Breakfast Cookies (Gluten and Dairy Free)

On busy weeks with early clients I’ve come to really enjoy having a batch of these around.

A couple for breakfast, surprisingly keeps me satisfied for a good 4 hours!

Make a batch and eat on it all week — just don’t do that every week as variety is important.


Breakfast Cookies
Yields 10
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. 2 ripe bananas, mashed
  2. 1 cup unsweetened shredded coconut
  3. ½ cup almond butter
  4. ¼ cup add-in (chocolate chips, raisins, craisins, dried apple bits, chopped nuts, etc)
  5. 1 egg
  6. 2 tsp cinnamon
  7. 1 tsp vanilla
  8. ½ tsp baking soda
  9. ¼ tsp salt
  1. Mix all ingredients together in a large bowl until well mixed.
  2. Drop large tablespoons onto lightly greased baking sheet.
  3. Bake at 350 degrees for 12-15 minutes or until golden brown.
  4. Store in refrigerator up to one week or freeze.
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