Healthy Breakfast Cookies

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

5 from 1 reviews

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.


  • 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)


  1. Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
  2. In a large bowl, mash banana with a fork, add in almond butter, honey, vanilla, and cinnamon.
  3. In a small bowl, combine shredded coconut, hemp seeds, baking soda, and salt.
  4. Stir the dry ingredients into the banana almond butter mixture. If desired, fold in raisins.
  5. 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.
  6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  7. 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.



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 1/3 cup unsweetened apple sauce + 1/2 teaspoon liquid stevia.


Keywords: breakfast cookies, healthy cookie