Peanut Butter Coconut Oatmeal Cookies (V, GF): an easy recipe for deliciously thick, chewy peanut butter cookies bursting with coconut and oats. Vegan, Gluten Free, Dairy-Free, Oat Flour, Whole Grain.
“You should be a food blogger.”
“No, I don’t think so… It’s really, really hard. It takes someone who’s a kitchen genius, a wizard with words, someone who’s great at photography. Someone… who isn’t me.”
I heard the first line many times over, during the course of about two years, when my life was hard, when things never seemed to work out… when I truly didn’t believe in myself.
The second line I said to others and to myself, many times over, during the course of those two years, convincing myself that I could never be what I wanted to be, do the things I wanted to do… achieve the dreams I was too afraid to even think about.
Back then, Erik and I were living in San Diego, dealing with a lot of family issues, tragedy and heartbreaking loss. It was a dark period for my mom, my sisters, Erik and our families. Not one day passed where I didn’t think for a moment that things would never truly get better.
Throughout that time, I had baking. And baking had me. I took solace in our tiny, hot—like 110 degrees hot—kitchen, baking until I could bake no more. My mom, who went through so many days full of tears, heartache and despair, would actually light up when I presented her with a baked treat. Made just for her.
Erik would laugh for the first time in ages because of some silly thing I did in the kitchen (spilled almond butter all over the counter & myself; made cookies the size of M&M’s just for kicks; drizzled chocolate into the form of Homer J. Simpson to make him smile).
My sisters would call the second they saw the surprise on their doorsteps: a care package of 4 different kinds of cookies and candy, made to show them how much they mattered. How much they were loved.
During that time, I baked everyday. And everyday, I would take photos on my tablet and send them to my sisters. And everyday, I would hear, “You should be a food blogger.”
And everyday, I would read my favorite food blogs and dream about the day that I might take the chance.
But I doubted myself. I doubted my writing, my kitchen skills, my photography, my everything. I had never taken a chance on myself and proven that risk, that faith, that passion (and hard work) can amount to more than other people’s expectations and pressures.
I felt this pull to do something more; but I also felt the weight of doubt that had been drilled into me from a very young age. I wanted to pursue this passion, but I was too afraid of how I might fail. Epically.
A little over a year ago, I realized that life is just too damn short to hold back. It’s too damn short to live in fear of failure. It’s too damn short to not just try.
Since I made the decision to take the leap, everything has changed. Some things more slowly, and other things, very quickly. Every day is full of fear, doubt, and stress. But it’s also full of risk, adventure, and happiness.
In less than one year, Beaming Baker reached over 1 million views. In less than one year, Beaming Baker’s Instagram account reached over 20,000 followers. In less than one year, Twitter—wait a minute, forget Twitter. That one’s better left in the back of the closet. 😉
In less than one year, you shared over 100 photos of Beaming Baker creations on Instagram–made with your own hands, in your own kitchen, and so full of love. In less than one year, you showed me what it really means to connect. To grow, to love, to be a community—all through our shared passion for food and for creating… everything.
We took all of our doubts, our worries, our regrets and baked (and no-baked) until they disappeared. We learned how to bake better, create more openly and pursue our passions. Together.
Thank you. Thank you for showing me and each other that we can be enough. Inside of the kitchen and out.
Everyday, I learn more about myself. I learn that I’m enough—that I’m worth the risk and the effort. The things I care about and the things I’ve always had a passion for—they mean more than pleasing someone else, or meeting someone else’s expectations.
I’ve never worked so hard in my life. I’ve never met so many amazing people. I’ve never betted on myself and found myself to be enough. Until now. Beaming Baker is now 1 year and 1 month old. There is so much more to see, experience, share and laugh about.
I hope that you stay with me, grow with me, and take the risk and make the leap you’ve been too afraid to take. You’re stronger than you know. And you’re totally worth it.
So instead of celebrating with cake (like we’re “supposed” to, I think), we’re gonna make COOKIES. Let’s face it, cookies are one of my very true loves in life (don’t overthink it, Erik). 😉
Just about a year ago, I published this recipe for Peanut Butter Coconut Oatmeal Cookies and fretted over what people would think. I had such a blast photographing it, but was very unsure of what direction to go in. Did people want to see the cookies on the sheet? How do I take a photo of a stack of cookies on a plate? Why didn’t I stay awake during that one photography tutorial??
