Nut-Free Breakfast Cookies are a busy morning sanity-saver, and great for school lunches. These chewy, seed-packed cookies are filling, naturally sweetened, and easy to meal prep for grab-and-go snacks.
A Quick Look At The Recipe
- ⏲️Ready In: 55 Minutes
- 👪Serves: 11
- 🍽 Calories and Protein: 146 kcals and 4 grams of protein
- 📋Main Ingredients: Sunflower seed butter, hemp hearts, chia seeds, shredded coconut, and maple syrup.
- 📖 Dietary Notes: Dairy-free, gluten-free, grain-free, nut-free, and paleo.
- ⭐ Why You'll Love It: These paleo breakfast cookies rely on seed-based fats, fiber, and natural binders instead of eggs, bananas, or grains. The result is a soft, chewy cookie that firms up as it cools.
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Mornings don’t need to be a whole production. Skip the stress and grab a couple of these grain-free breakfast cookies instead. As a mom, I’m all about anything I can bake once and have ready all week, and these no-banana breakfast cookies are one of my go-to options when everyone’s hungry right now. They’re nut-free, school-safe, and still feel like a treat (especially if you dip one into my protein cookie butter recipe).
If you’re struggling to get in real fuel early in the day, you’ll love my Rise and Chill Breakfast E-Book. It’s packed with 26 high-protein meal prep breakfasts + a 5-day quick start guide to make mornings way less chaotic. And if you want even easier ideas, pair these cookies with something like a smoothie (I love this papaya smoothie bowl) or keep a stash of freezer snacks like these frozen yogurt protein bars for the ultimate grab-and-go combo.
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💭Why These Cookies Work
Seed-based: These breakfast cookies use seeds, coconut, and sunflower seed butter to ensure they're nut-free but still packed with nutrients, kind of like homemade gluten-free granola bars.
Texture: The cookies have a soft but chewy texture that's perfect in the morning.
Versatile: With lots of ways to adjust the recipe, the cookies can be unique each time you make them.
Ingredients and Substitutions
- Sunbutter: Sunflower seed butter is used in place of almond butter to keep these cookies nut-free, but loaded with healthy fats. You can use a store-bought one or easily make your own.
- Dairy-free milk: Any dairy-free milk will work; we use homemade hemp milk the most!
- Chia seeds: These are one of the 3 foods every kid should have in their diet (along with bone broth for toddlers) because they're so high in nutrients.
- Dried fruit: Use a blend of dried fruits or opt for just one flavor, the options are endless here.
- Mini chocolate chips: Make sure to opt for dairy-free gluten-free chocolate chips and go mini so that they're spread into the batter better!
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Pumpkin seeds: For more crunch, swap half the coconut with pumpkin seeds.
Spices: Adding cinnamon, vanilla extract, or almond extract to the paleo breakfast cookies is a great and easy way to change the taste.
Fun Mix Ins: Use white chocolate chips, sprinkles, candied hearts or any other mix-in to make the cookies a bit more fun.
Protein-packed: Add 1-2 tablespoons of collagen powder to the batter (learn what collagen powder is and why it's the cleanest protein). If you do this, increase the maple syrup and sunflower seed butter by 1 tablespoon each.
How To Make Nut-Free Breakfast Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit.In a small bowl, whisk together the dry ingredients.
Step 2: Pour wet into dry and mix well. Let sit for 1-2 minutes for the coconut flour to absorb.
Step 3: Portion the cookies onto a silicone baking sheet. Press them down slightly.
Step 4: Bake for 12-13 minutes. Remove from the oven and let them cool on the tray.
Expert Tips
Taste test the batter and adjust the sweetness as necessary. You can do this by using sweetened shredded coconut and sunflower seed butter, adding more maple syrup, or sprinkling in a tablespoon of coconut palm sugar.
The breakfast cookies don't rise much, so the shape you portion them in will be the shape they stay in.
I typically make smaller cookies when I portion them. You can use a larger trigger scoop, but know that cooking times may change.
Store the cookies in an airtight container on the counter for up to 5 five days. They can be frozen as well in a single layer and just let them come to room temperature before enjoying them.
Note: This recipe has been tweaked a few times. If there is a slight discrepancy between the photos and the video of the breakfast cookies. I tweaked portions slightly.
Nut-Free Breakfast Cookies FAQs
Though almond flour is a common ingredient in breakfast cookies and a great way to bulk up a recipe, not every gluten-free cookie needs to be nut-based. Swapping almond flour for different healthy fats is a great way to give your body a variety of nutrients.
To keep breakfast cookies from falling apart, let the cookies cool completely before moving them, as they firm up a lot as they cool. Also make sure you press the dough together really well before baking (these are packed with seeds), and don’t overbake them, or they’ll dry out and crumble.
Yes! You can easily use another seed butter, like pumpkin seed butter in this recipe. Just stick with a thick, creamy seed butter (not super runny) so the cookies hold together and don’t spread too much.
More Nut-Free Recipes You'll Love
If you tried this Nut-Free Breakfast Cookies Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Nut-Free Breakfast Cookies
Video
Equipment
- Silicone baking mat
Ingredients
- ⅓ cup Sunbutter
- 1.5 tbs avocado oil
- ¼ cup hemp milk or any dairy-free milk
- 1 tbs coconut flour
- ¼ cup hemp hearts
- 2 tbs chia seeds
- ⅓ cup coconut shredded
- ⅓ cup dried fruit
- ¼ cup mini chocolate chips use Enjoy life for paleo-friendly
- 2 tbs maple syrup
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, whisk together all the dry ingredients.
- Pour the wet ingredients into the dry ingredients one by one. Mix well.
- Let sit for 1-2 minutes for the coconut flour to absorb. They will look wet still.
- Portion out the cookies onto a silicone baking sheet using a trigger ice cream scoop. Once portioned, press them down slightly. The cookies do not change shape much.
- Bake for 12-13 minutes. Turn the oven off and let them cool for 30 minutes inside.
Notes
- Grab all the ingredients from my Pantry Staples.
- The recipe makes 11-13 cookies, depending on your ice cream scoop. Nutrition is based on 11.
- Make sure not to substitute coconut oil for avocado oil as it will alter the texture of the cookies since coconut oil firms up once cooled.
- The cookies don't expand much and will maintain the shape you have them in before baking.
- Coming out of the oven, they won't hold together; you need to let them sit afterwards for a good thirty minutes for them to firm up.
- Note: There is a slight discrepancy between the photos and the video of the breakfast cookies. I tweaked the portions slightly, and given that there is no baking soda, the texture is different.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
Anytime I make these my kids think I'm the coolest for allowing them cookies for breakfast! It's a total mom win.