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Coconut White Chocolate Breakfast Cookies

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These wholesome, no-bake Coconut White Chocolate Breakfast Cookies are the perfect grab-and-go solution for busy mornings or a guilt-free snack any time of day.

  • Total Time: 1 hour 10 mins.
  • Yield: 12 cookies 1x


Units Scale
  • 1/2 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
  • 1/4 teaspoon cinnamon
  • 1 tablespoon flax seeds
  • 1/4 cup white chocolate chips
  • Flaky sea salt (optional)


  1. In a large bowl, combine the wet ingredients: sunflower butter, melted coconut oil, coconut extract and honey. Mix well. 
  2. 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.
  3. 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.
  4. Refrigerate for at least one hour. Serve and enjoy.


For best results, these cookies should be stored in the refrigerator, not left out on the counter.

  • Author: Cortney Sparkman
  • Prep Time: 10 mins.
  • Category: Breakfast & Brunch
  • Method: By hand
  • Cuisine: American
  • Diet: Gluten Free