Apparently, the most popular recipe to date on this website is a recipe that I haven’t even put on here yet. And I’m beginning to fear the consequences if I don’t get it posted. ; -)
The minute I shared my recipe for Coconut Brazil Nut Milk with you, emails started coming in. But the emails had nothing to do with the lusciously rich and creamy Coconut Brazil Nut Milk.
Nope. Everyone wanted the recipe for the cookies in the photo!
I get it. A healthy milk? Nah. A savory soup? Uh-uh. A dip for veggies? Noooo.
GIVE ME THE COOKIES!! ; )
Even my mom said to me the other day, “You need to post that cookie recipe.”
Oooo-kay! I can take a hint. Here it is. : )
- 2 teaspoons finely ground flax meal
- 1/4 cup nondairy milk
- 1/3 cup almond butter
- 3 tablespoons coconut oil (soft)
- 1/2 cup raw sugar or evaporated cane juice – divided (see note on sweetness below)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 1/4 cups rolled oats (use gf oats if desired)
- 1/2 cup unsweetened coconut
OPTIONAL ADDITIONS
- 1/3 cup carob chips
- 1/4 cup chopped walnuts
- Preheat oven to 325°F. (See preheating oven note below.)
- In a small saucepan, whisk together flax and milk. Bring to boil, stirring occasionally. When mixture comes to boil, remove from heat. Set aside.
- Place almond butter, coconut oil, and approximately 1/4 cup of the sugar in a large mixing bowl. Mix together with an electric mixer.
- Add flax mixture, salt, and vanilla and mix.
- Stir in oats, coconut, and remaining sugar by hand. Mix until thoroughly combined. Dough will be very thick.
- Drop by teaspoonfuls onto prepared baking sheet.
- Bake at 325°F for 17 to 19 minutes or until lightly browned on the bottom.
- Allow to set for about 1 minute before removing to rack to cool.
Cookie Tips:
Preheating Oven - These cookies will spread too much if the oven is not preheated (as will many other types of cookies), but I really like the chewiness that results when they spread a little. If you like chewy cookies too, preheat your oven to only 250°F, and then when you put the cookies in to bake, increase the temperature to 325°F. The cookies will spread like the ones in the Coconut Brazil Nut milk photo.
Sweetness – We think this is a sweet treat. If you like your cookies not so sweet, you can reduce the sweetener amount to 1/3 cup.
Flax Meal – I used to use my Blendtec blender to grind my flax seed into flax meal. It did a superb job, but it seemed like every time I wanted to use my blender there were flax seed meal “crumbs” in it. (Good for smoothies, but not so great for Cream of Leek and Kale Soup or Low Fat Creamy Italian Salad Dressing.)
So I was thinking about purchasing a coffee grinder to make flax meal, but before I could buy one, a sweet friend gave me one.
It’s a Mr. Coffee coffee grinder and it PERFECTLY grinds flax seed into a very fine meal. I really like it! Thank you sweet friend. : )
Almond butter - I usually make these cookies with homemade almond butter. My local grocery store carries MaraNatha No Stir almond butter, but I don’t like to use that kind because it has palm oil and sugar in it. (I don’t want extra fat and sugar in my cookies – just almond butter.)
Amazon also offers almond butter. Some brands, like Woodstock Farms almond butter, are decently priced (and others are outrageously high!). But I usually find it easier and cheaper to just make my own.
In the comments section below someone mentioned that Costco carries almond butter (the good kind) for a reasonable price. Good to know. 
I’ve tested these cookies with different brands of almond butter and the varieties that are thin produce a thinner cookie and the thick ones result in a more “mound-shaped” cookie. Your mileage will vary according to your almond butter consistency. Whatever you do, don’t add liquid to the cookie dough to thin down thick almond butter. This will result in a cookie that has a flour-y taste and isn’t as rich and chewy.
Why are These Cookies a Healthier Option if You’re Trying to Lose Weight (and Even if You Aren’t)?
So why are these cookies healthier than your average cookie? And how in the world do these yummy cookies fit in a weight loss plan?
1. Much of the fat that you would normally have in a cookie is replaced with healthy, high-fiber almond butter. So you get a rich taste without the hip hugging fat.
2. There are no eggs in this cookie, which means no cholesterol and fewer calories.
3. These cookies are made without baking powder or baking soda – chemicals that contribute to bone loss and digestive disorders.
