The Best Gluten-Free Oatmeal Coconut Chocolate Chip Cookies
These gluten-free oatmeal coconut chocolate chip cookies are chewy and delicious and so easy to make!
Equipment
- 1 large mixing bowl
- 1 Spatula
- 2-3 cookie sheets
- parchment paper
Ingredients
- 4 cups old-fashioned regular oats, make sure they are gluten-free
- 2 cups brown sugar
- 1.5 cups powdered milk
- 1 cup vegetable oil
- 1.5 cups shredded coconut, sweetened
- 1 package semi-sweet chocolate chips or dark chocolate chips if you prefer
- 1 tbsp vanilla extract
- 1 tsp salt
- 4 eggs, room temperature
Instructions
- Mix the dry ingredients in a large bowl, then add the wet ingredients. Stir the mixture together with a spatula at first, then use your hands to fully combine the ingredients.
- Once combined, use a spoon or cookie scoop to scoop the cookie dough onto a parchment-lined baking sheet about two inches apart. The dough will be sticky so you'll have to use your fingers to form them into a cookie shape. Sometimes I'll spread a little bit of cooking oil on my fingers to help.
- Bake for 15 minutes at 350 degrees. These cookies can burn easily on the bottom so for the best results check them every 2-3 minutes throughout the cook, especially if you're baking them for the first time. I move the cookies to a different oven rack at the halfway point, usually middle rack then top rack. When they turn slightly golden brown on top they are done.
- Remove the cookie sheet from the oven and gently pull the parchment paper with the cookies onto a wire rack to cool. Once cooled, store in an airtight container and share the rest with friends!
Notes
I have tried swapping the vegetable oil for coconut oil and the brown sugar for coconut sugar to make them healthier, and while they still taste pretty good, they don't hold their shape as well and the texture is not quite the same.