By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 18
100 cal · 22 min
Grain-Free Paleo Breakfast Cookie
Recipe GLPRa7a3bcaf3e20f1
A naturally sweet breakfast cookie that combines ripe bananas, creamy almond butter, and coconut for a satisfying grain-free start to your day. Packed with simple whole ingredients and optional chocolate chips or dried fruit, these cookies are quick to prepare and perfect for meal prep. Gluten-free, dairy-free, and paleo-friendly.
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Ingredients
½ cup Almond butter
2 Ripe bananas, mashed
1 Egg
1 cup Unsweetened shredded coconut
2 tsp Ground cinnamon
1 tsp Vanilla extract
½ tsp Baking soda
¼ tsp Sea salt
¼ cup Dark chocolate chips (or raisins, dried cranberries, or chopped nuts)
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the mashed bananas, almond butter, egg, and vanilla extract. Stir until well blended.
Add the shredded coconut, cinnamon, baking soda, and salt to the wet mixture. Mix thoroughly until all ingredients are evenly incorporated.
Fold in the chocolate chips or your choice of raisins, dried cranberries, or chopped nuts.
Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the cookies are lightly golden brown at the edges. The centers should be set but still slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Comments
All ingredients are stocked at any major Charlotte chain, with no special-trip needs; almond butter and coconut are widely available now even at ALDI and Food Lion. Cost per serving lands around 50 cents to 70 cents if you buy store-brand almond butter and eggs on sale. The stated 22 minutes is honest for mixing and baking, but assumes your oven is preheated and you don't hand-mix reluctant almond butter, so real time can stretch to 30 minutes. These cookies are shelf-stable, freeze well, and reheat fine in a microwave, making them a practical grab-and-go breakfast for a busy family, though the texture is dense rather than fluffy, which some households will love and others will find gritty.
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