Coconut Almond Cookies

These Coconut Almond Cookies are deliciously soft and full of nutty flavor. It’s a vegan oatmeal cookie recipe without a raisin in sight!

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this RECIPE

Coconut Almond Cookies

I have an oatmeal cookie recipe for you today! And if you’re not a fan of oatmeal cookies, I promise you you’ll want to give this recipe a try! Because these almond coconut oatmeal cookies are the best – seriously. Super chewy, soft, and basically like eating a pillow. A pillow of coconutty (did I make that up?) goodness with a hint of almond extract that I literally can’t resist.

These almond coconut oatmeal cookies would be perfect for Christmas. Or any other day of the year. They’re so tender on the inside and crisp up perfectly on the outside. I’d even say these are the best cookies I’ve ever baked!

I’ve had so much fun collaborating with BetterOats on some fun recipes, and these cookies definitely don’t disappoint. If you missed our other recipes, you don’t want to miss these chocolate banana pancakes & this blueberry mint smoothie bowl.

I love using the Maple & Brown Sugar organic oats in these cookies because it adds such an amazing sweetness – that delicious maple sweetness that makes your kitchen smell amazing. Plus, the oats are perfectly measured out for you! Easy peasy.

These would be great as an after-dinner sweet treat, or even a snack…or breakfast?? Let me know if you love breakfast cookies as much as I do. 😉

Ingredients for Coconut Almond Cookies

These gluten-free oatmeal cookies are a bit different than your standard oatmeal cookie recipe! There are no raisins in sight, so raisin-haters rejoice! Instead of dried fruit, we’re throwing in lots of almonds and coconut for the nuttiest, crunchiest take on an oatmeal cookie.

Here’s everything you’ll need:

• Flax meal. These are vegan oatmeal cookies so the recipe starts with a flax egg to help hold the cookie dough together.
• BetterOats Raw Pure & Simple Organic Maple Brown Sugar. I love using this flavor of oats in these vegan coconut cookies because it adds the most delicious warm sweetness. If you prefer to use regular rolled oats, you’ll need about 1/3 cup.
• Oat Flour. No need to buy it! Simple throw some oats into a blender and blitz it up into a fine powder!
• Almonds. Chopped almonds add so much nutty flavor and a satisfying crunch.
• Shredded coconut. I recommend unsweetened coconut since we’ll be using other sweeteners in the cookie dough.
• Baking powder and baking soda. You’ll want to use both to get the right texture in these vegan oatmeal cookies.
• Salt. Always add a pinch of salt to your cookies! It will balance out the sweetness.
• Almond butter. Creamy, nutty and delicious in these cookies.
• Maple syrup. I love the warmth that maple adds, but you could also use agave nectar for a more neutral flavor.
• Applesauce. I would go for unsweetened and unflavored.
• Non-dairy milk. Any variety will work!
• Vanilla extract. Who doesn’t love a touch of vanilla!
• Almond extract. A little bit will really deepen the almond flavor in these coconut cookies.

How to Make Coconut Almond Cookies

The best part about these vegan oatmeal cookies? They come together in just 20 minutes. Yes, you read that right – cookies in under a half an hour!

Here’s how to make them:

1. Preheat your oven to 350F. Line a baking sheet with parchment paper or lightly grease the pan.
2. Make a flax egg. Mix the flax meal into water, stir and set aside for 5 minutes.
3. Mix the dry ingredients together. In a large bowl, add oats, oat flour, almonds, coconut, baking powder, baking soda and salt and mix it up.
4. Make the cookie dough. To the medium bowl with flax meal mixture, add almond butter, maple syrup, applesauce, milk, vanilla and almond extract. Whisk to combine until the mixture is smooth. Then slowly pour the wet ingredients into the dry and stir until a dough forms.
5. Form the cookies. Roll 2-tablespoon-sized balls of dough into a round shape and place on the baking sheet, about 2 inches apart. Slightly flatten each cookie dough ball with a fork.
6. Bake for 10-12 minutes, depending on how soft or crispy you want your cookies.
7. Let the cookies cool on the pan for about 5 minutes before removing with a spatula.

More Vegan Oatmeal Cookie Recipes

There are so many ways to make an oatmeal cookie, so if you’re looking for more takes on the classic, try out one of these other delicious vegan oatmeal cookie recipes!

• Vegan Monster Cookies
• Iced Vegan Oatmeal Cookies by The Banana Diaries
• Carrot Cake Oatmeal Cookies by Shuangy’s Kitchen Sink
• Vegan Oatmeal Chocolate Chip Cookies by Nora Cooks
• Healthy Vegan Cranberry Oatmeal Cookies by Beaming Baker

How to make:

Coconut Almond Cookies

These Coconut Almond Cookies are deliciously soft and full of nutty flavor. It’s a vegan oatmeal cookie recipe without a raisin in sight!

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Author:

Emilie

Yield:

16-18 1x

Rating: 4.7 from 3 reviews

Print the recipe

Ingredients

• 1 tablespoon flax meal + 2 1/2 tablespoons water
• 1 packet BetterOats Raw Pure & Simple Organic Maple Brown Sugar (about 1/3 cup)
• 1 cup oat flour*
• 1/2 cup sliced or chopped almonds
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond butter
• 1/4 cup maple syrup or agave nectar
• 1/4 cup unsweetened applesauce
• 1 tablespoon non-dairy milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. Preheat oven to 350F. Line a baking sheet with parchment paper or lightly grease the pan.
2. Make a flax egg. In a medium bowl, add flax meal and water. Stir; set aside for 5 minutes.
3. Mix the dry ingredients together. In a large bowl, add oats, oat flour, almonds, coconut, baking powder, baking soda and salt. Stir to combine.
4. Make the cookie dough. To the medium bowl with flax meal mixture, add almond butter, maple syrup, applesauce, milk, vanilla and almond extract. Whisk to combine until the mixture is smooth. Slowly pour into the dry ingredients. Stir until a dough forms.
5. Form the cookies. Form 2-tablespoon-sized balls of dough and place on the baking sheet, about 2 inches apart. Slightly flatten the cookie dough with a fork.
6. Bake for 10-12 minutes, depending on how soft or crispy you want your cookies.
7. Let the cookies cool on the pan for about 5 minutes before removing with a spatula.

Notes

*To make your own oat flour, simply blend rolled oats until a fine flour forms.

1 cookie1585.3 g60.9 mg10 g2.5 g14.5 g2.8 g4.3 g0 mg

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