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Healthy Breakfast Cookie Recipe | Paleo & Egg Free

by Laura Fuentes

March 6, 2017
updated Sep 29, 2023
5 from 27 votes
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.
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All the articles & recipes on this website have been created through real-life testing and experience (no ai) since 2010. This post may contain affiliate links. Please read our disclosure policy.

These healthy breakfast cookies are packed with the nutrition your body needs for a wholesome breakfast you can enjoy on the go.

Made without grains or dairy, each cookie is packed with 8 grams of protein, 5.6 g of fiber, and 24 g of complex carbohydrates. They are a much better option (and more affordable) than pre-made bars, and you can serve them with fruit and yogurt for a balanced meal.

Two large breakfast cookies on a plate next to a blue mug of coffee and a serving platter with more cookies

These cookies are an especially good idea if you’re doing paleo and need a nutritious breakfast idea that doesn’t involve eggs. I’m sure you know what I mean if you’ve been doing paleo for some time or have an egg allergy. 

Thankfully, these breakfast cookies make it just as easy to get enough protein and healthy fats in your mornings without having to crack another egg. And once you take a bite of the delicious chewy texture, they are sure to be a staple for breakfast and snacks. 

Healthy Breakfast Cookie Ingredients

This recipe comes together with pantry ingredients and an overripe banana. No dairy or eggs are needed. Let’s take a look at the ingredients that make these breakfast cookies a healthy option: 

  • banana: gives the cookies flavor and reduces the amount of sweetener needed. The riper the banana, the better. 
  • almond butter: add healthy fats and protein making these cookies more satiating and it helps bind the cookie dough. 
  • honey: just enough to give these cookies sweet flavor. 
  • vanilla extract: for flavor. 
  • cinnamon: adds that warm cinnamon flavor to the cookies, also optional. 
  • unsweetened shredded coconut: for texture and fiber, it’s also a complex carbohydrate high in healthy fats and minerals such as manganese, copper, and iron. 
  • hemp seeds: are an excellent source of omega-3’s, fiber, and protein. If you don’t have any on hand, use coarsely chopped sunflower seeds. 
  • baking soda: gives these cookies a little ‘lift’.
  • salt: enhances the flavors of the other ingredients. 
  • raisins: for a little something sweet in each bite and optional. You could swap these for dried cranberries, chopped nuts, or dark chocolate chips. 

You can also replace the honey with ⅓ cup unsweetened applesauce and ½ teaspoon liquid stevia to make this a low-carb breakfast option. 

This healthy breakfast cookie is one of my paleo-approved breakfast recipes my family loves.

Recipes like these breakfast cookies are a great example of how good healthy can taste, and if you’re looking for more ways to feed your family fresh meals, the Family Kickstart Program has everything you need.

It’s a 4-week meal plan with kid-approved breakfast, lunch, and dinner recipes and resources like a weekly prep guide and shopping list to help parents stay on track. 

You can grab more details on the Family Kickstart below. 

A Family Approach to Healthier Eating

Tired of searching for healthy, family-friendly recipes? 

Learn how many parents eliminate processed foods and sugars from their family’s diet with the Family KickStart Program.

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How to Make Healthy Breakfast Cookies

This cookie dough is simple to make, and you can use a stand mixer or large bowl with a hand mixer or fork, whatever makes it easiest for you. 

  1. Prep
    Preheat the oven to 350F and line 2 large baking sheets with parchment paper or silicone mats. 
  2. Combine the wet ingredients
    In a large bowl, mash the banana with a fork and stir in the almond butter, honey, vanilla, and cinnamon. 
  3. Mix it all together
    In a small bowl combine the coconut, hemp seeds, baking soda, and salt. Stir the dry ingredients into the banana and almond butter mixture until combined. Fold in the raisins or your add-in of choice. 
  4. Drop and shape
    Using a ¼ measuring cup, drop mounds of dough 3-inches apart onto the prepared cookie sheets. Use a small baking spatula, dipped in water, to press each cookie down into a 2 ¾-inch round and ½ inch thick disc. 
  5. Bake
    Bake for 14 to 16 minutes or until lightly browned. Remove from the oven and allow to cool before serving (otherwise, they’ll fall apart). 

