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Grain Free Breakfast Cookies (AIP & Paleo)

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  • Author: Ambra Torelli
  • Yield: 40 1x


  • 150 gr Banana Flour (replaceable with Plantain Flour)
  • 150 gr Cassava Flour
  • 100 gr Tigernut Flour (I use Oragnic Gemini)
  • 50 gr Arrowroot Flour
  • 130 gr Coconut Oil (melted)
  • 20 gr Coconut Sugar or Date Sugar
  • 30 gr Apple Cider Vinegar
  • 50 gr Coconut Milk
  • ½ Banana (mashed)
  • 1 tsp Alcohol Free Vanilla Extract
  • 1 pinch of Cinnamon
  • To garnish (optional:)
  • 3 Apricots
  • 2 tbsp Coconut Flakes


  1. Preheat the oven to 350 F.
  2. Mix all dry ingredients in a bowl; combine them with the wet ingredients and knead well.
  3. Using a rolling pin roll out the dough on a sheet of parchment paper until 1/3” thick.
  4. Carve out cookies with a cookie cutter and bake for 25 minutes.
  5. Turn off the oven and let the cookies sit inside until completely cool and crunchy.
  6. If you do decide to garnish the cookies like you see in the photos, cook the apricots until get to a jam kind of consistency (you can even put them in the microwave). Spread a thin layer of “apricot jam” on top of your cookies and sprinkle some coconut flakes on top.
  • Category: Cookies
  • Cuisine: Italian, Paleo
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