Coconut Oat Cookies ( Eggless, GlutenFree)

Thanks for loving my Eggless Gluten-Free Almond Oat Cookies so much. I present to you another wonderful variation of the oat cookie which is also Eggless and Gluten-Free and flavored with coconut. The sweetness of the coconut pairs wonderfully with the earthy, heartiness of the oats.

This is a simple recipe with only few ingredients required.  It has a balanced flavor, mild sweetness, and a very light texture which makes these cookies truly irresistible.
There is no addition of spices or dried berries or chocolate chips which are common in many oat cookies, but these have a buttery richness and a beautiful combination of coconut.
These coconut oat cookies are tender with a slight crunch!

So, lets get started baking my new favorite, melt-in-your-mouth coconut oat cookies.


1. Do not be tempted to add liquid in the dough. It will come together

2. You can replace coconut with equal amounts of oat flour

3. Do not knead the dough, bring it together using a spatula.

4. Let the cookies cool completely before eating. They will be soft to touch straight out of the oven

5. You can use room temperature coconut oil in place of butter.

6. If you don't have oat flour grind regular unsweetened oats.


12-13 medium sized cookies

1 US Cup = 250 ml


  • 1 and 1/2 cups oat flour ( I grinded regular oats)

  • 1/2 cup desiccated unsweetened coconut ( fine)

  • 1/2 tsp baking powder

  • 1/3 cup powdered sugar 

  • 1/3 cup softened room temperature butter / 87 gm ( not melted )

  • 1 tsp vanilla essence ( optional)


1. In a bowl take oat flour, desiccated coconut, and baking powder. Mix it all together.

2 In another bowl take softened butter, vanilla essence, and powdered sugar. Whisk it together till light and creamy ( for about 2-3 minutes)

3. Add dry ingredients into the creamed butter.

4. Using a silicon spatula combine everything till looks like a dough. (Do not knead)

5. Take small parts of the dough make it into balls and flatten them. Place in a lined baking tray.

6. Bake at 350F / 180C for 15-20 min or till the edges turn golden brown

7. Let them cool completely for 10-15 minutes. ( they will crisp up as they cool) Enjoy!!!!



Pallavi said...

Hey hi,
One quick question pls- i have a usa measuring cup which says on its top 1cup = 235ml and 1/2 cup= 120ml and so on...
If i follow this recipe with my measuring cup... will it turn out well?

Neha said...

Hi Pallavi!! I think it should be fine 😊

Pallavi said...

Hi Neha. It turn out great 👍🏻 😊

Neha said...

Yeah!!! 😊😊😊