Vegan Healthy Breakfast Oatmeal Coconut Cookies
These wholesome breakfast cookies combine the hearty texture of rolled oats with tropical coconut flakes and creamy almond butter. Naturally sweetened with maple syrup and coconut sugar, they're studded with nuts and dried fruit for extra flavor and nutrition. The flax egg provides binding while keeping them plant-based, and the oat flour creates a tender crumb. Perfect for meal prep or grab-and-go breakfasts, these cookies offer a satisfying balance of healthy fats, fiber, and natural sweetness that makes them feel more like a treat than typical breakfast fare.
Ingredients
- ½ cup unsweetened coconut flakes
- ¼ cup gluten free rolled oats
- 2 tablespoons gluten free rolled oats
- ¼ cup gluten free oat flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon ground flaxseedchia seeds1:1vegan
- 3 tablespoons warm water
- ¼ cup natural unsalted creamy almond butterpeanut butter1:1tree-nut-freedairy-freeadds peanutsFull guide →
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut sugarbrown sugar1:1Full guide →
- 2 tablespoons maple syrupagave nectar1:1refined-sugar-freeFull guide →
- ½ teaspoon pure vanilla extract
- ½ cup nuts, finely chopped
- ¼ cup raisins or dried fruit, chopped into small piecesdried cranberries1:1Full guide →
Instructions
- 1
Preheat oven to 350°F and line a cookie sheet with parchment paper
- 2
Whisk together all dry ingredients in a large bowl
- 3
Whisk together all wet ingredients in a medium bowl until smooth
- 4
Pour wet mixture over dry mixture and fold together until well-combined
- 5
Fold in nuts and dried fruit
- 6
Scoop cookie dough balls onto prepared baking sheet and flatten with a fork
- 7
Bake for 10-14 minutes until set
- 8
Cool on baking sheet for 5-10 minutes then transfer to cooling rack
Tips
Let the flax egg sit for the full 15 minutes to properly gel and bind the cookies together.
Chop dried fruit into small pieces to prevent the cookies from becoming crumbly.
Use a cookie scoop for evenly sized cookies that bake uniformly.
Good to Know
Store in airtight container at room temperature for up to 5 days or freeze for up to 3 months
Cookie dough can be scooped and frozen for up to 3 months, bake from frozen adding 1-2 minutes
Best served at room temperature, can be warmed slightly if desired
Common Mistakes
Don't skip the flax egg resting time to avoid crumbly cookies
Chop dried fruit small to prevent structural weakness
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these without oat flour?
Yes, you can grind additional rolled oats in a blender or food processor until fine to make your own oat flour.
How long do these cookies keep?
Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.
Can I use regular eggs instead of flax eggs?
Yes, substitute 1 regular egg for the flax egg, but this will make them non-vegan.