Oatmeal Coconut Pecan Cookies

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Recently I made a mistake online purchase for oats. I thought I was buying one single tub of oats for our office. Turns out it was several tubs in one, and I ended up with 5 pounds of oats. What are you supposed to do with 5 pounds of oats? Well, start making cookies, for one!

I am not a huge cookie person, but I love oatmeal cookies, they are some of my favorites! However, conventional oatmeal cookies are basically butter, flour, sugar and oats, so I decided to make my own vegan version. I also didn’t want them to be normal oatmeal cookies, but have some flare in them. So I decided to thrown in some coconut and pecan pieces in there too, because who doesn’t like coconut and pecans?


Luckily, I was able to add all my favorite things into the recipe, though I was afraid they would be so chunky that the cookies will fall apart. Turned out that as long as the cookies are cooled, they hold together great! If you use gluten free oats, you will end up with a great tasting vegan, gluten free oatmeal cookie that is healthy, and not too sweet either! I even tested them on my co-workers, by serving them at our catered lunch to see how people would like them. I told everyone I made them, but didn’t say they were vegan. Turns out everyone loved them, and only after that did I break the news to everyone that the cookies were vegan. Now that’s how you know you have a good cookie!

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This recipe does have a good amount of ingredients in it, so make sure you have all these things on hand before making the cookies. If you try this recipe, please leave me a comment below on how you liked it! I especially want to hear if you served them to your non vegan friends and find out how they liked them as well!

So without further ado…let us begin!

You will need:

  • 2 cups rolled oats (can be gluten free)\
  • 1 cup coconut flakes
  • 1 cup melted coconut oil
  • 3/4 cup almond meal
  • 3/4 cup coconut sugar
  • 1/2 cup chopped pecans
  • 1/4 cup oat flour
  • 4 tbsp water
  • 3 tbsp coconut flour
  • 2 tbsp flax meal
  • 2 tbsp maple syrup
  • 1 tsp baking soda

Step 1:

The first thing you want to do is prepare your flax egg. Add the 2 tablespoons of flax meal and 4 tablespoons of water into a small cup. Mix and set aside to thicken.

Next, preheat your oven to 350 degrees.

Step 2:

Add all the dry ingredients into a large mixing bowl, and mix together.

Step 3:

Add the coconut oil and maple syrup to the mix, along with the flax egg. By the time you combine all the ingredients the egg should have had time to thicken.

Mix everything together thoroughly. The mix should be sticky, so that you can form balls with the dough by pressing the mix together.

Step 4:

As soon as the dough is sticky enough to form into balls, take out a baking sheet lined with parchment paper. Roll 2 inch balls and place on the tray, about 1 to 2 inches apart from each other. Press the balls down so that they form tiny round cookie shapes.

Place the cookie tray in the oven, and bake for 12 to 15 minutes, until the cookies are golden brown around the edges. Take out of the oven and set aside to cool. Be sure not to move the cookies off of the tray immediately, as they will fall apart when hot.


Once the cookies are cool, you can then remove them to your serving tray or container, and eat! These cookies will last for a couple weeks, and they taste especially chewy if stored in the fridge!


I like to use the large coconut flakes for the cookies, as you get some great texture and bits of coconut in there!



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