Coconut White Chocolate Breakfast Cookies
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.
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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.
Notes
For best results, these cookies should be stored in the refrigerator, not left out on the counter.
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