Almond & Banana Breakfast Cookies


  • 1 C almond butter (creamy!)
  • 1 egg
  • 1 ripe banana
  • 1/3 C arrowroot or tapioca flour
  • 1/4 C coconut sugar
  • 2 T vanilla protein powder
  • 1 t vanilla extract
  • 1 t cinnamon
  • 1 t baking powder
  • 1 T molasses
  • 1/2 t salt

For Decoration

  • 1/2 C dark chocolate chips
  • 1 t coconut oil


  1. Set oven to 350F.
  2. In a stand mixer use using a hand mixed bled together the almond butter, egg, and banana in a large bowl, until banana is well smooth and blended.
  3. Add in your flour, protein powder, sugar, spices, baking powder, and extract to the large bowl, and mix until everything is incorporated and smooth.
  4. Fold in molasses and pinch of sea salt.
  5. Press plastic wrap tightly over the dough (directly on top of it!).
  6. Place covered dough bowl in the freezer for 15-20 minutes.
  7. After the dough hardens, scoop 2ish T dough balls onto a parchment lined baking sheet. BE sure to space them each at least 2 inches apart – they will grow!
  8. Press each cookie flat with a fork.
  9. Bake in the preheated oven for 9-11 minutes.
  10. Remove from the oven once they are cooked and set aside to cool.
  11. While the cookies cool, melt your chocolate.
  12. Heat chocolate chips and coconut oil in a microwave bowl in :30 intervals until shimmery and melted.
  13. Once the cookies have cooled, dip half of each cookie into the melted chocolate, place on lined pan or plate. Repeat for all the cookies and then finish each with a pinch of salt!
  14. Place the cookies in fridge to cool the chocolate coating.
  15. Eat with coffee in the morning! Mayyyybe scramble up an egg or two as well!
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