Batch Up Meals Breakfast Ideas

The Ultimate Breakfast Cookie :: Dairy, Egg, Gluten & Refined Sugar Free :: Nut & Grain Free Options

March 9, 2014

The Ultimate Breakfast Cookie :: Dairy, Egg, Gluten & Refined Sugar Free :: Nut & Grain Free Options

Sometimes school mornings make me wanna go…AHHH!

I only have *one* preschooler right now, but I have a 2 year old and a baby that have to tag along for school drop off, and that can make for a flat out busy start to the day.

The Ultimate Breakfast Cookie :: Dairy, Egg, Gluten & Refined Sugar Free :: Nut & Grain Free Options
One of my goals in the last couple years has been to show people that you don’t have to reach for the cereal box on busy school mornings. Boxed cereal (yes even organic ones!) are just plain toxic. There is barely any nourishment left after the grains are extruded. Kids need a lot of fuel after a whole night of sleep! If we expect them to function in school, we need to get them re-fueled for the day with more than just empty calories.

The Ultimate Breakfast Cookie :: Dairy, Egg, Gluten & Refined Sugar Free :: Nut & Grain Free Options
This recipe is so quick that you can make them in the morning right before school if you wanted. They also hold up great if you wanted to make a double batch on the weekend and pull them out of the freezer during the week.

The Ultimate Breakfast Cookie :: Dairy, Egg, Gluten & Refined Sugar Free :: Nut & Grain Free Options
I am really so proud of this recipe – and so excited to share it! I have worked so hard on making a breakfast cookie that met all my requirements. Healthy fats, filling protein, energizing carbohyrdrates…yummy taste! I have a nephew with egg allergies so I am always looking for ways of making things egg free for when he is around, and we are gluten free so I always have that base covered. There is also no dairy or refined sugar (although they are plenty sweet from the banana and raisins!). If your family can’t have nuts or grains (and I know that is so common these days!), I included options to swap just for you!

Print Recipe
5 from 10 votes

The Ultimate Breakfast Cookie

Breakfast cookies are great because your kids think they are getting a special treat, while you are also packing nutrition into their bodies.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free breakfast cookie recipe, gluten-free breakfast cookies
Servings: 12 cookies
Author: Renee -


  • 2-3 bananas depending on the size you are looking for about 1 cup, mashed (or 1 cup applesauce – whatever you have!)
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • ¼ cup white rice flour If you are grain free, use ¼ cup blanched almond flour or another ¼ cup tapioca flour
  • ½ cup peanut butter Or almond butter. If you are nut free use sunbutter – watch the ingredients though!
  • ½ cup crispy almonds crushed (OR get blanched almonds to crush, OR use blanched almond flour. If you are nut free use crushed sunflower seeds)
  • ¾ cup shredded coconut
  • ½ cup dried fruit raisins, dried cranberries or other dried fruit – whatever you have!
  • 2 tsp aluminum free baking powder
  • 1 TB cinnamon


  • Everything into a mixing bowl and combine with a spatula – that’s it!
  • Make palm size balls (size of about a racquetball) and flatten into 1 inch discs on to a silpat lined baking sheet (or parchment paper lined). They don’t flatten out so make them about the size you want.
  • Bake at 350 for 15 minutes.


    • This makes 6 large cookies. I most often double this recipe and store half in the freezer. If you want smaller cookies you could obviously do that. My 4 and 2 year olds eat a whole cookie with a glass of whole raw milk for breakfast. Occasionally I will give them half a cookie with a side of fried eggs or bacon instead. One cookie and milk fill me up pretty good as well, although lately I have a hardboiled eggs alongside as I am in a season of nursing a baby right now 😉
    • HERE is how to make crispy almonds! They are so yummy!
    • Wrap leftover cookies in plastic wrap for another weekday breakfast or pack it up in a lunchbox!
    • You can get coconut flour, tapioca flour, white rice flour, and shredded coconut on Amazon. Occasionally it is cheaper in the bulk section of my local health food store so I always check there first.
    • I get large bags of organic raisins and large containers of natural peanut butter at Costco.
    • If you have bananas going too ripe, but don’t have time to make the cookies right then, just throw them in a freezer bag in the freezer until you have time!
    • If you don’t have silpat for baking on…oh! You must treat yourself to making your baking adventures so much easier!
    • Be sure your baking powder says aluminum free – we don’t need to be pumping aluminum in our kiddos!

The Ultimate Breakfast Cookie :: Dairy, Egg, Gluten & Refined Sugar Free :: Nut & Grain Free Options
So tell me how the kids like the cookies if you try them out!

