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+ servings
healthy breakfast

Breakfast Oats and Coconut Soft Cookies

Whether you’re rushing out of the door and don’t have time to eat a full bowl of porridge or you just want to enjoy a nice cup of (insert here hot beverage of choice), these Breakfast Oats and Coconut Soft Cookies are an excellent choice.
5 from 3 votes
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course Breakfast, Dessert
Cuisine American
Servings 25 biscuits
Calories 130 kcal

Ingredients
 
 

  • 150 g Oats I used the easy to cook ones
  • 125 g All-Purpose Flour
  • 80 g Dry Grated Coconut
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 200 g Brown Sugar
  • 125 g Unsalted Butter
  • 1 tsp Vanilla Essence
  • 2 tbsp Milk

Instructions
 

  • Preheat the oven to Fan 170 degrees Celsius.
  • In a large bowl, put all of the dry ingredients (oats, flour, coconut, soda, salt, sugar) and mix well.
  • Cut the room temperature butter into small pieces and add to the dry mixture, together with the vanilla and milk; use your hands to mix well.
  • In the beginning, it may feel like there are not enough wet ingredients to mix all of the dry ones, but the more you work the dough, the more dry ingredients you will be able to incorporate into it.
  • Once the whole dough is homogeneous, divide into 25 balls, and gently squeeze into about 6mm thick biscuits. Lay on a baking tray lined with baking paper, well spread, leaving about 2cm between cookies.
  • Bake in the preheated oven for about 17 minutes (depending on the oven it may take anything between 15 to 20 minutes). Take out and rest before eating.

Notes

As far as healthy breakfast ideas go, These Breakfast Oats and Coconut Soft Cookies are delicious and tasty, yet, there are some modifications you can make if you don’t like or don’t have some ingredients.
For ease of use, I like to take the butter out of the fridge a couple of hours before I need it. Doing this makes it easier for me to cut it into small pieces and work it into the dry ingredients.
When it comes to brown sugar, for this recipe, I used Demerara, but Muscovado will work well as well, giving a deep toffee-like flavor, given its higher molasses content. This may also aid in keeping the cookies chewier… so go for it!
Should you not be a big fan of vanilla, or should you simply not have it, you can substitute it with the same amount of maple syrup - these oatmeal coconut cookies will still be delicious.
Should you wish to add some extra depth to the biscuits and give them a Christmas-Winter sort of taste, you can add 1/2 tsp of ground cinnamon to the mixture; this will work well with the vanilla essence and will turn coconut, which is highly associated with summer months and hot locations, into a winter delicacy… making this one of your favourite healthy breakfast recipes.

Nutrition

Calories: 130kcalCarbohydrates: 17gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 11mgSodium: 102mgPotassium: 57mgFiber: 1gSugar: 8gVitamin A: 125IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword coconut cookies, healthy breakfast, healthy breakfast ideas, healthy breakfast recipes
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