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Paleo and AIP Mixed Berry Breakfast Cookies provide a fun, berry-rich cookie that’s healthy and easy to make! Enjoy for breakfast, snack, lunch time or dessert. Egg-free, nut-free, dairy-free and grain-free.
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Ingredients in Paleo and AIP Mixed Berry Breakfast Cookies
The ingredients in these Breakfast Cookies are healthy and nutrient-dense, with resistant starch — great for colon health and the immune system:
- mixed berries
- tiger nut flour
- coconut flour, arrowroot and cassava flour (Learn why I recommend and love baking with coconut flour here.)
- coconut oil
- coconut sugar
- apple cider vinegar
- baking soda and sea salt
How to eat Paleo and AIP Mixed Berry Breakfast Cookies
We eat these cookies throughout the whole day: starting at breakfast, they’re great with hot tea and sausages! Such a fun café-like treat to enjoy, like a scone but with less fuss.
My husband takes Mixed Berry Cookies with him for lunch, alongside savory dinner leftovers, and my kids grab one or two with their lunches.
Afternoon snack time is a great time to eat healthy cookies, with a few bites of protein, as my kids dash back to their basketballs, the trampoline, or my husband needs fuel to keep going after work.
And, of course, Paleo and AIP Mixed Berry Breakfast Cookies are lovely for a ready-made dessert. My family even likes them straight from the freezer … an after-dinner treat.
Why do I call these Breakfast Cookies when we eat them all day long? Because they’re great for breakfast, alongside protein; and they’re not just a dessert cookie. The idea of a breakfast cookie seems to communicate all of that. And … berries + a baked good at breakfast is always a good thing.
Plus, when you’re on the go in the mornings, it’s great to grab a baked good that’s already made.
How to store Breakfast Cookies
Freeze in a well sealed container. Defrost at room temperature.
If you pack them in lunches in the morning (or the night before), the frozen cookies will be defrosted by lunch time.
Mixed Berry Breakfast Cookies are even great frozen. See if you like them that way too.
Paleo and AIP Mixed Berry Breakfast Cookies
- 1-¼ cups mixed berries , frozen
- ½ cup water
- ½ cup tiger nut flour
- ¼ cup + 3 Tablespoons arrowroot
- ¼ cup + 3 Tablespoons coconut sugar or maple sugar
- ⅓ cup coconut flour
- ¼ cup coconut oil melted and cooled
- 1 Tablespoon + 1 teaspoon gelatin (see discount code below in Recipe notes)
- 1 Tablespoon cassava flour (use Otto's or Bob's, not Terrasoul or other brands which are too starchy)
- 1 Tablespoon apple cider vinegar
- ½ teaspoon baking soda , sifted
- ½ teaspoon sea salt
- Line two smaller cookie sheets or 1 half sheet with parchment paper. Preheat oven to 350 degrees Fahrenheit.
- Combine dry ingredients in a large bowl: tiger nut flour, arrowroot, coconut flour, coconut sugar, cassava flour, gelatin, baking soda and sea salt.
- In a medium sized bowl whisk together the wet ingredients (excluding the berries): water, coconut oil and apple cider vinegar.
- Pour the wet ingredients and the berries into the dry ingredients, stirring together thoroughly without over-mixing. (The batter will get pretty thick and solid if you use frozen berries.)
- Use a large cookie scoop (2-ounce) to portion cookies onto cookie sheet, leaving about 2 inches between them (or make smaller cookies if you prefer). Bake in preheated oven for about 18 minutes, until golden brown around the edges and golden brown on top. (Check cookies sooner if you make them smaller.) Allow to cool 10 minutes before transferring to wire rack to cool completely. Cookies will firm up more as they cool.
Looking for more great Paleo & AIP breakfast baked goods? Enjoy these: