It’s extremely difficult to find approved treats on the AIP diet. That’s why I created these grain free breakfast cookies, because mornings were meant to be exciting!
It gets old waking up to canned tuna and avocado or bone broth every single day, and sometimes I just crave a sweet bite. These breakfast cookies are the perfect treat for those who are eating grain free and want to enjoy something awesome.
With just 10 minutes of prep time, you can literally make them in the morning, and then leave them baking while you jump in the shower or get ready. When you’re done, you’ll have your entire kitchen smelling of something that’s freshly baked.
The best part about these autoimmune breakfast cookies is that they are low in sugar, have no grains, are rich in healthy fat, and still leave you feeling like you cheated!
I tried this recipe many times before publishing it, because I know how annoying it is to make something only to have it come out bad. As you can see from the list of ingredients below, the recipe for these breakfast cookies is a bit precise, so the only downside is you’ll have to stock your kitchen before hand.
Not to worry I’ve got you covered! All the links to get the best quality ingredients are hyperlinked below.
Now get baking!
Grain Free Breakfast Cookies
The best part about these grain free breakfast cookies (AIP & Paleo) is that they are low in sugar, have no grains, are rich in healthy fat.
Ingredients
- 150 gr Banana Flour replaceable with Plantain Flour
- 150 gr Cassava Flour
- 100 gr Tigernut Flour
- 50 gr Arrowroot Flour
- 130 gr Coconut Oil melted
- 20 gr Coconut Sugar or Date Sugar
- 30 gr Apple Cider Vinegar
- 50 gr Coconut Milk
- ½ Banana mashed
- 1 tsp Alcohol Free Vanilla Extract
- 1 pinch of Cinnamon
To garnish (optional):
- 3 Apricots
- 2 tbsp Coconut Flakes
Instructions
- Preheat the oven to 350 F.
- Mix all dry ingredients in a bowl; combine them with the wet ingredients and knead well.
- Using a rolling pin roll out the dough on a sheet of parchment paper until 1/3” thick.
- Carve out cookies with a cookie cutter and bake for 25 minutes.
- Turn off the oven and let the cookies sit inside until completely cool and crunchy.
- If you do decide to garnish the cookies like you see in the photos, cook the apricots until get to a jam kind of consistency (you can even put them in the microwave). Spread a thin layer of “apricot jam” on top of your cookies and sprinkle some coconut flakes on top.
Nutrition
I really hope you’ll enjoy these grain free breakfast cookies, and let me know how they came out by leaving your thoughts in a comment below. …Because everyone deserves to have cookies for breakfast!
Ciao, Ambra
18 Comments
Wow these cookies are incredible! I can’t believe I found AIP breakfast cookies.
Thanks so much for the love Isabella! Hope you enjoy them!
Thanks so much for everything you do. Your blogs are an inspiration and we need more people like you helping those on restrictive diets.
<3
Julie, thanks so much for the awesome comment! I am glad I can help you!!
So lovely ☺
Thanks Irene! Hope you love the recipe and that all the ingredients are ok for you! <3
Ciao, Ambra! I couldn’t help leaving a comment on these incredibly tasty cookies! So delicious, nutty and crunchy! I topped them with melted coconut butter and honey and they are already gone! My daughter liked them too, although she isn’t on any special dietary restrictions. Thank you, Ambra for this amazing recipe! Oh, by the way, can I substitute the coconut oil with ghee? I can tolerate it and assume the cookies will be equally delicious! 🙂
Sissy, thanks so much for the awesome message! I am so happy to hear that you and your daughter liked my recipe! I have made it many times too and they always go so fast! 😉
I am sure the recipe will work well with ghee too (actually, that might make the cookies taste and smell even better!).
Let me know how it goes and thanks again for the nice feedback!!
Ambra
Any replacement for Coconut Oil & Coconut Milk? coconut intolertant here 🙁
Yes! Try apples juice instead of coconut oil (use a bit less) and tigernut oil or avobcado oil!!
These cookies taste so wonderful, however, they almost broke all of our teeth out trying to take bites off of them. Hard like rocks! I must have done something wrong.
Ciao Eszter! Thanks for the message! I am sorry to hear they came out too hard. Maybe you left in the oven for too long? Or maybe the temperature was higher than suggested? These are the only options I can think of… unless you used less fat than indicated in the recipe and that could be a problem too…
Hope you’ll give it another try!!
I was all excited to make these, and have ingredients in hand, but I don’t know how to convert this recipe to cups/tablespoons/teaspoons😕 When googling everyone has different answers of how to covert grams to cups. I don’t want to waste these expensive ingredients trying to guess. Any chance you can help? I made a special trip for banana flour just for these..,..Thanks so much!
Kristin, I am so glad to hear you want to bake these cookies. Take a look at this post I wrote about conversions and measuring issues. You’ll find all your answers there: https://www.littlebitesofbeauty.com/why-i-prefer-to-measure-in-grams/
Thank you very much Ambra for everything what you do 👍🙏
Liza, so nice of you to take the time to write in just to say this! Love you!
Thanks so much for following along!!
Ambra
Is there a substitute for banana flour besides plantain? I’m allergic to banana. I am thinking standard sweet potato (it’s both sweet and a bit starchy) or roasted white sweet potato (starchy and less sweet), but I have never tried using them in this kind of recipe. These look like they would be a great portable travel item 🙂
Hi Heather, I think adding mashed sweet potato in this recipe would make the dough too gooey. The best alternative is to replace those 150 gr of banana flour with 1/2 cassava flour and 1/2 tigernut flour.
Hope this helped,
Ambra
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