Menu

Paleo Strawberry Banana Breakfast Cookies

<p>These paleo Strawberry Banana Breakfast Cookies make a quick and easy way to start a busy morning or satisfy a late afternoon snack craving.</p>
6 Servings Recipe By

Ingredients

  • 1/4 cups Coconut Flour
  • 1/2 cups Almond Butter
  • 6 individual pit Dates
  • 1/2 cups Coconut, Shredded, Unsweetened
  • 1/2 cups peel and mash Banana
  • 2 individual beat Egg
  • 1/2 tablespoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoons Vanilla Extract
  • 1/4 teaspoons Sea Salt
  • 1/2 teaspoons Baking Soda
  • 1/8 cups dice Strawberries
  • 2 tablespoons chop Pecans
  • 2 tablespoons Raisins, Golden

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 cookies
  • 301 Calories
  • 21g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 75mg Cholesterol
  • 270mg Sodium
  • 24g Total Carb
  • 7g Fiber
  • 12g Total Sugars (Includes 0g Added Sugars)
  • 9g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

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?

  1. In a food processor, combine coconut flour, almond butter, and dates. Pulse until well combined and dates are finely chopped
  2. Add shredded coconut, bananas, eggs, cinnamon, nutmeg, vanilla, salt and baking soda and pulse for 30 seconds.
  3. Place mixture into a large bowl and gently fold in strawberries, pecans and golden raisins.
  4. Scoop a rounded Tablespoons of dough and place on parchment paper lined cookie sheet. Slightly press down each cookie with your hands.
  5. Bake at 350F for 12-15 minutes until golden brown.
  6. Allow cookies to cool completely.
  7. Divide between indicated number of gallon freezer storage bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Enjoy cookies at room temperature!

© 2024