You are going to love these Naturally Sweetened Breakfast Cookies! They are sugar-free and have hidden veggies like carrots and zucchini with lots of healthy fats from nuts.
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How to make this recipe
- The first step to making these Naturally Sweetened Breakfast Cookies is to mashed the bananas. I like to use a pastry cutter, but a fork works well. Next, shred some peeled carrots and zucchini with a cheese grater then mix. Add cashew butter or any nut or seed butter you prefer along with some vanilla. Mix until well combined.
- Next, add in the coconut flour, shredded coconut, flaxmeal, ground cinnamon, baking soda, and mix once again. Lastly, fold in the pumpkin seeds, pecan pieces, and raisins. Using a portion scoop or tablespoon, create 12-18 cookies and place them on a parchmenet paper lined baking tray or a greased baking tray and bake in a 350 degree over for 15-20 minutes or until golden brown and firm to the touch. Remove from the oven and allow to cool before enjoying.
Equipment you will need
- Cashew butter (or your favorite seed or nut butter)
- Pumpkin seeds
- Ground flaxmeal
- Pecan pieces
- Raisins (golden raisins work as well)
- Cheese grater
- Pastry cutter (optional- a fork works great too!)
- Portion scoop
- Baking tray
- Parchment paper
Recipe variations & substitutions
- Every once in a while I will add 1-2 scoops of collagen to the cookie batter for added protein.
- Instead of the pumpkin seeds and pecan pieces, use walnuts and add in ½ tsp of ground nutmeg for a banana muffin tasting breakfast cookie.
- Add in chopped unsweetened dried apples, dried bluberries, dried cranberries or dried cherries for a little extra sweetness without the sugar.
- Make my coconut glaze and drizzle on top for an extra special cookie. Just leave out the lemon juice.
How to store leftovers
Leftovers can be stored in an airtight container for up to seven days in the fridge. These cookies freeze well and can be stored in an airtight container in the freezer for up to three months. Just take them out about 30-60 minutes before enjoying them.
Are you looking for more easy and healthy breakfast ideas? Make sure to check out:
- Protein Pancakes
- Mango Lassi Smoothie
- Warm Apple Pie Smoothie
- Chai Spiced Breakfast Bowl
- & Morning Glory Muffins
Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag #lovecheflaura so I can see your creations!
Naturally Sweetened Breakfast Cookies
Ingredients
- 4 very ripe bananas
- ½ cup cashew butter (or your favorite seed or nut butter)
- 1 tsp vanilla extract
- ½ cup shredded carrots
- ½ cup shredded zucchini
- ½ cup unsweetened coconut flakes
- ¼ cup coconut flour, sifted
- 2 tbsp ground flaxmeal
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ¼ cup raw pumpkin seeds (unsalted and unroasted)
- ¼ cup pecan pieces
- ½ cup raisins
- pinch of salt
Instructions
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper or with cooking oil such as avocado oil and set aside.
- To a large bowl, add the very ripe bananas and mash usng a pastry cutter or fork. Next, add the cashew butter or your prefered nut or seed butter along with thee vanilla extract. Next, peel a carrot and grate with a cheese grater. Grate the zucchini as well and add to the banana mixture. Mix well until combined.
- To the bowl, add the unsweetened coconut flakes, coconut flour, ground flax meal, ground cinnamon, baking soda, and salt and mix to combine. Lastly, add the pumpkin seds, pecan pieces, and raisins and fold.
- Using a portion scoop or tablespoon, scoop out some of the cookie batter making 12-18 cookies on the cookie tray. Placee in the oven and abke for 15-20 minutes or until golden brown and firm to the touch. Remove from the oven and allow to cool before enjoying.
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