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Whether you’re out the door and on the run or looking for a healthy snack, these no-bake Coconut White Chocolate Breakfast Cookies check all the right boxes.
- Delicious
- Quick and easy
- No baking required
- Packed with nutrients
- Grab-and-go friendly
Packed with wholesome ingredients and a mere 10 minutes of hands-on time, this breakfast cookie recipe is truly a tasty treat any time of day.
Ingredients + Substitutions
- Sunflower Butter—Our family loves sunflower seed butter, but you can use creamy peanut butter as well. Just note that you may need to soften peanut butter in the microwave to make it a little easier to work with and slightly less sticky.
- Old-fashioned rolled oats—I use gluten-free rolled oats. Be sure these are traditional rolled oats, which hold their texture much better than quick cooking oats.
- Coconut oil—This helps the cookies maintain their form. If you’d like to omit the coconut oil, feel free to use a little extra sunflower butter or peanut butter. Be aware that your cookies make be slightly more crumbly, but they’ll still taste great.
- Raw, unfiltered honey—Adds a touch of sweetness, and you don’t need much of it.
- Flaxseeds—These superfood seeds are a nutrient-dense addition to these no-bake breakfast cookies. You can also use chia seeds or hemp hearts.
- Cinnamon—Just a dash.
- Coconut extract—Adding coconut extract to this recipe takes that coconut flavor up just a touch, but it’s optional. Vanilla extra is a fine replacement here.
- White chocolate chips—I use Lily’s White Chocolate Style Baking Chips with No Added Sugar, but you can use your favorite brand. Dark chocolate chips are a delicious swap!
- Unsweetened shredded coconut—Set aside a little extra for garnish.
- Flaky sea salt—An optional but delicious garnish. Use just a sprinkle as a last step, right before these cookies go to set in the refrigerator.
Benefits of Flax Seeds
Flax seeds are a tiny superfood that pack a serious nutritional punch. With fiber and omega-3 fatty acids, flax seeds are a heart-healthy addition to any recipe. I love flax in this Coconut and White Chocolate Breakfast Cookie recipe for its ability to aid in digestion and for its high antioxidant content, which helps protect against inflammation.
How to Store Coconut White Chocolate Breakfast Cookies
These no-bake breakfast cookies are the perfect grab-and-go solution for busy mornings. The recipe can be prepared in advance and stored in an airtight container in the refrigerator for up to one week.
Alternatively, the cookies can be made in large batches and frozen for up to three months. Simply flash freeze the cookies by arranging them in a single layer on a baking sheet with parchment paper and freeze for an hour or so before transferring to an airtight container or freezer bag.
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Coconut White Chocolate Breakfast Cookies FAQs
Can I use a different nut butter instead of sunflower butter?
Certainly! Creamy peanut butter is a great option. I have not tried almond butter, but you can give it a try as well. Sunflower butter has a smooth consistency that is easy to mix. Peanut butter has a thicker consistency. Pop it in the microwave to soften it a bit, if necessary.
Can I use quick oats instead of old-fashioned rolled oats?
I highly recommend old-fashioned rolled oats. They hold their texture well in this recipe. However, quick oats will work in a pinch. Note that the texture is going to be softer and the cookies may be slightly more crumbly.
Is coconut oil necessary?
The coconut oil is an important ingredient in this recipe. However, you can omit the oil and add an extra tablespoon or two of sunflower butter or nut butter of your choice.
Why are my cookies falling apart?
If you find the your no-bake breakfast cookies are falling apart or seem crumbly, they’re likely too dry. Add more sunflower butter and/or coconut oil.
The cookies are sticky. How can I fix them?
If your cookies are sticky, you may need to add more oats. Stickiness indicates a higher proportion of wet ingredients. Add more oats and flax seeds and see if that helps.
Coconut White Chocolate Breakfast Cookies
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Ingredients
- ½ cup sunflower butter
- 2 tablespoons melted coconut oil
- 1 teaspoon coconut extract
- 2 tablespoons raw unfiltered honey
- 1 cup old-fashioned rolled oats
- 3 tablespoons unsweetened shredded coconut
- ¼ teaspoon cinnamon
- 1 tablespoon flax seeds
- ¼ cup white chocolate chips
- Flaky sea salt optional
Instructions
- In a large bowl, combine the wet ingredients: sunflower butter, melted coconut oil, coconut extract and honey. Mix well.
- Add the remaining ingredients through the flaky sea salt. Mix until all ingredients are combined. The consistency can be adjusted as needed. For a sticky cookie, add oats. If it’s dry and falling apart, add more sunflower butter.
- Place a piece of parchment paper on a sheet pan and use a small cookie scoop or spoon to measure out 12 cookies. Use the back of the scoop or spoon to press down/shape the cookies and sprinkle extra shredded coconut and flaky sea salt.
- Refrigerate for at least one hour. Serve and enjoy.