Watch how these yummy breakfast cookies are made in the video below: 

Make Next: Banana Breakfast Cookies

Healthy Breakfast Cookie Variations

This recipe is a great ‘base’ for other breakfast cookie variations. All of the ingredients from the banana up to the salt form a basic dough. From there, you can swap the raisin for other mix-ins like the ones mentioned below:

  • dried fruit: cranberries, cherries, and apricots are a natural way to sweeten the cookies and add great texture.
  • berries: strawberries, blueberries, or raspberries provide antioxidants, fiber, and delicious fruit flavor. Fresh or frozen will work, but make sure the strawberries are diced, and any frozen berries are defrosted before adding them to the dough. 
  • dark chocolate chips: the darker the chocolate, the more antioxidants. You can use chips or chopped chocolate pieces. 
Healthy Breakfast Cookie: These are grain-free and easy to make, packed with nutritious benefits, you will make these all the time!

Paleo Breakfast Cookie Texture

These paleo breakfast cookies have a hearty and chewy texture similar to oatmeal cookies. The shredded coconut and raisins give them even more bite and extra sweetness.

Can You Freeze Breakfast Cookies?

These healthy breakfast cookies hold up great in the freezer. Bake the cookies as directed and allow them to cool down to room temperature before placing them into a freezer-safe container. Freeze for up to 2 months.

When you’re ready for a cookie, remove the desired amount from the freezer and allow them to thaw on the counter before serving.

Healthy Breakfast Cookie: These are grain-free and easy to make, packed with nutritious benefits, you will make these all the time!

More Healthy Breakfast Cookie Recipes

I’ve got many more delicious breakfast cookie ideas that are kid-approved and made with wholesome ingredients. Most are oatmeal-based, but the flavors vary from a Chocolate and Peanut Butter Cookie to Carrot Cake and Pumpkin Pie Breakfast Cookie.

There’s also the giant oatmeal cookie made with vanilla protein powder; they’re super hefty and a personal favorite for a post-run or workout snack. 

four healthy breakfast cookies on a plate

Healthy Breakfast Cookies

Laura Fuentes
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.
5 from 27 votes
Servings 8 cookie monster sized cookies
Prep Time 10 minutes mins
Cook Time 16 minutes mins
Total Time 26 minutes mins
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Ingredients
  

  • 1 banana
  • 1 cup almond butter
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 cup unsweetened & finely shredded coconut
  • ⅓ cup hemp seeds or coarsely chopped sunflower seeds
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅓ cup raisins, optional

Instructions
 

  • 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.

Notes

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.
Nutritional information is calculated with raisins. 
Whole30 & KickStart: omit the honey and substitute for ⅓ cup unsweetened apple sauce + ½ teaspoon liquid stevia.

Equipment

baking sheet
Mixing Bowls
Clean Treats Cookbook

Nutrition

Serving: 1 cookieCalories: 377kcalCarbohydrates: 30gProtein: 9gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gSodium: 151mgPotassium: 444mgFiber: 6gSugar: 16gVitamin A: 13IUVitamin C: 2mgCalcium: 120mgIron: 2mg
Love this Recipe?Rate & leave a comment below

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Reader Interactions

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    Recipe Rating




  1. Marcia

    March 09, 2023 at 11:45 am

    5 stars
    I’ve been looking for good paleo breakfast cookies and these are GREAT! Also, my kid can’t eat egg, so we can both enjoy this recipe. It’s exactly what we needed it. Thank you Laura!!

    Reply
  2. Mary

    February 13, 2023 at 7:29 am

    5 stars
    Hi,
    These sound amazing. I can’t do coconut though. Is there a sub for the coconut flakes? Thank you!

