Best Paleo Coconut Raisin Breakfast Cookies

These are the best Paleo Coconut Raisin Breakfast Cookies around! Our breakfast cookies are made with wholesome ingredients like sprouted pumpkin seeds, unsweetened coconut flakes, raw honey, chia seeds, raisins, coconut oil, and plenty of vanilla extract. Raw honey and coconut oil are simmered together so the honey can solidify slightly once cooled. The raw honey mixture is poured over the other ingredients. Then the mixture is scooped onto a baking sheet and baked. Once baked, the cookies are cooled slightly before chilling until firm in the fridge. The cookies are delicious straight from the refrigerator and hold up very well in the freezer.

Can I use other sweeteners?

No, honey is perfect for this application because it thickens as it simmers, which helps hold all the delicious ingredients together and gives an excellent flavor.

What to do with leftovers?

Leftover cookies can be stored in the refrigerator for up to a week; after that, they can be stored in the freezer for up to 3 months. They quickly thaw room temperature from the freezer, so feel free to send them directly to the freezer!

Do I need to add salt?

Use discernment if the pumpkin seeds already have salt on them. You can taste the mixture before it goes into the oven and add salt to taste.

Serving suggestions

To make the ultimate pairing, serve this with other Paleo goodies like our Keto Paleo Coconut Sponge Cake in a Mug:

https://www.carbmanager.com/recipe-detail/ug:353ccb66-82ed-827a-f5e5-fa095d814f76/keto-paleo-coconut-sponge-cake-in-a-mug

Net Carbs

8.6 g
Fiber

2.2 g
Total Carbs

11 g
Protein

2.7 g
Fats

13 g

167 cals

Quantity

Serving Size

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Organic Pumpkin Seeds / Pepitas

1.5 cup
Coconut, dried, shredded or flaked, unsweetened

4 cup
Chia seeds

1 tbsp, whole pieces
Raw honey

0.67 cup
Coconut oil

8 tbsp
Raisins

0.5 cup, whole pieces
Vanilla extract

2 tbsp

Step 1

Preheat the oven to 300 F (150 C). Prepare a baking sheet by lining it with parchment paper. Combine the sprouted pumpkin seeds, unsweetened shredded coconut flakes, chia seeds, and raisins in a mixing bowl. Stir to combine.
Step 2

Combine the honey and coconut oil in a small saucepan. Bring the mixture to a boil, making sure to swirl the pan to mix the ingredients together. Simmer for 2-3 minutes. This process will heat the honey to slightly caramelize it and make it thicker as it cools.
Step 3

Pour the honey mixture over the seed mixture and stir well to combine. Allow it to cool slightly before forming the cookies. Use a 2.8 oz cookie scoop to form the cookies.
Step 4

Press the mixture into the scoop to form a tight ball. Release the scoop onto the baking sheet, separating the cookies evenly (the cookies do not spread so they can be somewhat close to one another). Bake for 20 minutes. Allow the cookies to cool sufficiently before placing them into the refrigerator to chill until firm. Once firm, enjoy!