Chocolate Coconut Oat Flour Cookies are rich, decadent, and healthy. Keeping them as healthy as possible was the goal with oat flour since oats are well known for their health benefits. They are high in fiber, protein, antioxidants and have gained attention for lowering blood sugar and cholesterol levels. They’re also gluten-free, as long as you use certified GF oat flour.

Whenever possible, I love to add coconut to a recipe. You can swap it out for more oat flour if you’re not the coconut fanatic that I am. Both weigh in around 80g for a cup, so you can do a straight swap by volume instead of weight. But really, the coconut is probably my favorite part and it adds a ton of flavor and texture to these cookies.

Shaping the cookies

A cookie scoop worked well with these cookies, but they are sticky! So you might want to rinse it under warm water when you start, and then again every now and then as it sticks. The sticky dough makes for a delicious baked texture though, so it’s totally worth it. You can also just drop them by the spoonful onto a lined cookie sheet. If you’re not worried about a perfectly round shape, the spoon method is faster and easier.

These Chocolate Coconut Oat Cookies are

Chocolatey
Coconutty
Textured
Richly flavored
Healthy
Freezable
Delicious!

More Easy Vegan Baking Recipes

If you make these chocolate coconut oat cookies, show us your stuff! Leave us a comment or rating below, or tag us on Instagram @plantednoshery. We hope you love them as much as we do. Enjoy!

📖 Recipe

Print Recipe

Chocolate Coconut Oat Cookies

These delicious cookies are packed full of fiber, whole grain oats, iron rich cocoa, and protein rich peanut butter for a healthy snack any time of the day.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Gluten Free, North American, Vegan, Vegetarian

Keyword: Best Breakfast Cookies, chocolate, cocoa, coconut, cookies, healthy cookies, oats

Servings: 18 cookies

Ingredients

2¾ cups Rolled oats, ground into flour (or oat flour) use certified GF if necessary, see notes
1½ cup Unsweetened shredded coconut
1½ cup Organic cane, coconut or brown sugar
1 cup Plant based milk
1 cup Natural peanut butter
2 Flax eggs see notes
½ cup Unsweetened apple sauce
¼ cup Cocoa
2 tsp Vanilla
1 tsp Baking Powder
½ tsp Baking soda
½ tsp Sea salt

Instructions

Preheat your oven to 350°F
Prepare the flax eggs – see notes
In a mixing bowl, add the oat flour, cocoa, coconut, sugar, baking powder, baking soda and salt. Stir to combine evenly.
In a small pot, melt the peanut butter and milk, until runny and smooth. When they're melted together, remove from heat and stir in the vanilla, flax eggs and applesauce. Then pour the mixture into the dry ingredients. Stir and fold everything together until evenly combined.
Use a scoop or spoon to drop the batter onto a lined cookie sheet (makes ~18 cookies), and bake for 20-23 minutes or until the bottoms are lightly browned.
Let cool 10 minutes to set, and Enjoy!

Notes

2 flax eggs = 2 tbsp flaxseed + 6 tbsp water. Stir, and let sit ~5 minutes until gel-like texture appears.

To make Oat Flour from rolled oats, place rolled oats in a high-powered blender and run on high until a fine flour forms. Stop the blender and push down the sides as needed, to ensure all of the oats are ground.