Serves 18
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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
