Grain-free Breakfast Cookies
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Cookies for breakfast? You sure can especially when they're these Healthy Grain-free Breakfast Cookies. They just happen to be paleo and vegan too, so they work for almost any diet. They're highly nutritious and filling way and highly delicious as well.
Packed with healthy fats and protein, you'll want to make a bunch ahead to get everyone's morning off to a healthy yummy start.
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.
What's Great About These Cookies
These cookies are easy to make, filling, and sweet enough, but not too sweet.
They really satisfy your hunger and keep you full so you're not so tempted to overeat. One thing that's extra special about this recipe is that it's adaptable for the Autoimmune Paleo Diet which more and more people are trying out these days.
Regardless, 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.)
Recipe and Special Diet Notes
- Size Tip: I tend to make these grain-free breakfast cookies small so they stay together better. The recipe yielded about 18 cookies that way. See my Gluten-Free Baking Tips for more tips to help with all your gluten-free baking.
- Nut-free Option: To make them nut-free, use a seed butter like Pumpkin Seed Butter or Homemade Sunflower Seed Butter.
- Other Add-In Options: Dried cranberries would be a great alternative for the raisins, or use some in addition. For a low-carb option, try sugar-free chocolate chips or more coconut, or make sure your cranberries are unsweetened.
- AIP Version: Use gelatin instead of flax for the egg, or make an AIP version of this Egg Replacer. Use coconut butter instead of almond butter.
- 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 you'd prefer.
- Sweetener Alternatives: Instead of the honey, you can use 1/32 – 1/16 teaspoon stevia extract powder. Xylitol or erythritol will also work. Typically you'd want to change amounts when substituting for honey, but since there's such a small amount in this recipes, it's most likely not necessary to alter the measurements.
More Healthy Cookie Recipes
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 – so delicious with a keto option.
- Pumpkin Snickerdoodles – a great combination of two great cookies: vegan with keto option.
Grain-free Vegan Breakfast Cookies
Ingredients
- 3 tablespoons ground golden flax seeds (see Recipe Notes for using egg as an alternative)
- 9 tablespoons water
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract (gluten free)
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup unsweetened shredded coconut
- 1/2 cup raisins
- 3/4 cup almond butter
- 3 tablespoons honey (or alternative–see Recipe Notes)
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 honey 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.
Nutrition
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.
A Grain-free Breakfast Cookbook
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.
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 ate almost the whole thing between the 2 of them.)
– Cinnamon Granola
and you get full-color photos on every page.
Note the breakfast cookie recipe in the book has a different sweetener amount than the recipe above. We found it to be too sweet so I altered it. To make the recipe edible I had to add additional amounts of the other ingredients.
What's your favorite Healthy Breakfast?
If using eggs, do you still need the water and lemon juice?
You would omit the water only.
Hi. I did not see how many eggs would be needed as a replacement for flax? Thank you. ?
Hi there – I just updated the recipe notes. Hope that helps and you are welcome!
Hi Adrianne!
These sound delicious! Can you use an egg in place of the flax egg?
Kimberly
Hi there! Yes, for sure. I just updated the post to make that more clear. Hope you like them!
Fantastic!! Thank you!
Sure! Happy to help! Would love to hear how it goes!
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.
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?