Nut Free Breakfast Cookies

prep:15 minutes
cook:15 minutes
Show nutritional information
  • Serves: 9
  • Calories: 229
  • Total Fat: 13g
  • Total Carbohydrate: 22g
  • Protein: 6g
Who doesn't want a cookie for breakfast!?

Serves: 9

Serves: 9decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350F. Line a baking sheet with parchment or a nonstick pad.
  2. In the bowl of a stand mixer fitted with the beater attachment, or in a large mixing bowl using a hand mixer, beat the banana and sun butter together until smooth, about 1-2 minutes.
  3. Add the granulated sweetener, egg, vanilla and salt and beat until combined.
  4. Add the baking soda and cinnamon and beat until combined.
  5. In a small bowl, whisk together 1/2 cup of the coconut flour, plus the tapioca starch and flax meal, then add them to the mixer and beat until combined.
  6. If the batter thickens enough, do not add more coconut flour. If you batter is not sturdy like cookie dough should be, mix in an additional 1-2 Tablespoons coconut flour.
  7. Finally, fold in the raisins, coconut and sunflower seeds.
  8. Scoop the dough into 3 Tablespoon portions. Roll each into a ball, flatten slightly and place 2" apart on the prepared cookie sheet.
  9. Bake for 15 minutes until the tops of the cookies are slightly domed and crackled. Remove from the oven and allow the cookies to cool and firm up on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.


Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at

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