This post was shared at Fat Tuesday!

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  • Reply Allison March 18, 2014 at 3:41 am

    Do you suppose coconut butter would work in place of the peanut/almond/sunbutter? This looks soooo fabulous!!

    • Reply Renee Kohley March 18, 2014 at 6:43 am

      Gosh Allison that is a great question! Coconut butter is a little more dense than a nut butter – if I were to do it I would add some coconut oil to the coconut butter to make it “feel” like the consistancy of a nut butter. Does that make sense? Let me know if you try it! That is a great idea and I will add your comment to the this post!

  • Reply Isa salgado March 20, 2014 at 1:52 am

    Hi! Just found your site and i LOVE it! My little one has egg, almond and tapioca sensutivity… I know how to sub for almonds, but i am unsure about tapioca flour… We are grain and gluten free to help her overcome her food sensitivities, and i have never used tapioca anything… Why is it used in baking and can i leave it out and/or sub in some thing else? Thanks oh so much for your time;)

    • Reply Renee Kohley March 20, 2014 at 7:04 am

      HI Isa! Tapioca flour really helps with texture making things chewy and soft and since it is not a grain it is used a lot in recipes for those with allergies! BUT – that doesn’t help if you have a tapioca sensitiity does it! Well let’s see here…so we need to sub the 1/4 cup tapioca and 1/4 cup rice flour without using almond flour or a grain flour. I’m thinking coconut flour is the only option there. The texture isn’t going to be the same but your LO is probably used to it 🙂 I wouldn’t sub the whole 1/4 cup for each of those flours though – lets do 1/4 cup coconut flour to take care of both the tapioca and the rice flour and then you might need to add another banana or some applesauce to help with moisture and binding – I really think that should work. I was grain and nut free for a while too so I’m thinking that should work 🙂 Let me know if you try it out!

      And thank you for the kind words 🙂 Glad to have you here!

      • Reply Isa Salgado April 8, 2014 at 4:56 pm

        5 stars
        Hello, I just wanted to let you know that I tried using coconut flour and homemade sun butter… they were a hit! And, yes, the texture was different, but they didn’t crumble at all (and that is winner in my book for an eggless and coconut flour cookie!). I used apple sauce and I was out of cinnamon and baking powder so I omitted those, I only had just a few raisings (less than 6 to be exact), and it all worked out really good… they were not too sweet, almost a bit “tangy’ from the applesauce, but we LOVED them!! THANK YOU!

        • Reply Renee Kohley April 8, 2014 at 5:47 pm

          Isa! That absolutely makes my day! Thank you for coming back to let me know!

          • Christie February 13, 2020 at 10:37 pm

            How sweet of you to give such a thorough and thoughtful response with substitution ideas.

          • Renee Kohley February 24, 2020 at 6:32 am

            Thank you Christie!

      • Reply Drinda Jensen February 2, 2015 at 10:38 am

        corn starch is a great substitute for tapioca starch with exactly the same result! another good substitute would be potato flakes (not butter flavored). I have had good luck with both of these items if I happen to run out and need to pinch hit with something else. I measure them 1-1 using the same amounts. I hope you find that it works well for you too.

    • Reply Deb September 27, 2014 at 4:47 pm

      Arrowroot flour is a substitute for tapioca flour and corn starch. All 3 are thickeners that are interchangeable in baked goods.

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  • Reply Sherri March 24, 2014 at 11:21 pm

    Made the cookies tonight and then realized they don’t have much fat in them, plus I would really like some eggs. I know you made this especially without eggs, but I’d really like to add some protein and fat. Have any suggestions on amounts for butter/coconut oil and eggs?

    • Reply Renee Kohley March 25, 2014 at 6:12 am

      Hi Sherri! Yeah I don’t usually serve the cookies without a big glass of raw milk for some fat/protien. The peanut butter/nuts give it some. You could do a couple things. Either take out the 2-3 bananas and add 2-3 eggs (you will want to add some raw honey or something to sweeten it up though). Or you could add a 2-3 eggs and another 1/4 cup or so of coconut flour to soak them up. Let me know how they turn out!

  • Reply Barbara S. April 7, 2014 at 8:09 am

    5 stars
    Any good substitutes you can think of for the flaked coconut? Or could I just leave it out all together? Thanks!

