Muffin Top Breakfast Cookies

Eat cookies for breakfast without the guilt! These are low carb, gluten free, and paleo-friendly cookies that even your kids will love!

Prep: 7 minsCook: 15 minsTotal: 22 mins
Servings: 15 1x


  • 2 ripe bananas
  • 2 eggs
  • 1/3 cup natural almond butter
  • 1/4 cup agave nectar
  • 2 cups cashew flour (sub in almond flour or hazelnut flour, NOT coconut flour)
  • 1/3 cup flax seeds
  • 1 cup pecans, chopped
  • 1 teaspoon baking soda
  • 1 1/2 cup blueberries


  1. Preheat oven to 350F.
  2. First, mash your banana in a large bowl.
  3. Whisk in the eggs, almond butter, and agave nectar.
  4. Add the cashew flour, flax seeds, chopped pecans, and baking soda.
  5. Whisk everything together.
  6. Fold in the blueberries.
  7. Use an ice cream scooper to scoop large cookies onto a lined baking sheet (I did six per batch).
  8. Bake for 15 minutes, until golden brown on top.
  9. Allow the cookies to sit on the pan to cool for a few minutes before transferring them to a cooling rack.


Serving (1 cookie): Calories 210; Fat 15.4g (Sat 1.6g); Protein 5.9g; Carb 15.4g (net carb 11.6g); Fiber 3.8g; Sodium 95mg

Do NOT sub in coconut flour.

© The Toasted Pine Nut