Paleo Strawberry Banana Breakfast Cookies
6
Servings
14
Ingredients
20
Comments
These paleo Strawberry Banana Breakfast Cookies make a quick and easy way to start a busy morning or satisfy a late afternoon snack craving.
6
Servings
14
Ingredients
20
Comments
Ingredients
- ¼ cups Coconut Flour
- ½ cups Almond Butter
- 6 individual pit Dates
- ½ cups Coconut, Shredded, Unsweetened
- ½ cups peel and mash Banana
- 2 individual beat Egg
- ½ tablespoons Cinnamon
- 1 teaspoon Nutmeg
- ½ teaspoons Vanilla Extract
- ¼ teaspoons Sea Salt
- ½ teaspoons Baking Soda
- ⅛ cups dice Strawberries
- 2 tablespoons chop Pecans
- 2 tablespoons Raisins, Golden
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a food processor, combine coconut flour, almond butter, and dates. Pulse until well combined and dates are finely chopped
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 Tablespoons 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.
20 Comments
Join the discussionHow many cookies does this make? Also I do not have a food processor. Can you make this without one?
Tara – it makes 12 cookies. You can certainly make in a blender, or in a stand mixer as well.
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. 🙂
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.
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?
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!
These were gone in a flash at my house.
Unfortunately recipes like this never make it to the freezer at my house! They are gone in a flash too!
Made these without the strawberries and the kids gobbled them up.
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!
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
Todd – Due to the way our system calculates recipes, we have to use decimals. However at the bottom of each recipe there is a conversion chart for handy reference. https://onceamonthmeals.com/wak…
Can regular or whole wheat flour be substituted for coconut flour? That’s not typically something I have on hand… Thanks!
I have not tried with regular or whole wheat flour. If you do try, please let us know how it turns out!
Hi, can the almond butter be replaced. Love these cookies but we’re nut free.
Sarah, how about Sunbutter (sunflower seed butter)? I should warn you, though. Because of the reaction between the sunflower seeds, baking powder, and soda, they may end up green! 🙂
Can I use natural peanut butter? The kind that needs to stay refrigerated? I don’t have almond butter on hand.
That would work well as a substitution, yes.
I was wondering what i could use in place of the banana my celiac toddler hates bananas! But id love to make these for her!!
I would try applesauce, yogurt, or a mashed squash like sweet potato or pumpkin! Please let us know what you decide and how it turns out!