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!
Harvest Breakfast Cookies (Vegan, Paleo)
makes 12-16 cookies
Adapted from Against All Grain
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
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.
Harvest Breakfast Cookies (Vegan, Paleo)
- 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
- 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.
- 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?
Questions and Reviews
Oh yum these look so delicious!
Sounds great for the chilly weather that is ensuing, I love fall spices & pumpkin. Hope you and your growing family are doing great and that your little boy is sleeping through the night!
My favorite sweet snack is fresh organic fruit or some organic dark chocolate.
Ahh…it is chilly here in Colorado and definitely time for warm cookies and fall spices! Hope all is well!
Ooh, I’m so excited for these! They look amazing!
Like the perfect Fall treat!
OMG! That looks amazing. Just found your site. Love everything with pumpkin!
Love the idea of cookies for breakfast. I sent some of my coaching clients to look at your recipe selection and they were inspired by all the healthy treats they could make – hope you and baby are well!
what can you substitute for the Banana? thanks
I just made these and they are so easy and delicious. I left out the dates and they turned out great! Thanks
These sound so amazing, Megan! All of those wonderful fall flavors in a healthy little breakfast package. I’ll be making these for sure!
LOVE your recipes! Do you have any recommendations for replacing the shredded coconut?? Thanks 🙂
I have all the ingredients to make these and am going to get everything rounded up and make these today. They look so good and are healthy! Thank you for such wonderful recipes! Hope you and the baby are doing well!!
These look like another home run! Do you think you can leave out the coconut or does that help “hold” it all together?
Yum this reminds me of a banana bread…next time i am going to try it as a muffin….or maybe a bread to make it more presentable for breakfast, thanks so much for a wonderful recipe!
By the way, when will your what i ate wednesday blog return? 🙂 hope soon! Thanks!
Could you cook these in a dehydrator. If so…for how long? They sound delicious!
Ah! I love this recipe 🙂 How yummy! Did you schedule this one, or actually write it admist the new baby? 🙂
These look so good. Is there an easy substitut for the pumpkin puree since this is not something you can buy in Denmark?
And congratulation with the new addition to your family!
I used steamed butternut squash!
Yes, I would love for you to restart your “What I Ate Wednesday” segment again (as your busy time permits) – I love reading it! Your salads and sweets always look delectable! Thanks for inspiring so many people with your way of eating & living!
Made these ysterday. Delicious! I added a bit of sea salt and cardomom. This are going to be a staple.
Absolutely perfect! Not only do these cookies taste incredible they make your whole house smell good while they are baking. I did add pecans to my second batch
Yum :0); these look & sound tasty! I look forward to making & eating them :). My favorite sweet snacks are healthy muffins, blondies or brownies – esp. your flourless peanut butter blondies (while I’m skipping chocolate, I added mashed banana & that was really good)!
Can you use anything other than the apple cider vinegar. I can not have any vinegar at all.
These look great! I’m wondering if I could use almond flour instead of coconut flour?
There are so good I don’t know how I’m going to make them last! I left out the dates and it was more than sweet enough. I also replaced coconut flour for almond meal and added pumpkin protein powder as well. The only thing is I only got 6 medium cookies not 12-16. Yum!
I made these yesterday (without dates as I had run out) and they are amazing!!! My local coffee shop makes some amazing vegan breakfast cookies but they are not paleo–these are a healthier and even more delicious substitute. Also nice to find a paleo recipe that doesn’t call for a million eggs! We go through 5 dozen eggs a week and we are always short!
Wow, these are my new favorite! I whipped up a batch this week as a handy on-the-go snack or late-night treat and the first batch is already gone! My mom and non-paleo sis gobbled them up!
I made a second batch last night but doubled the recipe and turned them into muffins– they came out well and are the perfect snack size
I used golden raisins because I prefer the taste to regular raisins and mm I could eat these all day– so moist and soft! I love spreading some almond butter on them or putting almond butter between two cookies for a little sandwich 🙂
Love the simplicity of the ingredients in these and the vitamins and nutrients packed into the little gems
What a great recipe, thanks!
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.
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!
Maybe pureed dates would work? I haven’t tried anything else, so please let us know if you have any luck!
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!
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?
You can calculate any nutrition information you need using a free website like Fitday.com or MyFitnessPal.com.
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.
I try to freeze lots of treats to have a variety of treats with less work. Do these freeze well?
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!
12 cookies provides you 404 kcal, one cookie 34 kcal, mainly from carbs, do you need more informations about nutrition data?
thanks i need crunchy rcipie
Could I substitute apple sauce instead of bananas? Love love all your recipes! Long time follower!
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. 🙂
My kids really like these and then my daughter was told she shouldn’t have banana. She can have all other fruit except plantain. What do you think would be a good substitute?
hi ! These are delicious ! Can these be frozen for future snackage ? If so how long for ?
Can these be dehydrated instead of baked to keep the recipe raw. I dehydrate at 115 degrees to keep the enzymes alive.
Wow, Megan! These were GOOD! My three little boys scarfed them down! I was out of pumpkin puree so substituted applesauce. Worked great! Can’t believe these have no added sugar. Delicious! I LOVE how prominent the cinnamon flavor was 🙂
A different consistency but I really enjoyed this recipe, made the house smell like gingerbread. i used craisins instead of raisins.
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! 🙂
I’m allergic to bananas. Suggestion for a substitute?