Coco Wheats Cookies Recipe Vegan and Deliciously Simple

Are you craving a delicious, wholesome cookie that’s not only vegan but also packed with the warm, comforting flavor of coco wheats? Look no further!

These Coco Wheats Cookies are the perfect treat for anyone who loves a soft, chewy cookie with a subtle chocolatey twist. Made without any animal products, these cookies are ideal for vegans and anyone seeking a healthier alternative to traditional cookies.

Whether you’re baking for a family gathering, a snack for work, or simply indulging your sweet tooth, this recipe is effortless, quick, and incredibly satisfying. The use of coco wheats—a cocoa-flavored wheat cereal—adds a unique texture and taste that sets these cookies apart from the rest.

In this post, I’ll guide you through every step to make these vegan cookies perfectly, share some handy tips to customize them, and even suggest delicious ways to serve them. Ready to bake some magic?

Let’s get started!

Why You’ll Love This Recipe

This recipe is a game-changer for several reasons. First, it uses simple pantry staples that are easy to find and vegan-friendly.

The star ingredient, coco wheats, brings a nostalgic yet novel flavor that cookie lovers will adore. Unlike many vegan cookies that are dry or crumbly, these cookies are wonderfully moist and chewy thanks to the clever combination of plant-based fats and natural sweeteners.

Another big plus is how versatile this recipe is. You can easily add nuts, dried fruits, or vegan chocolate chips to make it your own.

Plus, they are free from eggs and dairy, making them suitable for people with common allergies or dietary restrictions.

If you’re looking for a delicious, comforting cookie that fits your vegan lifestyle without compromising on flavor or texture, this recipe is sure to become a staple in your kitchen.

Ingredients

• 1 cup coco wheats cereal (crushed slightly for texture)
• 1 cup all-purpose flour (or gluten-free flour blend for GF option)
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup coconut oil (melted)
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup maple syrup (for natural sweetness)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Optional: 1/2 cup vegan chocolate chips or chopped nuts

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Crush the coco wheats cereal slightly by placing them in a ziplock bag and gently crushing with a rolling pin or your hands. You want some texture but not completely powdered.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and crushed coco wheats until well combined.
4. In a separate bowl, combine the melted coconut oil, coconut sugar, maple syrup, almond milk, and vanilla extract. Whisk well until the sugar starts to dissolve and the mixture is smooth.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until a sticky dough forms. If using, fold in vegan chocolate chips or nuts at this stage.
6. Using a tablespoon or cookie scoop, drop dollops of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes or until the edges are lightly golden but the centers still look soft. Avoid overbaking to keep them chewy.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
9. Enjoy your delicious vegan coco wheats cookies with a glass of plant milk or your favorite hot beverage!

Tips & Variations

“For chewier cookies, slightly underbake and allow them to cool on the sheet. Want a crunchier bite?

Bake a minute or two longer.”

If you want to add some extra nutrition and flavor, consider tossing in 1/4 cup flaxseeds or chia seeds with the dry ingredients. You can also swap coconut oil for vegan butter for a richer taste.

For a different flavor profile, try adding 1/2 teaspoon ground cinnamon or a pinch of nutmeg. If you prefer a sweeter cookie, increase the maple syrup to 1/3 cup but reduce the almond milk slightly to keep the dough from becoming too wet.

Don’t hesitate to experiment with mix-ins like shredded coconut, dried cranberries, or even vegan white chocolate chunks. These cookies are very forgiving and adapt well to your preferences.

Nutrition Facts

Serving Suggestions

These vegan coco wheats cookies are perfect on their own, but you can elevate your snack time with some fun serving ideas. Serve them warm with a side of vegan vanilla ice cream for a delightful dessert.

They also pair wonderfully with a hot cup of coffee or chai tea in the afternoon.

For a creative twist, sandwich two cookies with vegan peanut butter or fruit jam for a homemade cookie sandwich treat. They also make a great portable snack for picnics, lunchboxes, or after-school munchies.

Conclusion

Whether you’re a seasoned vegan baker or just starting to explore plant-based treats, this vegan coco wheats cookies recipe offers an easy, delicious way to enjoy cookies without compromise. The unique texture and flavor from the coco wheats cereal gives a nostalgic yet fresh twist to your cookie jar.

Plus, the recipe’s flexibility means you can tweak it to match your personal preferences and dietary needs.

With simple ingredients and straightforward steps, these cookies come together quickly and deliver a satisfying bite every time. Don’t forget to check out other recipes on the blog like the Thelma Sanders Squash Recipe for a wholesome dinner, or the hearty Bariatric Meatloaf Recipe (vegan adaptations encouraged!), and for a tangy, spicy snack try the Pickled Cherry Pepper Recipe.

Happy baking, and enjoy your deliciously vegan coco wheats cookies!

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