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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. These banana breakfast cookies really hit the spot: They’re not only egg-free; they’re also completely AIP, full of gut-healthy resistant starch, Paleo, and they provide an easy breakfast; OR I love putting them in my high school daughter’s lunches.
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!
- 1 + 1/4 large banana very ripe, smashed, measuring 3/4 cup
- 1/2 cup cassava flour Otto's, see link below in Recipe Notes
- 1/2 cup coconut butter, warmed slightly; see Recipe Notes for source
- 1/3 cup coconut flour
- 1/4 cup collagen peptides see link below in Recipe Notes
- 1/4 cup coconut oil melted and cooled, or avocado oil
- 1/4 cup maple syrup or honey
- 1 Tablespoon gelatin see Recipe Notes for source
- 1 Tablespoon lemon juice or apple cider vinegar
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon sea salt
Line a cookie sheet with parchment paper, or rub with fat. Preheat oven to 325 degrees Fahrenheit.
Combine dry ingredients in a large bowl: cassava flour, coconut flour, collagen, gelatin, baking soda and sea salt.
In a medium sized bowl whisk together the wet ingredients: smashed banana, coconut butter, coconut oil, maple syrup, and lemon juice.
Pour the wet ingredients into the dry ingredients, folding together thoroughly without over-mixing.
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.
Here's where to buy Otto's cassava flour. They provide the best price and free shipping.
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.