Who doesn’t love the nostalgic crunch and wholesome goodness of Cocowheats? Now imagine transforming that classic cereal into a delicious, vegan-friendly cookie!
These vegan Cocowheats cookies are the perfect treat for those seeking a dairy-free, egg-free indulgence without sacrificing flavor or texture. Packed with the rich taste of toasted wheat flakes and the subtle hint of coconut, these cookies offer a delightful balance of crunch and chewiness that will keep you coming back for more.
Whether you’re a seasoned vegan or just experimenting with plant-based baking, this recipe is simple, quick, and incredibly satisfying.
Perfect for afternoon snacks, lunchbox additions, or a cozy treat with your afternoon tea, these cookies also make a wonderful gift for friends and family who appreciate wholesome, cruelty-free baking.
Plus, they’re easy to customize with your favorite add-ins like nuts, dried fruits, or vegan chocolate chips. Let’s dive into this wonderful recipe and bring a little bit of sweet, vegan magic into your kitchen!
Why You’ll Love This Recipe
This vegan Cocowheats cookies recipe is a true crowd-pleaser for several reasons. First, it uses simple, natural ingredients that you likely already have in your pantry.
No need for complicated or hard-to-find vegan substitutes here!
Next, these cookies have a fantastic texture — crunchy on the outside with a slightly chewy center thanks to the coconut and wheat flakes. They’re also naturally sweetened with coconut sugar, making them a healthier alternative to traditional cookies.
Finally, the recipe is incredibly versatile. You can easily add nuts, seeds, or dried fruit to suit your taste and dietary preferences, making it your own.
Whether you’re vegan, gluten-sensitive (with gluten-free oats), or just looking for a wholesome snack, these cookies deliver on flavor and nutrition.
Ingredients
- 1 ½ cups Cocowheats cereal (toasted wheat flakes)
- 1 cup all-purpose flour (or gluten-free flour blend)
- ½ cup coconut sugar
- ½ cup shredded unsweetened coconut
- ½ cup coconut oil, melted
- ¼ cup almond milk (or any plant-based milk)
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp sea salt
- Optional: ½ cup vegan chocolate chips or chopped nuts
Equipment
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Whisk or fork
- Wooden spoon or silicone spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the all-purpose flour, baking powder, sea salt, coconut sugar, shredded coconut, and Cocowheats cereal. Stir gently to mix everything evenly.
- In a separate bowl, whisk together the melted coconut oil, almond milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until a crumbly, sticky dough forms. If you’re using vegan chocolate chips or nuts, fold them in now.
- Form the dough into small balls about 1 to 1 ½ inches in diameter. Place them evenly spaced on the lined baking sheet, then gently flatten each ball with the palm of your hand or the bottom of a glass to form cookie shapes.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies feel firm to the touch.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Enjoy! These cookies are perfect served warm or at room temperature, and they store well in an airtight container for up to a week.
Tips & Variations
For extra chewiness, add a tablespoon of maple syrup or agave nectar to the wet ingredients.
Feel free to swap out the shredded coconut for chopped nuts like pecans or walnuts for added texture. If you prefer your cookies sweeter, increase the coconut sugar by up to ¼ cup.
For a gluten-free version, substitute the all-purpose flour with a robust gluten-free flour blend and ensure your Cocowheats cereal is gluten-free.
Want to add a bit of spice? A ½ teaspoon of cinnamon or pumpkin spice works beautifully in this recipe and complements the coconut flavor perfectly.
Nutrition Facts
| Nutrient | Per Cookie (makes approx. 20) |
|---|---|
| Calories | 110 |
| Carbohydrates | 14g |
| Fiber | 2g |
| Protein | 2g |
| Fat | 6g |
| Saturated Fat | 4g |
| Sugar | 5g |
Serving Suggestions
These vegan Cocowheats cookies are incredibly versatile. Serve them alongside a warm cup of your favorite plant-based milk or tea for a comforting afternoon snack.
They also pair wonderfully with fresh fruit or a dollop of vegan yogurt for a wholesome breakfast treat. If you want to make them extra special, try spreading some vegan peanut butter or almond butter on top!
Looking for more wholesome recipes to complement your vegan baking? Check out our Thelma Sanders Squash Recipe for a hearty side or Pecan Crackers Recipe for savory snack options.
If you love sweet treats, our Peanut Butter Gelato Recipe is a must-try!
Conclusion
These vegan Cocowheats cookies are a fantastic addition to your baking repertoire, combining nostalgia with modern plant-based ingredients. They’re easy to make, deliciously satisfying, and perfect for sharing with friends and family, regardless of their dietary preferences.
Whether you’re craving a crunchy, sweet snack or looking for a wholesome treat to brighten your day, this recipe hits all the right notes. Plus, the flexibility to customize with your favorite mix-ins means you can make it uniquely yours every time.
So next time you’re in the mood for a cookie, give this recipe a try and experience the delightful fusion of Cocowheats and coconut in a vegan-friendly form. Happy baking!
📖 Recipe Card: Cocowheats Cookies Recipe Vegan
Description: Delicious vegan cookies made with crunchy Cocowheats cereal and natural ingredients. Perfectly sweet and crispy for a healthy treat.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 12 cookies
Ingredients
- 1 cup Cocowheats cereal
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dairy-free chocolate chips
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
Instructions
- Preheat oven to 350°F (175°C).
- Mix ground flaxseed with water and set aside for 5 minutes.
- In a large bowl, combine almond flour, baking soda, and salt.
- Add melted coconut oil, maple syrup, vanilla extract, and flax egg to dry ingredients; mix well.
- Fold in Cocowheats, rolled oats, and chocolate chips.
- Scoop dough onto a baking sheet lined with parchment paper.
- Flatten each cookie slightly with your hand.
- Bake for 12 minutes or until edges are golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition: Calories: 150 kcal | Protein: 3 g | Fat: 8 g | Carbs: 18 g
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