These paleo banana breakfast cookies are made with tigernut flour and only sweetened with bananas. They're soft and chewy and loaded with extra dark chocolate chips - the perfect cookie for breakfast. This recipe is not only paleo, but vegan and nut free as well.
Sometimes I get tired of our usual breakfast and want to switch things up. And lately, breakfast cookies are my favorite way to do that.
I mean, who doesn't love a cookie for breakfast?! Especially when that cookie is healthy and low in sugar, but delicious.
These paleo banana breakfast cookies are made with tigernut flour, which is nut free, gluten free and grain free. If you want to learn more about tigernut flour, check out my tigernut flour guide.
Furthermore, these cookies are soft and fluffy with a banana and cinnamon flavor that's complimented with loads of miniature dark chocolate chips.
Why You'll Love these Banana Breakfast Cookies
- paleo friendly - made with simple, whole food ingredients
- gluten free and grain free - no wheat flour, no oats
- nut free - made without peanut butter and without almond flour
- vegan friendly - made without eggs and dairy
- easy to make - perfect for a quick breakfast
- low in sugar - only sweetened with bananas, no sugar added
Ingredients
The full recipe can be found in the recipe card below, but here's a list of what you'll need to make these healthy breakfast cookies:
- ripe banana - I suggest using a yellow banana with many brown speckles
- coconut oil - the best replacement would be butter (regular or vegan)
- vanilla extract - added for flavor
- cinnamon - optional, but added for it's nutritional benefits and flavor
- tigernut flour - the best swap would be blanched almond flour
- ground flax - used to bind the ingredients and help create an egg free breakfast cookie
- baking soda - to make the cookies fluffy and tender.
- salt - enhances the flavors.
- dark chocolate chips - optional and can be swapped with anything from chopped nuts to dried fruit.
How to Make Paleo Breakfast Cookies
These breakfast cookies are made in one bowl, baked in the oven and ready to eat in under 30 minutes! Here are the step by step instructions:
- Preheat oven: First, preheat your oven to 350 degrees F.
- Make the Batter: Peel and mash the banana, then combine with the coconut oil and vanilla. Add in the dry ingredients, then fold the chocolate chips into the batter.
- Scoop onto a Baking Sheet: Use a large cookie scoop to scoop the dough onto a baking sheet. Slightly flatten the cookies with your hand or a spatula.
- Place the cookies in the oven and bake at 350 degrees for 16-18 minutes.
- After baking, remove the cookies from the oven and let them cool about 5 minutes on the baking sheet before transferring them to a wire cooling rack.
Storage
Place any leftovers in an airtight container and keep in the fridge up to one week. You can also store the cookies in the freezer to keep longer.
FAQ
Blanched almond flour should work in place of the tigernut flour.
No, eggs are not a perfect swap for the ground flax. Ground chia seeds should work as a replacement though.
More Tigernut Flour Recipes
I love baking with tigernut flour. Because of this love, I have many tigernut flour recipes on my site. Here are some reader favorites:
Enjoy!
Print
Paleo Banana Breakfast Cookies (Vegan, Nut Free)
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 6 cookies 1x
Description
These healthy breakfast cookies are made with banana, tigernut flour and ground flax. They're soft and fluffy with a lovely cinnamon and banana flavor.
Ingredients
- 1 large, ripe banana (120g)
- 2 Tbsp coconut oil (room temperature)
- 1 tsp vanilla extract
- ½ cup tigernut flour (56g)
- 3 Tbsp ground flax
- ½ tsp cinnamon (optional)
- ¼ tsp baking soda
- ⅛ tsp salt
- 3 Tbsp chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a medium sized mixing bowl, mash the banana. Mix in coconut oil and vanilla.
- Add in tigernut flour, ground flax, cinnamon, baking soda and salt. Mix well.
- Fold the chocolate chips (or any other add-ins) into the dough.
- Use a medium-sized cookie scoop (about 2 Tbsp) to scoop the dough onto a baking sheet. Slightly flatten cookies using your hands or a spatula.
- Bake at 350 degrees F for 16-18 minutes.
- After baking, cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container in the fridge, up to one week.
Elizabeth
Hi! This looks delicious! Do you think I could substitute cassava flour for tigernut flour?
Katie
Hi! Cassava flour will not work in this recipe. The best substitute for tigernut flour would be almond flour, but I haven't tested it.
Lyndsy Kelly
I used cassava. They were incredible.
Katie
So glad they worked with cassava flour!
Rosalba
Seriously one of the BEST cookies ever!!! I purposely bought Tigernut flour because of you and I couldn’t wait to try this. Made these cookies and immediately made a second, double batch. That’s how good they are. They are so good and perfectly sweet from the flour you don’t even really need to add the choc chips! I just devoured 4 of these little guys. So healthy and SO good!!! Thank you for this recipe. I love it!
Katie
Thank you so much for your review! So glad you liked them 🙂
Kimberly Lewis
Do they freeze well?
Katie
I haven't tried freezing these - a batch never lasts long in my house! But, I imagine they will freeze well for a few weeks 🙂
Cathy
I wanted to try this, but needed it it be Auto Immune Paleo. So I substituted 1 TBSP of gelatin and 2 scoops of collagen for the flaxseed. Mine were really flat and chewy. But they tasted good and I like the chewiness.
Katie
Thank you for sharing your substitution 🙂 So glad that you enjoyed them!
Megan Almeda
THESE ARE THE BEST!!! I literally make a new batch of these every single week. They make a good midnight snack and a great pre-workout snack early in the mornings!