Paleo Cinnamon Raisin Breakfast Cookies

These lightly sweet Vegan Paleo Breakfast Cookies are a highly nutritious and filling way to start your day. Packed with healthy fats and protein, you can make a bunch ahead to get everyone's morning off to a healthy yummy start.

These Grain-Free Paleo Breakfast Cookies are egg free with low-carb and nut-free options. You can have these Grain-Free Breakfast Cookies any time of the day. They're super filling too!

Cookies for Breakfast? Yes you can when it's these healthy Paleo Breakfast Cookies.

For awhile now, my family has been eating fewer grains, in an attempt to work on our gut health. Meals are fairly easy, but having healthy snacks that we can take on the go is a little rough.

We typically lean on these No-Bake Coconut Delights, Crispy Green Bean Chips, Homemade Protein Bars, and Homemade Gummies, but my boys have been craving cookies lately.   So I'm especially pleased to have found this fabulous new recipe for Grain-free Paleo Breakfast Cookies in a fabulous Healthy Breakfast book.

The thing that is extra special about this recipe is that while it's a recipe for paleo cookies, it's adaptable for the Autoimmune Paleo Diet, something that I hope to write more about soon. It's a diet that has helped so many people with autoimmune diseases feel so much better.

Anyway, back to the recipe.

Paleo Breakfast Cookies for the Win

These paleo breakfast cookies are sweet, but not too sweet, and they're super filling, which is so nice -- they really satisfy your hunger and keep you full so you're not so tempted to overeat.

Regardless of that, however, my boys have managed to polish off all of them just about as quickly as I make them (well, I did have a few.)

I tend to make these grain-free breakfast cookies small so that they stay together better (see my Gluten-Free Baking Tips for more tips that will help you in the kitchen.)  The recipe yielded about 18 cookies that way.

These paleo breakfast cookies are certainly healthy enough to have on a daily basis, and even are healthy enough for breakfast. Which makes me feel really good.  Getting all of that healthy coconut into my kids makes this mom happy.

Special Diet Notes

This recipe, as is, makes great Paleo Breakfast Cookies. They also are naturally egg-free and dairy-free and since there's no gelatin in them either, they are naturally Vegan Breakfast Cookies.

Nut-free Option: To make them nut-free, use a seed butter like Pumpkin Seed Butter or Sunflower Seed Butter or possibly Coconut Butter would work as well.

Low-Carb / Keto Options: Just use a low-carb sweetener for the honey (use 1 1/3 times the amount if using xylitol or a monk / erythritol blend), and use dried unsweetened cranberries for the raisins. Chopped nuts or coconut flakes will work as well.

Paleo Breakfast Cookies

Recipe Notes

  • For a lower-carb version: Either omit raisins or substitute either Homemade Chocolate Chips or chopped walnuts. See Sweetener Alternatives.
  • For AIP version: Use gelatin instead of the flax so that you are essentially making a gelatin egg instead of a flax egg. Also use organic coconut butter instead of almond butter. This also gives you a nut-free option. For homemade versions of either option, see Homemade Coconut Butter and Homemade Almond Butter. For the egg, you could also make an AIP version of this Egg Replacer.
  • Sweetener Alternatives: Instead of the honey, you can use 1-2 scoops stevia extract powder.(1/32 - 1/16 teaspoon) See How to Use Stevia for more information. Xylitol or erythritol will also work. This post shows how to substitute granulated for liquid sweeteners, but since there is such a small amount in this recipes, it's most likely not necessary to alter the measurements.
  • Flax Alternative: The flax seeds in the recipe function as an egg as you can see in this post on how to make flax eggs. Alternatively, you can use 3 eggs if desired.

While you may not (or maybe you just might!) want to have these for breakfast, here are some other paleo cookies you will love!

