Quantcast
Search the Site

Paleo Breakfast Cookies

Paleo Breakfast Cookies

Start The Day Off Right

These lightly sweet Paleo breakfast cookies are packed with healthy fats and protein. Send your family off for the day the right way!

Healthy and Satisfying Paleo Breakfast Cookies

I don’t know about you, but I’m all about the make-ahead breakfast for weekday mornings. Well, I do know about some of you, that you’re all about that too since I’ve been doing hearty make-ahead breakfast recipes on the blog forever and a day. I need to fill my children up with something that will keep them going all morning long, plus 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!”). And I’m just not waking up any earlier to make a hot breakfast at 6:00 a.m. 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.

Healthy and Satisfying Paleo Breakfast Cookies, Step by Step

Healthy and Satisfying Paleo Breakfast Cookies

Healthy and Satisfying Paleo Breakfast Cookies

These breakfast cookies are, indeed, Paleo. But to me Paleo is just shorthand for no gluten, no grains, no dairy, and no refined sugars. 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!

Share on FacebookShare on YummlyTweet about this on TwitterPin on Pinterest
Prep time: Cook time: Yield: 12 cookies

Ingredients

1 1/4 cups (150 g) raw nuts and seeds (I used a combination of cashews, sliced almonds and raw pumpkin seeds), roughly chopped (can substitute an equal amount, by weight, of another raw nut)

1 cup (80 g) raw coconut flakes

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) virgin coconut oil (can substitute an equal amount of 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

2 to 3 ounces dairy-free chocolate chips (optional)

*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.

Directions

  • Preheat your oven to 300°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Place the raw nuts and coconut flakes on a separate rimmed baking sheet in a single layer and place in the preheated oven. Bake until lightly toasted, about 10 minutes. Remove from the oven and set aside to cool briefly.

  • 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 coconut oil, eggs, honey and vanilla, and mix to combine well. The dough will be very soft. Add the toasted nuts and coconut flakes, and mix until they are evenly distributed throughout the dough. Allow the dough to sit until it begins to firm up so it will be easier to handle (about 5 minutes).

  • Divide the dough into 12 equal portions, each about 4 tablespoons in volume, about 2 inches apart from one another. With wet hands, shape each portion into a ball, return to the baking sheet and then press into a disk about ½ inch thick. Scatter 5 or 6 of the optional chocolate chips on top of each disk and press gently to help them adhere.

  • 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, about 12 minutes. Remove the cookies from the oven and allow to cool on the baking sheet until firm (about 10 minutes) before transferring to a wire rack to cool completely.

  • This recipe was first published on the blog in 2013. I have updated the recipe and method, and added new photographs. 

Love,
Nicole

 

  • Donia Robinson

    These look awesome! Thanks!

  • 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!

    • 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. :)

    • 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!

      • 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?

    • 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!
      Nicole

  • 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!

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

  • 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…………….!!!

    • 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

  • 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.

    • 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!

  • 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 :)
    -Dana

  • Pingback: Paleo Blueberry Muffins (Gluten Free Grain Free) - Gluten-Free on a Shoestring()

  • superstitches

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

  • Pingback: Super Fudgy Gluten Free Brownies - Gluten-Free on a Shoestring()

  • Pingback: Healthy Oatmeal Gluten Free Pancakes()

  • Maartje Hamans

    Hi Nicole, since I live in Europe the brands of almond flour are not available here. Do you think that blanched almonds grinded/blitzed to flour in my Magimix would work in this recipe? Keep your great recipes coming,

    • Karen Grace

      That is an often used way to make flour at home so it should work. Just know that the degree of fineness does affect texture.

    • Hi, Maartje, see if you can find any commercially ground blanched almond flour anywhere, as that will be a finer grind than anything you can get at home. Hopefully there’s something. If not, it’s worth a try but the texture will almost certainly be different, both in the raw batter and cookies as baked, I’m afraid.

  • Angela

    Hi Nicole! Are the cookies meant to be baked at 300 degrees?

    • Hi, Angela, The recipe is correct as written. Almond flour has a tendency to burn very easily.

      • Angela

        Thank you :) And thank you so much for all the hard work you do for us! I’ve made a ton of your recipes and they always turn out so delicious!!

  • Anne Lairmore

    Completely amazing!!! We are paleo at our house and can’t decide if this is breakfast or dessert!

  • Anne Lairmore

    Photo taken just now:

  • Maureen Sutherland Weiser

    Am I crazy or did you change this recipe? I think the original had pepitas and pecans and I have searched high and low and can’t find the recipe (which happens to be my very favorite)!

    Help!!
    Maureen

    • You are most definitely not crazy, Maureen. See the final paragraph of the recipe. : “This recipe was first published on the blog in 2013. I have updated the recipe and method, and added new photographs.” But you can still use whichever combination of nuts and seeds you like!

  • Oh my Heavens! These are simply amazing!! I didn’t have enough honey so I used half pure maple syrup and half honey. So tasty, these will be fun to wake up to each morning. :) Thank you!!

  • Yvonne M. Ketola Dodge

    Hello Nicole! Thanks for this delicious recipe! Can you confirm the baking temp? I tried the 300 which was for toasting the nuts, but it didn’t seem sufficient for actual baking. I’m guessing 350′? Thanks! (Smells wonderful in here!) Yvonne

    • Hi, Yvonne, As I explained in the comments below, the recipe is correct as written. Almond flour has a tendency to burn very easily.

  • Sonja Reitmeier

    Hi Nicole,
    This recipe sounds great! But, i did buy the Bob’s blanched almond flour, why will this not work in the recipe? It said on the front label that its from blanched almonds. Please advise, because i am excited to try these…

    • Hi, Sonja, Bob’s almond flour is quite coarsely ground, and doesn’t bake like flour, I’m afraid. You can try it in this recipe, but I can’t promise results!

Subscribe
Back to Top