The Oat and coconut chocolate chip cookies are a great alternative to the regular chocolate chip cookies. They are gluten free but still very tasty.

The oat flour and the rolled oats give these cookies a nice texture and the raw coconut flour makes them smell divine. The hazelnuts just add crunchiness and extra flavour. I definitely love these biscuits!

Oat and coconut cookies with chocolate

Oat flour: a good gluten free alternative

Oat flour is naturally gluten-free so perfect if you are gluten intolerant. As I mentioned in the oat flour crêpes recipe oat is a very nutritious food and it is highly recommended in low calories diets. In fact, eating oat gives you a feeling of fullness and this may help you loosing weight. But oat is not only healthy, it’s also very tasty! I love using it even if I’m not gluten intolerant or on a diet.

These oat cookies are super easy and quick to make. There’s no resting time and it takes about 10 minutes to prepare the dough. Oat cookies stay fresh for 3 to 5 days if kept in an airtight container.

They are perfect with coffee or tea or just if you fancy a yummy snack! You can swap the hazelnuts with almonds or walnuts, and, for a healthier version, you can substitute the chocolate with raisins.

Oat cookies with coconut flour - close up

Oat and coconut flour chocolate chip cookies

Prep Time:10 minutes
Cook Time:10-12 minutes
Servings:30 cookies


  • oat flour: 150 grams
  • raw coconut flour: 100 grams
  • rolled oats: 150 grams
  • unsalted butter soft: 225 grams
  • light muscovado sugar: 150 grams
  • eggs , medium: 2
  • dark chocolate chunks or chips: 100 grams
  • pinch of salt
  • baking powder: 1/8 tsp
  • toasted hazelnuts roughly chopped: 150 grams


  1. Preheat the oven to 180°C.
  2. Mix the oat flour, coconut flour, rolled oats, hazelnuts, salt and baking powder in a big bowl and set aside,
  3. Cream the butter with the sugar in the food processor using the paddle attachement.
  4. Once it's light and fluffy decrease the speed and slowly add the flour mix.
  5. Add the eggs, one at a time. Then add the chocolate chunks and mix quickly until combined.
  6. Transfer the dough onto the table. Divide it into pieces of about 30 grams each. Roll the pieces into balls and place them on a baking tray covered with parchment paper making sure to leave a little room between each cookie. Press each cookie slightly.
  7. Bake in the preheated oven for about 10-12 minutes or until golden.