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Paleo Breakfast Cookies (Grain Free Dairy Free)
Paleo Breakfast Cookies (Grain Free Dairy Free)

[pinit] Paleo Breakfast Cookies [pinit] Back-to-school is coming, and it means Breakfast. Fast, crowd-pleasing, healthy and hearty Gluten Free Breakfast (yes – it’s like that). I don’t want to fight first thing in the morning, nor do I want to beg (“please just eat because we have to GO!”). I also don’t want to wake up even earlier than I already do just to make each of my kids’ favorites. Enter Paleo Breakfast Cookies: make-ahead, packed with protein, fiber, good fat and vitamins, with no refined sugar. And they’re just sweet enough to overcome any I’m-just-not-hungry-this-morning objections. School morning breakfast. Done.

Paleo Breakfast Cookies
Just for the record, with all other parenting hurdles, I believe in natural consequences: Won’t do your homework? Try explaining that to your teacher, Missy. Won’t eat dinner? You’re gonna be hungry later. That’ll suck. For you. Me? I’ll be fat and happy, since I’m eating my dinner like a big girl. But breakfast on a school day is, well, it’s just the battle I pick and choose. It’s not completely rational, I realize. But I get all freaky about making sure all 3 of my kids eat something hearty before they start that long slog of a school day.

Paleo Breakfast Cookies

These breakfast cookies are, indeed, paleo. That means they’ve got no gluten, no grains, no dairy, and no refined sugars. Hey, does Paleo have to be capitalized, like English and Buddhism?

Paleo Breakfast Cookies

I’m into these breakfast cookies for the taste, health and nutrition, not for the purism of Paleo. If you’ve never tried baking with coconut and almond flours, these Paleo breakfast cookies are an easy place to start. Just check the recipe directions carefully for notes on sourcing blanched almond flour. Not all almond flours are created equal!

Stay tuned for more healthy back-to-school recipes here on the blog. We’re gonna be Ready.

Prep time: Cook time: Yield: 18 cookies

1 1/2 cups (168 g) blanched almond flour*

3 tablespoons (24 g) coconut flour*

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons (24 g) coconut palm sugar (can substitute an equal amount granulated sugar)

4 tablespoons (48 g) Spectrum nonhydrogenated vegetable shortening (can substitute an equal amount, by weight, of virgin coconut oil or even unsalted butter if you don’t need to be dairy free), melted and cooled

2 eggs (120 g, out of shell) at room temperature, beaten

4 tablespoons (84 g) honey

2 teaspoons pure vanilla extract

1 cup (120 g) raw pecans, roughly chopped (can substitute an equal amount, by weight, of another raw nut)

1/4 cup (30 g) raw pumpkin seeds

1 cup (80 g) raw coconut flakes

*I order blanched almond flour and coconut flour exclusively from nuts.com. There are other good brands of finely ground blanched almond flour, like Honeyville, but do not use Bob’s Red Mill brand or Trader Joe’s brand almond flours. They will not work in this recipe.

  • Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the almond flour, coconut flour, baking soda, salt and coconut palm sugar, and whisk to combine well. Add the melted shortening, eggs, honey and vanilla, and mix to combine well. The dough will come together, and will be soft. Add the pecans, pumpkin seeds and coconut flakes, and mix until they are evenly distributed throughout the dough.

  • Drop the dough on the prepared baking sheet in mounds about 3 tablespoons each, about 1 inch apart from one another. They will not spread much, if at all, during baking. With wet fingers, smooth the mounds of dough into round disks about ½ inch high.

  • Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed, pale golden all over and brown around the edges. For firmer cookies, turn off the oven, prop the door open only about 2 inches wide, and allow the cookies to sit in the oven for another 15 minutes. Remove the cookies from the oven and allow to cool on the baking sheet until firm (at least 10 minutes, unless you have followed the directions for firmer cookies, which should only require about 5 minutes outside the oven on the baking sheet) before transferring to a wire rack to cool completely.



P.S. If you’re not paleo, but just like to dabble like I do, may I suggest becoming part of the Gluten Free Bread Revolution? Pre-order Gluten-Free on a Shoestring Bakes Bread!

  • Donia Robinson

    These look awesome! Thanks!

  • http://mrsl-dramateach.blogspot.com/ Stephanie Loomis

    Yes, Paleo is a proper noun and should be capitalized! (lol) And I am SOOO baking these!

