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Breakfast Cookies (Gluten, Nut & Dairy Free)


I recently have discovered I have an egg allergy, which has caused me years and years of migraines. At first I was really disappointed when I found out this news but then I realized I just needed to come up with alternate breakfast solutions. These breakfast cookies are not only egg free but also gluten and dairy free. They are quick solution to a grab and go breakfast. Make a batch and store them in a container to last all week long.

From our kitchen to yours, Dana


¼ cup coconut flour
½ cup almond butter
6 pitted dried dates, soaked in warm water for 15 minutes
¾ cups shredded coconut
½ cup unsweetened applesauce
2 tablespoons finely ground flaxseed + 5 tablespoons warm water
½ tablespoon cinnamon
1 teaspoon vanilla
¼ teaspoon salt
½ teaspoon baking soda
2 tablespoons dried unsweetened dark cherries
2 tablespoons chopped walnuts
3 tablespoons currants


Preheat your oven to 350 degrees
Whisk your ground flax and warm water in a bowl and let it sit for 5-10 minutes until it has thickened
Combine the coconut flour, almond butter, and dates in a food processor Process until well combined and the dates have broken up into really small pieces, about a minute
Add the shredded coconut, applesauce, flax seed mixture, cinnamon, vanilla, salt and baking soda and process for 30 seconds until it becomes a wet dough
Add in the remaining ingredients, and pulse once or twice until the fruit is incorporated into the dough but chopped up
Using an ice cream scoop or large tablespoon, drop the dough in heaping spoonfuls onto a cookie sheet lined with a SilPat or parchment paper
Dip a metal spatula in water, and use the bottom to lightly press down each ball of dough (these cookies will not spread or rise so make sure to make them the shape you want them prior to baking)
Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges


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