“Everything but the kitchen sink” paleo breakfast cookies are filled with power packed protein, and satiating friendly fats, making it a great on the go, portable breakfast for anytime of the year!
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Did you know that the Easter bunny cooks at our house???
Yep! Every Easter since this momma had a gaggle of little ones racing around for Easter eggs every Easter morning! I remember the first Easter I realized that my plans for a beautiful, elaborate Easter morning breakfast were dashed with toddlers that cared more about Easter eggs and new crayons than eating…
A new tradition!
The following year I decided that I needed to have something similar to the quick, handheld breakfast I started doing on Christmas morning (something similar to these festive Christmas cranberry breakfast cookies!). A portable, quick breakfast that the girls could eat while hunting for eggs and reading their new books.
The night before Easter I was about to “nibble” on the carrots the girls left out for the Easter bunny when it hit me!
That silly ‘ol Easter bunny made the girls a fun breakfast cookie out of some of the carrots the girls left out for him!
That’s one talented bunny! But my kiddos thought it was the coolest thing in the world! And they got a nourishing breakfast starter to eat that kept blood sugars in check and made for happy moods.
Now that my oldest 2 have caught on to who the Easter bunny really is this year (whaaa!!!!), they still asked for their Easter bunny carrot cookies this year, and wanted to play along with their littlest sister who still thinks there’s a bunny baking in the kitchen!
Everything but the kitchen sink!
These breakfast cookies are loaded with so many fun surprises! Bits of walnut and chunks of sweet apple, tiny shreds of bright orange carrot, and raisins dotted throughout! There is a good mixture of a variety of flours so there is a good balance of protein, fat, and of course fantastic texture.
Streamlined cookie prep!
While the list of ingredients may look like a lot, remember this momma isn’t a huge fan of baking – I made the process super simple. And big time bonus! These cookies freeze up GREAT. Double up and into the freezer so you don’t even have to make them in the morning! In fact I love them right out of the freezer.
Ingredient notes and swaps
- Egg free swaps like chia or flax eggs work great in this recipe! In fact, what is pictured in this post is using 2 chia eggs. It adds some extra omega 3’s and fiber to the cookie too! To make 1 chia or flax egg, blend 1 tablespoon of chia seed or flax seed into a “meal” and mix it with 3 tablespoons of water (so double this for the 2 “eggs” you need in the recipe). Let the seed/water mixture sit for 5 minutes to gel and then use your “eggs” in the recipe. I like to make my egg replacements before I even start the recipe so it is ready to go by the time I need them.
- Nut free friends, I would sub sorghum flour, cassava flour, or other GF flour you like for the almond flour. I wouldn’t use the same amount – more like ¾ cup-ish since those flours are drier than almond flour. For the chopped walnuts, I would use ground up seeds that you can tolerate, or more coconut shreds.
- Softened butter should swap for the coconut oil fine.
- Maple syrup should swap for the honey fine if you have little guys that can’t have raw honey yet.
- I think the recipe will work fine without the collagen. I used to make them without it a handful of years ago before I used to have it around, though the collagen sure does make the texture super soft. Maybe add a bit more tapioca if omitting the collagen. I love the added protein the collagen gives to the cookie as well.
- ⅓ cup softened coconut oil (I get that brand at Costco)
- 3-4 TB raw honey (We get our raw honey from a local farmer, but this is a good brand too)
- 2 eggs (Or 2 “chia eggs.” Plus 1 TB apple cider vinegar to puff the cookies up like eggs would do. Pictured in this post is the cookies made with chia eggs! It works great!)
- 1 cup blanched almond flour (I get that brand at Costco)
- ½ cup tapioca flour
- ½ cup coconut flour
- ½ cup unsweetened shredded coconut
- ¼ cup grassfed collagen
- 2 tsp cinnamon
- 2 tsp almond extract (vanilla would work)
- 1 tsp aluminum free baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup chopped walnuts (I pulse them up in the food processor, but hand chopping would work too. I buy ours at Costco.)
- ½ cup finely shredded carrots
- ½ medium apple, coarsely chopped
- ½ cup raisins
- Preheat the oven to 375 degrees.
- Blend the softened coconut oil and honey until smooth.
- Add the eggs or chia eggs and blend until smooth.
- Add the rest of the ingredients and mix with a wooden spoon to combine. I start with a spoon and then finish it with my hands. The dough will feel dry at first, but I promise the moisture from the apples and carrots will make the cookies moist. You should be able to form cookie dough balls with the mixture.
- Line a baking sheet with Silpat or parchment paper and put form your cookies on the baking sheet. I form a ball and then carefully flatten them on the baking sheet.
- Bake at 375 degrees for 10-12 minutes. Let the cookies cool a good 10 minutes before handling so they set up. This batch makes about 1 dozen medium sized cookies.
More real food recipes you might like ::
- Gluten Free Carrot Cake
- Lemon Breakfast Cookies
- Spring Stir Fry with Garlic Butter Sauce
- Strawberry Quinoa Granola
- GF Strawberry Rhubarb Mini Galettes