Paleo Breakfast Cookies

A paleo and vegan breakfast cookie made with almond flour

An easy, delicious 3 ingredient recipe for paleo breakfast cookies made with almond flour and banana! No eggs and no sugar, these cookies are soft, chewy and loaded with chocolate chips- A delicious quick and easy filling breakfast! Vegan, Gluten Free and Dairy free!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings Cookies

Calories 168kcal

Author Arman Liew

Ingredients

2 1/2 cups almond flour
4 large bananas mashed
1/2 cup almond butter can sub for any nut or seed butter of choice
1/2 cup chocolate chips of choice Optional

Instructions

Preheat the oven to 175C/350F. Line a large tray with parchment paper and set aside.
In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix very well, until combined. Using a spatula, stir through your chocolate chips.
Using a cookie scoop or slightly wet your hands, form small balls of cookie dough and place on the lined tray. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden brown on the edges- Do not overcook.
Remove from the oven and allow to cool on the pan for 10 minutes, before transferring to a wire rack to cool completely.

Notes

If your batter is too thin, add a little extra almond flour.

3 Ingredient Paleo Breakfast Cookies (Vegan, Gluten Free) should be kept refrigerated, for up to 5 days. They are freezer friendly and can be kept frozen for up to 2 months.

Nutrition