  • Anneke

    Love all the breakfast cookie choices you have given us! My kids are runners, and are supposed to eat 800-1000 calories to start the day — that is tough to pull off at 6 AM. I also love to use the breakfast cookies to send with them for a pre-practice snack. If we eat pancakes for dinner, we can eat breakfast cookies for snack!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      You’re the boss, Anneke! That’s the beauty of being the adult-in-charge, right? And anyway, they’re basically only cookies because they’re round. ;)
      xoxo Nicole

  • Jess

    Yum!! These look so good! I may not share with the kids…

    I’m glad you have some other back to school food ideas coming- I’m in denial that summer is actually coming to a close and haven’t given it a thought. Now I’ll just let you do it. :)

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      I’m aim to please, Jess. :) I will do the heavy-lifting!
      xoxo Nicole

  • Jennifer Sasse

    This will be lovely for eating breakfast in the car along with a go-gurt! Thanks much!

    • Jennifer Sasse

      oh and psst… I feel the same way you do about breakfast. It is super duper important!

      • http://glutenfreeonashoestring.com/ Nicole Hunn

        Breakfast and a good night’s sleep. I have been a lunatic about those two things ever since my first child was born 11 1/2 years ago! The rest, I’m willing to give an inch, Jennifer! ;)
        xoxo Nicole

  • Sarah

    When I want almond flour I usually grind my own, but it’s not super fine. Do you think that would work with this recipe?

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      It’s impossible for me to say for sure, Sarah, but it’s unlikely you would get it as finely ground as a commercial machine does, so most likely you would get a result similar to what happens with Bob’s Red Mill almond flour – runny batter. Sorry!

  • Cookiepress

    Wow I’m going to make some today. The grandkids will love them

  • Andrea

    What happens when you use Bob’s? I have Bob’s and don’t want to have to wait to get some other flour – yes, I’m impatient!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Bob’s almond flour gives inconsistent, typically runny, results, Andrea. I wouldn’t do it.

  • Brenda C

    These look SO good! (Like everything you post!) I am trying to get my Aspie teen off gluten loaded breakfast cereals (not easy since they are part of the routine) and I am wondering if you’ve tried these on the kids and how long do these hold them over until they are hungry? And how many do they need to eat to GET that holdover? My kid is skinny skinny so I am not worried about calories…….

    Now to get your new book so I can make some decent GF burger buns, our last obstacle…………….!!!

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Hi, Brenda! I’m afraid that I haven’t yet given these to my kids (they’re still away at sleepaway camp for another couple days!), but my plan is to give each of them 2 to 3 cookies, with a piece of fruit in the morning and call it breakfast. I have eaten them and for breakfast myself and 2 have satisfied me for a few hours. :)
      xoxo Nicole

  • http://margi.tumblr.com Margi

    Hi, it’s me again. I’m mostly low carb and gluten free and I dabble in Paleo, but I have to say after such gorgeous photos and delicious-looking recipes, I went straightaway and ordered your cookbooks for my Kindle. I’m anxiously awaiting the bread book and hope that will be offered for Kindle, too — as soon as it is, I’m ordering it, too! (For some reason, I take better care of my tablet in the kitchen than a regular cookbook. Heh.)

  • Donia Robinson

    I’m sure you have a list miles long of recipes to try to replicate… I was thinking about the flat, crispy, pretzel crackers that are popular now. I, personally, hate pretzels (I know! What’s wrong with me? I hate ketchup, too!! I am clearly un-American.) However, my kids would flip out over having those.

  • Rene Tom Moore

    The only problem I see with these cookies is that many, many schools are now nut free.

    • http://glutenfreeonashoestring.com/ Nicole Hunn

      Rene, these cookies are intended to be eaten at home. If your school is nut-free, then of course don’t send them in to school.

  • Autumn

    I’m new to this way of eating, still building up my ingredient list in my pantry, so I haven’t started yet, goal is to start this Thursday. I’m trying to go gluten free to fight hypothyroidism so I’m excited to see these yummy cookies! I also want my daughter (4 YO) to be healthier, she never eats McDonald’s but we do eat Subway and a local restaurant a lot, so I’m looking to take us to the far edge and eat nothing but healthy all the way, every day. It’s going to be hard giving up my Special K cereal but I really think gluten or wheat is an enemy. LOL. I feel swollen and puffy every morning! My body is fighting something and I need to find out what.

    She starts preschool in 2 weeks so I need to find some recipes for school lunch, she can still do whole wheat sandwiches but I think I’m going to have to stay far away from breads (one of my great loves!)

    With ALL that being said, I’m excited to try out this recipe, thank you for sharing!

  • http://celiackiddo.wordpress.com/ Dana Schwartz

    Ooh, I’m totally making these for myself! School mornings are so crazy I barely have a second to eat, so these will be perfect :)

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  • superstitches

    I made this yesterday morning and they turned out great. It will be wonderful to have a guilt-free treat for breakfast.

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