This year, we return to this recipe. A bit more sure of ourselves. 🙂 This time, we’re gonna enjoy a big, warm plate, with an ice cold glass of almond milk (or steaming hot coffee, because: duh).
The best thing about these cookies? They’re even better than they look.
Allow me to tell you all about them. These Peanut Butter Coconut Oatmeal Cookies are:
- crispy on the outside, chewy on the inside
- packed full of oats, coconut and peanut butter
- vegan, gluten free, dairy-free and whole grain
- totally flourless, because oat flour doesn’t count (don’t ask me why)
- super easy to make
- the perfect balance of your favorite flavors
- texture-rich, ‘cuz ya know that’s how we roll
- packed with protein goodness
- perfect for an energy-boosting snack or dessert
- plant-based and allergy-friendly
- bursting with YUM, as confidently as ever, for our 1 year anniversary
Will you grab two bowls, a few ingredients and your brightest, most beaming smile… and join me in the kitchen? It’s time to make some edible-awesome magic. Thank you for spending time with me, baking, no-baking, blending, loving, opening up, and sharing All the Things.
I can never express to you how grateful I am that you’re here.
Sending you all my love and maybe even a dove (forever and always), xo Demeter ❤️
☀︎ Click below to Pin ☀︎
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
- 1 ½ cups gluten free rolled oats
- ½ cup gluten free oat flour
- ½ cup almond meal
- 1 cup unsweetened coconut flakes or shreds
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup natural, unsalted creamy peanut butter
- ¼ cup melted coconut oil
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
- 1 teaspoon pure vanilla extract
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together the dry ingredients: oats, oat flour, almond meal, coconut, baking soda, baking powder, cinnamon and salt.
- In a large bowl, whisk together all the wet ingredients: peanut butter, coconut oil, sugar, maple syrup, flax eggs and vanilla.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well incorporated.
- Scoop 2 tablespoon-sized cookie dough balls onto the cookie sheet, spaced evenly apart. Using a fork, flatten cookies to desired thickness—they won’t spread much during baking.
- Bake for 10-14 minutes. Using a heatproof spatula, gently lift and transfer cookies to a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
- More cookie recipes: peanut butter chocolate chip oatmeal cookies, dark chocolate almond trail mix cookies, almond butter chocolate chip walnut cookies.
- More Peanut Butter Love recipes: no bake peanut butter coconut bites, peanut butter chocolate chip oatmeal breakfast bars, 2 ingredient peanut butter fudge.
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
☀︎ More Cookie Recipes
If you love my Peanut Butter Coconut Oatmeal Cookies, you’ll just love these:
Peanut Butter Chocolate Chip Oatmeal Cookies (Vegan, Gluten Free, Dairy-Free, Whole Grain, Flourless)
Dark Chocolate Almond Trail Mix Cookies (Vegan, Gluten Free, Dairy-Free, Whole Grain, Flourless)
Good Morning Breakfast Cookies (Vegan, Gluten Free, Dairy-Free, Whole Grain, Flourless)
Peanut Butter Chocolate Chip Oatmeal Breakfast Bars (Vegan, Gluten Free, Dairy-Free, Whole Grain, Flourless)–which are basically cookies in bar form, of course. 😉
☀︎ Even more cookie and peanut butter recipes
No Bake Peanut Butter Coconut Bites (V, GF, DF, Whole Grain)
No Bake Peanut Butter Chocolate Chip Cookie Dough Bites (V, GF, DF, Whole Grain)
Vegan Almond Butter Chocolate Chip Walnut Oat Cookies (V, GF, DF, Whole Grain, Flourless)
Almond Butter Oatmeal Chocolate Chip Cookies (V, GF, DF, Whole Grain, Flourless)
Facebook ☀︎ Pinterest ☀︎ Twitter ☀︎ Instagram
Lovely post, Demeter, and Happy 1 Year, 1 Month! And how far you’ve come 🙂 Beautiful writing, beautiful photography, gorgeous recipes… it’s hard to believe your blog is only that old, it looks like you’ve been doing this for longer! Here’s to many more years food blogging! 🙂
These cookies sound and look so good! All them flavours – drool! xo
Thank you so much, Marsha. <3 Here's to many more years of friendship with wonderful bloggers like you. xo + big BIG hugs!
