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?
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.
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.
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.
Tools for this recipe
Paleo Breakfast Cookies Ingredients
- some almond flour
- raw honey or equivalent sweetener
- baking soda
- chia eggs
- vanilla extract
- nut butter
- unsweetened dairy free milk (almond, coconut, etc.)
- raspberries, blueberries, or strawberries
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
- Paleo Coconut Flour Pancakes
- Rocket Fuel Cafe Mocha Recipe
- Meat Bagels
- Maple Breakfast Sausages
- Gluten Free Breakfast Sausages
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
- 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)
- Prepare two chia eggs and preheat 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, 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 to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Substitute the raspberries with blueberries, strawberries, or blackberries. In a hurry? Freeze in individual servings and defrost overnight. Enjoy in the morning!
1 Tbsp chia seeds + 2.5 Tbsp water = 1 chia egg
Mix the two ingredients together.
Amount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 113mgCarbohydrates: 10gFiber: 2gSugar: 8gProtein: 3g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.