4. There are no refined flours in these cookies – only wholesome, high-fiber, whole-grain oats. Refined foods contribute to weight gain independent of caloric intake, but increased fiber intake helps tremendously with weight loss.
Enjoy!
Some of the posts on this blog contain affiliate links. Buying items through those links doesn’t cost you any extra and is a nice way for you to help me continue to provide this blog. Thank you : )
Finally! I’ve been waiting for this recipe. They look so good. I’ll probably make these tomorrow and report back after I eat them all!
Thanks!! I have been waiting for this too, I remember asking for it myself.
Now we have something to go with the milk! ha! ha! By the way, I made your coconut pie recipe on Friday with the almond crust you sent me too and it was really good! I had a hard time finding it here, maybe you can put an index for the recipes? That would be really helpful, uh oh, I am giving you another project!
Hi Zoraida,
I’m glad you liked the pie. It’s one of our favorites too.
Sorry you had trouble finding it on the website. The index is a great idea! I just don’t know if I know how to create one. I wish I knew more about how to make a good, easy-to-use website. I really struggle with website stuff.
There is a search bar at the top right side of the webpage (directly to the right of the “Contact” link) that you can use if you’re trying to find something. I know it isn’t as nice as an index, but maybe it will help some. I will put “recipe index” on my list of things to figure out how to do
Enjoy your cookies and milk!
P.S. I get my almond butter from Costco, ingredients – dry roasted almonds, Maranatha brand, 26oz jar for about $6.
Thank you for the tip!! Very, very good to know! I’ll make a note of that in the post.
Thank you.
I made these cookies for breakfast. Why not? Look at all the healthy ingredients. Much healthier than most store-bought cereal. I like the idea of using flax seed meal in place of eggs.
I made my own almond butter, but since I don’t have a very good food processor, it wasn’t quite as “buttery” as it should have been, which resulted in the cookie dough being dry. I baked them that way, but I think I could have added some applesauce or more coconut oil to moisten them a little. Also, I used only the 1/4 cup sugar and didn’t add the additional 1/4 cup at the end. They were plenty sweet for me. I added a few chopped pecans.
Final analysis: Excellent taste, but slightly dry (my fault). I will definitely make these again, with some better almond butter. Keep these good recipes coming.
I’m glad you like them!
The consistency of the almond butter definitely makes a difference in the outcome. Most store-bought almond butters are a good consistency for these cookies.
Zoraida left a comment about getting almond butter at Costco – I’m thinking I might pick up a few jars next time I’m near a store.
I think these could count as breakfast, right?!
I love this ingredient list! Nothing to feel guilty about, and these cookies look super soft and chewy. I need to try this soon
They are very, very good! The more they spread out (see my note on oven preheating) the chewier they are and I really like them that way.
Abby, these ARE breakfast cookies. I made them again this morning, and enjoyed 3 of them for breakfast! I used store-bought almond butter this time. They turned out much better than using my homemade almond butter. I also used only 1/4 cup sugar, which made them the perfect sweetness for me. I’m going to add dates next time, and maybe even cut down the amount of sugar some more. Yummy!
These look delicious! I also have all the ingredients on hand and heading to the kitchen. Thank you!!
I made them this weekend and they were very very good! Thanks!! I made them in mounds and they were crispy. Sort of like a coconut macaroon.Oh, I reduced the sugar to 1/3 cup like you suggested and it was sweet enough. Thanks
These are amazing! Thank you for the yummy recipe.
You’re welcome, Angela. Love your blog!
This is a great recipe! I substituted cane sugar for coconut sugar and left out the exta nuts and carobs chips. The flavor and consistency is perfect:) Will continue using this recipe!
So glad you like them, Christy. Thank you for your comment.
I made these last night, and they were AWESOME. A little crumbly, but I think next time I’ll process the oats to give them a more flour-like consistency. I used about half almond, half peanut butter, and added in sultanas and pecans. The sultanas gave them a nice carmelly taste, and the pecans and coconut made them positively decadent!
Hi Lindy,
Glad you liked them.
Not sure about the crumble. They are always come out super moist and even a bit chewy for me. It could be the brand of nut butter since they are all a bit different.
Anyway, happy you enjoyed them