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Paleo and AIP Banana Breakfast Cookies provide an easy breakfast, snack, lunch item or dessert. Egg-free, nut-free, dairy-free and grain-free, here’s a reliable baked good to enjoy when you want a healthy treat.
Breakfast, lunch, snack or dessert
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 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 Sweet & Savory Breakfast Cookies to conveniently make ahead of time for easy grab-and-go lunch items, 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!
How good are Banana Breakfast Cookies
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!
Also read the reviews and comments below this post! 🙂 This is a great AIP and Paleo cookie recipe that’s popular and well-loved by readers.
Can you freeze AIP Banana Breakfast Cookies
Yes, make a batch or multiple batches. Freeze in a well sealed container. I let ours defrost at room temperature. They freeze and defrost beautifully.
If you pack them in lunches in the morning (or the night before), the frozen cookies will be defrosted by lunch time.
Are there any special ingredients needed?
Not really. If you’ve been doing the AIP or Paleo diets for a while, the ingredients will be pretty standard for you: cassava flour, coconut butter, coconut flour, collagen and gelatin are the main pantry ingredients.
The recipe below contains links if you don’t know where to source something. I also give a link for making your own coconut butter (which is easy and saves money).
AIP Banana Breakfast Cookies(easy breakfasts and to pack in lunches!)
Equipment
- cookie sheet
- spatula
- bowl
- oven
- cookie scoop
Ingredients
- ¾ cup banana , smashed (about 1 medium size)
- ½ cup cassava flour Otto's or Bob's preferred
- ½ cup coconut butter , warmed slightly; see Recipe Notes for source
- ⅓ cup coconut flour
- ¼ cup collagen
- ¼ cup coconut oil melted and cooled, or avocado oil
- ¼ cup maple syrup or honey
- 1 Tablespoon gelatin
- 1 Tablespoon lemon juice or apple cider vinegar
- ½ teaspoon baking soda, sifted
- ¼ teaspoon sea salt
Instructions
- 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: 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.
Notes
Nutrition
Renee Kohley says
Oh yum! We love breakfast cookies! Can’t wait to try these!
Megan Stevens says
Yay! Thanks and great and enjoy!
Emily @ Recipes to Nourish says
You’re totally speaking my food language with breakfast cookies! Love these! So cute with the sliced banana on top too!
Megan Stevens says
Thank you!! They’re new to our world, and we all love them.
linda spiker says
Love a grab and go breakfast! These are so cute too.
Megan Stevens says
Thank you! Me too!
Carol @studiobotanica says
Cannot wait to try these. I DO have Cassava flour!
Love breakfast cookies. yes.. and they are so cute!!
Megan Stevens says
Thank you!! I’m so glad you have cassava flour now, great and yay and have fun!
Elaina Newton says
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. 🙂
Megan Stevens says
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.
Back To The Book Nutrition says
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 says
Yay!!! I know what a big deal that is!
Lynn says
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 says
Yay!! We like them with pumpkin, too! SO glad they’re a good family treat!! Blessings.
Kari says
Did you add more sweetener? If so how much and what kind!?
Christi Colvin says
What could be subbed for cassava flour?
Megan Stevens says
I would not sub it. It’s a perfect Paleo flour, well worth having in one’s pantry!
Christi Colvin says
While that may be true some people can’t tolerate it.
Megan Stevens says
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. 🙂
Erin @ Texanerin Baking says
I made a batch of these to bring to the hospital for when I gave birth. I thought I’d go home the same day but ended up there for 8 nights and am so, so thankful that I brought the entire batch with me. 😀 They were the best of all the food I brought and even my husband, who eats everything, liked them! Not only were they tasty, but I felt really good about eating something that was really healthy.
Megan Stevens says
Thanks for sharing, Erin!! I’m so glad they were helpful! Much love!
Kelly says
I don’t have the collagen in my pantry. Will the recipe hold up without the collagen?
Megan says
Hi Kelly, thanks for the question. My general rule with egg-free baking is not to make any substitutions. Egg-free baked goods are fine-tuned recipes that won’t be the same if you change or remove any ingredient. I would grab some; collagen is such a wonderful pantry staple.
Mary says
I can’t eat beef products. Will any collagen work?
