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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?
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 🙂
Can these be dehydrated instead of baked to keep the recipe raw. I dehydrate at 115 degrees to keep the enzymes alive.
hi ! These are delicious ! Can these be frozen for future snackage ? If so how long for ?
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?
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. 🙂
thanks i need crunchy rcipie
12 cookies provides you 404 kcal, one cookie 34 kcal, mainly from carbs, do you need more informations about nutrition data?
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!
I try to freeze lots of treats to have a variety of treats with less work. Do these freeze well?
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.