> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Banana Pecan Breakfast Cookies with Almond Butter and Cacao Chips - URL: https://thatpaleochick.com/banana-pecan-breakfast-cookies-almond-butter-cacao-chips/ - Published: 2026-07-21T16:19:14.000Z - Updated: 2026-10-09T16:29:27.000Z - Description: These one-bowl paleo breakfast cookies are soft, chewy, naturally sweetened with ripe banana, and loaded with almond butter, toasted pecans, and dark cacao chips. Grain-free, dairy-free, and ready in 25 minutes, batch cook them Sunday and breakfast is handled all week. - Author: Krista Wade - Tags: Recipe, Paleo, Breakfast, Gluten-Free, Grain-Free, Dairy-Free, Low-Carb, Vegetarian, Low-Fodmap, Banana, Pecan, Almond Butter, Cacao Chips, Almond Flour, Coconut Flour, One-Bowl, Batch Cook, Grab-And-Go, Celiac-Friendly, Alpha-Gal Friendly Mornings are chaos. I know it, you know it. And the answer most people reach for is a granola bar full of soy protein, canola oil, and seventeen grams of sugar they can't even feel. I used to do the same thing. Then I started actually reading labels and just... no. Hard no. These breakfast cookies exist because I needed something I could grab off the counter at 7am and actually feel good about. Not a dessert cookie pretending to be breakfast. An actual, real-food, this-is-going-to-hold-me cookie. Ripe banana brings natural sweetness and acts as a binder. Almond butter adds fat and protein to keep you full. Almond flour gives them that satisfying chew without a single grain in sight. And the pecans and cacao chips? They make you feel like you're getting away with something, which honestly you kind of are. They come together in one bowl in about ten minutes, bake in under fifteen, and you can batch them out on a Sunday so breakfast for the whole week is basically handled. That's the kind of system I can get behind. --- ## Nutritional Benefits ### Ripe Bananas - Naturally sweeten the cookies without any added refined sugar. - Provide potassium and vitamin B6, which support energy and nervous system function. - Act as a whole-food binder, replacing the need for excess eggs or processed binders. ### Almond Butter - Delivers healthy monounsaturated fats to support heart health and sustained energy. - Adds a solid hit of plant-based protein to help keep you full through the morning. - Contains vitamin E and magnesium, two nutrients a lot of people are quietly running low on. ### Blanched Almond Flour - Grain-free and gluten-free, making it easy on digestion compared to wheat flour. - Higher in protein and healthy fat than conventional flours, which helps buffer blood sugar. - Rich in manganese and copper, which support antioxidant defense in the body. ### Pecans - One of the most antioxidant-rich nuts you can eat, loaded with vitamin E and polyphenols. - High in oleic acid, the same heart-healthy fat found in olive oil. - Add crunch and a buttery flavor that makes these cookies feel genuinely indulgent. ### Dark Cacao Chips - Cacao is rich in flavonoids that support cardiovascular health and reduce inflammation. - Provides a small amount of natural caffeine and theobromine for a gentle mental lift. - Using 70% or higher keeps the sugar content low while delivering real chocolate flavor. --- ## FAQs ### Can I make these egg-free? You can try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). The texture will be a little softer and more delicate, but they will still hold together once cooled. Just handle them gently right out of the oven. ### My dough seems too wet. What do I do? Banana sizes vary a lot. If your dough feels really loose, add another tablespoon of coconut flour, stir, and let it sit for two minutes. Coconut flour absorbs liquid fast. You can also refrigerate the dough for 10 minutes before scooping and that usually solves it. ### Can I freeze these? Yes, absolutely. Layer them in an airtight container or zip bag with parchment between layers and freeze for up to 2 months. Pull one out the night before or microwave from frozen for about 20 to 30 seconds and you're good. ### Can I swap the pecans for a different nut? Totally. Walnuts are a great swap and add extra omega-3s. Macadamia nuts work beautifully too for a richer, buttery bite. Pumpkin seeds work if you need to keep it nut-free. ### Are these Whole30 compliant? No. Whole30 does not allow baked treats or SWYPO (Sex With Your Pants On) foods, even if all the ingredients are technically compliant. These are absolutely grain-free, gluten-free, and dairy-free, but they are not Whole30. ### How ripe should the bananas be? The riper the better. You want brown-spotted, deeply fragrant bananas. Under-ripe bananas will not mash smoothly, will not sweeten the cookies enough, and you will end up compensating with added sweetener. Use the ones that look like nobody wants them. --- If you make these, I genuinely want to hear about it. Did you swap the pecans? Did your kids actually eat them without a fight? Drop a comment below and let me know. And if you're building out your paleo breakfast rotation, pin this one so you can come back to it. This is the kind of recipe that earns a permanent spot in your Sunday batch cook lineup. How did your **Banana Pecan Breakfast Cookies with Almond Butter and Cacao Chips** turn out? Tag **@ThatPaleoChick** and share it! #paleobreakfast #breakfastcookies #grainfree #glutenfree #paleorecipes #realfoodbreakfast #healthycookies #almondflour #dairyfree #batchcooking ## Banana Pecan Breakfast Cookies with Almond Butter and Cacao Chips Soft, chewy, naturally sweetened paleo breakfast cookies loaded with ripe banana, almond butter, toasted pecans, and dark cacao chips. Made with almond and coconut flour, they come together in one bowl and bake in under 15 minutes. Real food, real flavor, grab-and-go breakfast done right. - Prep time: 10 min - Cook time: 14 min - Total time: 24 min - Servings: 12 cookies ### Ingredients - 2 medium very ripe bananas, mashed (about 3/4 cup) - 1/2 cup smooth almond butter (no sugar added) - 1 large egg - 1 teaspoon pure vanilla extract - 1 1/4 cups blanched almond flour - 2 tablespoons coconut flour - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon fine sea salt - 1/2 cup raw pecans, roughly chopped - 1/3 cup paleo-friendly dark cacao chips (70% or higher, no dairy) ### Instructions 1. Preheat your oven to 350°F and line a large baking sheet with parchment paper. 2. In a large mixing bowl, mash the ripe bananas thoroughly until almost no lumps remain. Add the almond butter, egg, and vanilla extract, and stir well until fully combined. 3. Add the almond flour, coconut flour, baking soda, cinnamon, and sea salt directly to the wet mixture. Stir until a thick, slightly sticky dough forms. 4. Fold in the chopped pecans and cacao chips, reserving a small handful of each to press onto the tops of the cookies. 5. Scoop the dough by rounded tablespoons (about 2 tablespoons per cookie) onto the prepared baking sheet, spacing them about 2 inches apart. Gently press each mound down into a round disc about 1/2-inch thick. They will not spread much on their own. 6. Press a few reserved pecans and cacao chips onto the top of each cookie. 7. Bake for 12 to 14 minutes, until the edges are set and the tops look dry and lightly golden. Do not overbake, they firm up as they cool. 8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. ### Nutrition per serving - Calories: 178 - Total Fat: 12g - Carbohydrates: 14g - Protein: 5g - Dietary Fiber: 2g - Sugar: 6g