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Crisp & Chewy Oatmeal Coconut Cookies

cookies on plate with cookie jar
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These oatmeal cookies are made with both butter and coconut oil, brown sugar and my favorite thing - little fragrant bites of coconut.  They have thin and chewy centers, but with that satisfying little sugary crunch around the edges.

Ingredients

Scale
  • 1/4 cup coconut oil, melted
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup (165gm) gluten free All purpose flour *see Notes
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1 cup quick oats, gluten free
  • 1/2 cup shredded coconut, unsweetened

Instructions

  1. In a mixer add the egg, vanilla, melted butter and melted coconut oil, brown sugar, and white sugar. Blend until smooth.
  2. Add the flour, salt, baking soda, and xanthan gum. Mix well.
  3. Add the oatmeal and shredded coconut and mix until well-incorporated. Keep on mixing on medium speed for 2 full minutes. This step is important to fully hydrate the gluten free flours, which will make the cookies tender and chewy.
  4. Cover the dough and let it rest while you preheat the oven to 350℉. You can also chill the dough (covered) for an hour or more if you want to bake it later.
  5. Scoop the dough into roughly 2 inch balls (for large cookies) or 1 ½ inch balls (for medium sized cookies). Place the dough balls on a cookie sheet lined with parchment paper or a silicone baking mat.
  6. Bake the cookies for about 7 minutes, or until they pass the touch test: touch a cookie in the center and if it is dry and doesn’t stick to your finger, it’s ready to take out. Even if they are still a little squishy - we want them soft and chewy, not baked until they are completely dry.
  7. Let the cookies cool for at least 5 minutes before taking them off the cookie sheet. They will get more solid as they cool. Gluten free cookies are fragile when they’re hot, but firm up when given a little time to cool down and set.

Equipment

Notes

*Notes: I have 2 recommendations for flour: Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, or my own gluten free flour blend, which you can find in my free ebook, Gluten Free Baking for Beginners.

 

Bob’s Red Mill also makes the certified gluten free quick oats that I love for these cookies.

Nutrition

Find it online: https://www.beneficial-bento.com/2026/08/crisp-chewy-oatmeal-coconut-cookies.html