Go Back
+ servings

Almond Coconut Oatmeal Cookies

Serves: 16
Prep Time: 15 mins
Total Time: 35 mins


  • 1 tablespoon flax meal mixed with 2 ½ tablespoons water
  • 1 packet Better Oats® Organic Maple and Brown Sugar Oatmeal about ⅓ cup
  • 1 cup oat flour
  • ½ cup sliced or chopped almonds
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup almond butter
  • ¼ cup maple syrup or agave nectar
  • ¼ cup unsweetened applesauce
  • 1 tablespoon non-dairy milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract


  • Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease the pan.
  • In a medium bowl, add flax meal and water. Stir; set aside for 5 minutes.
  • In a large bowl, add Better Oats® Organic Maple and Brown Sugar Oatmeal, oat flour, almonds, coconut, baking powder, baking soda and salt. Stir to combine.
  • To the medium bowl with flax meal mixture, add almond butter, maple syrup, applesauce, milk, vanilla and almond extract. Whisk to combine until the mixture is smooth. Slowly pour into the dry ingredients. Stir until a dough forms.
  • Form 2-tablespoon-sized balls of dough and place on the baking sheet, about 2 inches apart. Slightly flatten the cookie dough with a fork.
  • Bake for 10-12 minutes, depending on how soft or crispy you want your cookies.
  • Let the cookies cool on the pan for about 5 minutes before removing with a spatula.