If you love coconut and are looking for a healthy biscuit that’s also blood sugar-friendly, these oat and coconut cookies are a perfect choice.
These coconut oat cookies have quickly become a firm favourite in my kitchen. They work just as well as a simple afternoon snack as they do tucked into a lunchbox or enjoyed with a cup of tea. Crisp around the edges, soft and chewy in the middle, and full of that warm, toasty coconut flavour.
What I love most about this recipe is how it fits into a more balanced way of baking. If you have ever wondered how oats can support more steady energy, you might find it helpful to read more in my Oats and Diabetes guide, where I share how I use oats in everyday recipes to support diabetes management.
🔗 If you are new to baking with oats, my Oat Flour Baking 101 guide is a helpful place to start, especially if you are unsure how oat flour behaves compared to traditional flours.
And if you enjoy these, there are plenty of other oat-based recipes to explore. My popular Simple Sugar Free Oat Biscuits and Sugar Free Oatmeal Cookies are both great alternatives, while my Easy Healthy Oat Recipes for Blood Sugar Balance round-up brings everything together in one place if you are looking for more ideas.
Why You’ll Love These Coconut Oat Cookies
These coconut oat cookies are one of those recipes that just fits into everyday life. They are simple to make, made with familiar ingredients, and work well whether you need a quick snack or something to have on hand during the week.
Here are som other reasons to try this recipe:
They feel like a proper biscuit – You still get crisp edges, a soft centre, and that slightly chewy texture from the oats, so they never feel like a compromise.
Made with everyday, whole food ingredients – Using oats, oat flour and coconut means these cookies bring a little more substance than traditional biscuits, helping them feel more satisfying.
No refined sugar – Sweetened with xylitol, these cookies are a practical option if you are trying to reduce sugar or make more balanced baking choices.
Easy to batch and keep on hand – They store well, making them ideal for lunchboxes, afternoon snacks, or those moments when you just want something ready to go.
Ingredients You’ll Need (and Why They’re Great for You)
- Butter or a dairy-free alternative – adds richness and helps bind the dough. Choose grass-fed or plant-based options for a healthier fat profile.
- Xylitol – A low glycaemic sweetener that’s kind on blood sugars. Ideal for diabetic-friendly baking or anyone avoiding added sugars.
- 🔗You can read more about baking with Xylitol and other sweeteners in this article – Baking With Sugar Substitutes
- Rolled Oats – Full of soluble fibre, which supports digestion and helps with longer-lasting energy. A brilliant whole grain base for healthy oat cookies with no refined flour.
- Oat flour – Naturally gluten-free and rich in beta-glucans, oat flour adds fibre and a lovely soft texture without the need for processed flours.
- Desiccated coconut – Packed with texture, flavour, and healthy fats that contribute to blood sugar stability and satiety. It adds richness to your low-sugar coconut biscuits and supports balanced snacking.
- Baking powder – A simple raising agent to help achieve that light, slightly crisp cookie texture.
- Vanilla extract – Enhances sweetness and coconut flavour naturally, making the cookies taste indulgent without any sugar.
- Egg – Helps to bind the ingredients while also adding a little moisture for that soft, slightly chewy centre.
How to make coconut oat cookies without sugar
- Preheat your oven to 180°C fan / 200°C / 390°F and line 2 baking trays with parchment paper.
- Gently melt the butter and xylitol in a medium saucepan over low heat. Stir occasionally to combine, but don’t let it boil – just enough to dissolve the sweetener into the butter and create a smooth base for your cookies.
- Remove from the heat, then stir in the jumbo oats, oat flour, desiccated coconut, baking powder, vanilla extract and then the beaten egg. Mix well until everything is fully combined and the mixture begins to form a soft dough.
- If the mixture seems too wet at first, don’t worry – let it sit for a minute or two. The oats will continue to absorb the moisture, and the dough will firm up nicely.
- Using a tablespoon or cookie scoop, portion out 12 cookie dough balls onto your lined baking tray. Make sure to leave space between each one, as they will spread a little while baking.
- Gently flatten each ball with your fingers to create a thick, round biscuit shape. For an extra coconut hit, sprinkle a little more desiccated coconut on top before baking.
- Bake for 12–15 minutes, or until the cookies are just turning golden at the edges. The centres will stay soft, that’s part of their charm.
- Let the cookies cool on the tray before attempting to move them (they’ll firm up more as they cool), then transfer them to a wire rack to cool completely.
Recipe Note: Binding and Texture
After a couple of comments about the crumbliness of these cookies, I did a little retesting and found that adding one egg made all the difference in achieving the perfect soft and chewy texture.
While a flaxseed egg works well as a binder and keeps the recipe egg-free, it tends to create a slightly drier, firmer result. The egg, on the other hand, adds just the right amount of moisture and helps everything hold together beautifully, especially since xylitol doesn’t have the same binding quality as regular sugar.
If you’re not avoiding eggs, I’d highly recommend including them for the best texture and overall bake.
Customisations & Tips
Make them dairy-free
Swap the butter for coconut oil or a dairy-free spread to create vegan coconut oat cookies that are still crisp, chewy, and blood sugar-friendly. (Please note I have only tested this recipe with butter.)
