This breakfast cookie is packed with healthy fats, fiber, and tons of deliciousness! It’s the perfect addition to your make-ahead breakfast routine.
A cookie for breakfast? That’s exactly what I asked myself when I created this recipe nearly two years ago for my third cookbook, The Best Grain-Free Family Meals on the Planet. Originally created as a treat, I realized that with all the nutritious ingredients that make up the recipe, I wanted them earlier in my day, like for breakfast or after a workout!
What I love about these cookies is that they are easy to put together with pantry-ready ingredients. Sometimes, I want a cookie but I’ve run out of eggs (a total travesty at my house) but I nearly always have everything else. Like this week, for example, my family and I got home from a week long trip and we literally had nothing in the fridge. No eggs, no milk, nothing fresh. But, I did find a lonely overripe banana from our hotel’s breakfast that morning in my backpack that I had stashed in there for an airport snack. Now that it looked “yucky” nobody wanted to eat it and I was thrilled to use it up in this recipe!
You know how it goes. Kids just don’t want to eat some mornings but they’ll never refuse a cookie; am I right? I thought so. Just one cookie, when you make 16) is packed with 5 grams of protein, 4.5g of fiber, 10g of carbohydrates, and 6g of sugars (from the banana and honey) and at 180 calories. If you ask me, it’s a terrific option instead of a pre-made bar.
As we all know, the macronutrients (fats, carbs, calories, protein) isn’t always what’s important; instead, think about the micronutrients that your body will get from each cookie. The ingredients in the cookie offer fiber, iron, zinc, vitamin E, vitamin A, calcium, magnesium, omega 6s, phosphorus, and more. The bottom line is that this cookie offers more than meets the eye on a typical nutrition label all while tasting delicious.
Once you create the base for the cookie, you can add up to 1/3 cup of “add-ins” like raisins, chopped dried fruit, chocolate chips, chunks of nuts, and even cooked bacon bits (yes!).
All kidding aside, although I rarely joke about bacon, this cookie is my favorite to make ahead and eat throughout the week after a workout or give it to the kids before they head to swim practice or karate.
By looking at the ingredients, these cookies could easily be said to be Paleo, but to me that just means that it’s free of gluten, grains, dairy, and no refined sugars. The bonus is that they are also egg-free so I know that’s something many of you have requested. Instead of “labeling” this cookie for what it might be, let’s just make them for what they really are: a nutritionally sound snack or breakfast favorite that tastes delicious!
What is your favorite “go-to” breakfast?
Grain Free Paleo Breakfast Cookies Recipe
The recipe yields 8 monster sized cookies or 12 regular sized cookies. When making the standard sized cookies, baking time is reduced to 10 minutes.
- Yield: 8 cookie monster sized cookies
- 1 banana
- 1 cup almond butter
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup unsweetened & finely shredded coconut
- 1/3 cup hemp seeds or coarsely chopped sunflower seeds
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/3 cup raisins (optional)
- Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
- In a large bowl, mash banana with a fork, add in almond butter, honey, vanilla, and cinnamon.
- In a small bowl, combine shredded coconut, hemp seeds, baking soda, and salt.
- Stir the dry ingredients into the banana almond butter mixture. If desired, fold in raisins.
- Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
- Store in the refrigerator inside an airtight container or resealable plastic bag for up to 4 days or freeze for up to 2 months; thaw before serving.