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Easy Flourless Breakfast Cookies

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Can you ever go wrong with cookies for breakfast? I always need something grab-and-go for breakfast. These are free of eggs, grains, dairy, nuts, and they’re delicious with coffee.

Further Food Nutritionist Commentary:

What could be better than cookies for breakfast? Better yet, these are vegan and gluten-free. The plantains used as the base provide plenty of A and C vitamins, while the varying add-ons supply extra protein. At only 70 calories a piece, they’re perfect to pack as a mid-day snack, too!

By Rachel Paul, MS, RD
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Easy Flourless Breakfast Cookies

  • Prep Time:25 mins
  • Cook Time:12-15 mins
  • Servings: 24

Ingredients

2 ripe plantains (medium to large peeled)
1/2 cup shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract or powdered vanilla
1 teaspoon cinnamon
3 tablespoon maple syrup
2 tablespoons palm shortening or coconut oil

Add-ins (use any of the following): 
1/2 cup dried fruit
1/2 cup pumpkin or sunflower seeds
1/2 cup hemp seeds
1/2 cup flaked coconut
1/2 cup cacao nibs

Instructions

  1. Heat the oven to 375 degrees F.
  2. Peel the plantains and puree in a food processor.
  3. Add the remaining ingredients to the food processor and pulse until it forms a smooth batter.
  4. Transfer to a bowl and stir in your choice of “add ins.”
  5. Place spoonfuls of dough onto a cookie sheet lined with parchment paper, and press flat with the spoon. The cookies will not spread out during baking.
  6. Bake 12-15 minutes. Enjoy!
Heat the oven to 375 degrees F. Peel the plantains and puree in a food processor. Add the remaining ingredients to the food processor and pulse until it forms a smooth batter. Transfer to a bowl and stir in your choice of “add ins.” Place spoonfuls of dough onto a cookie sheet lined with parchment paper, and press flat with the spoon. The cookies will not spread out during baking. Bake 12-15 minutes. Enjoy!

Nutrition Information

Per Serving:  Calories: 63 Total Fat: 4g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 77mg; Potassium: 82mg; Carbohydrate: 8g; Fiber: 1g; Sugar: 4g; Protein: 0g

 

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Bryn Lutes Contributor
But, aren't people with celiac disease skinny and malnourished? Well, yes. Unless you're FAT and malnourished. I thought I was just a fat kid. I assumed I had no allergies and was destined to a life of plus-size clothing. When I met my girlfriend, I had my eyes opened to the world of food allergies. She has anaphylaxis-level allergies to peanuts, tree nuts, and shellfish, and a few non-ana allergies. I adjusted to this very easily. 
 
Then I got hit with a dairy whammo: migraines, then hives, then asthma attacks. Boo, but whatever, add it to the list. Kicking dairy drastically improved my weight loss, and then I started reacting to gluten. For some reason, I FREAKED OUT about this, but it got better. My celiac diagnosis was pretty anti-climactic. I paid $40 and waited 2 months to get in to see a GI doc who said, "nice job diagnosing yourself. I'll confirm with bloodwork." When I FINALLY got in to see a naturopath, I got the rest of the news: leaky gut, adrenal issues, and candida overgrowth. duh! I probably could have figured that out, too, if I hadn't been so overwhelmed (and tired from trashing my adrenals #graduateschool). And now? Now I feel amazing. I'm still healing, but health has never been this delicious.
 
Throughout this journey, I've spent my time in graduate school (what should I actually do with this PhD in Chemistry?), the Institute for Integrative Nutrition (yay, Health Coaching!), and working a full time office job while building my health coaching business.
 

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6 thoughts on “Easy Flourless Breakfast Cookies

  1. Lillian Zhao

    DO NOT use bananas! I tried this recipe with bananas the first time and it will not set. You have to use the plantains. When I used plantains, it came out amazing! Soft and chewy cookies! I used sunflower seeds and pumpkins seeds for added crunch!

    Reply
      1. Lillian Zhao

        Hey Megan – You look at the color of the peal…the darker the peel, the sweeter they will be when you eat them. Green is basically unripe.

        But yellow with some black is good….the more black the more ripe.

        For this recipes I used plantains that were about 60% yellow and 40% black!

        Hope this helps!

        Reply
          1. Lillian Zhao

            were yours too soft? the first time i tried them they like melted but that was bec i used bananas and not plantains! oops!

            the second time with plantains, the structure was really good. Mine were soft but yes also chewy…did you add in any of the add ins? I added in more coconut flakes and pumpkins seeds – they help give more structure to the cookies.

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