SCD Recipe: Coconut Raisin Breakfast Cookies

Specific Carbohydrate Diet (SCD) cookies have always been a bit of a challenge for me. It’s hard to get the texture right without using regular sugar and brown sugar. With these Coconut Raisin Breakfast Cookies I was trying to make something hearty that I could grab for breakfast on-the-go on a busy work morning.

I like these a lot. They’re pretty soft out of the oven, but firm up when chilled in the fridge or in the freezer (where I keep them). I use raw cocoa butter and date nectar, but you could easily subsitute coconut butter and/or honey if you don’t have, or can’t use those. With these the bottoms carmelized a little, giving them an old-fashioned home-baked cookie flavor.

These come out of the oven pretty soft, so you’ll need to let them cool a little on the pan before moving them to the rack to finish cooling. Then they need to be stored in the refrigertor or freezer to keep them firm.

Coconut Raisin Breakfast Cookies

Course Breakfast, Dessert, Snack
Cuisine Paleo, SCD
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 Cookies


  • 1/4 cup cocoa butter (melted) (use a nut butter or coconut butter if you don't have cocoa butter)
  • 1/4 cup gass-fed butter
  • 2 large eggs
  • 1/4 cup date nectar (sub honey if you don't have date nectar)
  • 2 tbsp honey
  • 2 tsp vanilla
  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 medium ripe banana
  • 1/2 cup shredded coconut
  • 1/3 cup choppped walnuts
  • 1/3 cup raisins


  1. Pre-heat oven to 350 degrees

  2. Line cookie sheet with parchment paper

  3. Add cocoa butter, butter, eggs, date nectar, honey, and vanilla to food processor

  4. Process for about 15 seconds until everything is blended

  5. Add almond flour, coconut flour, baking soda, salt, cinnamon, banana, and shredded coconut

  6. Process for about 30 seconds until all ingredients are incorporated

  7. Remove blades,, push dough down from sides of bowl with a spatula, stir in nuts and raisins

  8. Scoop a ping pong size ball of dough and place on cookie sheet. Flatten out the dough using a piece of wax or parchment paper so it is about the size of cookie you want - dough doesn't spread out very much

  9. Repeat so cookies are about a half inch to an inch apart on the sheet

  10. Bake for 13 - 15 minutes until the edges start to brown and cookies aren't too soft when you press on the top (they shouldn't seem uncooked)

  11. Allow to cool for a few minutes on the sheet - cookies are very soft and will fall apart if you try to move them while they're really hot

  12. Carefully move cookies to wire rack to cool completely

  13. Repeat baking steps until all dough is used

  14. Store in air tight container in refrigerator or freezer

Sherry Lipp
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