“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.
"Everything But The Kitchen Sink" Paleo Breakfast Cookies!
- 1/3 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
- 1/4 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.
Made these today! Used butter I’m place of coconut oil, chia eggs for eggs, brown rice flour in place of almond flour, potato starch in place of tapioca (swore I had some!), mix of more Brown rice and potato starch for coconut flour (used less of all the flours I used), used no coconut shreds and sunflower seeds in place of walnuts. Worked great, kids already shared one and can’t wait for breakfast in the morning!
Love that all of your nut free swaps worked Amy! Enjoy them!
These look fabulous! Love all of the goodies in them! I’m going to have to try making some soon.
I can’t wait to try these!! I love that the ones in the photos are egg-free!! Yay, thank you!
I am so going to have to make these. Any excuse to have cookies for breakfast.. 🙂 Especially healthy ones!
These are so good! My kiddo wakes up super early and usually helps himself to a bananan or some yogurt before I even wake up. I think he’d love if I left some of these out for him.
This looks awesome! Cookies for breakfast!
I love cookies for breakfast! These are just full of healthy goodies, so I won’t feel guilty 🙂
Ooh I love this idea! And the hidden veggies are perfect.
What a sweet Easter memory you have, Renee!! And these cookies look so lovely too – looking forward to making them soon.
Where is the grain free and nut free option listed? Thank you.
Hi Malinda! The recipe is already grain free. The nut free options are in the paragraph right above the recipe!
I recently baked with almond flour and had gastro problems for days. Has anyone else experienced the same thing.?
Hi Jullia! Nut sensitivities are pretty common! There are some swaps for the almond flour up in the notes above the recipe!
Breakfast cookies and paleo friendly ! This is a dream come true !! Thank you !
What a fun tradition, Renee! These cookies look so tasty and I love all the add-ins. I would definitely feel good about letting my daughter have these for breakfast 🙂
I love hoe much good stuff you jammed into these cookies. They are sure to fuel anyone through the morning! What a great recipe to have on hand!
Love all the goodness packed into these cookies. What a great way to start the day!!
These look amazing and nutritious! Perfect for littles who want something yummy in morning.
These look so incredible! I think I’m going to whip up a batch this week! 🙂
Cookies for breakfast! The kids are going to love these!!
“Handheld holiday breakfasts” sounds like an idea for a series of posts!
I used to make breakfast cookies before I stopped eating wheat, and as you can guess they weren’t all that healthy, but these look like the perfect replacement!
I made a double batch of these last night. So good!! Both of my kids approved. I switched out the almond flour with hazelnut flour since I can’t have almonds and made with the chia seed egg replacement.
Oh I bet that hazelnut flour made them taste so good! I’m glad it was kiddo approved!
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I’ve made these cookies several times now, and they are a GAME CHANGER for us. I have a kiddo with an egg allergy and one with a banana allergy, and finding a nourishing and yummy on-the-go breakfast that doesn’t have either of those ingredients had been impossible until now. These are delicious and all of my kids can eat them! Thank you!
Love that Bekah – thank you so much for coming back to share that!
Just wondering the carb count. Thanks
Hi Heather! I am not sure. You can Google a carb counter and plug the ingredients in to find out though!
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Just made these, they turned out amazing! I was looking for a healthy cookie to use up a bunch of carrot peelings I had from dinner prep last night. I tweaked the recipe to use what I had on hand. Knowing how thick the dough is supposed to be from your instructions was super helpful, as I didn’t have the exact flours. (I ended up using blanched almond flour, but then a gluten free flour mix in addition to that.) For fillings I used my carrot peelings, chopped up apple, and chia seeds.
I’m happy to have something this easy on hand to use up other vegetable and fruit scraps.
These look amazing! I love how much nutrition is packed into one cookie!
Thanks for sharing! Do they keep long?
Hi Vanessa! You can freeze these up to 3 months. They will keep for a week in the fridge 🙂
hoping to try these today but wondering if the coconut oil can be replaced with pumpkin puree? I’m out of coconut oil and have some puree sitting in the fridge.
Hi Sara! I’m not sure on that swap. Usually coconut oil swaps well with palm shortening or olive oil for dairy free, or butter if you can tolerate dairy.
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hi could you premake the mix the night before? and then just pop in the oven in the morning? Thanks!
Hi Kim! Yes, absolutely!