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An easy recipe for deliciously thick, chewy Peanut Butter Coconut Oatmeal Cookies bursting with coconut and oats. Refined Sugar-Free, Clean Ingredients, Dairy-Free.
Welcome to one of my favorite flashback recipes ever: Peanut Butter Coconut Oatmeal Cookies! “But what’s a flashback recipe??” you say… Well, last year, I decided to bring back some old BB favorites from the archives with new photos, new recipe tips and a general refresh.
‘Cuz who doesn’t need that, ya know?
This flashback recipe is an oldie, but a goodie! (I mean, when is an oldie not a goodie, right? Okaaaaay, fine, maybe we didn’t need to bring back shoulder pads and two foot high hairsprayed bangs.) Anywho…
Do you love peanut butter? How about coconut? And what about oatmeal cookies? Well, when you put them all together, you get something really, truly great. I developed this vegan + gluten free peanut butter coconut oatmeal cookies recipe back when I decided I needed a little something of everything in one easy vegan cookie.
Flashback: Peanut Butter Coconut Oatmeal Cookies
Are you game? Let’s throw it all the way back to February 2017 and make all the delicious combo peanut butter cookie + oatmeal cookies + coconut cookies in ONE!
How Do these Peanut Butter Coconut Oatmeal Cookies TASTE?
Glad you asked! The taste of these peanut butter coconut oatmeal cookies is: rich, peanut butter-y, sweet-but-not-too-sweet, with chewy, delicious oats and a pop of coconut flavor. They’re kind of like my Gluten Free Soft Peanut Butter Cookies + my 3 Ingredient No Bake Peanut Butter Oatmeal Cookies and my Ultimate Chewy Paleo Coconut Cookies put together. Side note: if you’re craving even more coconut goodness, try my Gluten Free Coconut Macaroons recipe and my 5 Ingredient Vegan Coconut Chocolate Bars.
These cookies are deliciously dense, with a soft bit of chew and packed with great texture in the form of gluten free oats, unsweetened coconut chips and soul-satisfying peanut butter. Oh YUM.
Are these Peanut Butter Coconut Oatmeal Cookies Vegan? Gluten Free? Dairy-Free? Refined Sugar Free?
Rest assured, just like you’ve come to expect from all Beaming Baker recipes, these peanut butter coconut oatmeal cookies are…
- Vegan
- Dairy-Free
- Gluten Free
- Refined Sugar-Free
- Plant-Based
- Made from Whole Ingredients
Can I Freeze these Vegan Peanut Butter Coconut Oatmeal Cookies?
Yes! While one of the things I love about these coconut peanut butter oatmeal cookies is that they stay fresh and yummy for 2 weeks, you can still freeze ‘em! To Freeze: cool cookies completely, then store in an airtight, freezer-friendly container for 1-2 months. Allow to thaw for 10-30 minutes before enjoying! Looking for an even easier, no bake recipe? Try these 3 Ingredient No Bake Peanut Butter Oatmeal Cookie Cups (Healthy, Vegan, GF).
Tools for the Best Peanut Butter Coconut Oatmeal Cookies
- Medium Cookie Scoop: my favorite scoop of all time. And that’s coming from someone who’s made over 100 cookies. Okay, wait, did I say a mere 100 cookies? I meant 1,000s upon 1,000s of cookies! How many times do you think a crappy cookie scoop has broken on me, mid-bake? So. Many. Times. These cookie scoops never fail and are the gold standard (for me) in cookie bake-a-thons.
- Raw Coconut Chips: these coconut chips are the best! Literally, you can eat them as a snack, they’re that good. I love using these raw coconut chips in my recipes because they’re plant-based, made without any added ingredients, and simply add a pop of delicious, pure coconut taste to any recipe.
- Unblanched Almond Meal: different from blanched almond flour, almond meal has a heavier, denser texture that makes these peanut butter coconut oatmeal cookies oh-so-satisfying. Leave home without it? No way, sir! (And by “home”, I mean the kitchen, o ‘course!)
- Coconut Sugar: searching for a refined sugar-free sweetener for your gluten free vegan plant-based treats? This is it folks! I love that this coconut sugar adds such a wonderful, warm caramel-y taste to vegan cookies without having to add in refined sugar. Yes!!
What do you think about my flashback recipes? Are you game for more, or hoping one specific one will come back with lots of extra tips? Let me know in the comments below! I can’t wait to hear what you think of this recipe. 🙂 Thank you so much for stopping by and joining in these baking adventures with me. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
More Oatmeal Cookies & Peanut Butter Treats
- 4 Ingredient Healthy No Bake Peanut Butter Cup Oat Bars
- 4 Ingredient Paleo Coconut Macaroons Recipe
- No Bake Peanut Butter Coconut Balls
- Easy Peanut Butter No Bake Cookies – 3 Ingredients!
- Healthy Coconut Oatmeal Breakfast Cookies
- Healthy Peanut Butter Overnight Oats Recipe
- Simple & Easy Vegan Oatmeal Cookies
- Healthy Peanut Butter Oatmeal Cookies
Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free)
Ingredients
Dry Ingredients
- 1 ½ cups gluten free rolled oats
- ½ cup gluten free oat flour, – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- ½ cup unblanched almond meal
- 1 cup unsweetened coconut flakes or raw coconut chips
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted natural creamy peanut butter
- ¼ cup melted coconut oil
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs, 2 tablespoons golden ground flaxseed + 6 tablespoons warm water, whisked together, set for 15 mins
- 1 teaspoon pure vanilla extract
Optional Topping
- 2 tablespoons coconut and gluten free rolled oats
Instructions
- 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.
- Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spaced evenly apart. Using a fork, flatten cookies to desired thickness—they won’t spread much while baking. Optionally, press coconut flakes and oats onto the tops of each cookie.
- Bake for 10-14 minutes. Mine took 12 minutes. Place baking sheet onto cooling rack. Allow cookies to cool on sheet for 10 minutes. Using a heatproof spatula, lift and transfer cookies directly onto the cooling rack, cooling completely before storing. Enjoy! Storing instructions below.
More Peanut Butter Coconut & Oatmeal Treats to Try:
Notes
- Where to Buy Ingredients: Natural, Unsalted Creamy Peanut Butter | Gluten Free Rolled Oats | Unblanched Almond Meal | Raw Coconut Chips | Coconut Oil | Coconut Sugar | Golden Ground Flaxseed | Pure Maple Syrup | Pure Vanilla Extract
- Storing Instructions: Store in an airtight container for 1-2 weeks at room temperature.
- A Note on Homemade Oat Flour: *If using homemade oat flour, make sure to blend the flour until very fine and sift the flour to remove coarse bits of oats that could create less than ideal results. Store until needed, then measure the amount required for the recipe.
- Recommended Tools: Medium Cookie Scoop | Grippy Mixing Bowls or Glass Mixing Bowls | Best Prep Bowls | 4-Event Timer
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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
:*
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! 🙂
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. 🙂
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
Happy happy Blogiversary Demeter! More blogging and baking years to come! <3
Thank you Sheryl! Big hugs! <3
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 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
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!
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
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!