Guest Post, Against All Grain: Paleo Breakfast Cookies

If you haven’t yet heard, Wednesdays are our Guest Blogger Series day! It’s a day where Matt and I get a bit of a mid-week break while getting to share with you some of our favorite online bloggers.  And for their hard work, they get the benefit of your readership – we encourage you to please show all of them your support by visiting their blog and social media links at the end of this post!

This week we have another recipe for an autoimmune friendly baked good. The creator is the fabulous Against All Grain who took on the challenge of not only an autoimmune protocol friendly cookie, but also an idea for breakfast. We have tried these and can confirm that they are as good as advertised.

A few weeks ago – Stacy mentioned on Twitter that she was missing baked goods while on the Paleo Autoimmune Protocol and asked Jenni (The Urban Poser) and I if we had come up with anything. I had just recently started the protocol and figured I would do without baked goods for a month while I gave it a trial run. But after that conversation, I made it a personal mission to find something we could all still enjoy.

My biggest obstacle on the AIP was breakfast. I don’t know about you, but vegetables, broth, and meat just didn’t fulfill me in the morning. I resorted to eating fruit and bacon most of the time, but that got old really quickly – especially because we try to limit our intake of pork. So I decided to try to recreate my ever-popular breakfast cookie and make it compliant with the protocol.

This cookie became the perfect breakfast – especially when I was in a hurry. There’s no eggs, nuts, seeds, or added sweeteners. It is 100% allergy friendly! The only downside to it is there are no raw eggs, so you can lick the bowl and spoon clean without a tinge of guilt or fear of salmonella! Well, maybe a little guilt when you barely have any dough left to make into cookies. But I didn’t do that of course. They’re 100% fruit sweetened as well, so add one more justification to eating an entire batch within 24 hours.

If the dried fruits I chose don’t sound appealing, feel free to add in some Enjoy Life chocolate chips, cranberries, cherries or mangos. All would taste incredible, but I have to say I am definitely partial to the dried apricots.

A note about AI Protocol Baking:

I’ve tried grain-free baking without eggs many times, and I know Stacy agrees with me when I say it is a very tough task. The top egg replacers are usually flax, chia, tofu, yogurt, commercial egg replacers containing starches, or fruit purées such as apple, banana and pumpkin. With the AI protocol forbidding all but the last option in that list, you may as well be asking me to perform a miracle!

Before replacing eggs in a recipe, you need to understand their function. In baked goods, eggs tend to be used as a binder, strengthener, emulsifier, and leavening agent. They provide steam for leavening, fat for creaminess, and protein for binding. They are made up of water, protein, fat, and emulsifying lechtins, so when replacing them in a recipe you need to find something that will be able to take on all of those properties.

I find that fruit purees are an ideal egg substitute when paired with baking soda and an acidic ingredient like lemon juice. A light and airy baked good is achieved by creating gas bubbles in the dough or batter. They are activated by a chemical reaction between baking soda and an acidic ingredient, usually eggs in most baked goods. When you omit eggs, you need to create this reaction by using another acidic ingredient such as lemon juice or vinegar. Just be careful not to overdo it because if you create too many air bubbles, the weight of the dough will end up popping the bubbles – resulting in a sunken baked good.

Fruit has natural pectin, which mimics the fat the egg yolks lend to baking and helps to stabilize the air bubbles in the batter or dough that the baking soda creates.

I am in no-way a vegan baking expert, so replacing eggs has been a trail and error process for me. I wish I could give you a foolproof egg substitute guide but it really varies depending on what you are making and what use the eggs were intended to have. My suggestion is to experiment and don’t be defeated by failure!


Ingredients (yields 1 dozen)

½ pound ripe bananas (about 1 cup mashed)
½ cup unsweetened applesauce
2 tablespoons palm shortening
2 oz pitted dates (about 3 or 4)
1/3 cup coconut flour
2 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1½ tsp lemon juice
½ cup finely shredded dried coconut
2 tablespoons dried apricots, chopped
2 tablespoons dried currants
2 tablespoons raisins



1. Preheat oven to 350 degrees F.

2. In a food processor, puree the bananas, dates, applesauce, and shortening until it has the consistency of baby food, about 30 seconds.

3. Add the coconut flour, cinnamon, vanilla, baking soda, lemon juice and pulse 5 or 6 times until combined.

4. Add the dried fruit and shredded coconut and pulse twice. Don’t run it long enough to puree the dried fruit, just enough to incorporate it.

