Macadamia, Apricot & Fig Paleo Oatmeal Cookies – Grain Free Paleo
Breakfast Cookies Recipe
Coconut Flour & Almond Flour Breakfast Cookies with NO Flour & NO Sugar Added!
Satisfy your cravings for Paleo oatmeal cookies with this deliciously GRAIN FREE Paleo breakfast cookies recipe! Light, fluffy and cake-y, with the satisfyingly crunchy-chewy goodness of nuts and dried fruit in every bite.
But, instead of the classic raisins and walnuts in oatmeal raisin cookies, I’ve used dried figs and macadamia nuts for a tasty and nutritious twist! Most importantly, these healthy Paleo breakfast cookies aremade with NO grains and NO added sugars. They’re everything Paleo oatmeal cookies should be! That is, IF Paleo oatmeal cookies were an actual thing…
Technically, “Paleo oatmeal cookies” would be an
oxymoron. After all, how can GRAIN FREE Paleo breakfast cookies also be Paleo
OATMEAL cookies when OATS are a GRAIN??
Because, in reality, these are sneaky coconut flour
& almond flour breakfast cookies that don’t contain any oats at all!
Sugar Free & GRAIN FREE Paleo Oatmeal Cookies ?!
Even though my body isn’t a big fan of digesting grains, I love oatmeal raisin cookies! So, rather than saying ‘sayonara’ to the cookie of my dreams, I decided to get creative and come up with a grain free Paleo ‘oatmeal’ alternative. The result: coconut flour & almond flour breakfast cookies that taste like the real deal!
Those grain free flours make for an extra fluffy and comforting bite, and the baked-in dried figs add a satisfying chewiness that’s so reminiscent of classic oatmeal raisin cookies. When I first tried them, even I had to remind myself that these coconut and almond flour oatmeal cookies weren’t made with actual oatmeal…
But I assure you, every ingredient in these grain free
Paleo breakfast cookies is 100% caveperson-approved: no oats or grains
of any kind. And, for maximum nourishment, they also contain NO added sugars
or sweeteners of any kind—not even raw honey or maple syrup!
Don’t fret, these coconut & almond flour breakfast cookies are perfectly sweet and satisfying. Thanks to the applesauce, dried apricots, and dried figs, they’ve got plenty of all-natural sweetness. Not overly sweet and indulgent like a dessert, but a deliciously comforting balance of subtle savory and sweet. Perfect for breakfast!
Every ingredient in these grain free Paleo breakfast cookies is a real, whole food, and every bite is scrumptiously satisfying and nourishing.
Coconut Flour + Almond Flour Breakfast Cookies, for the
Seriously, even I was amazed by how much these coconut flour and almond flour breakfast cookies reminded me of oatmeal raisin cookies. But, unlike classic oatmeal cookies, these Paleo oatmeal cookies are filled with wholesome FUEL. These are sugar free and grain free Paleo BREAKFAST cookies, after all—nutritious enough to eat first thing in the morning!
I love the convenience of breakfast cookies for meal prep purposes, and they’re great for taking on the go & for busy mornings. And, let’s be real: they’re just plain tasty! But, many seemingly healthy breakfast cookies aren’t actually the healthiest options for breakfast.
So, I wanted these grain free Paleo breakfast cookies to be not just ‘Paleo-approved,’ but also actually nutritious. Filled with the kind of fuel that my body needs to start the day. Which is why I kept them grain free and sugar free—and used real, nourishing ingredients like I’d eat in a healthy breakfast!
Since these coconut flour & almond flour breakfast
cookies also contain plenty of coconut shreds and almond butter, they’re rich
in nutritious fats to keep you full and satisfied. And, I nixed the added
sugars, so ALL of the sugars in these Paleo oatmeal cookies are natural sugars
from the dried fruit.
Plus, you get 12 grams of plant-based protein per serving—and you get to eat FOUR cookies per serving. Clean, filling, low sugar, HIGH PROTEIN Paleo breakfast cookies that taste like comforting oatmeal cookies?? They’re the ultimate healthy treat to fuel your morning!
Paleo Oatmeal Cookies Mix-In Ideas:
Don’t get me wrong, I’m a huge oatmeal raisin cookie fanatic. But, I wanted to switch things up a bit and make these grain free Paleo breakfast cookies their own unique kind of delicious. So, instead of the classic raisins and walnuts as mix-ins, I went with dried figs and macadamia nuts!
It’s a small change—I still get to enjoy some sweet chewiness
and a crunchy element in my cookies—but I really enjoy mixing things up for
some flavor variety. Plus, I love figs, and macadamia nuts are my
favorite kind of nuts! And, both are loaded with healthy fuel and superfood
Of course, you can totally stick with raisins and
walnuts as mix-ins to make this a ‘true’ Paleo oatmeal raisin cookies recipe. Or,
feel free to get creative with other dried fruit and nut combinations!
Using the same coconut & almond flour breakfast
cookies base recipe, there are loads of other mix-in ideas to explore:
cranberries & pistachios
prunes & slivered almonds
dates & cashews
mango & chopped walnuts
blueberries & chopped pecans
apples & chopped peanuts
How to Make Grain Free Paleo Breakfast Cookies with
Almond Flour & Coconut Flour
So, this “Paleo oatmeal cookies” recipe is actually a coconut flour and almond flour breakfast cookies recipe—no ‘oatmeal’
involved. But, they’re just as easy to make as any grain-based cookie! Maybe
To start, preheat your oven to 350°F, or 180°C. Then, to make your grain free Paleo breakfast
cookies dough, just toss all of the base ingredients into the food processor!Except for the chopped dried figs and macadamia nuts, or whichever
mix-ins you choose—set those aside for now.