    • Reply Renee Kohley April 7, 2014 at 8:46 am

      Hi Barbra! There is quite a bit of the shredded coconut and it makes up a good bulk of the cookie so I would definitely replace it and not just leave it out. So you could do anything with the same texture! Maybe some blended sunflower seeds or nut? Or chia seeds? Does that help? Or even just a little more of one of the flours. Let me know what you try and if it works 🙂

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  • Reply Stacey July 14, 2014 at 8:57 am

    We’re working on an autoimmune issue right now and struggling to make anything like this (looks delicious!) because we have to omit eggs and coconut products right now. Do you have any suggestions on what we might be able to sub for the coconut and coconut flour? 6 weeks into this diet and it would be great to have something resembling a cookie!! =)

    • Reply Renee Kohley July 14, 2014 at 9:11 am

      Hi Stacey! I have so been there! Thanks for asking – yes let’s figure out a better concoction for you! If all you need to replace is the coconut stuff then I would replace the coconut flour with 1/2 cup of either rice flour, almond flour, or tapioca flour – do any of those work? And as far as the coconut flakes just leave them out and the mixture should still be fine – if it feels a little wet then add a bit more flour. Flax seed meal might work if you want to try that to replace and if you can have it. Let me know if that helps?

      • Reply Isa salgado July 14, 2014 at 10:15 am

        Im thinking arrowroot flour might work as a replacement, if your diet allows it.

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  • Reply Clare Dittman August 17, 2014 at 6:43 pm

    Thank you so much for this recipe! We are finishing an elimination diet to see what we can and cannot have. We are currently gluten free, egg free, oat free and partial nut free. I just cooked these today and it is the first cookie/bread item we have had in almost 3 months. It was amazingly simple and the directions were so easy to follow.
    We can’t eat almonds, so we used cashews and cashew butter. And we used dried figs as our dried fruit. The cookies turned out great and were delicious!

    • Reply Renee Kohley August 17, 2014 at 7:39 pm

      Hi Clare! That absolutely makes my day! Thank you for letting me know! I very much understand how all of that goes!

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  • Reply Susanne Runion September 11, 2014 at 11:09 pm

    5 stars
    This looks amazing, and so healthy. This would be a nice change for breakfast.

  • Reply claudia September 25, 2014 at 5:13 am

    Thank you sooooo sooo much for this recipe! My boys get so sad when all their school friends bring cookies.. So I will give these to them.. the only thing is they were falling a part quite a bit.. any thoughts on how to help them hold up a bit more so they can transport to schooL?

    • Reply Renee Kohley September 25, 2014 at 5:57 am

      Hi Claudia! I’m thinking your dough might have been dry – your bananas could have been smaller than what I am used to getting – try adding another banana next time. I am glad the boys have something to take with them – that very much makes may day 🙂

  • Reply Jennifer September 25, 2014 at 8:45 am

    This looks like a healthy alternative to the cookies I sometimes eat for breakfast! 😉 But I was wondering since there are no allergies in my household if I could substitute regular or whole wheat flour for the three varieties you list in your recipe?

    • Reply Renee Kohley September 25, 2014 at 8:56 am

      Hi Jennifer! Yep that should work – you may need a little more since the coconut flour is pretty absorbent – the dough should be just like cookie dough – not too dry and not to wet. Hope that helps!

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  • Reply Nellie Vice October 27, 2014 at 3:38 pm

    5 stars
    I made the Ultimate Breakfast Cookie that you posted. I substituted the tapioca flour and white rice flour with extra almond flour and coconut flour since I didn’t have either the tapioca or white rice flour. I also didn’t add the dried fruit because my husband is a diabetic and I wanted something that didn’t have much sugar. I added 1 cup of unsweetened apple sauce instead of the bananas, also added 1/4 cup honey to give it a little sweeter taste. I was wondering if there is a website that I can go to that would tell the nutritional information for these cookies. Calories, protein, carbs, etc. Thanks!

    • Reply Renee Kohley October 28, 2014 at 6:08 am

      Hi Nellie! I’m glad you were able to make the recipe fit your household needs! I don’t know of any place for counting the nutritional info although I’m sure there’s an app or something – maybe just try Googling it 🙂

    • Reply Ashley April 15, 2015 at 3:48 pm


      Not sure if you ever found an answer for this but for me, I use MyFitnessPal to track nutritional information for stuff like this. In case you were wondering, these cookies have 260 calories, 14.7g of fat, 0 cholesterol, 12mg of sodium, 332.3g of potassium, 18.2g of carbs, 4.9g of fiber, 5.7g of protein, and 1.4g of sugar. They’re also a source of calcium with 13.4% of daily value and iron with 9.7g% of daily value. I’m currently on a gluten-free, dairy-free, super low sugar diet and these are awesome!

      • Reply Ashley April 15, 2015 at 3:58 pm

        Whoops, meant 332.3mg of potassium.

