French Toast Breakfast Cookies. (Grain/Gluten/Dairy/Starch Free)

French Toast Breakfast Cookies. (Grain/Gluten/Dairy/Starch Free)

I  have a thing for breakfast cookies, and I've quickly discovered that you guys do too. My Blueberry Pancake Cookie recipe is one of the most popular on this site.

I just had to try my hand at a french toast cookie version too. What I ended up with is a delicious almost snickerdoodle style cookie with the added bonus of rich maple syrup to give it that french toast flavor that I was aiming for.

Since I know it can be difficult to find both grain and egg free recipes- I made sure to leave both out. I reduced the sugar by using the non-glycemic truvia baking blend. Feel free to use another granulated sugar variety in place of it- to make these Paleo you could use Coconut Palm Sugar instead!

French Toast Breakfast Cookies.


  • 2 packed cups blanched almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 Tablespoons maple syrup
  • 3 Tablespoons butter (dairy or nondairy)
  • 1/4 cup truvia baking blend , divided in half (or other granulated sugar variety of choice)
  • 1 heaping teaspoon cinnamon


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the almond flour, baking powder, salt, vanilla, maple syrup, and butter.
  3. In a separate bowl, mix the cinnamon and half of the sugar together. Pour the rest of the sugar in the with dough and combine.
  4. Roll the dough out into small balls and cover in the cinnamon sugar mixture. Flatten with the palm of your hand and line on the baking sheet. This should make about 9-10 cookies.
  5. Bake for 11-12 minutes

Brittany Angell

18 comments | Leave your own

  1. Shannon

    FYI: Truvia is derived from GMO corn. If that is a concern you may want to try another like Swerve.

  2. Amanda

    Loving the starch-free recipe! Fingers crossed for more! I can’t do the maple syrup or any sugar, and I wondered if that replaces the egg? If so could I sub an egg and add more faux sugar? Thanks so much for all your innovative recipes!

  3. Jenn

    I LOVE your page! THANK YOU! Just recently went gluten/dairy/soy free. I’m currently live in Europe (Kiev, Ukraine) and am taking back LOTS & LOTS of stuff with me. (I’m home visiting the US now) Coconut Oil, Almond butter (also decided to do peanut free). Due to suitcase space & weight I have to prioritize my treasures I take back. I’ve got some gluten free flour I’m taking back, but see many recipes used blanched almond flour and then some kind of starch. What would you suggest to take back to get the most use?

  4. Jenn

    P.S. I have hashimoto’s and adrenal fatigue.

  5. Shelly

    When I scrolled down and saw these were egg free, my daughter said, “must. Make. These. Now!” So we did. And I have to say these are amazing! Remind me of French toast sticks as a kid. The texture is just I don’t even know how to explain other than perfect. My daughter says, “best ever!” Thanks, Brittany! Off to enjoy some more cookies! 😉

  6. Jennifer

    I don’t have a gluten allergy but I do have a dairy one. Do you know if I can use all purpose flour instead of almond flour? Thanks.

  7. julie

    Good morning,
    I was wondering if your recipe would still be as good using a gluten free flour that is not almond? I am allergic to almonds. Also can you use stevia or splenda in place of truvia? Sounds like an awesome recipe!

  8. Donna

    Would ground hemp seeds or buckwheat groats work in this recipe?…Thanks for all you do…the photos alone scream breakfast…at any time!…Great mélange of savors/spice in this mix. Bravo!

  9. Elle

    Hi Brittany!!
    I have a question but first I wanted to say..thank you sooooomuch for all your hard work to keep this site up an running and so accomodating!! I know how much hard work it must be, not to mention costly keeping up with all the ingredients and trail and error of coming up with all these great recipes…so thanks…especially from all of us autoimmune folks!!
    So my question is: What would happen if I DID add egg to this recipe? Would they simply be puffier? If I wanted to use egg do you think I should remove something else? Sorry to be a pain 🙂

  10. Kaye

    Have been following your blog for a while now :).
    Just had to make these and did so today!
    They were AWESOME!!!
    I did sub 1/3 coconut nectar for the maple syrup, swerve
    for the sugar in the cookie, and ghee for butter.
    I did keep the truvia/cinnamon blend for the coating.
    Huge Hit, these will be made often. Thank you!!

  11. Joy

    I’m so excited, they’re in the oven right now! I’m so greedy I made them a bit smaller do I would have more for me and a “few” to share! Lol
    Thank you so much….I am Paleo and these are perfect. Gcinhb

  12. Tabitha

    Anyone know how to store any leftover cookies? Do you freeze or refrigerate? I freeze GF grain baked goods because they dry out in the fridge, but would like to stock up on grain free baked goods. My kids will eat them with their sister if I have things on hand.

  13. katie greenlaw

    They were great. I tried them this morning on a whim when I had a new playgroup coming over. They were a HIT with non-Paleo, non allergy, not used to grain free treats. Loved that they took such few ingredients.

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