Megan says
Yes, definitely! For many years I was in the same boat, so I used porcine or fish gelatin. 🙂
Cindy says
Llove these cookies. I like Browning on the bottom so I like to flip the cookies so both top and bottom has some crisp. I don’t usually have kids in the house but have an 8 yr. Old staying with me. He loved the cookies but does not usually eat “healthy” do you think he will have issues with the collagen? He had no issue with the one cookie. What is a serving size for achild. Ty
Megan says
Great, Cindy! The collagen is extremely unlikely to cause an issue, especially if he eats beef with no problem. It’s a very gentle, healing food. What do you mean by what is the serving size for a child? If you mean the collagen, a child can have several tablespoons a day of collagen, so 1-3 cookies is no problem. 🙂 Blessings!
Joni says
Is there any flour I could sub for cassava by chance? I would love to make these for breakfast but I don’t have cassava 🙁
Megan says
Sorry Joni! I don’t know without trying it out myself to be sure. It’s possible that a nut flour will work, or nut flour + coconut flour, as each Paleo flour contributes different attributes.
Amy says
Hi Megan,
I’m very new to AIP. I saw these cookies & would SO like to make them, but I have a coconut allergy, which is a real problem, since most AIP call for coconut! I know you don’t like substituting ingredients, but might you have a recommendation other than coconut?
Tina says
Megan! These came out AMAZING! I have been on AIP for 2 months now and am constantly looking for new breakfast items. These are so delicious! I love the banana slice on top! These breakfast cookies are going to become part of my meal prep on Sunday for sure! Thank you so much!
Megan says
Yay!!! Made my night!! I’m so glad to hear that!! Thanks for coming back to share! 🙂 🙂
Tina says
Hi Megan! Well, it’s been five years and I am still making these amazing banana cookies as a breakfast option and cookie option for an evening dessert snack. Love this recipe. It will always be in my repertoire. Forever grateful to you. Thank you.
Megan says
This is so sweet to hear, Tina. Thank you so much for sharing! Many blessings (and cookies)! 🙂
Hope says
My little boy would love these, as would I! Love anything that makes busy weeks easier and love how allergy friendly these are – perfect for kindy lunchboxes 🙂
Lynn says
Finally!! An AIP recipe that tastes UH-MAZING! Thank you for sharing. Before I start calculation on my own, is there a caloric count or nutritional (macros) values you’ve already determined for this recipe? Thank you again, for a real treat to my palate :).
Janece W. says
I LOVE these cookies! I also made them with unsweetened applesauce. I pop it in the microwave for about 15 seconds and it’s like eating a warm piece of banana bread!
Sara says
These are pretty delicious. I’ll def make them again . Thank you for sharing
Starr says
Will an egg work instead of collagen? I’m grain free but not aip.
Megan says
Hi Starr, the collagen’s role is not the same as the egg’s role in this recipe, so it won’t work to do that, even though they are both protein sources. This recipe and most egg-free recipes are designed to work only as-is, no subs with egg-free recipes. 🙂 If you don’t want an egg-free recipe, I’d find a breakfast cookie that’s grain-free with eggs. However, this recipe is quite good, so if you like it, it’s worth getting collagen. It’s a great pantry staple. I hope that’s helpful.
Mel says
How long do they keep frozen and what is the best way to thaw/ eat after frozen ?
Megan says
You can freeze them 3-4 weeks, or longer if well-sealed, as needed. I just put them in lunches frozen, and they are ready to eat by lunchtime. Or leave out on counter until you like their taste/texture, about two hours.
Debbie says
Can you substitute the coconut butter for almond butter? Love the cookies and was thinking how to add a nut butter taste to them.
Megan says
Hi Debbie, yes, you can do this. But another nut butter would be better if you plan to eat the cookies regularly, as almonds are over-enjoyed by Americans. 🙂 Very high in omega-6s and not a good crop for California. Also, sadly, almonds are the worst for their absorption of glyphosate, so they must be organic to be safe, organic and sprouted. Here’s more on that topic if I haven’t already said more than you asked for, LOL 🙂 https://eatbeautiful.net/2013/11/20/why-most-almond-butter-is-bad-for-you/ But yes, a sprouted nut or seed butter can be subbed in for the coconut butter.
Sheree says
I just made these and they are delicious! My family doesn’t typically like banana “flavored” anything but these have a more “buttery” flavor to us. So very good.
Megan says
So happy to hear this, and thank you for sharing!! 🙂
Danielle says
Do you think I could substitute plantains for the bananas?
Maggi says
Wow! These are my new favorite! Taste like real cookies. Light and fluffy. I could have eaten the whole batch at once. Heaven. Thank you so much for this recipe!
