Flourless Coconut Oatmeal Chocolate Chip Cookies

February 7, 2021

By Anna Varriano

These delicious cookies are so easy to make – and they are wheat-free, dairy-free, and egg-free! This recipe makes about 18 cookies, so you may want to double it as they go fast! They also freeze well. Preheat your oven to 350F and get started!

You Will Need:

  • 1/2 tsp of salt (I used Himalayan Crystal salt – the pink stuff!)
  • 1 tsp of baking powder
  • 1 tsp of cinnamon
  • 1 tsp of vanilla extract
  • 2 TBSP of maple syrup
  • 1 TBSP of chia seeds
  • 3 TBSP of water
  • 1/2 cup of oats
  • 1/2 cup of unsweetened shredded coconut
  • 1/4 to 1/2 cup of coconut sugar or brown sugar (I don’t like really sweet cookies, so I use 1/4 cup)
  • 1/4 cup dark chocolate chips (dark chocolate SHOULD be dairy-free, but you never know, so make sure they are dairy-free if you need to avoid dairy)
  • 1/2 cup of any your favourite nut or seed butters, or a combination of them. I’ve used almond butter, peanut butter, and this nut & seed butter:
I usually buy this at Costco

Step 1: Soak The Chia Seeds

Mix the chia seeds, water, maple syrup, and vanilla extract together in a small glass and set aside for at least 5 minutes.

Step 2: Mix The Dry Ingredients Together

In a medium-sized mixing bowl, combine dry ingredients (oats, coconut, chocolate chips, cinnamon, salt and baking powder) and stir until all the ingredients are mixed together well/evenly mixed.

Step 3: Combine Wet & Dry

Add the chia seed mixture and the nut butter to the dry ingredient mix and stir until all is very well blended.

Step 4: Get Baking!

Scoop the cookie dough out onto a parchment paper lined baking sheet in ‘golf-ball’ sized scoops. I use my handy-dandy cookie-scooper-thingy. It scoops out 1.5 TBSP at a time. Once you’ve scooped out all the dough, you’ll have to roll the scoops into tidier balls, like I’m doing in the photo below (I wet my hands a bit or rub some coconut oil into my palms to prevent the dough from sticking to my hands):

Once you’ve rolled all the cookies, flatten each one out a bit using the bottom of a glass, your fingers, or whatever works for you! Note that this dough is pretty firm, which means the cookies won’t spread out a lot, so you can place them about an inch apart on the baking sheet.

Bake for 12 minutes or so. I like my cookies to be chewy on the inside, so I sometimes take them out around the 11 minute mark. Everyone’s oven can be a little different, so one way to check the ‘done-ness’ is to lift a cookie with a spatula. If the bottom looks golden, it should be done. Once done, place the cookies on a rack to cool for a few minutes (patience is a virtue). They should look something like this when they’re done:

Step 5: Enjoy!

Looks like someone couldn’t wait to dig in! :)

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