5. Spoon golf-ball sized balls of dough onto a cookie sheet lined with parchment or a Silpat.

6. Flatten the balls a bit with your palm. These cookies don’t spread, so make them the shape and size you want prior to baking.

7. Bake for 18-20 minutes.

8. Let the cookies cool completely, then store in an airtight container in the fridge.

*You can also press the dough into a greased pyrex dish and bake as bars for about 17 minutes.

* For those weighing your coconut flour, use 47g.

Danielle Walker is the author and creator of the grain-free recipe blog, Against All Grain (againstallgrain.com). She has amassed over 150 grain-free recipes that are also free of refined sugar and lactose. She is first and foremost a devoted wife and loving mom to her wonderful husband and rambunctious toddler, but finds joy in her spare time developing tasty recipes for those on restricted diets.  Using grain-free flours such as coconut and almond flour, she creates familiar comfort foods that leave people with food allergies feeling satisfied rather than deprived.  Her passion is to share with everyone that eating a diet of real, healthy foods does not mean living in a world of bland and uneventful food.

All of the recipes on Against All Grain are grain-free, gluten-free, refined sugar-free, and low to minimal dairy.


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  • They look and sound great! Just the way I like to cook.I’ve never heard of the paleo autoimmune protocol. What is it exactly?

  • is it possible to use butter instead of the palm shortning?

  • jen

    So i could cut these with kid friendly cookie cutters maybe, what with the no spread factor? Thanks for these!

  • Danielle

    Thanks for having me Matt and Stacy!! So happy you liked them 🙂

  • Neveen

    I’ve always thought that coconuts are tree nuts. Are they a fruit, a seed or a nut? It’s a bit confusing.

    • They are a droop, a palm is not a true tree, and coconuts are unrelated to tree nuts. All this was recently covered on the podcast if you want more info 🙂

  • I, too, have bacon and fruit for breakfast…. except when I have sausage and fruit. My daughter is allergic to nuts and eggs, so trying to go paleo has meant meat, veggies, fruit, and more meat. Thank you for this recipe!

  • KB

    These sound great! I’m going to make them as is for my son. Love that they are egg free and nut free because of his allergies. I am sensitive to bananas. I was wondering if I sub the bananas with pumpkin, would it still be about a cup? Again, thank you so much for this recipe 😀

  • Jennifer

    Could coconut oil be subbed for the palm shortening?

  • This is great. I’m always looking for egg-free ideas with a husband who’s allergic to eggs!

  • Amanda Fischer

    Thank you so much for this amazing recipe!! I just made a batch last night and my girls devoured them this morning 🙂 So excited to have allergen-free snack to safely send to school for their nut-free class room treats! Thanks to you both for all you do to support healthy parenting. Have a great week!!

  • Memrie

    My husband and I tried these this past Saturday. We don’t have kids but wanted something sweet. These were extra delicious! I shared the recipe on my blog memrierounsaville.blogspot.com. Thanks for the recipe! Can’t wait to try more!

  • Vincent

    Is the shredded coconut in the recipe to act as a binder or for flavor. I’m not a huge fan of the consistency of dried coconut in baked goods and am going to try to leave it out. Also, do these need to cool complete so they set properly, or can they be eaten hot?

  • John

    Made these without the shredded coconut or dates and used coconut oil and 4 tablespoons of just raisins….they came out amazing!!

  • Vanessa

    ibwas so excited to discover this recipe but have a problem with applesauce. I am currently following the low fodmap diet, which means no fructose. I have also just been diagnosed with numerous allergies, which thankfully your site addresses. is there something else I can substitute for applesauce? I am really struggling with breakfast having been a tea and toast girl for years. thanks

  • Meaghan Jackson

    Oh Yummy! These worked out great even though I had to use the toaster oven in small batches. I think I could have cooked them longer as I was a bit distracted by the kids. We made 19 cookies and half are already gone.

  • billy

    do you have nutritional breakdown of these? mostly i am concerned about the sugar content, i would agree these are a million times better than lets say a nutri grain bar… it seems as though so many paleo recipes have thrown in maple syrup, bananas, applesauce, coconut palm sugar, etc. and i worry about the sugar content. i know Dr. Lustig in his famous video talks about the fiber in sugary fruits mitigating the sugar absorption. And what about dried fruit, arent they loaded with concentrated sugar as well? thanks for all you do.

    • Billy, we don’t provide nutritional info since we’re a family of food bloggers – but if you wanted it something like FitDay.com should be able to provide it once you plug in the ingredients.