Keto Mexican Wedding Cookies - melt in your mouth delicious!
Keto Almond Crescents--so tasty!
Eggnog Cookies (keto option)
Pumpkin Snickerdoodles (vegan with keto option)

Grain-Free Cinnamon Raisin Paleo Breakfast Cookies - vegan, low carb option

These Paleo Breakfast Cookies are super healthy and easy to make -- Breakfast Cookies that are grain, egg, and dairy-free w/ low carb and nut free options.
4 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: gluten free vegan breakfast cookies, healthy breakfast cookies, paleo breakfast cookies, sugar free breakfast cookies, vegan breakfast cookies
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 cookies
Calories: 189kcal

Ingredients

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a small bowl, mix the flax seeds, water, lemon juice and vanilla and let it sit for about 10 minutes, until it forms a gel.
  • In another bowl, whisk the coconut flour with the baking soda, salt, and cinnamon. Add the shredded coconut and raisins and mix until well combined.
  • Melt the almond butter and sweetener in a saucepan over medium heat. Add the almond butter mixture to the dry ingredients and stir well.
  • Add the flax gel to the dough and mix until a thick, sticky dough forms. Scoop the cookie dough into 2-inch mounds and place on the prepared baking sheet about 2 inches apart. Repeat until all the dough is used.
  • Bake for 15 to 18 minutes, until golden brown. Let the cookies cool on a wire rack.

Notes

  • For a lower-carb version: Either omit raisins or substitute either Homemade Chocolate Chips or chopped walnuts. See Sweetener Alternatives.
  • For AIP version: Use gelatin instead of the flax so that you are essentially making a gelatin egg instead of a flax egg. Also use organic coconut butter instead of almond butter. This also gives you a nut-free option. For homemade versions of either option, see Homemade Coconut Butter and Homemade Almond Butter. For the egg, you could also make an AIP version of this Egg Replacer.
  • Sweetener Alternatives: Instead of the honey, you can use 1-2 scoops stevia extract powder.(1/32 - 1/16 teaspoon) See How to Use Stevia for more information. Xylitol or erythritol will also work. This post shows how to substitute granulated for liquid sweeteners, but since there is such a small amount in this recipes, it's most likely not necessary to alter the measurements.
  • Flax Alternative: The flax seeds in the recipe function as an egg as you can see in

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 16g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Sodium: 154mg | Potassium: 213mg | Fiber: 4g | Sugar: 6g | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg | Net Carbs: 12g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

If you like this recipe for grain-free breakfast cookies, you should look at Caitlin Weeks' of Grass-Fed Girl's fabulous book of all grain-free breakfast recipes.

52 Healthy Paleo Breakfast Recipes - Grass Fed Girl Cookbook

In 52 Healthy Paleo Breakfast Recipes, you'll get:

28 Egg-Free Recipes
16 AutoImmune Paleo-Friendly Recipes
41 Lower Carb Options
44 Nut-Free Recipes

Some of the recipes included are:

- Pumpkin Zucchini Bread Muffins
- Pumpkin "Oatmeal"
- Mocha Coffee Cake Muffins
- 10 Minute Cocoa Muffins
- Mint Chocolate Shake
- Chocolate "Peanut Butter" Smoothie
- Creamsicle Smoothie
- Sweet Potato Oven Pancake
- Fluffy Pancakes with Chocolate Sauce
- Blueberry Coffee Cake (this is GREAT! A friend made this for us once and my sons literally ate almost the whole thing between the 2 of them.  Again, I helped.)
- Cinnamon Granola

and you get full color photos on every page (I don't know about you, but I love having photos of recipes.)

I've had a few of these recipes and they are great -- and I'm sincerely looking forward to trying all of them.  My oldest is deathly allergic to eggs, so I'll be a little limited, but the egg free recipes are just perfect.

Please note, if you purchase this book, that the stevia amount noted in the recipe does make the cookies turn out super sweet. We altered it to what I indicated above.  When my son made these the first time, he used 1 teaspoon and they were, let's just say, not very good. I doubled or tripled the remaining ingredients  to try to make up for the added sweetness (I just can't bear to throw away good food!)

Hope this recipe helps you have healthy snacks available for you and yours.

What's your favorite Healthy Breakfast?

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33 Comments

          1. I had to make so many substitutions that I’m afraid it turned into a completely different recipe. No shredded coconut so I used almond flour, used cranberries instead of raisins, added chocolate chips which completely disappeared, used maple syrup and a regular egg. The taste was good. Very filling, but a little dry. May add some coconut oil next time.