        • Reply Ashley April 15, 2015 at 3:59 pm

          Er, each. Darn, I wish these posts had an edit button.

      • Reply Renee Kohley April 15, 2015 at 8:36 pm

        Thank you!

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    5 stars
    I’m really into Tiger Nut flour lately. This will work great!

  • Reply Danna January 22, 2015 at 2:46 pm

    Thanks for the lovely recipe! We make completely different breakfast cookies, can’t wait to try these as well. Will update you on how they come out!

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  • Reply Jessica January 22, 2015 at 4:57 pm

    5 stars
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  • Reply Megan Stevens January 22, 2015 at 5:03 pm

    These look so good, love how big they are and their texture. The white rice flour is good for colon flora, when these are eaten cooled or cold, a resistant starch! 🙂

  • Reply Sarah McLain January 22, 2015 at 7:00 pm

    Yum! I can’t wait to make these!

  • Reply Jessica @ConveyAwareness January 22, 2015 at 11:50 pm

    If I ever have to go gluten-free, I know whose blog to visit! I will share your blog and post with some friends that have asked me about GF recipes. These cookies look great – nutrient dense and guilt-free! =)

  • Reply Chloe @ How We Flourish January 23, 2015 at 11:26 am

    These look amazing and super healthy! I’ll have to save these for when I add grains back into my diet.

  • Reply jamie January 23, 2015 at 12:12 pm

    5 stars
    Made these today. I added chia seeds and goji berries. Turned out great. Thanks for a great recipe!

    • Reply Renee Kohley January 24, 2015 at 7:15 pm

      Hey Jamie! That’s great – thanks for coming by to let me know!

  • Reply Claudia January 23, 2015 at 2:02 pm

    Hi! First of all, thank you for being so willing to work with the people that have sensitivities and need to sub for other thing – reading you try and help these people made me more excited to follow your blog. Secondly, thought maybe you could help me too – ok so I was thinking of doing this since we don’t do rice flour and also dont do bananas or applesauce. Can I Use 3 eggs instead of the 2-3 bananas/applesauce and then sub the 1/4 c rice flour for another 1/4c of coconut flour and add a bit of honey to sweeten this? Would this work or would a total of 1/2 a cup of coconut flour with 2-3 eggs make this all go wrong? Does this make sense?

    • Reply Renee Kohley January 24, 2015 at 7:18 pm

      Hi Claudia 🙂 The eggs will sub good for the fruit so yes that should be fine and then using the honey to sweeten is fine too. I would be careful adding anymore coconut flour as it is not an equal swap with any other flour – it is just too absorbent. You could sub a couple TB instead of the full 1/4 cup though if you want to try that. Or if you do the full 1/4 cup you will need more liquid like another egg or 2. Does that help?

  • Reply Debi @ Life Currents January 23, 2015 at 4:33 pm

    This looks great! I’ve always loved the idea of breakfast cookies. When we used to do breakfast potlucks at work I brought them. Yours look fabulous. Can’t wait to try the recipe.

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  • Reply Janelle February 5, 2015 at 10:02 am

    I’m convinced that the term “amazeballs” was coined for these very cookies. Just baking my 2nd batch in 4 days. Thanks for the awesome recipe. I love that you can sub things out as it makes it very easy to make with what you have on hand! The other day I used almond meal in place of the rice flour and then I found some hazelnut meal which I used today. My kids think they’re getting a treat and I love having one with coffee so the fact that they are HEALTHY is just phenomenal!

    • Reply Renee Kohley February 5, 2015 at 7:18 pm

      Haha! Janelle that really makes my day 😉

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  • Reply Birthe April 20, 2015 at 5:35 pm

    These look so nice and yummy!
    Since my family and me are very lucky and able to eat everything (so far, hope it lasts) and I’m always trying to keep things simple and easy could I just swap all the different kinds of flours for all purpose flour and whole wheat flour? Would that work?

    • Reply Renee Kohley April 20, 2015 at 7:43 pm

      Hi Birthe 🙂 I’m not sure how the measurements would go with all purpose or WW since I don’t work with them much. I do have purpose in using the coconut flour since it has a good amount of fiber and other nutrients – I think you could get away with using all purpose for the rice flour and tapioca flour and then maybe leave the coconut flour in!

  • Reply Kait May 13, 2015 at 3:26 pm

    I’m so excited to make these!! We’re currently egg, dairy, and peanut free which is really tough with a 3 1/2 year old, 18 month old, and a pregnant mama (oh yeah, and an awesome dad). My company makes an Ultimate Breakfast Cookie which is full of everything that we can’t have, but this looks like the flavors will be very similar. Thank you!!

