Caramel Coconut Cookie “Porridge”

Caramel Coconut Cookie "Porridge"

This is another delicious version of my grain free “porridge” using coconut flour! This warming meal is perfect for chilly fall days when all you want is a big, comforting bowl of oatmeal with all your favorite toppings and flavors. It’s loaded with healthy fats, fiber and protein, and is gluten and dairy free with vegan options!

Serves 1

You will need:

4 tbsp coconut flour (I used Nutiva brand)
1 tbsp ground flax
1 cup coconut milk (I used Silk brand)
6 tbsp 100% egg whites (from the carton)**
1 tsp vanilla extract
1 tsp maca powder
1 tsp mesquite powder
sweetener of choice, to taste (I used about 6 drops liquid stevia)
mashed banana, agave, maple syrup, honey, or coconut sugar would work
palmful of cacao nibs
4 walnut halves


Roughly chop your walnut halves into small pieces and set aside.
Place the coconut milk in a small sauce pan and turn the heat to medium.
Let this come to a low simmer, then and add the coconut flour and flax, stirring until the flour has become absorbed.
Continue stirring until the mixture thickens slightly, then add the maca powder, mesquite powder, and sweetener of choice and stir to combine.
Once the liquid begins to cook down and the porridge starts thickening, add the egg whites and vanilla extract, continuing to stir so the porridge becomes fluffy.
**For a vegan option, I would increase the coconut milk to 1+1/4 cup, and add 1/2 a scoop of plant based protein powder + 1/2 mashed banana in place of the egg whites.
After about 3-5 minutes, the porridge should be thick, like oats. Stir in the cacao nibs and chopped walnuts, saving some for the top.
Pour into a bowl and top with the remaining cacao nibs and walnuts. Add any nut butter or fruits you desire!

Enjoy! 🙂

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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