You could try making this dough in a high-powered
blender instead of a food processor, but it might be tricky. Between the dense
grain free flours, almond butter, and dried apricots, it’ll be pretty thick!
Blend your coconut & almond flour breakfast cookies
base ingredients for about 30-60 seconds, until you’ve got a thick, wet dough.
Next, add your mix-ins into the food processor—I used
dried figs and macadamia nuts—and pulse a few times. Just enough to get them integrated into your Paleo
oatmeal cookies dough. You want your mix-ins to keep their chewy, crunchy
textures, so don’t BLEND ‘em to a pulp!
Now, you’ll need a large baking sheet lined with
parchment and sprayed, and you’re ready to portion! Scoop your grain free
Paleo cookies dough onto that lined baking sheet, and gently press down on each
dough ball to flatten and spread.
I used a cookie scoop (1.5-Tbsp size) for easy
portioning and just scooped straight from the food processor carafe to save a
dish. But, you can transfer the dough to a bowl if preferred, and feel free to
use any spoon you like.
Using that 1.5-Tbsp scoop, this coconut & almond
flour breakfast cookies recipe yielded about 40 cookies. I haven’t personally tried baking this dough into larger Paleo oatmeal cookies, but you’re welcome to give it a whirl! Just know that
the bake time/temp may need to be adjusted, so it will likely take some
Once you’ve portioned all of your dough and flattened
the tops, you can pop those healthy Paleo breakfast cookies into the oven for
about 14-16 minutes! (I
always recommend monitoring after about 10 minutes to see how they’re doing!)
You’ll know they’re done when the tops are golden and they’re
browning on the bottoms. They should feel light and springy to the touch!
Remove your coconut & almond flour breakfast cookies
from oven and allow to cool slightly before enjoying! Or, for breakfast meal prep and storage purposes, allow
to cool completely before transferring to containers.
How to Store Paleo Oatmeal Cookies for Breakfast Meal
To store grain free Paleo breakfast cookies for meal
prep, transfer cooled cookies into airtight containers. Plastic or glass reusable meal prep containers, mason
jars, plastic zip-top bags—whatever you prefer! As long as it’s airtight.
Also, it can be helpful to place cut sheets of parchment
between cookies if they’re stacked on top of each other. Not necessary,
but it helps to keep them separate and soak up any excess cooking oil, so they
stay fresh and tasty!
For maximum freshness and longer storage, I recommend storing your Paleo oatmeal cookies in the fridge. They should last for about 5 days! They’ll still keep their light, fluffy texture, and you can even warm them up briefly in the microwave if you like.
BONUS: Coconut & Almond Flour Breakfast Cookies are
For even longer storage—like up to a month—you can also store these grain free Paleo breakfast cookies in the FREEZER! I know, meal prep freezer breakfast cookies might seem a bit over-the-top for some people… But, if you’re a large batch meal prepper or a freezer meal prep fanatic, this is a great option to add to your breakfast freezer meals repertoire!
Simply allow your coconut & almond flour oatmeal
cookies to cool completely, and package as you would for fridge storage. (See
above section.) For breakfast freezer cookies especially, I highly recommend
separating layered/stacked cookies with pieces of parchment!
You can store them together as one large batch, or
divide them into individual portions for easier access. That way, you can
remove and thaw just as many freezer breakfast cookies as you need for each
When ready to enjoy, reheat coconut & almond flour
breakfast cookies in the microwave for about 1 minute, until they’re soft and
cakey again. Or, for crispier edges,
toast your Paleo oatmeal cookies in the toaster oven until heated through!
Coconut & Almond Flour Breakfast Cookies, a.k.a. Paleo ‘Oatmeal’ Cookies
Prep Time:15 minutes
Cook Time:14-16 minutes
Total Time:30 minutes
Yield:40 cookies, 10 servings 1x
Grain Free Paleo Breakfast Cookies Base Dough
¼ cup coconut flour ¼ cup almond flour 1 cup almond butter ½ cup dried apricots 1½ cups coconut shreds 1 cup applesauce 4 eggs (OR flax eggs) 1 tsp vanilla 1 tsp baking soda 1 tsp cinnamon ½ tsp salt
½ cup dried figs, quartered ½ cup macadamia nuts, chopped
*Can use any dried fruit or nuts as mix-ins!
Preheat oven to 350°F (180°C).
Combine all ingredients in a food processor, except for dried figs and macadamia nuts. Blend for 30-60 seconds, until a thick wet dough forms.
Add mix-ins and pulse a few times to integrate.
Portion balls of dough onto a cookie sheet lined with parchment and sprayed. (I use a 1.5 Tbsp cookie scoop for easy portioning.) Press down on each dough ball with fingers to flatten and spread.
Bake 14-16 minutes, until tops are golden and bottoms are browning. Will feel light, springy, and almost cakey to the touch.
Allow to cool slightly before enjoying, or allow to cool completely before storing. Store in airtight containers in the fridge for 5-7 days.
Or, you can also FREEZE your grain free Paleo breakfast cookies for up to a month! Store in the freezer as a large batch in a zip-top bag or an airtight container, or divide into individual portions so you only have to remove what you need from the freezer. (For freezer breakfast cookies, it’s helpful to separate layered/stacked cookies with cut pieces of parchment.)
Reheat desired cookies in the microwave for about 1 minute, until soft and cakey again, or toast in the toaster oven. Enjoy!