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Paleo Breakfast Cookies with Strawberries (Egg Free)

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Paleo Breakfast Cookies

These Paleo Breakfast Cookies are soft, chewy, and full of healthy ingredients like almond flour, chia seeds, strawberries, and almond butter. They make the perfect on-the-go breakfast or snack.

Best of all, they’re easy to make and perfect for batch cooking. They are egg free and gluten free. They’re vegan too if you use a vegan-friendly sweetener.

Are you allergic to eggs? It seems to be a problem that is growing and growing. I’ve noticed many DTW fans have started to ask for egg free recipes. 

I’m guilty of including a ton of eggs in my baked goods recipes, but attempting to make them egg free within Paleo guidelines is quite the challenge. 

For the person dealing with an egg allergy on a paleo/gluten free diet trying to come up with breakfast ideas would be intimidating. 

My friend, Karen, found herself dealing with the same problem: what do you eat for breakfast if you can’t eat eggs?

Paleo Breakfast Cookies stacked on parchment paper and on a plate.
Paleo Strawberry Breakfast Cookie

Karen made a delicious, mouth-watering egg free breakfast cookbook for you. Awaken, features 30+ egg free and grain free breakfast ideas. 

It was exciting to see Karen develop all of these recipes; I had a glimpse of the massive project before it was released to you. 

I also got to taste-test a few of the recipes. I made sure I could share with you my favorite recipe that really surprised me. 

The recipe in the book is called Raspberry Breakfast cookies, with three flavor options: raspberry, blueberry, or strawberry. 

The first time I made these I made the raspberry option.  Amazing! This time around I only had fresh strawberries so I made the strawberry option, still amazing, but the raspberry is still my fav.

Paleo Breakfast Cookies on a cooling rack.
Paleo Strawberry Breakfast Cookie

When you are making something that would normally have eggs you need to replace the eggs with something to mimic the baking results. 

Karen gives you an egg substitution chart. After using the chia egg (her simple recipe for an egg replacer) in a few of her recipes, I love the results! 

The cookies puffed up and almost doubled in size when baked. I really adored how the chia eggs gave the cookies an oatmeal taste.

The cover of Awaken: 30+ Egg Free and Grain Free Breakfasts.
Awaken: 30+ Egg Free and Grain Free Breakfasts

Karen’s book, Awaken, contains meat recipes, like homemade breakfast sausages, two, let me repeat, two cereal recipes, smoothies, grain free porridge, sweet recipes like the cookie recipe I am sharing.

It also has a glazed cinnamon cookie recipe (I made that recipe too and it is fabulous) and savory recipes and so much more. 

Paleo Breakfast Cookies on a cooling rack.
Paleo Strawberry Breakfast Cookie

Tools for this recipe

Paleo Breakfast Cookies Ingredients

How to Make Paleo Breakfast Cookies

Prepare two chia eggs and preheat the oven to 375°F (190°C).

In a bowl, combine the almond flour, sweetener (unless it is liquid), baking soda, salt, and cinnamon.

Add the chia eggs, vanilla, nut butter, sweetener (if liquid), and dairy free milk.

Mix to combine.

Add the raspberries or preferred fruit, stir to combine, and let sit for 2-3 minutes.

Scoop 1 Tbsp of dough onto a parchment paper-lined baking sheet and flatten the top of the dough slightly.

Bake for 13-15 minutes or until golden brown and cooked through.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

How to make a chia egg

Chia eggs are simple to make. Mix together 1 Tbsp chia seeds + 2.5 Tbsp water to make one 1 chia egg that is equivalent to 1 regular chicken egg.

How to store Paleo breakfast cookies

Store Paleo breakfast cookies in an airtight container up to 7 days in the refrigerator or up to 3 months in the freezer.

Variations to try

You can use a variety of fruit in these breakfast cookies. Karen suggested raspberries, blueberries, or strawberries. I feel you could also do peaches, apples, mixed berries, cacao nibs, or chocolate chips.

More Gluten Free Breakfast Recipes

If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.

If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.

Paleo Breakfast Cookies Recipe

Yield: 36 cookies

Paleo Breakfast Cookies

Paleo Strawberry Breakfast Cookies

These Paleo Breakfast Cookies are soft, chewy, and full of healthy ingredients like almond flour, chia seeds, strawberries, and almond butter. They make the perfect on-the-go breakfast or snack.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

  • 3 cups almond flour
  • ¾ cup raw honey or equivalent sweetener, add to taste
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • 2 chia eggs
  • 1 tsp vanilla extract
  • ½ cup nut butter, just slightly melted (almond butter, cashew butter, etc.)
  • ¼ cup unsweetened dairy free milk (almond, coconut, etc.)* Omit if honey or maple syrup are used.
  • 1 cup raspberries, blueberries, or strawberries (chop the strawberries)

Instructions

  1. Prepare two chia eggs and preheat oven to 375°F (190°C).
  2. In a bowl, combine the almond flour, sweetener (unless it is liquid), baking soda, salt, and cinnamon.
  3. Add the chia eggs, vanilla, nut butter, sweetener (if liquid), and dairy free milk.
  4. Mix to combine.
  5. Add the raspberries, stir to combine, and let sit for 2-3 minutes.
  6. Scoop 1 Tbsp of dough onto a parchment paper lined baking sheet and flatten the top of the dough slightly.
  7. Bake for 13-15 minutes or until golden brown and cooked through.
  8. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Substitute the raspberries with blueberries, strawberries, or blackberries. In a hurry? Freeze in individual servings and defrost overnight. Enjoy in the morning!

Chia Egg:

1 Tbsp chia seeds + 2.5 Tbsp water = 1 chia egg

Mix the two ingredients together.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 113mgCarbohydrates: 10gFiber: 2gSugar: 8gProtein: 3g
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