            1. Oh no. I wonder if it was the almond flour since that would absorb liquid. Maybe try changing that out and subbing in chopped nuts or something like that instead?

    1. Sorry for the delay--finally got around to this and the notes are there. Thanks for reading and hope you like them!

  1. 4 stars
    Kids and I loved these!! Thank you! Was coconut butter called for? It's in the directions but not ingredients. I just assumed it was mistaken for almond butter.

    1. I am so glad you enjoyed these! Yes, the coconut butter was mistaken for the almond butter. Sorry about that. Coconut butter is the AIP substitute for almond butter, so we put that option in the instructions accidentally.

      1. One more question. We ate all but 4 last night and I put the rest in a zip lock bag. This morning when going to eat the rest, every single one had a dark green center. What in the world!? We chose to throw them sadly. But, any idea??

            1. That's it! The chlorogenic acid (which is chlorophyll) in sunflower seeds reacts with the baking soda or powder when baked and causes a harmless green color. Sometimes using a little lemon juice or other acid will counteract that but not definitely.

  2. I am about to bake up a batch, so an update is to come. I will say, however, that these are not for those who are strictly paleo. I began paleo with my husband, but have some ingredients I would feel wrong throwing out. So, I will rid the rest of my honey and bake some of these! Stevia is also not paleo approved, as is it refined. Do these freeze well? Can I substitute peanut butter for the coconut butter? I also need to use through my jar.

    1. I have not heard about stevia not being paleo but folks often don't use it on the AIP diet. They should freeze well but I haven't tried. You can sub in the peanut butter for coconut butter. :).

  3. Would a chia egg work just as well as a flax egg? I think I'll try it. Thanks for your blog! You've helped me so many times and we have so many things in common.

    1. Yes, I think so. I find them to be fairly interchangeable. Thanks for the kind words!! (I hope it's good things we have in common.....)

  4. Made these the other night with some slight variation. They turned out great and I will be making them again. I like that they aren't very sweet, but they have great flavor.

    However, your flax egg, it's unclear how many "eggs" it is supposed to replace. My understanding is that 1 egg = 1/4 cup, so your flax egg is about equal to 3 real eggs. It might be a good idea to clarify this for people who would rather use real eggs, or gelatin eggs instead of the flax eggs. A gelatin egg is 1 tbs gelatin, 1 tbs. cold water (mix with gelatin first to "bloom" it) and 2 tbs. boiling water (to dissolve the gelatin after it's bloomed for 10 minutes) which comes out to 1/4 cup. You can adjust as needed to make as many eggs as you need for a recipe. In your recipe, the 3 tbs. ground flax and 1/2 c + 1 tbs. water = 3/4c = 3 eggs.

    I used real eggs for these, as I tolerate real eggs. I also used sunbutter instead of coconut butter or almond butter because it's what I had on hand. If anyone else tries this, be forewarned that sunbutter reacts to the baking soda and turns them green. Like literally bright green in the middle of my cookies. They taste great and according to the internet it's perfectly safe to eat, but there's a chemical reaction between an acid in the sunbutter and baking soda that turns it green. Which is weird because I've made other cookies with sunbutter and baking soda and that doesn't happen, but whatever.

    1. Hi there. As for the flax egg, this isn't my recipe, but was made by Caitlin Weeks and I don't think that the flax here was supposed to replace eggs in any certain amount, but was what she felt was good for the recipe.

      I can ask her to see if she can chime in here.

      I know about the sunflower - it's odd. I have no idea why that didn't happen with others of your recipes - maybe something counteracted the reaction? Thanks!

    1. There are a number of techniques on the internet but the basic ingredients are 1 T gelatin to 3 T water. I hope to post about it soon. Thanks!

  5. Hai, how much are the prizes of the books to buy? Are they also in dutch to become? Would be great!

    1. Hello there. If you click through you can see the price of the book. Were you asking if they are going to be available in Dutch? If so, I don't believe so. Perhaps you can copy the text and put it in an online translator. Hope that helps!