These healthy Coconut-Oatmeal Cookies with Chocolate Chips are the healthy cookie recipe you’ve been looking for. A comforting cookie recipe with no refined sugar.
Although oatmeal has no season for me fall makes me crave oatmeal cookies! These tiny cookies are gluten free, but so tender and delicious the kids would never guess it. No fancy gluten free flour blends necessary, just oats and cornstarch! I used baking powder instead of baking soda so the cookies wouldn’t spread out too much in the oven, nothing’s worst then a dry gluten free cookie.
I made these cookies for my dear friend Norah, who just turned two. It had been six months since I had seen her and in the time I was gone she had been diagnosed with Celiac, I knew as soon as I was back in Florida I needed to bring her some gluten-free sweets! These cookies are so easy to make I threw them together with ingredients I already had in the house, my favorite kind of recipe.
Going gluten free can seem like a daunting task. I remember thinking I would never be able to keep straight what I can and can’t eat, and I was 21! I can’t imagine having to explain it to a child. Norah’s Mommy is doing a great job by just letting her know certain foods make her belly hurt. Hopefully with my blog little Norah and others like her can find gluten free treats the make the transition not seem so hard!
I like to use coconut palm sugar when baking because it’s a non refined sugar with a low glycemic index. I also find coconut palm sugar helps bring out a nutty coconut flavor which I love! But if you don’t have any you can definitely substitute it for brown sugar. Lots of people say that coconut palm sugar is healthy, while it may be healthier than white sugar; sugar is still sugar. If you’re looking for a truly healthy sweetener stick to bananas and natural whole fruits. But since I wanted coconut flavor prevalent in the cookies the coconut palm sugar was my best option.
Since I was making these cookies for Norah I made them about golf ball sized, perfect size to fit in a toddlers hand. I yielded about 24 toddler approved cookies, but you could also make 12 normal sized cookies.
- Serves: 24 small cookies
- Serving size: 2 Cookies
- Calories: 189
- Fat: 8.2 g
- Sugar: 9.8 g
- Fiber: 1.7 g
- Protein: 3.3 g
- ¼ Cup Coconut Oil
- ½ Cup Coconut Palm Sugar
- 2 Eggs
- 2 Cups Oats
- ½ Cup Cornstarch
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Salt
- ½ Cup Chocolate Chips
- Whisk together coconut oil, coconut palm sugar and eggs
- Add oats, cornstarch, baking powder, and salt
- Stir until combined
- Add chocolate chips, mix well
- Chill for at least 30 minutes
- Scoop into golf by sized cookies, be sure to press flat before baking
- Bake in 325F oven for 6-8 minutes