Paleo Strawberry Banana Breakfast Cookies

These make a fantastic grab-and-go breakfast that my kids love.

Very quick to make, they are tasty and packed with good things to keep everyone going until lunch.  Unless someone is running out of the door, I usually pair these with a fruit salad.  And if someone literally IS running out of the door with these in their hands, I will throw them an apple….


I like these because I can make them the night before and have a quick, portable breakfast the next day.

They would also be a good snack at any time of the day, not just for breakfast.

These are not strict AIP because of the eggs and nut butter and nuts, but if you have successfully reintroduced eggs and nuts you could probably eat these.  You could also use sun-butter to replace the almond butter if you tolerate sunflower seeds.

They are gluten, dairy and sugar-free however.

The eggs, nut butter and nutmeg make these an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Paleo Strawberry Banana Breakfast Cookies

makes 12 cookies – serves 6 (2 cookies per serving)


  • 6 pitted dates
  • ¼ cup coconut flour
  • ½ cup nut butter or sunbutter – use any type that you prefer
  • 2 eggs – beaten
  • 1 banana
  • ½ tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg (optional)
  • ½ tsp vanilla extract
  • ¼ tsp sea salt
  •  ½ tsp baking soda
  • 2 large strawberries – chopped finely
  • ¼ cup pecans or other nuts – use whatever you have

Puree the dates in a food processor (if they are very dry you may need to soak them in a little hot water first to soften them.

Add the coconut flour, nut butter, banana and eggs and pulse until well mixed.  Add the cinnamon, ginger, nutmeg, vanilla, salt and baking soda.  Pulse until incorporated

Now remove the food processor bowl, add the strawberries and pecans  (or other nuts) and stir in by hand.

Place heaped tablespoonfuls of the mixture onto a lined baking sheet, flatten slightly and bake in the oven for 15-20 minutes until the cookies are golden brown and firm.


Cool on a wire cooking rack and store in an airtight container until needed.

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