Paleo Breakfast Cookies are a healthy alternative and low in sugar, and dairy and grain free! A great on the go breakfast! These cookies are also Gluten Free, and SCD Legal.
I am sure that the words breakfast cookie go against everything you were ever taught about a healthy start to the day, but don’t let the name deceive you. These breakfast cookies are in the shape of a cookie, but have the same texture as the top of a muffin and they also happen to be healthy!
Unlike traditional cookies, they are primarily sweetened with pureed bananas, which gives them a deliciously soft and moist texture. The batter is lightly spiced with a combination of cinnamon and mixed spice, giving each cookie a nice autumn like flavour.
Every bite of the Paleo Breakfast Cookie is packed with crunch from the chopped walnuts and a burst of juicy sweetness from the dried blueberries. That being said you can easily swap the walnuts for pecans, almonds or hazelnuts, and dried cherries, cranberries or raisins can also work in place of the blueberries.
I enjoy having one or two of these paleo breakfast cookies in the morning with my coffee, and then sneak in a few more with my afternoon tea. Because they are low in sugar and have a decent amount of protein, there is no need for guilt, and they help keep your fueled throughout the morning.
Have ripe bananas? Here are a few other banana recipes that you will love:
- Banana Bread Mug Cake
- Upside Down Caramelized Banana Bread in a Skillet
- Extra Banana Banana Pancakes
- The Best Banana Bread
- Ginger Spiced Banana Bread
- Almond Butter Banana Bread with a Jam Swirl
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Breakfast Cookies
Ingredients
- 2 ripe bananas
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup coconut oil melted
- 1 1/2 tbsp honey
- 1 tsp cinnamon
- 1/4 tsp mixed spice or all spice
- 1/2 tsp baking soda
- 1 1/2 cups almond flour
- 1 tbsp coconut flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped walnuts or almonds, hazelnuts or pecans
- 2/3 cup dried blueberries or dried cherries or raisins
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
- In the bowl of an electric mixer combine the bananas, eggs, vanilla, coconut oil and honey and blend until the bananas are completely mashed and everything is combined.
- Stir in the cinnamon, mixed spice, baking soda, almond flour, coconut flour and coconut and mix well.
- Finally add in the chopped walnuts and dried blueberries and mix until well combined.
- On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten.
- Bake the cookies for approximately 15 minutes until golden on top. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Store them in an air tight container, they will stay fresh for 4 to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
This is a wonderful recipe! I have tried it many ways including adding a couple TBSP cocoa powder and increasing the honey just a bit. The chocolate goes nicely with the coconut. I have tried adding 1/2 tsp of nutmeg, and love them just plain with vanilla and raisins. Thank you for a wonderful recipe that can be changed up a bit and still comes out delicious!
I am gluten, dairy, egg white, almond and oats intolerant. I used ground up pumpkin and sunflower seeds instead of the almond flour and 1/2 cup of applesauce instead of the eggs. I baked them for 20 min. Delicious. I look forward to enjoying a couple with my tea for breakfast. Thank you so much for this recipe.
I replaced almond extract because my vanilla had added sugar. I also used carrots instead of coconut and added a touch more honey, I did half chopped dates half raisins. Great!
Tried this recipe yesterday, but I had no coconut flour so I decided to do the recipe without that ingredient. What is the purpose of only 1 tbsp of coconut flour when you already have 1 1/2 cup of almond flour? Anyway, they taste very good, but even if stored in an air tight container, the cookies were very moist this morning, but they’ll all be eaten by tomorrow anyway!
Coconut flour is a very absorbent flour so it will make the breakfast cookies less moist
My whole family loved these cookies and now my friend wants the recipe. Her daughter is diabetic, do you have any info off hand on the carbs on this recipe?
Made these w/ a few mods & everything organic (although I usually don’t measure my ingredients): added Santa Cruz organic cinnamon applesauce in with the mashed bananas for extra moisture, cinnamon & ground ginger root in place of the allspice, used organic dried blueberries and sugarless dark chocolate chips (although not tech. SCD legal, I can have those as long as there’s no processed sugar), a decent helping of mountain and mandarin honey, ground flax and chia seeds instead of the coconut flour, and sprouted walnuts. I used the other ingredients listed. I haven’t had cookies in a long time, and these turned out better than mail-ordered SCD cookies! I’ve had 5 today. Thank you!
Thanks for details on the modifications you made Teresa! That’s really helpful! So happy to hear that they turned out well
I did them last night, with raisins, and for spices I use cinnamon and clove, they were DELICIOUS!! Everyone at home love them!!
Yea! So happy to hear that they were a hit!
I made these for a co-workers birthday and everyone LOVED them and was asking for the recipe 🙂
Wow you are such a nice co-worker to bring everyone treats! 🙂 I’m so happy that everyone enjoyed them!
We really liked this recipe! It was a nice soft texture and the banana taste didn’t overwhelm. Very good!
I’m so happy to hear that you enjoyed them Rebecca! They freeze incredibly well in incase you have leftovers 🙂
it calls for 1/4 tsp mixed spice …… WHAT IS THAT???? Thanks, jean
I just realized that it’s a British spice, thanks for pointing that out! All spice has a very similar flavouring so you can use that instead.
Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods.