classic oatmeal coconut cookies that are gluten free

This oatmeal coconut cookies recipe is a gluten free revision, based on the one by Fraiche’s Tori Wesszer. It found me on Pinterest while I was researching for my organized panty post.

Favourite Takeaways:

  1. Can be made throughout the year
  2. Easily converts to gluten (also dairy) free
  3. Freezes well and can be baked ahead of time

I brought a tin of these old-fashioned cookies to a family gathering and the feedback received was overwhelmingly positive. Leaving with a tin of crumbs only verified that I needed to share this recipe.

alteration notes:

  • Used gluten free AP flour   
  • Used light brown sugar 
  • Added extra egg  
  • Used gluten free rolled oats  
  • Used sea salt 

approximate times:

  • Prep: 15 (+ 25 for chilling) minutes
  • Bake: 8-10 minutes


d r y

w e t

  • 1 cup butter, slightly softened (virgin coconut oil for dairy free)
  • 1/2 cup sugar 
  • 1/2 cup packed light  brown sugar
  • 2 small or 1 large egg 
  • 1 teaspoon vanilla extract


  1. In a medium bowl add the coconut, flour, oats, baking soda, baking powder, salt – whisk until thoroughly combined
  2. Set aside the dry mixture
  3. In a large bowl (or stand mixer with paddle attachment) add the butter, sugar, coconut sugar, brown sugar – cream for about 1 minute
  4. Add the egg(s) and vanilla –  beat until combined
  5. Transfer the dry mixture to the wet mixture – stir for about 1-2 minutes until a dough forms
  6. Preheat oven to 375 F.
  7. Line 2-3 cookie sheets with parchment paper
  8. Set dough aside and chill in fridge – about 20-30 minutes
  9. Drop the dough (about a teaspoon full) roughly 2 inches apart onto a cookie sheet
  10. Slightly flatten cookies with the bottom of a glass or a fork
  11. Bake 1 sheet at a time for 8-10 mins or until golden brown
  12. Cool slightly (5-8 mins) before transferring onto a cooling rack

further insights:

  • serves about 2-4 dozen small/medium cookies (GF flour tends to yield less)
  • chose a GF all purpose flour with Xanthan Gum
  • used a medium cookie scoop
  • can be made ahead and stored in airtight container – about 2 days prior
  • freezes well in airtight container

If you have any questions about the oatmeal coconut cookies, feel free to leave a note in the comments section below.


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