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  • Reply Natasha June 10, 2015 at 10:10 am

    Hi. First of all thank you so much for this recipe, it looks great and also for taking the time to help those of us who have to substitute some of the ingredients.

    I have just being diagnosed with gluten sensitivity and have had to come off most sugars, dairy, tapioca, and oats for some time. Would you be able to to help me substitute the 1/4 tapioca flour with something that is not coconut flour?

    Thank you 🙂

    • Reply Natasha June 10, 2015 at 10:11 am

      As it already has coconut flour I meant, something else that could substitute the 1/4 of tapioca?

    • Reply Renee Kohley June 10, 2015 at 1:07 pm

      Hi Natasha 🙂 Potato flour or corn starch would have the same texture effect of the tapioca flour. If you can do nuts you can add some almond flour instead of the tapioca as well. I hope that helps!

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  • Reply Swarna March 11, 2016 at 6:00 pm

    Hi Renee,

    What can I substitute for shredded coconut? The cookies look very nourishing and would like to make these for my 5yr old son. I made the N’otmeal cookies from Against All Grain and he did not like them and said they are very chewy and fibrous (I didn’t tell him its the coconut thats making them chewy)!

    • Reply Renee Kohley March 11, 2016 at 7:38 pm

      Hi Swarna! Maybe ground flax seed? I’m not sure! I will mention the cookies don’t have a chewy or fibrous texture – it really does feel like a cookie so if you have the coconut around you could try it and see!

  • Reply Su April 15, 2016 at 3:05 pm

    My daughter just made these cookies this morning. She used almond flour and applesauce (instead of rice flour & bananas), also added dates & raisins. I love, love these cookies, can’t stop eating them. These are perfect for breakfast.
    Thanks so much and Blessings!

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  • Reply Hope August 8, 2017 at 8:29 am

    Do these need to be refrigerated? I’m looking for healthy cookies that I can put into a cookie jar on the counter….at least ones that will last a few days at room temperature. Thanks in advance! They look tasty!

    • Reply Renee Kohley August 13, 2017 at 7:47 pm

      Hi Hope! A few days at room temperature will be fine for these cookies! Fun idea 🙂 I would refrigerate after 5 days.

  • Reply Karen BD August 18, 2017 at 2:12 pm

    5 stars
    Honestly I thought this would be a little icky and that I’d have to choke it down. I was so wrong! These are fantastic! Glad to see comments about using apples. I might mash various fruits to see what I come up with. This is awesome!

  • Reply Bess December 29, 2017 at 7:51 am

    HI! Love your blog and love your recipes! I notice that a lot of recipes call for tapioca flour. I’m not too familiar with tapioca starch. In the “real food” world, would it be considered a healthy type of food? Any ideas on what to replace it with other than almond flour (we probably wouldn’t do rice flour either, so I would sub that with almond flour). I could give tapioca a try. Just curious what your thoughts are. Thanks so much!!

    • Reply Renee Kohley December 29, 2017 at 1:57 pm

      Hi Bess! Tapioca is taken from the cassava plant – it is a root vegetable. Many people in real food circles enjoy tapioca flour- it is a really safe veg and super gentle on digestion. In fact cassava plant is a great PRE-biotic to feed the good bacteria in our guts. Tapioca also lends a softness to gluten free baked goods making it feel more like it has some gluten in it 😉

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  • Reply ChihYu July 24, 2018 at 10:57 pm

    5 stars
    I was just looking for a breakfast cookie recipe for my husband. This comes perfect. Thank you !

  • Reply Alisha Ross January 30, 2020 at 11:49 pm

    5 stars
    I have made spaghetti squash maybe 50 over the last few years. I tried your method today and this was by far the best way I have ever cooked it. The squash turned out perfectly! I couldn’t be happier and won’t cook it any other way now. Thank you.

  • Reply Joni September 29, 2020 at 3:25 pm

    I was just reading the comments below, and am just in awe of your responses to people and all the thoughtful responses and ideas you provide them with. That is so very helpful to so many of us. Thank you for being so open and helpful in making the recipe work for others!!!

    • Reply Renee Kohley December 30, 2020 at 6:27 pm

      I appreciate that feedback Joni 🙂 I ask questions on blogs too and want real responses! I get that!

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  • Reply Malissa June 26, 2022 at 9:43 pm

    Just made these! I had some minor substitutions due to what I did and did not have on hand, and they still turned out fabulously! This is going to be my new go-to that I can adapt easily to what’s in the kitchen at the time.

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