Harvest Breakfast Cookies (Vegan, Paleo)


These cookies taste too good to be healthy.

stack of harvest breakfast cookies

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!

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.

making cookie dough in a blender and placing dough onto a cookie sheet

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.

baked harvest breakfast cookies on a cookie sheet

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.

stack of harvest breakfast cookies

4.6 from 5 votes
Print
Harvest Breakfast Cookies (Vegan, Paleo)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A soft, grain-free cookie sweetened with only fresh fruit!

Course: Breakfast
Servings: 12
Calories: 100 kcal
Author: Detoxinista.com
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
  1. 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.
  2. 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.
  3. Bake for 20-25 minutes at 350F, until the edges are golden and centers aren't too soft to the touch.
  4. 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.
Recipe Notes

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.

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!

Reader Feedback: What’s your favorite sweet snack?

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Comments

Molly

I accidentally confused two recipes I had been working on, and ended up putting roasted shredded coconut (10 mins at 350F). Oops! Luckily, they ended up delicious. The exterior did end up a bit drier than it probably normally would have been, but it added a nice richness to the coconut flavor.

Darlene

I’m new to the detox scene and am looking forward to feeling much better soon. I’m on a anti-inflammation diet and your recipes are going to help a lot with the no gluten, dairy or eggs requirement. I have a question. I honestly HATE bananas. The smell, taste and texture are all too much for me. Is there a substitute ingredient that would work here? I was thinking more pumpkin, but that is not at all the same texture. Any ideas you have would be appreciated! Thanks!

    Megan

    Maybe pureed dates would work? I haven’t tried anything else, so please let us know if you have any luck!

Tiffany

I am a huge fan of your site. I came upon it just recently when looking for healthy eats. I made these the other day and used homemade acorn squash purée (didn’t have pumpkin on hand) and they came out amazing. Not surprised! I love everything I’ve made from your recipes! Thank you for having such a helpful healthy blog!

Barb Bailey

Is it possible to get the counts on …. Calories, fat, carb, fiber, protein and sodium? I need these counts to be able to work these into my diet plan. Could you possible Email them to me for these Harvest Breakfast Cookies?

    Megan

    You can calculate any nutrition information you need using a free website like Fitday.com or MyFitnessPal.com.

Missy

Just made these and they are great. Living in Indiana its a little chilly out today and my whole kitchen smells like pumpkin. Feels like fall now. Thanks for posting this recipe. It will be a staple of mine.

Sarah

I try to freeze lots of treats to have a variety of treats with less work. Do these freeze well?

Emily

Do you have the nutritional information for these cookies? I made them and they are really good! I am calorie counting and just wondered if you know how many calories each cookie is. Thanks so much for the recipe!

Joan | HappyForks.com

12 cookies provides you 404 kcal, one cookie 34 kcal, mainly from carbs, do you need more informations about nutrition data?

nailaa

thanks i need crunchy rcipie

Heather

Could I substitute apple sauce instead of bananas? Love love all your recipes! Long time follower!

    Megan Gilmore

    I haven’t tried it that way, but I think it’s worth a shot! Let us know if they turn out well for you. 🙂

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