These lightly sweet Paleo breakfast cookies are loaded with healthy fats, protein and fiber — a simple make-ahead breakfast that helps your family start the day well.
A satisfying busy morning breakfast
Make-ahead breakfasts are a lifesaver on weekday mornings, and these Paleo breakfast cookies are exactly that: easy to prepare in advance, freezer-friendly and substantial enough to keep kids and adults going through the morning. They’re lightly sweet without refined sugar and combine nuts, seeds and coconut for great texture and lasting energy.
For families who prefer quick, grab-and-go options, these cookies remove the morning scramble. They aren’t a substitute for a hot breakfast in every situation, but when time is short they provide protein, healthy fats and fiber in a portable package. Kids love the novelty of “cookies for breakfast,” which helps on mornings when appetites are low.
These cookies follow Paleo principles in that they contain no gluten, grains, dairy or refined sugar. That said, the choice to make them is about flavor and nutrition more than strict dietary labels. They pair well with other Paleo breakfasts such as scrambled eggs, but their convenience and ability to freeze well make them especially useful for busy mornings.
Ingredients and substitutions
If you are new to baking with almond and coconut flours, this recipe is a gentle introduction. The flours behave differently from wheat or conventional gluten-free flours, so a few notes on ingredients and substitutions are helpful below.
Almond flour
This recipe uses finely ground, blanched almond flour. Blanched almond flour is made from almonds with the skins removed and is milled to a fine texture. Do not substitute almond meal — which is coarser and usually includes skins — because it will change the texture and absorption in the dough. If you need a nut-free alternative, finely ground sunflower seed flour can be used, though it sometimes reacts with leavening and can tint baked goods green. Cashew flour (finely ground) is another acceptable substitute if almonds are not an option.
Nuts and seeds
Use a mix of your favorite raw nuts and seeds. The recipe is flexible: cashews, sliced almonds and raw pumpkin seeds work well together. If you must avoid tree nuts, stick with seeds and extra coconut flakes to maintain texture.
Coconut flour
Coconut flour is highly absorbent and has no 1:1 replacement. The small amount used in this recipe (3 tablespoons) helps bind and add fiber without making the cookies dry. Measure carefully.
Coconut palm sugar
Coconut palm sugar is an unrefined, granulated sugar with a deeper flavor similar to brown sugar. If you prefer, you can substitute regular granulated sugar, though it will be more refined.
Coconut oil
Use virgin coconut oil, melted and cooled. If you prefer not to use coconut oil, a nonhydrogenated vegetable shortening or another neutral solid fat may be substituted, but coconut oil contributes both flavor and stability.
Eggs
The two eggs in this recipe add structure and protein. If you need an egg-free version, try substituting each egg with a chia or flax “egg” (1 tablespoon ground chia or flax seeds mixed with 1 tablespoon warm water, allowed to gel). Results will vary, so experiment if you plan to omit eggs.
Honey
Honey provides moisture and sweetness. Maple syrup can work as a substitute, but it is thinner, so you may need to slightly adjust the dry ingredients (for example, add a pinch more coconut flour) to maintain the right dough consistency.
Paleo Breakfast Cookies
By Nicole Hunn
Prep Time: 15 mins · Cook Time: 22 mins · Yield: 12 cookies
Ingredients
- 1 1/4 cups (150 g) raw nuts and seeds, roughly chopped (combination such as cashews, sliced almonds and raw pumpkin seeds)
- 1 cup (80 g) raw coconut flakes
- 1 1/2 cups (168 g) blanched finely ground almond flour
- 3 tablespoons (2 g) coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons (24 g) coconut palm sugar (or granulated sugar)
- 4 tablespoons (48 g) virgin coconut oil, melted and cooled
- 2 eggs (about 100 g out of shell), at room temperature, beaten
- 4 tablespoons (84 g) honey
- 2 teaspoons pure vanilla extract
- 3 ounces dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with unbleached parchment paper.
- Spread the raw nuts and coconut flakes in a single layer on a separate rimmed baking sheet. Toast in the oven until lightly golden, about 10 minutes. Remove and let cool briefly.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt and coconut palm sugar until evenly combined.
- Add the melted coconut oil, beaten eggs, honey and vanilla to the dry ingredients and mix until the dough is well combined. The dough will be soft.
- Fold in the toasted nuts and coconut flakes so they are evenly distributed through the dough.
- Let the dough sit for about 5 minutes to firm slightly, which makes it easier to handle.
- Divide the dough into 12 equal portions (about 4 tablespoons each). Place them on the prepared baking sheet about 2 inches apart.
- With wet hands, shape each portion into a ball, then flatten into a disk about 1/2 inch thick.
- If using chocolate chips, press 5–6 chips into the top of each disk to help them adhere.
- Bake in the center of the oven until the cookies are puffed, pale golden and slightly browned at the edges, about 12 minutes.
- Remove from the oven and let cool on the baking sheet until firm, about 10 minutes, then transfer to a wire rack to cool completely.
Notes
I purchase blanched almond flour and coconut flour from specialty suppliers. Finely ground, blanched almond flour is important for the texture of these cookies; coarser almond meals may not produce the same results.
Nutrition information is automatically calculated and should be used as an approximation only.