The perfect coconut oatmeal breakfast cookies are perfectly delicious, perfectly healthy, and the perfect way to start a perfect day.
Did I use the words “healthy” and “cookies” in the same sentence?
Actually, yes I did.
Because these coconut breakfast cookies are vegan, gluten-free, and paleo-friendly.
Perfectly delicious because they are perfectly moist and che`wy on the outside…perfectly crisp on the outside with perfectly crisp edges…and bursting with the perfect amount of coconut f1lavor.
- ¼C + 2Tbsp rolled oats
- ¼C flour—coconut flour, almond flour, regular flour, almond flour
- ½tsp cinnamon
- ¼tsp baking powder
- ¼tsp baking soda
- ¼tsp salt
- 2Tbsp coconut sugar, maple syrup, organic cane sugar or organic brown sugar…or 2Tbsp granulated stevia…or ½C pure maple syrup
- 8oz coconut oil or vegan butter
- 1 flax egg or four medium eggs….
- 1tsp. vanilla
The Coconut…½C unsweetened coconut flakes
Make sure to use large coconut chips or flakes…Using large coconut flakes or chips will ensure that your cookies spread out and flatten like regular cookies…instead of ending up looking like macaroons.
Feel free to customize these cookies to your liking ny adding whatever else you want—such as finely-chopped nuts, seeds, raisins, dried fruit. sugar-free chocolate chips, and so on and so forth.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside. Whisk together all of the dry ingredients. Whisk all of the wet ingredients in a second bowl until smooth. Pour the wet mixture over the dry mixture. Cream together until light and fluffy. Fold in coconut and any other add-in Ingredients.
Scoop 2Tbsp-sized firmly-packed dough balls onto prepared cookie sheet. Press down with your palm into a cookie shape. Bake for about 15 minutes, until golden brown around the edges and slightly golden on top.