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 pantry 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

ingredients

d r y

• 1 cup shredded coconut (unsweetened)
• 1 + 1/2 cups GF all purpose flour
• 1 + 1/2 cups GF rolled oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 to 1/4 teaspoon fine sea salt

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

directions

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.

JESSICA. xx

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