These healthy breakfast cookies are packed with the nutrition your body needs for a wholesome breakfast you can enjoy on the go.

Made without grains or dairy, each cookie is packed with 8 grams of protein, 5.6 g of fiber, and 24 g of complex carbohydrates. They are a much better option (and more affordable) than pre-made bars, and you can serve them with fruit and yogurt for a balanced meal.

Two large breakfast cookies on a plate next to a blue mug of coffee and a serving platter with more cookies
These cookies are an especially good idea if you’re doing paleo and need a nutritious breakfast idea that doesn’t involve eggs. I’m sure you know what I mean if you’ve been doing paleo for some time or have an egg allergy.

Thankfully, these breakfast cookies make it just as easy to get enough protein and healthy fats in your mornings without having to crack another egg. And once you take a bite of the delicious chewy texture, they are sure to be a staple for breakfast and snacks.

This recipe comes together with pantry ingredients and an overripe banana. No dairy or eggs are needed. Let’s take a look at the ingredients that make these breakfast cookies a healthy option:

banana: gives the cookies flavor and reduces the amount of sweetener needed. The riper the banana, the better.
almond butter: add healthy fats and protein making these cookies more satiating and it helps bind the cookie dough.
honey: just enough to give these cookies sweet flavor.
vanilla extract: for flavor.
cinnamon: adds that warm cinnamon flavor to the cookies, also optional.
unsweetened shredded coconut: for texture and fiber, it’s also a complex carbohydrate high in healthy fats and minerals such as manganese, copper, and iron.
hemp seeds: are an excellent source of omega-3’s, fiber, and protein. If you don’t have any on hand, use coarsely chopped sunflower seeds.
baking soda: gives these cookies a little ‘lift’.
salt: enhances the flavors of the other ingredients.
raisins: for a little something sweet in each bite and optional. You could swap these for dried cranberries, chopped nuts, or dark chocolate chips.
You can also replace the honey with ⅓ cup unsweetened applesauce and ½ teaspoon liquid stevia to make this a low-carb breakfast option.

This healthy breakfast cookie is one of my paleo-approved breakfast recipes my family loves.

Recipes like these breakfast cookies are a great example of how good healthy can taste, and if you’re looking for more ways to feed your family fresh meals, the Family Kickstart Program has everything you need.

It’s a 4-week meal plan with kid-approved breakfast, lunch, and dinner recipes and resources like a weekly prep guide and shopping list to help parents stay on track.

This cookie dough is simple to make, and you can use a stand mixer or large bowl with a hand mixer or fork, whatever makes it easiest for you.

Preheat the oven to 350F and line 2 large baking sheets with parchment paper or silicone mats.
Combine the wet ingredients
In a large bowl, mash the banana with a fork and stir in the almond butter, honey, vanilla, and cinnamon.
Mix it all together
In a small bowl combine the coconut, hemp seeds, baking soda, and salt. Stir the dry ingredients into the banana and almond butter mixture until combined. Fold in the raisins or your add-in of choice.
Drop and shape
Using a ¼ measuring cup, drop mounds of dough 3-inches apart onto the prepared cookie sheets. Use a small baking spatula, dipped in water, to press each cookie down into a 2 ¾-inch round and ½ inch thick disc.
Bake for 14 to 16 minutes or until lightly browned. Remove from the oven and allow to cool before serving (otherwise, they’ll fall apart).
Watch how these yummy breakfast cookies are made in the video below:

Make Next: Banana Breakfast Cookies

This recipe is a great ‘base’ for other breakfast cookie variations. All of the ingredients from the banana up to the salt form a basic dough. From there, you can swap the raisin for other mix-ins like the ones mentioned below:

dried fruit: cranberries, cherries, and apricots are a natural way to sweeten the cookies and add great texture.
berries: strawberries, blueberries, or raspberries provide antioxidants, fiber, and delicious fruit flavor. Fresh or frozen will work, but make sure the strawberries are diced, and any frozen berries are defrosted before adding them to the dough.
dark chocolate chips: the darker the chocolate, the more antioxidants. You can use chips or chopped chocolate pieces.
Healthy Breakfast Cookie: These are grain-free and easy to make, packed with nutritious benefits, you will make these all the time!
These paleo breakfast cookies have a hearty and chewy texture similar to oatmeal cookies. The shredded coconut and raisins give them even more bite and extra sweetness.

These healthy breakfast cookies hold up great in the freezer. Bake the cookies as directed and allow them to cool down to room temperature before placing them into a freezer-safe container. Freeze for up to 2 months.

When you’re ready for a cookie, remove the desired amount from the freezer and allow them to thaw on the counter before serving.

Healthy Breakfast Cookies
Healthy Breakfast Cookie: These are grain-free and easy to make, packed with nutritious benefits, you will make these all the time!
The recipe yields 8 monster sized cookies or 12 regular sized cookies. When making the standard sized cookies, baking time is reduced to 10 minutes.


1 banana
1 cup almond butter
⅓ cup honey
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 cup unsweetened & finely shredded coconut
⅓ cup hemp seeds or coarsely chopped sunflower seeds
½ teaspoon baking soda
¼ teaspoon sea salt
⅓ cup raisins (optional)

Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
In a large bowl, mash banana with a fork, add in almond butter, honey, vanilla, and cinnamon.
In a small bowl, combine shredded coconut, hemp seeds, baking soda, and salt.
Stir the dry ingredients into the banana almond butter mixture. If desired, fold in raisins.
Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
Store in the refrigerator inside an airtight container or resealable plastic bag for up to 4 days or freeze for up to 2 months; thaw before serving.

The recipe yields 8 monster-sized cookies or 12 regular-sized cookies. When making the standard-sized cookies, baking time is reduced to 10 minutes.