Coconut Oat Breakfast Cookies

overhead view of white plate with coconut oat cookies, yogurt, blueberries and strawberries

Prep time

10 minutes

Cook time

28 minutes

Servings

4 meals

Cookies for breakfast are a real treat, especially when they feature healthier for you ingredients like organic coconut milk powder instead of full-fat dairy. The main ingredient is old fashioned oats that pack a fiber punch to get you started on the right foot nutritional-wise. Then, unsweetened coconut flakes give you that decadent texture to satisfy your cravings for a little something sweet.

Ingredients

2 tablespoons Coconut Milk Powder, Organic

½ cup hot water

1 large egg

½ cup packed Coconut Sugar, Organic

1 teaspoon vanilla extract

2 cups Rolled Oats, Organic

⅔ cup Coconut, Organic, Unsweetened & Shredded

1 teaspoon baking powder

¼ teaspoon sea salt

For Serving

2 cups mixed berries

8 ounces low-fat Greek yogurt

Directions

Preheat oven to 350ºF and line a large baking sheet with parchment paper. Add 1/2 cup of oats to a blender or food processor and blend until finely ground. Set aside.
Whisk together coconut milk powder and hot water in a medium mixing bowl. Whisk in egg, coconut sugar and vanilla extract.
Stir in ground oats, whole oats, coconut flakes, baking powder and sea salt until oats are moistened. Transfer bowl to refrigerator for 20 minutes, until oats have absorbed most of the liquid.
Drop 8 equal mounds of dough onto prepared baking sheet. Gently shape into round cookies using moist fingertips. Bake for 25-28 minutes, until cookies are golden brown. Cool cookies on baking sheet for 20 minutes at room temperature.
Place 2 cookies in large compartments of 4 meal prep containers. Add 2 ounces of Greek yogurt to 4 small cups and place 1 in each small compartment. Add berries to side of yogurt cups.