First of all HAPPY ONE YEAR AND ONE MONTH BLOG-IVERSARY! You know I am SO proud of you and sincerely could not be more thrilled at your success! I’m so glad you bit the bullet and started blogging, because I honestly could NOT imagine my life without you as my friend. And I have our blogs to thank for that! Just when I think we couldn’t possibly have more in common, I find out we do! We both started our blog after very dark periods in our lives and we both avoided even attempting to blog out of fear. And we both are nuts. Ha, but that I already knew. 🙂 I’m so so so SO happy for you and how big Beaming Baker Dot Com has become. You are nothing short of amazing, and your blog is THE JAM. And I love you to pieces, girlfriend! So these cookies. I love that you chose to celebrate this day by bringing it back to the beginning! These cookies look EPIC and they totally needed another day in the sun! You know I love oatmeal cookies, and I live for coconut and peanut butter, so these are a trifecta of deliciousness, D! I think I need about a dozen of these right now… with a glass of almond milk AND a side of coffee. Because why the heck not, right?! Pinned of course! Cheers, mi-lady – to your continued success and delicious recipes! XOXO
Chey, you are AMAZING. How did I get sooooo lucky and hit the friendship jackpot with you? <3 <3 Yes on the dark periods, yes on avoiding it, and SO MUCH YES on us both being nuts! Lol. As long as we're salty and savory nuts together... 😉 You know that I love you to pieces and then some. What would blogging be without you? Let's not even imagine bc that would be seriously awful. Cheers & much love to you, CheyBae. Muah! XOXO
Hi there! Can’t wait to make these! Do you think they’d work with eggs instead of flax eggs?
Hi Solana! I think eggs would work just fine. 🙂 Can’t wait to hear what you think! Happy baking!
Happy 1 year and 1 month! I’m sooooo happy for you! I adore your posts, adore your food, and am SO GLAD you decided to start blogging. Can’t wait to see what the next year brings for you! (Did I use enough exclamation points? No? YAY DEMETER!!!!!!!!)
Aw, thank you Kelsie! Thank you for being so sweet and so supportive. Here’s to many more years of blissful blogging for us both! I’ll take ALL the exclamation marks!!!!! xo
Woah! Less than a year?! You go girl! Very very rare to hit those stats, so congrats and happy bloggiversary to you! These cookies sound like the perfect way to celebrate. Blogging is by far the hardest (yet most rewarding) and BEST job that I’ve ever had. Glad you are enjoying your journey and can’t wait to see what the future holds for you, friend! I want to eat ALL of these gorgeous cookies! I’m working from Starbucks today and all of their goodies are so tempting me, so I wish I had these instead. Happy Monday, friend!
Thanks so much, G! Seriously–it’s waaaay harder than I could have ever imagined. I’m so happy that you’re fulfilled with your blogging career. You are so obviously kicking so much butt, Gayle! I can’t wait to see what the future holds for you too. xo. Bigs hugs!
Happy happy Blogiversary Demeter! More blogging and baking years to come! <3
Thank you Sheryl! Big hugs! <3
I’m sorry but I’m not going to be able to grab those bowls or ingredients you asked for right now because I am too busy holding back all my sentimental, heartfelt, GAH YOU ARE SO AMAZING tears of joy and mushy-ness!!!!???? Omg so many feels right here. This post is beautiful and real and like a story taking me all the way from sympathtic with the starting struggles to happy dancing right along with the beaming baking-crazed protagonist! And the best part is it’s not even a happy ending because it’s not over. It’s just going to keep getting better. And better. And BETTER. Gah I can’t even imagine where you will be next blogiversary. But right now I am virtually celebrating this incredible year with ya *clink cookies*???????? Congrats my dear, you are one kick-*ss food blogger–the kitchen genius, word wizard, and photo-pro rolled into one! ❤️❤️❤️(imagine like 12093850 more of those hearts, kay?) xo
Aw… my dear friend, my big-hearted bestie… thank you so much for all of your support and love. It’s meant the world to me–and totally kept me sane this year! No endings here, just beginnings, always. ❤️ I’m imagining all the hearts and sending double the amount back to you. MUAH! xo
Congrats Demeter on a great year! You’re such an inspiration 🙂 These cookies are perfect for celebrating – I love this flavor combo!
That’s so sweet of you to say, Megan! Big hugs to you, my friend. 🙂
SO glad you started your blog! I’ve made several of your recipes and they have all been winners! Can’t wait to make these cookies…probably this week ????
