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Strawberry Breakfast Cookies

These Strawberry Breakfast Cookies are grain free, dairy free, and refined sugar free! They are light and satisfying and perfect for mornings on-the-go!

Strawberry Breakfast Cookies instantloss.com

This recipe makes a lot of cookies. They freeze fabulously so have some for now and store the rest for later!

Years ago, when I had my first baby, my Aunt Kim made me a plate of almond flour scones. I really enjoyed the soft chewy texture that almond flour brings to a dessert! I wasn’t dairy or gluten-free at that time but baking cookies, scones, and muffins with almond flour became a part of our families ration, even then.

When I developed these Strawberry Breakfast Cookies it was because I wanted a sweet treat that paired well with tea or coffee in the morning. Naturally sweetened with honey and strawberries these are cookies that everyone will love!

Making treats like this at home enables me to provide more nutrient dense nourishment for my children. For our family this has resulted in less hyperactivity and better focus. Two things that are very important for a home school family.

Three years ago we decided to ditch breakfast cereal, artificial sugars, and dyes and I’ve noticed a huge improvement in my children’s behavior! 

Great for every day these are also a fabulous addition to a baby or bridal shower! I recommend storing them unstacked as the almond flour is very soft and they like to stick together! 

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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

5 from 1 vote

Strawberry Breakfast Cookies

Makes 25 to 26 cookies
Print Recipe

Ingredients

  • 2 large eggs
  • 2 1/4 cups super fine almond flour, tightly packed
  • 1/3 cup extra virgin coconut oil
  • 1/4 cup raw honey
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2/3 cup fresh strawberries, diced (about 5 strawberries)

Instructions

  • Preheat an oven to 350°F. In a large bowl combine the eggs, tightly packed almond flour, coconut oil, honey, baking soda, and sea salt with a hand mixer. Stir in the strawberries with a spoon.  
  • Using small cookie scoop, transfer the batter onto a large baking sheet, 1/2 inch apart. The batter should form 25 to 26 cookies. 
  • Bake for 15 minutes, or until the cookies have lightly browned on the top and the bottom. Let rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool. Store on a plate on the counter. If these cookies are placed in an air tight container they will become soggy because the almond flour is so moist. 

Notes

-Frozen strawberries will not work in this recipe. 
-If freezing, freeze flat on a large cookie sheet, then transfer to an air tight container or freezer bag. Place individual cookies on the counter to thaw, about 15 minutes. 
Author: Brittany Williams

45 Comments

  1. I used a mini muffin pan and they came out perfect!!! Exactly enough for 24 mini muffins 🙂

  2. When you measure coconut oil do you measure the solid or do you melt it then measure it? liquid and solids have different measurement. thanks !!

  3. I was a little nervous about these because I’m not a fan of things baked with strawberries but these are so yummy! My only complaint is that it is hard to eat just one! I recommend putting these in the fridge.

  4. Love, love these cookies. So simple to make and are such a delicous treat. Problem is I can’t eat just one they are that good. Directions were very easy and so woth making these treats.

  5. These are scrumptious!!!! So easy to make and even better to eat! They play tricks on your brain because they taste like they should be super unhealthy but they aren’t! They don’t last long on our house!

    I’ve made these 3 times and every time they burn on the bottom. I’ve tried turning the oven down and reducing the cook time but they still turn super dark (although still delicious!). I have no idea what I’m doing wrong!? I just got a silicon baking sheet to try so hopefully that helps!!

  6. These are scrumptious!!!! So easy to make and even better to eat! They play tricks on your brain because they taste like they should be super unhealthy but they aren’t! They don’t last long in our house!

    I’ve made these 3 times and every time they burn on the bottom. I’ve tried turning the oven down and reducing the cook time but they still turn super dark (although still delicious!). I have no idea what I’m doing wrong!? I just got a silicon baking sheet to try so hopefully that helps!!

  7. I cant even with this recipie. Seriously the best tasting almknd flour cookie I have EVER had. I litterally rolled my eyes as I bit into my first one today. Cant wait to take em to work to share tonight! They did burn at the bottom, but thats because I put it at 375 for 21mins!(i forgot!) LOL!. But still so soft inside. YUM

  8. We just made these for the first time this week! They are so soft and tasty! This batch was enough for about four days for just two of us.

      1. My son tried these tonight and loved them! He wants me to make them for preschool but his classmate has a nut allergy. I was so bummed when I saw this comment. 🙁 I was hoping 1 1/8 C cassava flour might work.

  9. Hello,
    Could you use flax eggs in place of the eggs? Just found you site and with a new instapot am excited to try out a few of your recipes!

    Thank you.

  10. Delicious! What’s the bedtime way to store them? I made them this morning and stored them in a ziplock baggie, but they got a little weird so we just put them in the fridge.

  11. I used the blender instead of the mixer on my hand blender. My strawberries were completely blended in. I think thats my main mistake. Then they burnt on the bottom.

  12. I followed the recipe exactly! And they taste amazing, however they look nothing like the picture. They ran together and are so thin I cannot get them off the pan. I used fresh strawberries and chopped them. Any ideas?

  13. We absolutely love these! Just read another article dissing coconut oil, however. Has anyone tried using butter instead?

  14. 5 stars
    Anyone have any suggestions for storing? I cooked them completely and stored them on a plate covered with plastic wrap. They get kind of damp. Fridge maybe?

    1. You can plug the ingredients into a macro counter or calorie tracking app to find out exactly how many calories there are in this recipe. 🙂

  15. I am at home during this 2020 Covid-19 stay at home pandemic. All I have are frozen strawberries. Do you have a sub for fresh strawberries?

  16. Just made them and they are delicious!!!
    I just questioned why the batch I made was more than 25 (it made 23 large ones). So I looked the measurements and in Canada of 1 cup is 250mls and in the States it’s 240mls. Whoops, I had no idea.😂😂

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