Dark Chocolate Almond Butter Breakfast Cookies

Chocolate Almond Butter Breakfast Cookies

  • Author: Lindsay Cotter
  • Prep Time: 30
  • Cook Time: 12
  • Total Time: 42
  • Yield: 12 cookies 1x


Almond butter, bananas, eggs, and chocolate make a healthy breakfast cookie made with simple wholesome ingredients and unrefined natural sugars. Portable, easy, delicious!



  • 1 cup almond butter (natural – creamy no stir works best)
  • 1 egg
  • 1 ripe banana
  • 1/3 cup tapioca flour or ground rolled gluten free oats (oat flour)
  • 1/31/2 cup raw sugar or coconut palm sugar (see notes for substitutes)
  • 1 tsp vanilla extract
  • dash of cinnamon
  • 1 tsp baking powder
  • optional 1 tbsp maple syrup or molasses (optional but helps with keeping batter together and sweetness)
  • 1/2 tsp sea salt
  • Optional coating – Melting dark chocolate (for dipping cookies) + 1 tsp coconut oil (refined)
  • Optional sparkling cane sugar for topping.


  1. Place your almond butter, egg, and banana in a large bowl or stand mixer. Mix well until banana is blended.
  2. Add in your flour, sugar, spices, baking powder, and extract. Mix again.
  3. Fold in your molasses and pinch of sea salt.
  4. Then you want to chill the dough/batter in the fridge for 1-2 hours or freeze for 15-20 minutes. This is crucial.
  5. After the dough hardens, you can then scoop onto a lined baking sheet at least 2 inches apart. NOTE –> Depending on the nut butter you used, the batter still might be a little thin. If that’s the case, just mix in 1-2 tbsp more flour.
  6. Press each cookie flat with a fork. Make sure you have a lot of space between cookies because they will spread.
  7. Bake at 350F for 9-11 minutes. Longer if you want crispier edges or if you are cooking at altitude.
  8. Let cool completely before moving to a wire rack.
  9. As the cookies cool, melt your chocolate.
  10. Place 1/2 cup dark chocolate chips in microwave safe bowl. Add a teaspoon of coconut oil (the oil is optional but it helps thin it out if needed). Heat in 30 second intervals until melted.
  11. When cookies are cooled, dip half into the chocolate or drizzle chocolate on top of cookies. Place on lined pan or plate. Repeat for all the cookies. Feel free to add a touch of cinnamon, sparkling cane sugar, melted almond butter, or sea salt on top.
  12. Place the cookies in fridge to cool the chocolate coating. Makes 12-14 cookies.


For best results, store cookies in fridge.

Sugar options – You can try raw cane sugar or xylitol, but the baking texture/times might vary. I have not tested it yet.

Estimated Nutrition Per Cookie with Chocolate Coating

  • Category: dessert, breakfast
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 170
  • Sugar: 7g
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 14g
  • Fiber: 2.5g
  • Protein: 4.5g

Keywords: breakfast cookies, paleo, gluten free, healthy breakfast