I still can’t believe these soft, chewy oatmeal cookies are clean eating, gluten free, and packed with coconut, chocolate, and almond flavor like an Almond Joy. One bite and I knew my old oatmeal cookie recipe was officially retired.
I’m obsessed with these Healthy Oatmeal Coconut Chocolate Chip Cookies because they hit that Almond Joy craving without tasting like a compromise. I get chewy edges, soft middles, little nutty bites, and enough dark chocolate chips to make every cookie feel like dessert, not “healthy dessert.” And the gluten free rolled oats give them that hearty cookie bite I actually want.
No refined sugar, no refined flour, no sad diet-cookie energy. But still rich, coconutty, chocolatey, and dangerously snackable.
The kind I stash in the freezer, then eat straight from the bag. Honestly, I’d pick these over candy most days.
Ingredients
- Rolled oats make these chewy and hearty, like a cookie that actually sticks around.
- Almond flour keeps them tender, nutty, and a little more filling.
- Shredded coconut adds that toasty, snacky vibe without making things too sweet.
- Chopped almonds bring crunch, plus they make each bite feel more satisfying.
- Baking soda helps them puff just enough, so they’re not sad little disks.
- Sea salt makes the chocolate pop.
Don’t skip it, seriously.
- Coconut oil gives richness, but it’s lighter than a buttery cookie situation.
- Maple syrup sweetens naturally, with a cozy flavor that doesn’t taste fake.
- Egg helps hold everything together.
Basically, it keeps the cookie from crumbling.
- Vanilla makes the whole batch smell like you tried harder than you did.
- Dark chocolate chips keep it treat-worthy, with less sugar and more real cocoa flavor.
Ingredient Quantities
- 1 3/4 cups gluten free rolled oats
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped raw almonds
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup
- 1 large egg (or flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon vanilla extract
- 3/4 cup dark chocolate chips (70 percent cacao or higher)
How to Make this
1. Preheat oven to 350 F and line a baking sheet with parchment paper.
2. In a large bowl stir together 1 3/4 cups gluten free rolled oats, 1 cup almond flour, 1/2 cup unsweetened shredded coconut, 1/2 cup chopped raw almonds, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt.
3. In a separate bowl whisk 1/3 cup melted coconut oil, 1/3 cup pure maple syrup, 1 large egg or the flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and 1 teaspoon vanilla extract until combined.
4. Pour the wet mixture into the dry ingredients and stir with a spoon until fully combined; no mixer needed.
5. Fold in 3/4 cup dark chocolate chips, reserving a few to press on top if desired.
6. Let the dough sit 5 minutes to allow oats and almond flour to absorb moisture and firm up slightly.
7. Use a tablespoon or small cookie scoop to portion dough onto the prepared sheet about 2 inches apart, then gently press each mound to flatten slightly and top with reserved chocolate chips.
8. Bake 10 to 12 minutes or until edges are lightly golden and centers look set but still soft.
9. Cool on the baking sheet 5 to 10 minutes, then transfer to a wire rack to cool completely before serving.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl and whisk
6. Measuring cups and spoons
7. Tablespoon or small cookie scoop
8. Wooden spoon or silicone spatula
9. Wire cooling rack
FAQ
Healthy Oatmeal Coconut Chocolate Chip Cookies Recipe Substitutions and Variations
- 1 3/4 cups gluten free rolled oats: substitute quick oats (same volume) or 1 3/4 cups oat flour for a denser, cookie‑like texture.
- 1 cup almond flour: substitute 1 cup oat flour for a nut free option or 1 cup sunflower seed flour; if using sunflower, the batter may tint slightly green when baked.
- 1/3 cup coconut oil, melted: substitute 1/3 cup melted unsalted butter for a richer flavor or 1/3 cup light olive oil for a dairy free alternative.
- 1 large egg: substitute a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or 1/4 cup mashed banana for a vegan swap; expect slight changes in texture and flavor.
Pro Tips
– Toast the chopped almonds and shredded coconut in a dry skillet for a few minutes until fragrant, then let cool before adding. It deepens the flavor and adds a pleasant toasty note without changing the recipe proportions.
– Pulse half the oats and the almonds briefly in a food processor for a slightly finer, chewier cookie texture while keeping some whole oats for bite.
– If the dough seems loose or the cookies spread too much, chill it for 15 to 30 minutes before scooping. That firms the fats and helps them hold shape.
– For best flavor balance, sprinkle a tiny pinch of flaky sea salt on each cookie just after they come out of the oven and before they cool. It brightens the chocolate and coconut.
Healthy Oatmeal Coconut Chocolate Chip Cookies Recipe
I still can’t believe these soft, chewy oatmeal cookies are clean eating, gluten free, and packed with coconut, chocolate, and almond flavor like an Almond Joy. One bite and I knew my old oatmeal cookie recipe was officially retired.
12
servings
272
kcal
Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl and whisk
6. Measuring cups and spoons
7. Tablespoon or small cookie scoop
8. Wooden spoon or silicone spatula
9. Wire cooling rack
Ingredients
-
1 3/4 cups gluten free rolled oats
-
1 cup almond flour
-
1/2 cup unsweetened shredded coconut
-
1/2 cup chopped raw almonds
-
1/2 teaspoon baking soda
-
1/4 teaspoon fine sea salt
-
1/3 cup coconut oil, melted
-
1/3 cup pure maple syrup
-
1 large egg (or flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
-
1 teaspoon vanilla extract
-
3/4 cup dark chocolate chips (70 percent cacao or higher)
Directions
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- In a large bowl stir together 1 3/4 cups gluten free rolled oats, 1 cup almond flour, 1/2 cup unsweetened shredded coconut, 1/2 cup chopped raw almonds, 1/2 teaspoon baking soda, and 1/4 teaspoon fine sea salt.
- In a separate bowl whisk 1/3 cup melted coconut oil, 1/3 cup pure maple syrup, 1 large egg or the flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and 1 teaspoon vanilla extract until combined.
- Pour the wet mixture into the dry ingredients and stir with a spoon until fully combined; no mixer needed.
- Fold in 3/4 cup dark chocolate chips, reserving a few to press on top if desired.
- Let the dough sit 5 minutes to allow oats and almond flour to absorb moisture and firm up slightly.
- Use a tablespoon or small cookie scoop to portion dough onto the prepared sheet about 2 inches apart, then gently press each mound to flatten slightly and top with reserved chocolate chips.
- Bake 10 to 12 minutes or until edges are lightly golden and centers look set but still soft.
- Cool on the baking sheet 5 to 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 57g
- Total number of serves: 12
- Calories: 272kcal
- Fat: 18.6g
- Saturated Fat: 9.2g
- Trans Fat: 0g
- Polyunsaturated: 2.8g
- Monounsaturated: 6.7g
- Cholesterol: 15.5mg
- Sodium: 56mg
- Potassium: 243mg
- Carbohydrates: 20.9g
- Fiber: 4.2g
- Sugar: 8.1g
- Protein: 6.3g
- Vitamin A: 22IU
- Vitamin C: 0.04mg
- Calcium: 78mg
- Iron: 2.12mg
