Crispy and Chewy Coconut Flour Oatmeal Cookies
User Reviews
5
Crispy and Chewy Coconut Flour Oatmeal Cookies
Description
The cookie dough is prepared by creaming brown sugar and softened butter until creamy, then blending in vanilla and eggs gradually for moisture and structure. A dry mix of coconut flour, salt, and baking powder is mixed in carefully to maintain tenderness. Old-fashioned oats are pulsed slightly in a food processor to partially chop them before folding into the dough, contributing to a texture that is neither too powdery nor fully whole oat pieces.
Scooped onto a baking sheet spaced to accommodate spreading, the cookies bake at 350°F for 8 to 10 minutes, developing golden edges while retaining softness in the center. Cooling cookies fully on the sheet before transferring helps maintain their shape and prevents crumbling.
The result is a cookie that balances crispness and chew while leveraging the moisture-retaining properties of coconut flour. Adjustments in sugar, butter amount, and baking time can fine-tune texture and spread.
Ingredients
- 1 ½ cups brown sugar packed, dark or light
- 1 cup butter 2 sticks, softened, almost melted, unsalted
- 2 teaspoon vanilla extract
- 2 egg
- 7 tablespoon coconut flour
- ¼ teaspoon salt
- 2 teaspoon baking powder
- 3 cups old-fashioned oats gluten-free if needed
Instructions
- Preheat oven to 350 degrees.
- In a bowl, using a hand or stand mixer, beat together brown sugar and softened butter until smooth and creamy.
- Mix in the vanilla.
- Then, add the eggs one at a time. Scrape the bowl to make sure everything is incorporated.
- In a separate bowl, mix the flour, salt, and baking powder.
- Slowly add the dry ingredients into the creamed mixture. Mix until just combined.
- In two batches, add the oats into the bowl of a food processor or a blender. Pulse 3-4 times until the oats are broken down a bit but not enough to ground them into a powder.
- Then, add in the oats to the cookie mixture until combined.
- Using a spoon or cookie scoop, drop the dough on a cookie sheet covered with parchment paper or a greased cookie sheet. Leave 2-3 inches in between each cookie as they will expand.
- Bake the cookies for 8-10 minutes.
- Allow the cookies to cool almost completely on the baking sheet before moving them to reduce the likelihood of falling apart.
Notes
- Let cookies cool almost completely on the baking sheet before moving to a rack to prevent breaking.
- Do not overbake, as gluten-free cookies can dry and become fragile; bake until just set with lightly golden edges.
- If cookies fall apart, try adding a tablespoon or two of melted butter to increase moisture.
- Ensure batter is packed firmly into scoops to reduce air pockets and improve cohesion.
- Allow the dough to reach room temperature before baking and flatten dough balls gently to encourage spreading if needed.
- Verify oven temperature accuracy and experiment with slightly shorter baking times to achieve desired texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3dozen
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 107kcal | 5% |
| Carbohydrates | 13.4g | 4% |
| Protein | 1.1g | 2% |
| Fat | 5.6g | 9% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 22mg | 7% |
| Sodium | 22mg | 1% |
| Potassium | 44mg | 1% |
| Fiber | 1.5g | 6% |
| Sugar | 9g | 18% |
| Calcium | 23mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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