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Grain Free Breakfast Cookies (AIP & Paleo)

Ambra Torelli
Course Cookies
Cuisine Italian, Paleo
Servings 40


  • 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


  • Preheat the oven to 350 F.
  • Mix all dry ingredients in a bowl; combine them with the wet ingredients and knead well.
  • Using a rolling pin roll out the dough on a sheet of parchment paper until 1/3” thick.
  • Carve out cookies with a cookie cutter and bake for 25 minutes.
  • Turn off the oven and let the cookies sit inside until completely cool and crunchy.
  • 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.