These coconut oatmeal chocolate chip cookies are gluten-free, healthy, and easy to make. The cookies are made with chocolate cocoa nibs and only require 10 minutes of baking time.
I was hooked after the first time I tried these coconut oatmeal cookies. I made sure to get the recipe from my friend’s mom, from which this version was slightly modified.
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This is one of my favorite gluten-free cookie recipes. In fact, they are the only cookies I ever make. They are perfectly chewy and so tasty.
This oatmeal coconut cookie recipe is perfect for anyone avoiding wheat or gluten. These healthy oatmeal cocoa cookies are loaded with healthy fats to slow down the absorption of sugar. I prefer these healthy coconut oatmeal cookies cold over warm, therefore I store them in the fridge.
Coconut Oatmeal Chocolate Chip Cookies
1/2 cup grass-fed butter
1/2 cup coconut sugar
1/2 cup rice malt syrup
3 tbsp vanilla extract
1 1/2 cup toasted and chopped walnuts
1 1/4 cup cocoa nibs
pinch of sea salt
2 cups oats
3 cups shredded coconut
3 eggs
1.5 cups brown rice flour
How to make oatmeal coconut cookies
Melt butter with rice malt syrup and vanilla extract on low heat then set aside.
Chop walnuts into small chunks, then lightly toast in a pan on med heat while stirring.
Crack eggs into a small bowl and whisk together.
Combine all dry ingredients in a large bowl, then add all the wet ingredients and mix.
Form mixture into round balls that are slightly flattened and place on a baking tray.
Bake at 350 degrees F for 8-10 mins.
Enjoy these delicious coconut oatmeal cookies! Store these cookies in an airtight container in the fridge, and they will last for ages if they don’t get eaten right away:)
These dehydrated chocolate cookies are also so yummy, healthy and made without any refined sugar or flour! I also love this raw coconut chocolate recipe as another healthy sweet treat.
Every once in a while, we all like to indulge in a sweet treat, which is why I try to create healthier sweet treats such as these coconut oatmeal cookies made with lots of whole food ingredients.
So instead of beating yourself up, every time you enjoy a sweet treat, focus on the nutritional benefits such as:
Grass-fed butter is high in vitamin K2, which is needed to make healthy bones. Vitamin K2 helps to determine how calcium is utilized in the body and where calcium is deposited. We want calcium to be deposited in the bones yet kept out of the arteries.
Eggs are an excellent source of protein and are high in choline. Choline is a critical nutrient for the PEMT gene to prevent fatty liver.
Cacao nibs are an excellent source of magnesium which is one of the most common nutritional deficiencies.
Walnuts are a rich source of anti-inflammatory omega-three fats, which are great for brain health and development.
Using whole oats and shredded coconut in cookies is much better than using processed white flour. It s all about finding healthy food swaps for common foods!
Coconut Oatmeal Chocolate Chip Cookies
Equipment
- Mixing bowl
- pot
- frying pan
- Baking tray
Ingredients
- ½ cup butter
- ½ cup coconut sugar
- ½ cup rice malt syrup
- 3 tbsp vanilla extract
- 1½ cups toasted and chopped walnuts
- 1¼ cup cacoa nibs
- 2 cups oats
- 3 cups medium shredded coconut
- 3 eggs
- 1.5 cups brown rice flour or gluten-free flour blend
- pinch sea salt
Instructions
- Melt butter in a pot with rice malt syrup and vanilla. Set aside.
- Chop walnuts and lightly toast in a pan for 5 minutes.
- Crack and whisk eggs into a bowl.
- Combine all the dry ingredients into a mixing bowl and stir. Add all the wet ingredients to the dry.
- Line a baking tray with baking paper. Form cookie dough into balls and place on tray. Slightly press down with the palm of your hand.
- Bake the cookies for 8-10 minutes at 350° F.
These look so delicious, Amber! I will be making these!
Thanks Al! Ya they are super yummy! Let me know how you they go for you:)