Peanut Butter Coconut Oatmeal Cookies
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)
- Total Time: 37 minutes
- Yield: 26–36 cookies (mine made 31 cookies) 1x
Description
Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free): an easy recipe for deliciously thick, chewy peanut butter cookies bursting with coconut and oats. Refined Sugar-Free, Clean Ingredients, Dairy-Free.
Ingredients
Dry Ingredients
- 1 1/2 cups gluten free rolled oats
- 1/2 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1/2 cup unblanched almond meal
- 1 cup unsweetened coconut flakes or raw coconut chips
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup natural, unsalted creamy peanut butter
- 1/4 cup melted coconut oil
- 1/2 cup coconut sugar
- 1/4 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
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snacks
- Method: Bake
- Cuisine: American
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
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I was looking for a recipe like this, thank you for sharing!
What perfect timing! Happy baking Shadi!
Yum! These sound absolutely delicious and I love how chewy and peanut buttery they look. Definitely saving for later, thanks for sharing!
Woohoo! Cannot wait to hear what you think Cate!
Thank you for another gluten-free recipe! These cookies are so amazing, they’re my new favorite!
Aww thank you Jenn! 😊 I am so happy to hear you enjoy them!
The oatmeal cookies like these are never enough. I always aim to have my cookie jar full of these but I think it is empty now. I have to fix that! 😉
LOL I feel ya there! You can never have too many cookies! 😂
Loved this recipe! Thank you for sharing it.
Yay! You’re so very welcome Anna! .
Hi!! Can I substitute eggs for the flax eggs ? Would I use 2 eggs in this recipe ? Thanks
Hi Lolita! Yep, that would work fine. Happy baking! 🙂
These are AWESOME! I saw this recipe on pinterest and luckily had all of the ingredients on hand and they turned out insanely good! Thank you for sharing!
Haha it’s it great when you happen to have everything you need already? . So glad you enjoy them!
As I read through your post it almost brought me to tears…
I was thinking to myself that I am now where you were…
Difficultt times, ends not meeting, sadness all around but only faith to keep going and cooking keeps me lit up…
The worst enemy we have is ourselves… we help ourselves stay where we are and never take a step…
Perhaps your story and a bit of courage will help me change my attitude towards ME and my passion for making food… perhaps…
I will keep you posted and let you know how it goes…
Thanks once again….
P.S.
I will rate the recipe once I try it …
I have plenty of outs and coconut flour in my pantry and was thinking what to do with them… although I am not vegan but this sound like a recipe from pure indulgence…
Hi Haytham, I am so sorry to hear that you are now where I was years ago. I must admit, I still struggle with feelings of low self worth and self doubt. The thing I always say is, just try. Just take the first step in whatever it is your dream is. Then take another step. You might not feel sure of yourself, but keep trying until you do. There are days that self doubt & sadness creep in and threaten to take over, but keep going and eventually the sun will come out. Here is me sending you all the faith, a bunch of hugs & lots of love & positivity. You GOT THIS!! Please do keep me posted. I’m rooting for you! ❤️
A++++ These are soo good! They have the perfect amount of sweetness, not too much! Thank you for a wonderful cookie made with real foods. I used eggs instead of flax seed eggs and I added chocolate chips to half the batter. I was delightfully surprised to find that I love them equally – with and without the chocolate chips. I always know I am going to enjoy your recipes and I appreciate that you generously post them. Much gratitude!!!
Omigosh, an A++++?!? Let me tell you, all of those extra +’s sure did feel good! Hehe. I’m so pleased that you enjoyed them! I hope to never let you down with a recipe. Sending you so much gratitude back for taking the time to leave a kind comment!! xoxo
Just wanted to say Thankyou I came for a cookie recipe and I have left with a profound sense of resonance. Today your story speaks volumes as it echoes my own. I am going to take a leap of faith but first I am going to start making a cookie
Elsie, I’m so proud of you for deciding to take the leap of faith and just GO FOR IT! If you believe in yourself, you can achieve anything. Hope you enjoy the cookies, and I know you’ll do great. Hugs. 🙂
I made these to sell at a fundraiser to have a healthy alternative for them to buy. I don’t have any dietary restrictions, but I think these cookies are absolutely delicious!!! I have to make another batch for us to eat! This is my new favorite cookie! Perfect with a cup of coffee! ❤️
It’s so wonderful to hear that! Oh gosh, I’m always looking for healthy alternatives at events and usually come up empty. I’m sure plenty of folk were so happy you brought these. 🙂 So happy you’re enjoying my recipe. Happy baking! .
I’m taking a long bite into thesse bad babies right no and they taste like I’ve died and gone straight to heaven!
Made them going the extra length of grinding oats and almonds. But they are worth it all. FWIW, I generally halve the amount of sweeteners, but found the amounts in this recipe to be right on.
Thank you soooo much for the best tasting cookies ever.
Oh YEAH!!!! 🙂 I’m so happy that you enjoyed them, Ali!:) Extra props to you for taking the time to grind the oats and almonds. Sweetener: fantastic! I really try to include the smallest amount possible w/o sacrificing taste. Enjoy! And thank YOU for taking the time to let me know. .
This recipe was my first try at baking cookies and what a joy it was to put together! So simple and so super delicious! I would never have imagined putting peanut butter and coconut together but it works SO well! I even convinced a few friends of mine who didn’t care for gluten free cookies to try some and they were in LOVE!Thank you! My only problem with the recipe was that it didn’t make as many as I expected even though I followed the recipe exactly.
This is SO wonderful to hear, Vagisha! 🙂 Peanut butter and coconut is one of my all-time favorite combos. Let me know if you need any peanut butter coconut recipe recommendations (I have lots to share). 😉 So happy to hear that your non-GF friends enjoyed these so much. Did you use a 2-tablespoon cookie scoop?
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! 🙂
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.
Hi I’ve never heard of sunflower butter before and I definitely need to try. You also omitted the almond meal which I wanted to do or sub for something else as my daughter is allergic to anything almond based. Any recommendations?
Hi .. thanks for suggesting the alternative but in case of quinoa can we directly add it or need to grind it or first cook it and then add. Kindly clarify
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.
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! 🙂
I have followed many of the recipes here substituting in date sugar (which is just dried ground dates) and also date syrup in place of maple syrup with no problem.
That’s awesome, Jody! Thanks for including your feedback–this will be so helpful for other readers. 🙂
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
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! 🙂
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! 🙂