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Gluten Free Oatmeal Cookies with Coconut and Mini-chips

You'll never know these cookies are gluten free. Crispy on the outside and soft on the inside. YUM!

Course Dessert, Snack
Cuisine American
Keyword coconut, cookies, gluten free, oatmeal
Prep Time 10 minutes
Cook Time 17 minutes
Servings 36 cookies


  • 1 cup butter room temperature
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup shredded coconut
  • ½ tablespoon vanilla extract
  • 2 eggs
  • 1 cup mini dark chocolate chips
  • 2 cups old fashioned rolled oats
  • 2 cups gluten free flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon oil of your choice I used olive oil
  • ¼ cup milk of your choice I used almond milk


  1. Preheat oven to 350
  2. Mix together sugar, eggs, vanilla and butter with a hand mixer in a large bowl
  3. Mix other dry ingredients together and set aside in a separate bowl
  4. Slowly add the wet ingredients to dry ingredients and mix well
  5. (you can use a stand mixer here if you’d like, but it’s not required)
  6. Stir in dark chocolate chips until they are blended evenly.
  7. Scoop 12 cookies onto each baking sheet (either greased or lined) - I use a mini ice cream scooper (a little larger than a tablespoon)
  8. Bake for 15-20 minutes until edges and bottoms are golden. Ovens vary so check cookies at 15 minutes, but they will likely need more time.
  9. These cookies may feel soft and cakey at first, but they become a nice combo of soft in the middle and crisp along the edges when cool.
  10. Transfer to cooling racks as soon as cookies are cool enough to touch.