Gluten-free Oatmeal Coconut Cookies

Sometimes all I crave is a cookie that combines simplicity and wholesomeness without being boring. I think that, at this point, you know me well enough through my posts to guess what comes next. One Saturday I wanted to find a recipe for such a cookie and searched the Internet and my Evernote recipes for inspiration. The combination of oatmeal and coconut caught my attention, and I was able to find a recipe for Chewy Oatmeal Coconut Cookies in a blog. I substituted my flour, decreased the amount of cinnamon, and voilà, my gluten-free version was born. They were perfect to accompany a cup of tea or for a quick snack, or, as it happened, to substitute lunch when work was too busy to stop for a more balanced one…


Gluten-free Oatmeal Coconut Cookies

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time




  • 226 gr 226 Unsalted butter, softened – 1 cup

  • 200 gr 200 Granulated sugar – 1 cup

  • 213 gr 213 Brown sugar – 1 cup

  • 2 large 2 Eggs

  • 2 tsps 2 Vanilla extract

  • 312 gr 312 Simona’s Flour Mix – 2 cups

  • 1 1/2 tsps 1 1/2 Baking soda

  • 1/2 tsp 1/2 Salt

  • 1/2 tsp 1/2 Ground cinnamon

  • 200 gr 200 Quick oats – 2 cups (I used old-fashioned oats – see note)

  • 90 gr 90 Shredded coconut, sweetened – 1 cup


  • Preheat the oven at 350 degree F and line four baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter with sugars until light and fluffy, about 2 minutes. Add in eggs and vanilla extract and beat well to combine, scraping down the side if necessary.
  • In a medium bowl whisk flour, baking soda, salt and cinnamon, then add to butter mixture until combined. Add oatmeal and shredded coconut to dough, mixing until incorporated.
  • Spoon by rounded teaspoons (or use a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides – they’ll spread. Bake for 12 to 16 minutes, until edges are golden and the cookies are slightly colored.
  • Remove from oven and let rest on baking sheet for 5 minutes before removing to racks to cool completely. They are quite friable so be careful when you move them.


  • To turn old-fashioned oats into quick oats I used my food processor and pulsed it 5-10 times. After about the fifth pulse I stirred the oats before pulsing again to make sure I wasn’t chopping them up too much. The end result is some very fine oats and some slightly tattered larger oats.

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