  • Angie

    Do you know if these taste ok if they’ve been frozen? Thanks!

    • Mistress of the Kitchen

      Did you freeze these? How did they turn out?

      • Dee

        I made these and froze them once they cooled. They turned out great! I pull one out when I need a change. Huge success for my family!!

        Also I added a cooked a bit longer one one batch and as per and thought the more cooked options froze a bit better. But, either way both were perfect!


  • therealjeaniebeanie

    These look like yummy cookies, but for breakfast? Where’s the protein?

    • In the eggs & bacon we served with them, as noted 🙂

      • therealjeaniebeanie

        Hmmm, not finding that, just lots of references to them being egg-free. I’ve reread this about five-six times.

        • Thought this comment was on our blueberry breakfast cookies. This is a guest post, so I don’t know what Danielle eats with it. She mentions fruit & bacon as well as soup, veggies & more in the post, and the reason there’s no protein in them is because AI doesn’t allow nuts or eggs. This is noted as a rare treat since I was “missing baked goods”. We wouldn’t advocate this as a daily breakfast, but at the same time, to each their own. If its not for you, don’t eat it. For people on the extremely restrictive AIProtocol, however, they are likely a breath of fresh air.

  • Mistress of the Kitchen

    These are excellent. They’re even better, IMO, if you leave out the shredded coconut (or perhaps just sprinkle on top for the last 5 minutes of baking), and substitute pure pumpkin instead! My triple recipe is in the oven right now! 🙂

    • Mistress of the Kitchen

      Ok, one little side note: Bake these for 25-30 minutes on one side…and then (this is strange I know, but trust me), flip them over and bake for another 5 minutes. A crisp outside, a soft baked inside…and these are honestly FABULOUS cookies!

      • Hope

        What do you replace the pumpkin for? I have a batch of the original recipe in the oven and a can of pumpkin in the pantry waiting to be used.

        • I think she says she substituted it for the coconut, but I couldn’t tell you!

  • Heather

    I love these cookies. They have become a staple in my kitchen. I eat them with several slices of bacon. They are great to take camping or for a quick breakfast on the road. Thank you for creating and sharing, they have made by life easier. 🙂

  • Tasha

    I tried making these, but they came out super soft, almost too soft. I didn’t use as much dried coconut though, only a couple of tbsp because the family isn’t crazy about coconut. Are they supposed to be really soft?

  • Andria

    I would love to try these as an occasional treat, but for breakfast? There seems to be a ton of sugar in them! I thought blood sugar control was important while on the AIP.

    • If you notice, we say that we would eat these with a protein source, like bacon or sausage. There is no added sweetener, only whole fruit with provides nutrients and fiber. That’s different than just adding some sort of sweetener like honey or maple syrup. When you pair fruit with a protein source, it helps to keep blood sugar low. We suggest one of these breakfast cookies as PART of the breakfast – not the whole breakfast itself. We are very well versed in what is important while on the AIP. You can see our most recent post about Stacy’s success on AIP and why good carbs (Like in bananas) are important. http://bit.ly/PaleoApproachReview

  • deb franklin

    Can I use canned pumpkin instead of banana?

  • josephnew87

    Checkout this 350 Easy Paleo Recipes with Gorgeous Photos, u’ll like this..Also The 8 Week Meal plan is so helpful.. You’ll also find a list of Paleo deserts,snacks,herbs & spices to make your life so much easier. http://bit.ly/1lFw7iz

  • Charlotte Dupont

    Super excited about these; I was just diagnosed with Hashimoto’s and must cut out (obviously) eggs and dairy ASAP. However, through a blood food allergy test, I found out bananas and almonds are an allergy and cause major inflammation in my body as well – so I was absolutely lost for words as what to have for breakfast. I think I will try subbing with pureed squash for the banana as I can’t do pumpkin either. THANK YOU Danielle and Stacy and Matt for creating such a wonderful recipe (Danielle) and resources (Stacy and Matt) for those of us embarking on healing our autoimmune issues…tear. You guys give me hope!

    With love,


  • Morgan

    Can coconut oil be swapped out for the palm shortening or, is there another fat you’d recommend?

    • Yes, it works just fine with coconut oil. The palm shortening is just a more neutral flavor.

  • michelle v

    These look great, but after 1.5 years on AIP I don’t try anything with this much sugar in it…makes me really sick.

  • deborah

    Is that you in the photo. What a lovely sight.