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Delicious oatmeal coconut cookies with chewy & crispy goodness! Wonderfully healthy, vegan and gluten free.
Happy April Fool’s Day! Er… Happy first day of April! Are you a fan of all the hijinks that occur on this crazy day?
I’m not one for all the devious shenanigans because I like to have my facts and proceed. Yikes, that sounds boring and such… but like I always tell Erik, I don’t like being Vanilla Sky’d. Lemme explain, when I watched that movie like 20 years ago (woah), I got so dizzy not knowing what was real and what was fake… and it left me wholly unsettled. And not at all whole. Lol.
So April Fool’s is all tricks and such… and I’m like, what’s real?!? Who knows??
So trust me when I say we are not participating in these deceptive shenanigans today… but are, instead, celebrating National Oatmeal Coconut Cookie Day. Okay, fine, that’s not a real holiday (did I just Vanilla Sky you?)… but it seriously will be when you make these scrumptious healthy coconut oatmeal breakfast cookies!
Let’s bake away the fools (or something) and focus on today’s delicious
oatmeal coconut cookies.
How to Make Healthy Coconut Oatmeal Cookies
Preheat
Preheat your oven to 350°F. Then, line a baking sheet with parchment paper.
Stir
Stir all of the dry ingredients together in a large bowl: coconut, oats, oat flour, cinnamon, baking powder, baking soda and salt.
Whisk
Whisk all of the wet ingredients together in a medium bowl: flax egg, almond butter, coconut oil, coconut sugar, maple syrup and vanilla.
Combine
Pour the wet ingredients over the dry ingredients to create the oatmeal coconut cookie dough. Stir and fold until all of the ingredients are well incorporated. Fold in your favorite nuts and dried fruit.
Scoop
Scoop and drop balls of oatmeal coconut cookie dough onto the baking sheet you lined earlier. Flatten each cookie to the thickness you like.
Bake, Cool and Enjoy
Bake, cool and enjoy the best healthy oatmeal coconut cookies!
Oatmeal Cookies You’ll Love: The BEST Gluten Free Oatmeal Chocolate Chip Cookies // Good Morning Breakfast Cookies – Vegan Gluten Free Breakfast Cookie Recipe // My Favorite Vegan Oatmeal Chocolate Chip Cookies!
The Taste & Texture of Oatmeal Coconut Cookies
These vegan + gluten free healthy coconut oatmeal breakfast cookies are so easy to make, crispy on the outside, soft ‘n chewy on the inside, and the perfect way to start a non-foolish day. And if you’ve never made breakfast cookies before… well, today we’re gonna learn how to make healthy coconut oatmeal cookies together!
how to store your healthy oatmeal coconut cookies
I’ve personally tested storing these healthy coconut oatmeal cookies, so rest assured. Store your oatmeal coconut cookies in an airtight container for 1-2 weeks. The first day, the gluten free oatmeal coconut cookies are crispy on the outside and moist on the inside. By the second day, the flavor of these vegan breakfast cookies intensifies and the cookies soften a bit. So good!
>>RELATED Breakfast Recipes: The Fluffiest Vegan Buttermilk Pancakes | Healthy Breakfast Bars
Oatmeal Coconut Cookies with crispy edges and chewy centers—secretly healthy, vegan and gluten free!
So… how’d you like pre-celebrating the would-be food holiday, National Oatmeal Coconut Cookie Day, with me? Best excuse to make easy ‘n healthy homemade breakfast cookies EVER!!! All jokes aside, I truly cannot wait to hear what you think of my recipe! Thank you for stopping by—it truly makes my day.
Sending you all my love and maybe even a dove, xo Demeter ❤️
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More Delicious Oatmeal & Coconut Cookies
- Simple & Easy Vegan Oatmeal Cookies
- Healthy Peanut Butter Oatmeal Cookies
- No Bake Peanut Butter Oatmeal Cookies
- 4 Ingredient Ultimate Chewy Vegan Coconut Cookies
- Easy Gluten Free Vegan Oatmeal Raisin Cookies
- Easy Healthy Oatmeal Chocolate Chip Cookies
- Peanut Butter Coconut Oatmeal Cookies
- …and Almond Butter Breakfast Bars, just for fun 😉
Healthy Breakfast Oatmeal Coconut Cookies (Vegan, Gluten Free)
Ingredients
Dry Ingredients
- ½ cup unsweetened coconut flakes
- ¼ cup + 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
Wet Ingredients
- 1 flax egg, whisk together 1 tablespoon ground flaxseed + 3 tablespoons warm water, set for 15 mins
- ¼ cup natural unsalted creamy almond butter
- 2 tablespoons melted coconut oil
- 2 tablespoons coconut sugar
- 2 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
Add-in Ingredients
- ½ cup nuts, finely chopped (pecans, walnuts, etc.)
- ¼ cup raisins or chopped up dried fruit, small pieces prevent crumbliness
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients.
- In a medium bowl, whisk together all of the wet ingredients. Whisk until smooth.
- Pour the wet mixture over the dry mixture. Using a rubber spatula or wooden spoon, fold ingredients together until well-combined. Fold in Add-in Ingredients.
- Using a cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.
- Bake for 10-14 minutes. Mine took 12 minutes. Allow cookies to cool on the baking sheet (placed on a cooling rack) for about 5-10 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack to cool completely. Enjoy! Storing instructions below.
Oatmeal Cookie Recipes You’ll Love
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I really wanted to like these but they came out so dry, i put everything as written but they were falling apart and came out very dry they dont look like in the picture 😣
Hi Leah. Hm, it can be hard to figure out what caused the dryness remotely like this, but did you make any ingredient substitutions? Also, was your almond butter really dry? I know that has gotten me and some other readers more than a few times in the past.
These are very nice. I used no sweetener and added raisins. Thanks for great workable recipe.
Ooh, sounds delish. Glad to hear the recipe worked out for you, Sandy!
Delicious cookies!! I’ve made them multiple times before, but have never left a review. 💕 This was my first time adding chopped nuts (pecans). Even more delicious! (But I don’t usually like fruit in my cookies, so I didn’t add any.)
Even my anti-gluten-free-anything hubby gobbled them up! Good thing I took some to work with me!
Thanks for the great recipe!
You are so welcome, Lex! It’s always the best when a non-GF eater enjoys a GF recipe. 😄 Glad to hear you’re having some fun with the add-ins, too!
My new fav cookie. I used PB2 powder instead of almond butter and a drizzle of avocado oil instead of coconut oil bc that’s what I had available. Added 1 TBSP of mini choc chips. Came together super fast. Perfect. Thanks for the recipe!!
Ooh, glad to know the PB2 worked for you. Thanks for sharing your results!
Woohoo! Always happy to hear about a successful ingredient swap. So glad you’re enjoying the cookies!
Woohoo! Always happy to hear about a successful ingredient swap. So glad you’re enjoying the cookies!
Very yum, quick and easy. I used crunchy, unsalted peanut butter as I didn’t have almond. Great to have a new fast easy recipe on hand!
Woohoo! Always happy to hear about a successful ingredient swap. So glad you’re enjoying the cookies!
That’s so wonderful to hear, Sheila! I’m just thrilled that you enjoyed the cookies. ☺️
That’s so wonderful to hear, Sheila! I’m just thrilled that you enjoyed the cookies. ☺️
So good! I wanted homemade cookies that were gluten, dairy and nut free(with the exception of coconut). I used sunflower seed butter instead. Tasted so good. Thanks for sharing this recipe with us, will make it many times for sure!
That’s so wonderful to hear, Sheila! I’m just thrilled that you enjoyed the cookies. ☺️