That’s fantastic to hear! Enjoy the cookies–they’re one of my absolute favorites! 🙂
Happy one year, one month anniversary my friend 🙂 Woohoooo! 😀 I’m SO glad to hear you truly enjoy what you do. That’s amazing, and I totally understand you!!! Food blogging changed my life too 😉 You’ve achieved SO MUCH and I know you’ve doubted yourself, but PLEASE don’t question yourself never again. You are amazing, and your cookies are amazing hehe I’m so happy that I meet you and that you let me be the part of your journey. Continue to amaze us with your delicious recipes, mouth-watering photos and inspiring and funny life storeys. Cheers to many more years of blogging! Hugs and kisses! :*
Thank you for all of your sweet words. 🙂 It’s been so much fun blogging and getting to know cool bloggers like you! Cheers to like decades more of blogging for us both! 😉 xo
:*
Shut up–it’s only your first blogiversary?!?!? You really were made for this stuff, Demeter 🙂 It definitely looks like you’ve been at it for a much longer time than a year! Congrats on those AMAZING stats and realizing that you are more than enough <3 cheers to finding something we love to do and many more years of these tasty treats!!
Lol. Jessica, you always crack me up! Thank you so much for your kind words. 🙂 I truly appreciate your support and your wonderfully humorous comments. <3
Here we are Demeter, Loreto and I, to celebrate with you on your achievements! In just 1 year you were able to reach many people’s hearts and lives! You are part of our circle of friends, we love you and your amazing creations! Your beautiful post touched so many common points in my life as a blogger. Thak you for sharing that emotion with us. So happy to have found you! Shared your cookies, as always!
You two are so sweet and kind. It’s been such a joy getting to know you both. 🙂 Thank you for your amazing words. I’m so happy that we “met!” Big hugs! xo
Demeter, you deserve everything you have accomplished in the year you have been blogging (it’s only been a year??!) I can’t wait to see where you will be next year at this time. Your photos are amazing, your recipes are delicious, your writing is so engaging and fun, you are incredibly supportive to fellow bloggers…you are the total package so it’s no surprise to me that readers flock to your site. Congratulations on everything, here’s to many more years. Glad to virtually know you 🙂
Oh, and these cookies? YUM! I’ll be sharing far and wide!
Thank you so much, Gwen. 🙂 Aw… you’re gonna make me tear up… <3 It's been so wonderful getting to know you. You know that I could say all the same things about you, my friend (obviously!!). Here's to many, many more years of getting to know each other and making everyone hungry for vegan awesomeness! Thank you for sharing! xo
You’ve done a lot in just one year Demeter and I wish you continued success! You are so sweet and a wizard in the kitchen!
Thank you so much, Julie. <3 You've been so kind and amazing! Wishing you many years of continued success too! xo
Happy Blogiversary Demeter! I think the perfect way to celebrate is one of your delicious peanut butter cookies in each hand! It has been so fun following you and DELICIOUS!!! Take care
Thank you so much, Bobbi! 🙂 I like your idea for celebrating! Why don’t I whip up a batch and send it over to you? 😉 Thanks for always being so lovely and supportive. <3
Happy blogaversary! <3
Thank you so much, Erika! <3 Hugs!
Your blog is only a year old?!!!! I have to say, Demeter, that is an amazing accomplishment, and a real testament to your talent and hard work! That is truly astonishing blog growth, girl!
Yep! It totally feels surreal… Thank you so much for your kind words, Joyce. Big hugs! xo
Happy belated blogiversary, my amazing friend! What a beautiful post (and beautiful cookies!). So happy to have gotten to know you, bake along, and witness so many of your accomplishments this past year. And seriously, who needs cake when you could have these cookies?!?! The best and boggiest of hogs to ya, D! XOXO
Thank you so much, Steph! 🙂 It’s been such a pleasure getting to know you and enjoy your incredible wit! Thank you for always being so supportive! Sending you even boggier hogs! Muah. XOXO
Just made these delightful cookies! I had no vanilla but I substituted almond extract and they turned out amazing! Makes a great breakfast cookie. Thanks so much!
Oh my gosh… almond extract is SO good! That scent is just heavenly! I’m so happy that they turned out well. Thank you for taking the time to let me know. Enjoy! 🙂
Hello! These look amazing! I wanted to ask though, do you think these would still work without the maple syrup? Or is there anything I could sub instead? Thank you!
