Gluten Free Tropical Oatmeal Cookies
Indulge in a taste of the tropics with these Gluten-Free Tropical Oatmeal Cookies, a chewy, golden treat bursting with exotic flavors! Made with gluten-free rolled oats, shredded coconut, and a hint of lime zest, these cookies capture sunshine in a bite. Sweet pieces of dried pineapple, creamy white chocolate chips, and crunchy macadamia nuts (optional) add layers of texture and a delightful tropical twist. Perfectly spiced with a touch of cinnamon, these easy-to-make cookies come together in under 30 minutes, making them a quick snack or dessert that feels like a mini vacation. Ideal for gluten-free diets and packed with vibrant flavors, these tropical oatmeal cookies are a crowd-pleaser for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Gluten-free all-purpose flour
- 1 cup Shredded unsweetened coconut
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Lime zest
- 0.75 cup Dried pineapple, chopped
- 0.5 cup White chocolate chips
- 0.33 cup Chopped macadamia nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, combine the gluten-free rolled oats, gluten-free all-purpose flour, shredded coconut, baking soda, salt, and ground cinnamon. Stir until evenly mixed and set aside.
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together using an electric mixer until creamy and smooth, about 2 minutes.
Add the egg, vanilla extract, and lime zest to the creamed mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just incorporated.
Gently fold in the chopped dried pineapple, white chocolate chips, and macadamia nuts (if using).
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 545.5 g | 198% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 287.2 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 519 mg | 40% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2041 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