Add-ins for extra flavour
Try a few dark chocolate chips, chopped nuts, or seeds stirred into the dough for a wholesome twist. Just a small handful keeps these sugar-free oat biscuits balanced.
Scoop size matters
A cookie scoop keeps things neat and evenly baked. This is a simple trick for consistent results in every batch and is helpful with more accurate carb counting.
Perfectly Round Cookies Every Time
For beautifully round cookies, use a large round cookie cutter or pastry ring to gently swirl around each cookie while they’re still hot and soft, straight out of the oven. This helps shape them into perfect circles for that neat, bakery-style look.
Storage Tips
Store in an airtight container for up to 5 days.
They also freeze well! Freeze baked cookies for up to 2 months, or freeze the raw dough in balls ready to bake from frozen.
Diabetes Note
These cookies use xylitol in place of sugar, which helps keep the glycaemic impact low. Oats and coconut are both rich in fibre and healthy fats, which support more stable blood sugar levels. Just remember, everyone responds differently, so it’s always good to test and see how these fit into your own balance.
For more information, check out my guide on Best Sugar Substitutes for Type 1 Diabetes and How to Build Balanced Snacks.
Type 1 Carb Counting
The estimated carbohydrate content for a coconut oat cookie is based on the countable ingredients that contribute to the total carbs. Here’s the breakdown:
- 120g of Rolled Oats (Sainsbury’s organic porridge oats)= 72.6g of carbs
- 100g of Oat Flour (Your Health Store)= 59.8g of carbs
Now add all the carbs together – 72.6 + 59.8 = 132.4g of carbs
Finally, divide this by the serving size,12 – 132/12= 11g of carbs per Oat Cookie
Learn More About Type 1 Diabetes Carb Counting
Please note this carb count per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.
Did you try this recipe?
I’d love to hear how it went! Leave a star rating or a quick comment below. Your feedback means the world and helps others find the recipe too.
More Oat Biscuits and Cookies to Try
If you enjoy baking with oats, there are plenty of recipes that follow a similar approach, using everyday ingredients to create more balanced biscuits and cookies.
- Almond Flour Oatmeal Chocolate Chip Cookies
- Healthy Cinnamon Oat Cookies
- 6 Ingredient Peanut Butter Banana Oat Cookies
- Sugar Free Oatmeal Cookies
Sugar Free Coconut Oat Cookies
Try these easy coconut oat cookies, which are sugar-free, fibre-rich, and perfect for balanced blood sugar. They make an ideal healthy snack!
12
servings15
minutes15
minutes30
minutesIngredients
100 g 3/7 cup butter
80 g 1/3 cup xylitol
120 g 1/2 cup rolled oats
100 g 5/6 cup oat flour
75 g 7/8 cup desiccated coconut (plus extra for sprinkling on top)
1 tsp 1 tsp baking powder
1 tsp 1 tsp vanilla extract
1 large 1 large egg, beaten
Directions
- Preheat your oven to 180°C fan / 200°C / 390°F and line 2 baking trays with parchment paper.
- Gently melt the butter and xylitol in a medium saucepan over low heat. Stir occasionally to combine, but don’t let it boil; just enough to dissolve the sweetener into the butter and create a smooth base for your cookies.
- Remove from the heat, then stir in the jumbo oats, oat flour, desiccated coconut, baking powder, vanilla extract and beaten egg. Mix well until everything is fully combined and the mixture begins to form a soft dough.
- Using a tablespoon or cookie scoop, portion out 12 cookie dough balls onto your lined baking tray. Make sure to leave space between each one, as they will spread a little while baking.
- Gently flatten each ball with your palm or fingers to create a thick round biscuit shape. For an extra coconut hit, sprinkle a little more desiccated coconut on top before baking.
- Bake for 12–15 minutes in the preheated oven, or until the cookies are just turning golden at the edges. The centres will stay soft, that’s part of their chewy charm.
- Let the cookies cool on the tray before attempting to move them (they’ll firm up more as they cool), then transfer them to a wire rack to cool completely.
Tips and Notes
- If the cookie dough mixture seems too wet at first, don’t worry, let it sit for a minute or two. The oats will continue to absorb the moisture and the dough will firm up.
- I recommend using a cookie scoop to keep things neat and evenly baked. This is a simple trick for consistent results in every batch and is helpful with more accurate carb counting.
- For beautifully round cookies, use a large round cookie cutter or pastry ring to gently swirl around each cookie while they’re still hot and soft, straight out of the oven. This helps shape them into perfect circles for that neat, bakery-style look.
- Store in an airtight container for up to 5 days. They can also be frozen for up to 2 months
- Diabetes Note – These diabetic-friendly cookies are a delicious option for diabetes management, offering slow-releasing energy from oats and no added sugar thanks to xylitol.
- The nutritional information provided is based on the ingredients I use and should be used as a guideline only. The carbohydrate content may vary depending on the specific brands and measurements you use. If you are counting carbs for insulin dosing, always calculate the amount based on your own ingredients and portion sizes to ensure accuracy.
Nutrition Facts
- Calories: 194kcal
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
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