Breakfast Oat Coconut Cookies

Fibre rich oats, protein packed seeds and nuts and all the immunity spices you need to set you up strong for the day!

Breakfast Oat Coconut Cookies


  • 2 1/2 cups oats
  • 1/2 assorted nuts and seeds ( sunflower, pumpkin , linseeds, walnuts, almonds..)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon cardamom
  • 1 teaspoon turmeric
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon sea salt or Maldon salt
  • A pinch of ground black pepper
  • 6 tablespoons coconut oil
  • 1 cup coconut sugar (organic brown sugar works too)
  • 2 eggs (substitute 2 tablespoon chia or flax seeds in 6 tablespoons water, allow to soak for a while)
  • 1 teaspoon vanilla extract
  • 1/2 cup desiccated coconut


Preheat oven to 175°C.

Line two baking sheets with parchment paper.

In a medium bowl, mix together all the dry ingredients from the oats till the black pepper.

In another bowl and using a hand mixer/ blender, beat together the oil, sugar, eggs ( or substitute ) and vanilla until fluffy and smooth. Slowly beat in the oat mixture. Lightly stir in the coconut.

Using a spoon or cookie scoop, drop cookie dough by rounded tablespoonfuls about 2 inches apart on baking sheets. Press each cookie down with a fork a bit. Bake for 10 minutes, or until golden brown. The cookies will seem a little soft, but do not over bake or they’ll get too crisp. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit.

At this point you can transfer the cookies to a wire rack to cool completely.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.