Vegan Coconut Almond Oatmeal Breakfast Cookies

Vegan Coconut Almond Oatmeal Breakfast Cookies

What a mouthful of a name. Vegan Coconut Almond Oatmeal Breakfast Cookies and they are actually gluten-free and dairy-free too but I figured that might be too much for a title.

Considering the fact that summer is almost here, one would think that a healthy living blogger needs to be posting salads, super-food smoothies, and “detox” – cringe – foods, right? Heck, no! I’m coming at ya today with a delicious cookie recipe that I made intentionally for breakfast! Yes, cookies for breakfast.

Now, I’m always looking for taste testers before I share the recipe on my blog, so I recently brought these babies to a friends house¬†because things don’t always go according to planned in the taste department. Once they pass the test of other’s approval, I bring it here to share with you. Luckily, these passed with flying colors.

These coconut almond oatmeal cookies turn out so incredible soft, almost cake-y, and literally buttery, however there isn’t any actual butter in these babes. Dress them up with chocolate chips, slather with nut butter, or dip in your favorite milk!

Vegan Coconut Almond Oatmeal Breakfast Cookies
Recipe type: Vegan, Gluten-free, dairy-free
Cuisine: Snack, Dessert
Serves: 16-18 cookies
  • 1 tbsp flax meal + 2.5 tbsp water (mixed together and set aside (flax egg))
  • ⅓ cup quick oats
  • 1 cup oat flour (oats pulsed in food processor)
  • ½ cup shredded unsweetened coconut
  • ½ cup sliced almonds
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup almond butter
  • ½ cup maple syrup
  • ¼ cup unsweetened applesauce
  • 1 tbsp non-dairy milk
  • 2 tsp vanilla
  1. Preheat oven to 350F
  2. Line baking sheet with parchment paper
  3. In large bowl mix oats, oat flour, almonds, coconut, baking powder + soda, and salt together
  4. In medium bowl, add the flax egg, almond butter, maple syrup, applesauce, milk, and vanilla
  5. Add wet ingredients to dry ingredients and stir until dough forms
  6. Form into approx ~ 2 tbsp-sized dough and place on cookie sheet
  7. Bake for 10-12 minutes or until slightly golden.
  8. Let cool completely before storing.

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