Hi Samantha! Thank you. 🙂 You can substitute the maple syrup with equal amounts of brown rice syrup or honey (for a non-vegan option). Hope this helps! Enjoy. 🙂
The recipe looks amazing! Any ideas for what I could sub for the almond meal? I can’t have almonds. Thanks!
Hi Jennifer! I’ve never tried substituting the almond meal with anything else. However, you could try subbing it with an equal amount of GF oat flour. You might need to experiment a bit to get the right texture. Can’t wait to hear how it turns out! 🙂
Wondering if i could use coconut flour in place of the almond meal for these cookies.
Hi Laurie! I wouldn’t recommend it–coconut flour is extremely absorbent, way more than almond meal. You can try subbing the almond meal for an equal amount of GF oat flour. You might need to experiment a bit to get the right texture. Happy baking! 🙂
Hi, i love these cookies and so do all my friends. I was wondering if its possible to freeze them after baking? Or if anyone else has any experience in freezing and eating at a later time.
Thanks in advance!
That’s awesome! I haven’t frozen these before, but I have frozen similar recipes. As long as you cool them completely, then pack them in an airtight, freezer-friendly container and eat them within 1-2 months, they should be fine. 🙂 It’s my pleasure! Enjoy. xo
Has anyone tried these with less sugar or possibly with dates? I love sugar but sugar doesn’t feel the same way. I imagine cutting it out would drastically change the integrity of the cookie but I’m hopeful that you might have a helpful hint!
Hi Jess, unfortunately, I’ve never tried these with less sugar or with dates. If I ever do, I’ll let you know! 🙂
These were delicious! I used 2 eggs instead of flax eggs and they turned out great! I also did 2/3 coconut sugar. Yummy! Next time I’m adding vegan chocolate chips. Thank you for this recipe. It’s so hard to find cookie recipes without cane sugar. ❤️
Wonderful! I’m so pleased to hear that you enjoyed these, Maranda. 🙂 Glad to hear your swaps worked out too. And yeah, I’ve totally made these with chocolate chips (spoiler alert: they’re AMAZING!) ???? So much YES on the cane-sugar free recipes. I’ve got a ton of cookie recipes made without it–let me know if you need any recipe suggestions. Happy Baking!
Yes, on the suggestions (cane-sugar free), please!
Hi Jessica! Here are a few of my favorites (all V+GF):
PB Breakfast Banana Cookies: https://beamingbaker.com/easy-vegan-peanut-butter-banana-breakfast-cookies-gluten-free-v-df-one-bowl/
Oat Flour Chocolate Chip Cookies (use refined SF chips): https://beamingbaker.com/gluten-free-vegan-oat-flour-chocolate-chip-cookies-v-gf-dairy-free/
No Bake Peanut Butter Oatmeal Cookies (super easy): https://beamingbaker.com/3-ingredient-no-bake-peanut-butter-oatmeal-cookies-gluten-free-vegan-dairy-free/
Oatmeal Raisin Cookies: https://beamingbaker.com/easy-gluten-free-vegan-oatmeal-raisin-cookies-v-gf-dairy-free-refined-sugar-free/
Let me know if you need more! 😉 Enjoy.
This recipe looks so delicious, but I can’t have almonds or peanuts, so I changed it so I could make it. Here are my adjustments:
Seriously, these were without a doubt the BEST cookies I’ve ever had!
1. Substitute peanut butter for sunflower butter
2. Omit almond meal
3. Use 3/4 c of oat flour with 3-4 tablespoons of quinoa
4. Use 2/3 c raw cane sugar instead of coconut sugar (it’s what I had on hand)
5. Use only 2 tablespoons of maple syrup
6. Use ground chia instead of ground flaxseed for the “eggs”
Hi Melissa, THANK you for taking the time to leave a comment with such thorough sub notes! I’ve always wondered if these cookies would be tasty with sunbutter. 🙂 I love that these were the BEST cookies you’ve ever had! Can’t wait to see what you try next. 😉
You’re welcome! I can’t wait to see what other recipes you have.
These look delicious!! Want to make them for a road trip, would it work to use brown sugar instead of coconut sugar and maple syrup?
Hi Sarah, I haven’t tried that before, but it just might! Try subbing both for equal amounts of brown sugar. Let me know how they turn out! 🙂