Preheat oven to 350 degrees. Mix all ingredients in a large bowl until uniform.
Using a half cup measuring cup, scoop mixture onto a baking sheet and form into cookies about 3-inches in diameter. Bake for about 18-20 minutes or until firm to touch.
I use refined coconut oil to make these in order to avoid the coconut flavor but feel free to use unrefined coconut oil if that is your preference.
Oats are naturally gluten-free, however, often come in contact with grains that aren't during processing. If you are gluten-intolerant, be sure to look for and use gluten-free oats to make this recipe.
Store these cookies in the fridge if not consumed immediately.