Megan says
You’re welcome! Thank you so much for sharing, and I’m so happy you love the cookies! 🙂
Priscilla says
I Followed the recipe exactly the way it was written, & wow, they are delicious! Reminds me of banana bread. They are soft and if you freeze them, they just as good after defrost. They are on my favorites list. Thank you Megan!
Megan says
I’m so glad, Priscilla! Thank you for sharing! 🙂
Eleanor says
These were sooo delicious! Thank you for the recipe!
Megan says
I’m so glad, Eleanor. Thanks so much for sharing your results and coming back to comment. That is so helpful and appreciated! 🙂
H Awe says
Yum! Made these with pumpkin instead of banana and added a bit of cinnamon. We all loved them. Thanks!
Megan says
Great Heidi! Thank you so much for sharing your variation, and I’m so happy you liked the recipe!
Anna says
These cookies are fantastic and I’ve been making them semi-regularly for snacks and lunches since the recipe was posted. Today I had ripe banana to make these cookies but no coconut butter. I subbed sunflower seed butter instead and they turned out great! (bonus: they did not turn green like sunflower seed butter sometimes does in baked goods with baking soda).
Megan says
Great option for Paleo/non-AIP folks, and interesting that they didn’t turn green (must have been enough acidity to offset the reaction!). Thanks, Anna, for sharing that you love this recipe and your variation. SO happy and glad.
Mara says
I’ve made A LOT of AIP cookies/snacks over the last 5 years and these are THE BEST!! I never get tired of them. I eat them even when I’m not following AIP. Just as someone else said, warm them a tad and you’ve got a warm little banana bread snack. I just made the pumpkin version with 3/4 cup pumpkin puree (instead of the banana), 1-2 tsp of cinnamon, and a little extra sweetener (I used coconut sugar). Came out delicious. Thank you a million times for sharing this recipe.
Megan says
Aw, thank you, Mara, for your super kind comments and the details that help other readers. Made me smile, which is always a gift! I’m SO happy you love the cookies!! And you’re welcome, my pleasure! Much love!
CB says
These are ridiculously good!! I made them this morning and have to hold myself back from eating half the batch. So happy I have a new weekend breakfast treat to put in rotation.
Megan says
Great, Corinne!! Thanks so much for sharing! So happy you love the cookies!
Erin says
Thank you for this recipe!!! Perfect breakfast treat!
Megan says
I’m so glad, Erin. You’re welcome, and thanks for commenting!
Hannah says
Not sure why my cookies’ texture turned out looking a bit different than yours, and my batch only made 7 medium-sized cookies… but they taste delicious! Very happy with the results.
Maybe it’s the difference between Otto’s and Anthony’s cassava flour?
Or using a barely ripened banana? I’m on a pseudo low-histamine diet, so I freeze and use bananas when they’ve only just ripened.
I added in a dash of vanilla.
And used a mixture date molasses, honey, and maple syrup for the sweetener.
Thank you! I have a feeling I’ll be making these often.
Megan says
Hi Hannah, I’m so glad you’re happy with the cookies. I think you do describe here why your texture was different. The brand of cassava flour makes a big difference (Anthony’s has a lot more starch) and the ripeness of the banana, but as long as you’re happy with the results, great! It’s nice to know the recipe is versatile enough to handle a few tweaks and still turn out nicely! Thanks so much for sharing the changes you made and commenting!
Laura deller says
Hello
I was just wondering if I sub out the pumpkin and replace with the same amount of mashed banana?
And I was also wondering if you have a sugar free version which is also simpler ingredients wise?
Have loved a few of your other recipes.
Many thanks
laura
Megan says
Hi Laura, I’m so sorry. I had some kind of glitch on my back end that combined a pumpkin recipe with this banana one. It is fixed now! The recipe should read banana (and it does now)! 🙂 But, here’s another one, too, that has no sweetener: https://eatbeautiful.net/aip-healthy-chocolate-banana-cookies/ They’re both great recipes, so I’m SO sorry for that confusion. Blessings!
Thao says
I’m so grateful I came across your website. After about 3 months on AIP (and still going), 2 frozen shoulders, and working to understand what is going on with my body, your baking recipes have brought joy back into my days. I’ve made these banana cookies many times now. Non-AIPers enjoy just as much. Love the banana bread / cake like feel. Thanks for sharing your recipes and informational reads.
Megan says
Aw, this warms my heart. Thanks for sharing, Thao, and I’m so glad that the baked goods have encouraged you!! That alone is a reason to eat healthy AIP treats; we all need that so much. Keep up the good work, and I’m so happy you’re here and love the cookies!