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Paleo Strawberry Banana Breakfast Cookies


Strawberry Banana Breakfast Cookies


Lisa @ Onceamonthmeals.com


  • 0.25 cups coconut flour
  • 0.5 cups almond butter
  • 6 whole dates, pitted and soaked in warm water
  • 0.5 cups shredded unsweetened coconut
  • 0.5 cups bananas, mashed
  • 2 medium eggs, lightly beaten
  • 0.5 Tablespoons cinnamon
  • 1 teaspoons nutmeg
  • 0.5 teaspoons vanilla
  • 0.25 teaspoons sea salt
  • 0.5 teaspoons baking soda
  • 2 Tablespoons strawberries, finely diced
  • 2 Tablespoons pecans, chopped
  • 2 Tablespoons golden raisins, chopped


In a food processor, combine coconut flour, almond butter, and dates. Pulse until well combined and dates are finely chopped. Add shredded coconut, bananas, eggs, cinnamon, nutmeg, vanilla, salt and baking soda and pulse for 30 seconds. Place mixture into a large bowl and gently fold in strawberries, pecans and golden raisins. Scoop a rounded Tablespoon of dough and place on parchment paper lined cookie sheet. Slightly press down each cookie with your hands. Bake at 350F for 12-15 minutes until golden brown.

Freezing Directions:

Prepare cookies per above directions. Allow cookies to cool completely. Divide into gallon freezer storage bags. Label and freeze. TO SERVE: Thaw. Enjoy cookies at room temperature!

Servings:  6 (2 per serving)

**conversion chart image provided by Erik Spiekermann

12 Responses to “Paleo Strawberry Banana Breakfast Cookies”

  1. Tara says:

    How many cookies does this make? Also I do not have a food processor. Can you make this without one?

    • Lisa says:

      Tara – it makes 12 cookies. You can certainly make in a blender, or in a stand mixer as well.

    • Jennifer Chandra says:

      I know this a bit late, but I used a blender for the food processor step, and had great success! We love these breakfast cookies. :)

      • Lisa says:

        Oh great to know Jennifer!! I myself didn’t own a food processor until a few months ago and was always intimidated by recipes that called for it.

  2. Lauren says:

    I made these yesterday and they are very yummy. I found them to be very moist and chewy which was great right after they came out of the oven but now after being in an airtight container they are getting kind of mushy. I am not sure if they are too thick or if I didn’t cook them for long enough. There was a big range for time in the oven – 18-30 minutes. Any ideas?

    • Lisa says:

      Lauren – If they become mushy in an airtight container- I would suggest just keeping them in the freezer, then popping them out when you need them. I have even eaten these frozen in a pinch!

  3. margaret says:

    These were gone in a flash at my house.

  4. Margaret says:

    Made these without the strawberries and the kids gobbled them up.

    • Lisa says:

      Yeah for Kid approved breakfast cookies! My kids sometimes turn their noses at “different” things in their cookies too. I may try omitting the strawberries as well!

  5. todd says:

    Could u please send the recipe in standard american measures, no decimals. It would be helpful if u use decimals that u also include standard measures also. Thanks

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