These thin and chewy White Chocolate Chip Oatmeal Coconut Cookies have crisp edges and a chewy texture. Made with simple ingredients, this easy recipe is gluten-free, dairy-free, and egg-free!
There’s something comforting about the combination of oats, coconut, and white chocolate. These white chocolate chip oatmeal coconut cookies combine all three in a chewy, sweet, and satisfying treat. Made with wholesome ingredients like gluten-free oats, almond flour, and coconut oil, this recipe is naturally gluten-free, dairy-free, and refined sugar-free!
Perfect for an afternoon pick-me-up or a sweet snack to share, these chewy oatmeal coconut cookies come together easily and require no eggs or dairy. The addition of ground flaxseed helps bind the dough, while maple syrup provides a touch of natural sweetness.
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Why you'll love this recipe
- Chewy whole-grain oatmeal cookie
- Simple ingredients
- Gluten-free, dairy-free, and egg-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Ground flaxseed – Mixed with water, this acts as an egg substitute, helping to bind the dough.
Gluten-free rolled oats – Old-fashioned oats (also known as rolled oats) add texture and chewiness to the cookies. I do not recommend using quick oats or steel-cut oats for this recipe.
Almond flour – Provides a nutty flavor and a soft, tender texture. Use store-bought or make almond flour at home.
Unsweetened shredded coconut – Enhances the cookies with a natural coconut flavor and texture.
Coconut oil – Adds moisture and a subtle coconut taste. Substitute avocado oil if needed.
Maple syrup – A natural sweetener that keeps the cookies refined sugar-free. Substitute agave nectar if needed.
Vanilla extract – Gluten-free vanilla enhances the overall flavor profile.
Vegan white chocolate chips – Adds sweetness and a creamy texture.
How to make gluten-free oatmeal coconut cookies
Step 1: In a large bowl, whisk together all the dry ingredients (oats, almond flour, shredded coconut, baking soda, cinnamon, and salt).
Step 2: Add maple syrup, melted coconut oil, and vanilla extract to the almond flour mixture. Stir with a rubber spatula until combined. Fold in vegan white chocolate chips.
Step 3: Scoop about 1 ½ tablespoons of dough (packed) per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Flatten cookie dough balls halfway down with the palm of your hand.
Bake for 10-12 minutes or until the edges of the cookies are golden brown. Let baked cookies cool completely on the baking sheet on top of a wire cooling rack.
Recipe tips
- Pack the cookie dough into the scoop before placing on the cookie sheet to help the dough bind.
- Due to their thin texture, allowing the cookies to cool completely on the cookie sheet before removing and storing them is important.
- Every oven is a little bit different, so watch that the edges of the cookies have turned a golden brown before removing them. They can quickly go from just right to overbaked.
Storage
Store these chewy coconut oatmeal cookies in an airtight container at room temperature for up to 4 days.
More plant-based cookie recipes
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📖 Recipe
White Chocolate Chips Oatmeal Coconut Cookies (Gluten-Free)
Ingredients
- 1 cup gluten-free rolled oats
- ¾ cup almond flour
- ¾ cup unsweetened shredded coconut
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup maple syrup, room temperature
- ¼ cup coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- ⅓ cup vegan white chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together all the dry ingredients (oats, almond flour, shredded coconut, baking soda, cinnamon, and salt).
- Add maple syrup, melted coconut oil, and vanilla extract to the almond flour mixture. Stir with a rubber spatula until combined. Fold in vegan white chocolate chips.
- Scoop about 1 ½ tablespoons or #40 cookie scoop (slightly heaping) of dough and pack it before placing onto the prepared baking sheet, spacing them about 2 inches apart. Flatten cookie dough balls halfway down with the palm of your hand.
- Bake for 10-12 minutes or until the edges of the cookies are golden brown (11 minutes is perfect for my oven). Let the baked cookies cool completely on the baking sheet before removing and storing.
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