Breakfast Cookies (Allergy-Friendly)

breakfast cookies baby led weaningI came up with these because so many of you can’t give eggs to your baby. These cookies are

  • gluten-free
  • dairy-free
  • egg-free
  • refined sugar-free!

But they are very tasty. Alexander had several of them, and so did I. I didn’t add anything extra, and it was just sweet enough for me! 


BREAKFAST COOKIES (gluten-free, dairy-free, egg-free, refined sugar-free)
Fine for 6 months and up, makes 6-10 cookies (see “note” below the directions!)

  • 1/2 banana, mashed (ripe or unripe, doesn’t matter much)
  • 3 pitted dates
  • 2 tbsp coconut oil (or one big spoonful)
  • 2 tbsp almond butter (or peanut butter)
  • 2 tsp ground cinnamon
  • 1/4 cup unsweetened almond milk
  • approximately 1/4 cup coconut flour (see step 5)
  • a handful of raisins, other dried fruit, chocolate chips, blueberries (whatever filling you want!)
  1. Set the pitted dates into some water. 
  2. Preheat the oven to 350 degrees F.
  3. Remove the pitted dates.
  4. Blend/purée the dates and all the ingredients (except the raisins). I used a food processor, but a blender or hand mixer should work too.
  5. Add half of the coconut flour and stir to combine. Slowly add more of the flour until the batter is the desired consistency. I ended up using 1/4 cup total.
  6. Add in the raisins (or other filling) and combine.
  7. Scoop the mixture onto parchment paper or a greased baking sheet.
  8. Bake for 15-20 minutes (18 minutes was perfect for me!).

NOTE: The amount of cookies depends on a few things: (1) the size of the banana, (2) how much coconut flour you use, and (3) how big the cookies are!


breakfast cookie cake pops

IDEA! Cake Pops!

Add a little extra coconut flour so that the mixture is extra thick. Use your hands to form sticky balls (it is very sticky!) and push a lollipop stick through each ball. Place the sticks on the parchment paper. Bake about 18 minutes: they are smaller in size but thicker, so it takes about the same amount of time.

They hold up just fine on the sticks, but they’re crumbly for a baby, so you’ll still want to eat these over a tray or plate! For adults? These are 1-bite wonders.

You can try flipping these midway so that they look about the same from all angles. I didn’t, so the “back” is a little darker than the front and they aren’t perfectly round! You can’t tell from the picture, and that is a-okay with me. 🙂


Add shredded unsweetened coconut flakes to the mixture.

Dip them in melted chocolate for a dessert.

No dates? Use raisins or unsweetened applesauce instead. Or just use the whole banana instead of half.

Double or triple the recipe and save these for later. FREEZER: Let these cool, then place them into an airtight container in the freezer or refrigerator. 

You can PIN this recipe by clicking the image below!

breakfastcookies for pinterest


  • Nicole J

    Any suggestions for replacing the almond butter and almond milk? My eldest son has allergies to dairy, eggs, tree nuts and peanuts so when we start BLW with my youngest son (he’s only 3.5 months) I need to be careful of introducing any possible allergens as well as keep things allergen-free for meals my eldest will be at 🙂

    • blwideas


      Certainly! You can use sunbutter (made from sunflower seeds). Would that work for your son? For the almond milk, just use coconut milk instead!
      Hope that helps 🙂

      • Nicole J

        That’s a big help 🙂 Thanks!!

  • Shannon W

    Can regular or whole wheat flour be used instead of coconut flour?

    • blwideas

      I would add the flour at the end and add it until it reaches a nice consistency (like cookie dough!). The ratio won’t be 1 to 1, and I’m not a pro baker! So I can’t say exactly how much you need. If you would like I can find out more and come up with a more precise answer!