Chocolate Chunk Oatmeal Craisin Cookies
Prep time
Cook time
Total time
A gluten free oatmeal cookie packed with chocolate chips, craisins and coconut. Then drizzled with chocolate and sprinkled with toasted coconut.
Recipe type: Dessert
Serves: 36
  • 1 cup coconut oil, room temperature
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup amaranth flour
  • ½ cup tapioca starch
  • ¼ cup coconut flour
  • ¼ cup brown rice flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons ground flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ cup almond milk (or milk)
  • 3 cups gluten free oats (not instant)
  • 1 cup craisins
  • ½ cup sweetened coconut flakes
  • 1 cup semi-sweet chocolate chips
  • Topping:
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • ½ cup sweetened coconut flakes
  1. Preheat oven to 350 degrees and line baking sheets with silpat or parchment paper. Set aside.
  2. Beat together coconut oil, sugar, dark brown sugar, and eggs until pale and smooth. Add vanilla and mix until combined. Add milk and mix until combined.
  3. In a separate bowl, whisk together amaranth flour, tapioca starch, coconut flour, brown rice flour, xanthan gum, flaxseed meal, baking soda, baking powder, and salt. Slowly mix dry mixture into wet mixture. Beat additional two minutes, scraping down sides of the bowl. Let sit 5 minutes and beat 1 minute more. Using a wooden spoon, mix in craisins, shredded coconut, and chocolate chips.
  4. Using a cookie scoop drop 1" balls about 2" apart on cookie sheet. Bake 8-10 minutes until golden brown. Remove and let cool on baking sheet for 3-5 minutes. Gently remove from silpat onto cooling racks to finish cooling. If using parchment paper, you can immediately slide the parchment paper with the cookies onto the cooling rack to cool.
  5. Prepare drizzle by melting chocolate chips in a microwave safe bowl for 30 seconds. Remove and stir for 1 minute. Return to microwave, if needed, for 15 second intervals until smooth. Stir for 1 minute between each set of heating. Add 1 tablespoon coconut oil to melted chocolate to thin and give additional coconut flavor. Pour melted chocolate into sandwich size Ziploc bag. Cut a tiny corner off and squeeze chocolate out for drizzling.
  6. While chocolate is still warm, sprinkle toasted coconut on top. To toast coconut, spread on a baking sheet and let bake in a 350 degree oven for 5-6 minutes, stirring after about 3 minutes and each minute after until golden brown.
  7. Place cookies in fridge for 5-10 minutes to allow chocolate drizzle to harden. Remove and serve room temperature.
Recipe by Breezy Bakes at