I found this was easier than using a cookie scoop).
  • Flatten slightly and place on the prepared baking sheet.
  • Bake for 8 minutes, then take out of the oven and smack the baking sheet against the counter once or twice to slightly flatten the cookies. (Sounds silly but works!)
  • Return to the oven and bake for 2 minutes more.
  • Let cool slightly, then enjoy!
Keyword chocolate chip, coconut, cookies, gluten free, oatmeal, thick