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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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It would be awesome if you provided nutrition information.
Hi Laurel, glad that you asked about it! I just added a Nutrition Facts label to the recipe. Hope you enjoy!
Thank you Demeter for making all these easy and tasty treats for me to make :0) Very much appreciated!!
You are so welcome, Darla! 🙂 Thank *you* for trying out my recipes!! I truly appreciate you! Hugs!
Love this recipe! They were yummy! I didn’t have any almond meal so I replaced it with Finely ground Walnut flour. Worked out great! Can’t wait to try your other recipes, Thank you for a healthy alternative cookie that I can’t stop eating!
Yay! So happy you’re enjoying the cookies! And that’s great the walnut flour worked for you. Can’t wait to see what you try next! 😊
We really liked these…I substituted half the Coconut sugar with truvia and couldn’t tell. It’s Easter Day here in IL and we will see family via zoom and I’ll brag about how delicious our cookies are!
This is so wonderful to hear, Sandra! 🙂 Love that you were able to use truvia and couldn’t tell! I hope your Easter Day was amazing. Lol on bragging to your fam about the cookies! 😀
This recipe is one of our favorites at home! It’s healthy and so yummy at the same time. I highly recommend that you give this recipe a try too!
Thanks so much, Natasha! 🙂 It’s so wonderful to hear that you and your family enjoy my recipe. Happy baking!
These look so good! I love all the ingredients so I’m sure it they will be delicous.
Thanks Krissy! Happy baking!
Yummy! We loved these for our afternoon snack. Healthy yet still a treat!
Thanks Lisalia! I’m so happy ya’ll enjoyed these cookies! 🙂
I’m planning on making these today. Do u think I would be able to substitute another flour for the oat flour? Spelt, sprouted whole wheat? Also would avocado oil work in place of coconut oil?
Thanks.
I love all your recipes!
Hi Jody, some sources say that spelt flour is a suitable substitute for oat flour, at a 1:1 ratio. I haven’t tried it myself, so I can’t say for sure. Let me know how it turns out if you do. Avocado oil should be fine. Thanks so much for your kind words! 🙂
OMG I so need these cookies in my life! Peanut butter is my favourite cookie ingredient!
YEAH ya do!! Peanut butter is the BEST!