    Reply
    • Laura Fuentes

      April 12, 2023 at 12:46 pm

      I have not made this recipe without the coconut. You might have more success with an almond flour breakfast cookie. If you can have oats, this breakfast cookie version is epic.

      Reply
  3. Lori

    November 06, 2018 at 8:41 am

    5 stars
    BEST Paleo cookie I’ve ever had. Thank you! now on my rotation as fuel for after my runs.

    Reply
  4. Tennille

    June 27, 2017 at 8:27 pm

    5 stars
    I was wondering what to replace instead of using almond milk, my daughter has a bit allergy. The rest sounds great! Thanks!

    Reply
    • Trish

      July 03, 2017 at 10:11 am

      5 stars
      I’m seeing the recipe as almond BUTTER not almond MILK. So she is allergic to almonds? Maybe use cashew butter or natural peanut butter? I’m sure Laura would have better answers than me. This sound yummy don’t they??

      Reply
      • Laura Fuentes

        July 03, 2017 at 11:05 am

        This recipe is easy to make nut free by using an alternative to nut butter like sunflower butter. I hope this helps! 😉

        Reply
  5. Jacquelyn

    June 13, 2017 at 9:31 pm

    5 stars
    I make these with peanut butter as it’s cheaper but still has healthy fats and protein, but they ended up goopy the first time I made them. The second time, I thought oats might help absorb the moisture, so I replaced half of the coconut with rolled oats. Just for kicks, I also added a scoop of soy protein. I love them after the gym!

    Reply
  6. Dawn Louise

    March 24, 2017 at 9:54 pm

    5 stars
    These sound really good, is there any other alternatives for the seeds as I don’t have any and would have to order and wait to make them?

    Reply
    • Laura Fuentes

      March 27, 2017 at 10:03 am

      you can omit the seeds without causing too much distress on the recipe.

      Reply
  7. Caitlin Smith

    March 13, 2017 at 2:54 pm

    5 stars
    Thanks, I can’t wait to make these! One question though – when you say:
    “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.”
    Do you mean that this is the nutritional information for 1/16 of the recipe as written?
    Thanks again – C.

    Reply
    • Laura Fuentes

      March 14, 2017 at 10:16 am

      exactly. I usually make 12-16 regular sized cookies. Sometimes I have 1, sometimes I have 2.

      Reply
  8. Summer

    March 13, 2017 at 2:10 pm

    5 stars
    I’d love to try this recipe. Our family isn’t big on coconut, though. It seems like all healthy cookies, granola bars, etc. call for coconut. Do you have suggestions as to what we could replace it with?
    Thanks

    Reply
    • Laura Fuentes

      March 14, 2017 at 10:19 am

      Hi Summer, I assure you that this cookie recipe doesn’t taste “coconutty.” Unfortunately, I haven’t tried substituting it for something else but you can try my other breakfast cookie that uses oats. This cookie is the grain-free version of that cookie.

      Reply
  9. Nancy

    March 12, 2017 at 10:52 pm

    5 stars
    On your serving size : “The recipe yields 8 monster sized cookies or 6 regular sized cookies.”

    Are those numbers correct? I would think a monster cookie would be bigger than a regular size cookie. Perhaps you meant 6 monster sized cookies or 8 regular sized cookies?

    Reply
    • Laura Fuentes

      March 13, 2017 at 9:36 am

      OOPs! thanks for seeing this! that would be 12 🙂

      Reply
  10. Manisha

    March 12, 2017 at 10:04 pm

    5 stars
    These look great! Do you think I would be able to use peanut butter instead of almond butter?

    Reply
    • Laura Fuentes

      March 13, 2017 at 9:35 am

      Of course! enjoy. 🙂

      Reply

Trackbacks

  1. Healthy Pumpkin Pie Breakfast Cookies | MOMables says:
    September 15, 2019 at 10:10 am

    […] Grian-Free Paleo Breakfast Cookie […]

    Reply

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