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These cookies taste too good to be healthy.
And yet, they are egg-free, grain-free, nut-free and sweetened with only fresh fruit! They are the kind of cookie you could eat for breakfast, with your morning cup of coffee or tea, or as a sweet afternoon snack.
Featuring ripe bananas, pumpkin puree and plump raisins, plus a dash of Fall spices, these cookies are bursting with flavor and are perfect for the upcoming chilly weather ahead. Because they are made with coconut flour, they are softer and more fragile than traditional cookies, but stay nice and moist when stored in the fridge.
Hope you enjoy them the next time a cookie craving strikes!
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Harvest Breakfast Cookies (Vegan, Paleo)
makes 12-16 cookies
Adapted from Against All Grain
Ingredients:
1 cup mashed banana
1/2 cup pumpkin puree
1/3 cup coconut flour
4 soft Medjool dates
2 teaspoons cinnamon
1/4 teaspoon ginger
1 teaspoon baking soda
2 teaspoons apple cider vinegar
1/2 cup shredded unsweetened coconut
1/2 cup raisins
Directions:
Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. Combine the mashed banana, pumpkin puree and dates in a food processor or blender, and blend until the dates have broken down and mixed well with the purees. Add in the coconut flour, cinnamon, ginger, baking soda and vinegar, and blend again until a thicker batter is formed.
Gently fold in the shredded coconut and raisins, then scoop the batter using a heaping tablespoon onto the lined baking sheet. These cookies will not spread on their own, so use your hands to flatten them into the shape you’d like.
*Note: I find that a Silpat works best for cookies that have a longer baking time, to prevent the bottoms from burning. If you don’t have a Silpat, keep a close eye on the bottom of your cookies! You might even want to reduce the oven temperature and extend the baking time a bit.
Bake for 20-25 minutes at 350F, until the edges are golden and centers aren’t too soft to the touch.
These cookies are pretty soft, so it’s best to let them cool on the pan for 15 minutes before using a spatula to transfer them to a wire rack to cool completely. Serve immediately, or store in the fridge for up to a week.
Ingredients
- 1 cup mashed banana
- 1/2 cup pumpkin puree
- 1/3 cup coconut flour
- 4 soft Medjool dates
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1 teaspoon baking soda
- 2 teaspoons apple cider vinegar
- 1/2 cup shredded unsweetened coconut
- 1/2 cup raisins
Instructions
- Preheat your oven to 350F and line a baking sheet with a Silpat or parchment paper. Combine the mashed banana, pumpkin puree and dates in a food processor or blender, and blend until the dates have broken down and mixed well with the purees. Add in the coconut flour, cinnamon, ginger, baking soda and vinegar, and blend again until until a thicker batter is formed.
- Gently fold in the shredded coconut and raisins, then scoop the batter using a heaping tablespoon onto the lined baking sheet. These cookies will not spread on their own, so use your hands to flatten them into the shape you'd like.
- Bake for 20-25 minutes at 350F, until the edges are golden and centers aren't too soft to the touch.
- These cookies are pretty soft, so it's best to let them cool on the pan for 15 minutes before using a spatula to transfer them to a wire rack to cool completely. Serve immediately, or store in the fridge for up to a week.
Notes
Nutrition
Notes:
- If you prefer a less sweet cookie, I think you could omit the dates and still have a delicious result.
- If you don’t care for raisins, feel free to add more shredded coconut, or try some dark chocolate chips instead.
- There is no direct substitute for coconut flour. Experiment at your own risk!
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Reader Feedback: What’s your favorite sweet snack?
I’m allergic to bananas. Suggestion for a substitute?
Just tried these today! I substituted 1 cup applesauce for the mashed banana, and it worked! I did bake for longer since it was so soft (I imagine applesauce is more “wet” in texture than the mashed banana so that was my strategy). I think I did at 300 degrees to avoid burning the bottom around 40-45 min. And once they cooled for 15 min. they were a good texture.
Another delicious recipe, thank you for sharing! 🙂
A different consistency but I really enjoyed this recipe, made the house smell like gingerbread. i used craisins instead of raisins.