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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:
We LOVE these! I made them for my son, who just picks out any add-ins, so I omitted the berries and added 1 tablespoon of cinnamon. They’re so tasty! They’re kind of like muffin tops. Mine didn’t spread but that’s not surprising since berries are so watery. I also used tapioca starch instead of arrowroot which might explain it. I’m so excited to have another treat in the rotation! Thank you!
Hi Erin, and thank you so much for your feedback. I love your variation and look forward to making it as well as the original version. 🙂 So happy they fill a need for your family and especially your son! My youngest son is the one I also create these recipes for, as he can’t have eggs, and it’s always so nice to find those recipes that work and that he loves. Thank you again for sharing!
Whitney Morgan says
These are amazing! Wondering if I wanted to eliminate the coconut sugar and just use the berries as a sweetener, how would you suggest adjusting the other ingredients? I’m thinking I’d need less water and less gelatin but not sure.
Thanks! These are definitely going to be a staple in my household!
Hi Whitney, thanks! I haven’t done that, so it’s hard to say, sorry, especially with an egg-free recipe which already has a delicate balance of ingredients. 😉 I wouldn’t cut back on the gelatin, though. Blessings!
These cookies look amazing!
My grandson and I are Gluten and Dairy free, he is also sensitive to coconut. Have you tried these with other oils?
And… He can have almonds, I cannot on AIP elimination phase. Any suggestions?
I appreciate any input you can offer!
Hi Pam, thank you! Regarding coconut, you can certainly sub another solid fat like palm or lard, for the oil. Re the coconut flour, I have one reader who emailed to say she used more cassava flour in its place, but I haven’t tried that yet to tell you how much. Regarding almonds, there aren’t any in this recipe. 🙂 Did I overlook anything?
Leigh M. says
I’m not sure why but my dough was a disaster! It wouldn’t stick together AT ALL. I followed the recipe very carefully and the only deviation was using Anthony’s cassava flour. I’ve always used Otto’s but I read that Anthony’s was similar and also very good. Do you think it would be the cassava flour or do you have any other thoughts? Thank you!
Hi Leigh! It could be the Anthony’s. I made a special note in the recipe about that. Anthony’s doesn’t behave the same way as Otto’s or Bob’s in recipes. It could also be the brand of tiger nut flour; I’ve only tested with the Tigernuts brand. It’s hard to know without being in your kitchen and making the recipe with you. Not sticking together isn’t an issue I’ve had. Ugh, and I’m sorry for your trouble!
This looks so good! Can I make with other mix ins?
Thanks for sharing! Do they keep long?
Hi Vanessa, you can keep Mixed Berry Cookies on the counter for a couple of days, in the fridge for 4 to 5 days, or freeze in a well sealed container for up to 3 months. 🙂
So so good! Thank you!
Thank you, Erin! I’m so glad you loved the cookies, and thanks for coming back to comment and rate the recipe! 🙂
Holy cow. I used maple syrup instead of coconut sugar and had to add an extra couple of tablespoons of cassava flour to firm up the batter. I made 6 big cookies and baked for 20 minutes. I couldn’t stop myself from grabbing one off the tray after cooking for only 15 minutes and noticed that the texture was very similar to a real white flour pancake. I threw on some maple syrup and it was amazing! Will definitely be making these again!
If I use an egg do I omit the gelatin or the arrowroot?
Do you think, using an egg, I could then just use coconut flour and leave out the other very expensive starches? I do know coconut needs much less than other “flours” or starches.
Hi Helene, this recipe hasn’t been tested with egg, so I can’t recommend or guide you on that sub. It’s best with AIP baked goods to keep them as-is, as a lot of recipe testing has gone into making them successful without eggs, but not so with eggs.
What could you substitute for the gelatin?
Hi Marie, are you following the AIP diet? If so, there is often no sub in egg-free baked goods, as is the case here. If you’re not on AIP or begin reintroductions, there may be an acceptable sub (like flax egg, but I haven’t tried it).
Heather Fagan says
These cookies are so yummy! My two teenage kids loved them too! Mixed Berry Cookies for the win!
Yay, Heather!! I’m so happy your family is loving the cookies, and thank you so much for commenting!
If I’m just following paleo, can I sub the tigernut flour with almond flour?
Hi Fran, I haven’t tested the recipe with that substitution, so I don’t know. My guess is no, because this recipe is egg-free, and it’s best not to make subs with egg-free baking. Tiger nut flour really behaves uniquely and well in the absence of eggs. Let us know if you try. Best!
Is it best to used frozen berries? Can thawed berries work as well (so the coconut oil doesn’t solidify)?
Hi Mia, yes, as long as they’re not watery, or they’re a little strained from being too liquidy.
Anyone tried to sub out the cassava? Sadly, I can’t tolerate it. Look forward to trying these!
Amazing and came out perfectly! Appreciate your work to bring these recipes to the AIP community. Makes living with my autoimmune disease much more bearable! ??
Yay, Jamie, thanks so much for your kind comments, and I’m so glad you love the cookies! 🙂
I don’t know what I did wrong. They came out almost like a raw dough texture, even after baking an extra 5 minutes.
Hi Cindy, I wish I could have observed your ingredients and process, so sorry. The brand of cassava flour can affect the outcome, but there is likely something else going on too.