Kirbie's Cravings

4 Ingredient Crispy Coconut Oatmeal Cookies (No Flour, Added Sugar, Eggs or Dairy)

These healthy coconut oatmeal cookies are crispy around the edges and chewy in the center. The cookies are just 4 ingredients and take about five minutes to prepare. The cookies don’t contain any flour, added sugar, eggs or dairy butter.

I love cookies that are crispy and chewy but it’s hard to achieve that and make the recipe healthy. But these coconut cookies have nice crispy edges and a chewy middle section while still being healthier than regular oatmeal cookies.


  • Shredded Coconut
  • Oats
  • Bananas
  • Coconut Butter

Shredded coconut: These cookies are made with unsweetened shredded coconut. The coconut gives the cookies their coconut flavor and adds a chewy texture.

Oats: The cookies use rolled oats also known as old fashioned oats. I used rolled oats for these cookies because the cookies have a lot of moisture and rolled oats absorb the moisture better.

Bananas: You will need very ripe bananas for these cookies and they will need to be finely mashed. The bananas are used to naturally sweeten the cookies.

Coconut butter: The key to the crispy edges of the cookies is coconut butter. It is not the same as coconut oil. Coconut butter is made from the entire coconut. Coconut butter makes these cookies very rich and allows the edges to crisp up.

How to Make Crispy Coconut Oatmeal Cookies

The ingredients are all added together and mixed. Use a 1.5 tablespoon cookie scoop to scoop up the cookie batter and release it onto a lined baking sheet. The cookie batter will then need to be flattened with the back of a metal spoon to form round disks. The cookies are then ready to be baked. The cookies should be baked until golden brown.

Cookie Texture

These cookies will not have the same texture as traditional crispy oatmeal cookies. Because they don’t contain flour or added sugar, they are more of a healthier version of crispy oatmeal cookies. The edges of the cookies are crispy. The rest of the cookie is soft and chewy.

More Oatmeal Cookie Recipes

4 Ingredient Crispy Coconut Oatmeal Cookies

Servings: 12 cookies
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert, Snack
Cuisine: American
These coconut oatmeal cookies are healthier than traditional oatmeal cookies. They are crispy on the outside and chewy in the middle.


  • 1 cup (85 g) rolled oats
  • 1/4 cup (18 g) unsweetened shredded coconut
  • 3/4 cup (179 g) finely mashed bananas
  • 3 tbsp (45 g) coconut butter melted


  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
  • Add oats, coconut, mashed bananas and melted coconut butter to a large mixing bowl. Stir with a spatula until the ingredients are fully and evenly combined. The mixture will be thick and wet.
  • Use a 1.5 tbsp cookie scoop to scoop out cookie dough. Release cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart. Use the back of a metal spoon to press down on each cookie dough ball so that it forms a thick round disk (about 1/4 inch thick). Smooth and round the sides of the cookie disks if desired. The cookies will not spread or rise during baking so you want to shape the cookies to how you want the final outcome to be.
  • Bake cookies for about 25-30 minutes or until the cookies are golden brown on top and medium brown around the edges. The longer the cookies bake, the crispier the edges and surface will be so I would lean towards a longer bake time if you aren't sure if they are ready. Let the cookies cool on their baking sheet for about 15 minutes until they are cool enough to touch before removing them. The cookies should peel off easily once cooled. Cookies will be crispy around the edges for the first few hours after they are baked. Reheat cookies in a toaster oven before eating leftovers if you want them to still have crispy edges. Store uneaten cookies in the fridge or freezer.


  • I recommend using very ripe bananas which are sweeter and easier to finely mash. Mash bananas until very few lumps remain.
  • I used unsweetened shredded coconut to keep the cookies healthier. The recipe will also work with sweetened coconut.
  • Make sure to use coconut butter and not coconut oil.


Serving: 1cookie, Calories: 78kcal, Carbohydrates: 9g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Sodium: 2mg, Fiber: 2g, Sugar: 2g, NET CARBS: 7

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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