Harvest Breakfast Cookies

Harvest Breakfast Cookies

Recipe by Against All GrainCourse: Breakfast, DessertDifficulty: Easy


Prep time


Cooking time




  • 1 cup mashed banana

  • 1/2 cup pumpkin puree

  • 1/3 cup coconut flour

  • 4 soft Medjool dates

  • 2 tsp cinnamon

  • 1/4 tsp ground ginger

  • 1 tsp baking soda

  • 2 tsp apple cider vinegar

  • 1/2 cup unsweetened shredded coconut

  • 1/2 cup raisins (optional)


  • Preheat your oven to 350F and line a baking sheet with parchment paper.
  • Combine the mashed banana, pumpkin puree and dates in a food processor or blender, and blend until the dates have broken down and mixed well with the purees.
  • Add in the coconut flour, cinnamon, ginger, baking soda and vinegar, and blend again until a thicker batter is formed.
  • Gently fold in the shredded coconut and raisins, then scoop the batter using a heaping tablespoon onto the lined baking sheet. These cookies will not spread on their own, so use your hands to flatten them into the shape you’d like
  • Bake for 20-25 minutes at 350F, until the edges are golden and centers aren’t too soft to the touch.