Banana Breakfast Cookies are egg-free, AIP, Paleo and they contain resistant starch, as well as collagen~ gentle and a great grab-n-go treat.

Banana Breakfast Cookies {AIP, egg-free, Paleo, resistant starch, collagen~ Easy Breakfasts and to Pack in Lunches!}

Megan Breakfast, Lunch Foods, Treats 18 Comments

As you know, I love making egg-free, grain-free recipes. Folks like my youngest son, who can’t eat eggs, grains or refined sugars, really need and appreciate treats, especially because they’re harder to find.

Back to school beckons. Hotter than hot days, when our legs stick to the car’s seats and we must take a shower every night, are giving way to occasional breezes and cooler mornings. Lazy breakfasts of hot steamers and bacon, (sorry to say, sad but true, face the fact), must now give way to grabbing food and hustling to the car to get kids to school on time.

And this year I’ll be packing lunches each night for my husband, too, so he can grab them in the dark, while we’re all still sleeping, tiptoeing out of the house to work, before the sun is up.

Just like last week when I shared pumpkin custards to conveniently make ahead of time for easy grab-and-go lunch items (sorry, that recipe isn’t egg-free), these cookies can fill in for breakfast, an easy lunch box item, for a snack, or even for a healthy dessert. I make two batches, and after everyone’s initial nibble, I put them in the fridge or freezer so I’m armed!

I’m now prepared for fast breakfasts and regular lunch demands!

Guess what? I have only one egg-free person in my home. But this healthy cookie recipe is everyone’s favorite! So my egg-free guy doesn’t have to be sad while he sees everyone else eating something he can’t have. And I can make just one recipe to meet everyone’s needs.

What are they like? My eaters tell me they have a thin, crispy exterior and a soft middle, just like you want a cookie to have!

Banana Breakfast Cookies are egg-free, AIP, Paleo and they contain resistant starch, as well as collagen~ gentle and a great grab-n-go treat.

 

AIP Banana Breakfast Cookies {great for easy breakfasts and to pack in lunches!}
Yum
Print Recipe
Servings
10-15 large cookies
Servings
10-15 large cookies
AIP Banana Breakfast Cookies {great for easy breakfasts and to pack in lunches!}
Yum
Print Recipe
Servings
10-15 large cookies
Servings
10-15 large cookies
Ingredients
Servings: large cookies
Instructions
  1. Line a cookie sheet with parchment paper, or rub with fat. Preheat oven to 325 degrees Fahrenheit.
  2. Combine dry ingredients in a large bowl: cassava flour, coconut flour, collagen, gelatin, baking soda and sea salt.
  3. In a medium sized bowl whisk together the wet ingredients: smashed banana, coconut butter, coconut oil, maple syrup, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients, folding together thoroughly without over-mixing.
  5. Using a cookie scoop (see Recipe Notes), mound cookie dough onto cookie sheet, spacing apart by 1". (Cookies will be haystack-style, mounded, unless you smash a piece of banana slice for garnish.) Bake in preheated oven about 15 minutes, until golden brown around the edges and golden brown on top.
Recipe Notes

Here's where to buy Otto's cassava flour. They provide the best price and free shipping.

Here's a good coconut butter. Or make your own, directions here.

Here is a sustainable source for gelatin. Here is the grass-fed collagen I buy. Both of these links qualify you for my discount code. Type in BEAUTIFUL10 at checkout to get 10% off!

This is the world's best cookie scoop. It also makes a great gift for someone (including you) who loves baking cookies, muffins, scooping ice cream. Excellent quality.

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Banana Breakfast Cookies are egg-free, AIP, Paleo and they contain resistant starch, as well as collagen~ gentle and a great grab-n-go treat.

  • Renee Kohley

    Oh yum! We love breakfast cookies! Can’t wait to try these!

  • Emily @ Recipes to Nourish

    You’re totally speaking my food language with breakfast cookies! Love these! So cute with the sliced banana on top too!

  • linda spiker

    Love a grab and go breakfast! These are so cute too.

  • Cannot wait to try these. I DO have Cassava flour!
    Love breakfast cookies. yes.. and they are so cute!!

  • Megan Stevens

    Thank you!! I’m so glad you have cassava flour now, great and yay and have fun!

  • Megan Stevens

    Thank you! Me too!

  • Megan Stevens

    Thank you!! They’re new to our world, and we all love them.

  • Megan Stevens

    Yay! Thanks and great and enjoy!

  • Yay! I’m going to bookmark this for when I finally order a bag of that flour (hopefully soon…I need to stop putting it off.) I’m really curious how it’ll make me feel after eating it. I’ve been using mostly einkorn flour lately, but when I’ve had gluten-free noodles with rice flour as the main ingredient, it seems to go through me really quick! Maybe it’s spiking my blood sugar more? I don’t know how to explain it. 🙂

  • We love breakfast cookies, but I’ve never made a banana version! I love that this one’s something that the whole family can have, even my youngest who’s on a grain free protocol!

  • Megan Stevens

    Interesting. What brand of gf noodles do you buy? I really like Jovial as they actually soak their rice!! SO cool. And I believe it contains RS3, resistant starch. Maybe try that brand? I think you’ll like how cassava flour digests. I’m sensitive and my body likes it! Such good news.

  • Megan Stevens

    Yay!!! I know what a big deal that is!

  • Lynn

    I have adrenal fatigue and have been told to stay way from banana & other high potassium foods. Also, I was feeling the fall vibe, so I swapped with pumpkin..yum! I flattened them out a bit & sprinkled with some cinnamon/maple sugar. This is a perfect “treat” for the whole family. Thank you! https://uploads.disquscdn.com/images/a0b098c91ac8ec6d4cd87263db383670575a081c37514303cb00da05a927cb96.jpg

  • Megan Stevens

    Yay!! We like them with pumpkin, too! SO glad they’re a good family treat!! Blessings.

  • Christi Colvin

    What could be subbed for cassava flour?

  • Megan Stevens

    I would not sub it. It’s a perfect Paleo flour, well worth having in one’s pantry!

  • Christi Colvin

    While that may be true some people can’t tolerate it.

  • Megan Stevens

    Good point. There is no direct substitution. Blanched nut flour may work, but then the recipe is not AIP anymore. I have not experimented with alternatives to be able to tell you. Egg-free baking recipes aren’t ones to make substitutions with; they usually are exact and have required quite a bit of recipe testing already. But if you can have nuts, I’d say to soak your nut of choice overnight in saltwater, rinse, dehydrate and make into a fine meal. That will be the closest substitution. 🙂