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Living gluten free easily by eating real food and a few gf processed foods

Gluten-Free Banana Coconut Breakfast Cookies

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I’m sharing a recipe today that totally fits in with my gluten free easily (gfe) approach—gluten-free Banana Coconut Breakfast Cookies. That means this recipe focuses on real food that’s naturally gluten free, includes some mainstream ingredients that happen to be gluten free, and uses gluten-free specialty items only when necessary.

Gluten-Free Banana Coconut Breakfast Cookies. These cookies are crusty on the outside and soft and slightly chewy on the inside. In other words, perfect! [from GlutenFreeEasily.com] (photo)

I have always had a thing for bananas and their natural sweetness and I also like their natural binding ability. That makes them great to use to create egg-free recipes, raw recipes, and more. They’re very versatile and, of course, readily available and inexpensive, and offer an instant comfort food factor in my opinion. Plus as I’ve shared before, I always have an abundance of bananas. (Don’t ask me how many bananas are in my freezer right now!) So you’ll find lots of banana recipes here on gfe, from Banana Ice Cream to Banana Chocolate Chip Cookies to Banana Maple-Nut Muffins.

Gluten-Free Banana Coconut Breakfast Cookies Recipe

This recipe for gluten-free Banana Coconut Breakfast Cookies is super simple and easy to make, uses ingredients that are naturally gluten free, and produces results that are delicious, of course. These cookies are crusty on the outside and soft and slightly chewy on the inside. In other words, perfect!

This Banana Coconut Breakfast Cookie recipe is super simple and easy to make, uses ingredients that are naturally gluten free, and produces results that are delicious, of course. [from GlutenFreeEasily.com] (photo)

Gluten-Free Banana Coconut Breakfast Cookies Recipe

Yield: 6 cookies

Gluten-Free Banana Coconut Breakfast Cookies

This Banana Coconut Breakfast Cookie recipe is super simple and easy to make, uses ingredients that are naturally gluten free, and produces results that are delicious, of course. [from GlutenFreeEasily.com] (photo)

These simple and delicious treats are gluten free, dairy free, egg free, and vegan, and have a nut-free, and grain-free option. This recipe is a wonderful way to use a "just ripe enough" banana and--best of all!--you finally have some cookies that are healthy enough to eat for breakfast!

Prep Time 5 minutes
Cook Time 15 minutes
Inactive Time 5 minutes
Total Time 25 minutes

Ingredients

Optional add-ins:

  • Dash of cinnamon
  • Pinch of sifted coconut flour
  • Chopped nuts (about 1 tbsp or so, finely chopped)
  • Dairy-free mini chocolate chips (about 1 tbsp or so, like these)

Instructions

  1. Preheat oven to 350F degrees. Line baking sheet with parchment paper.
  2. In large bowl, mix ingredients. (I just used a wooden spoon to mix them.)
  3. Scoop batter into 1/8 cup measuring cup. Invert and tap to empty the cookie batter onto the baking sheet.
  4. Bake about 15 minutes, until outer edges are browned and bottoms of cookies are mostly browned. (You can lift up one cookie with your spatula to peek.)
  5. Let cookies sit on baking sheet an additional 5 or 10 minutes.
  6. Makes about six 2-inch cookies. Serve with a dollop of peanut butter, nut butter, seed butter, or jam, if you wish. Enjoy!

Notes

You can adjust the sweetness in this recipe by using sweetened or unsweetened shredded coconut. Sweetened shredded coconut is quite a bit sweeter and is also moister than unsweetened shredded coconut. It’s readily available to me at my local grocery store while I can only get unsweetened shredded coconut online. A pinch of sifted coconut flour can be added if your cookie batter needs a little more binding and/or you want a little more chewiness in your cookies.

Adapted from Grok Grub

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Cuisine: American / Category: Breakfast, Dessert
 Originally published March 8, 2015; updated June 14, 2021.

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Comments

    • Shirley says

      Glad you like these, Linda! They’re very satisfying, but not overly sweet. Your muffins looks great. I’m a big fan of using coconut flour so many ways. 🙂

      Thanks for sharing!
      Shirley

      Reply

    • Shirley says

      Thanks, Audrey! You’ve described my very favorite kind of recipes. I love being able to pull whatever I need out of my pantry to create delicious recipes. And it’s a bonus for sure when they’re as healthy as this one. 🙂

      Shirley

      Reply

  4. Vicky says

    Oooo! These sound perfect to me! I love the simple whole ingredients and I love coconut in cookies! I think I’ll try them with almond flour and some chocolate chips when I buy some more bananas – they disappeared this weekend – 12 of them!

    Reply

    • Shirley says

      Thanks, Pat! This recipe is getting lots of love so I guess everyone likes the idea of cookies for breakfast. 😉

      Doing fine, thanks. Hope you are, too, dear. 🙂
      Shirley

      Reply

  8. vegetarianmamma (Cindy) says

    These look really good! I wonder if there is a way to make it without the nuts…will have to experiment with that one!

    -Cindy

    Reply

  9. Lexie says

    Now THESE I must try. Sometimes the simplest recipes are the best. I am in need of some breakfast inspiration. Thank you Shirley!

    Reply

    • Shirley says

      Hi Lexie–So good to see you, dear! I hope you’ll make these and love them, even add your own spin on them if you wish. I’ve been thinking I just need to add some raw cacao powder to my next batch. 😉

      xo,
      Shirley

      Reply

  10. Karen says

    I just made these and they are great! My banana wasn’t as ripe as I would have liked, so I added a tablespoon of honey. To up the protein, I also added 4 tablespoons of collagen hydrolysate gelatin (Great Lakes green can). My kids don’t like coconut, so part of me is hoping they will like these and part of me is hoping I’ll get to keep them all to myself!

    Reply

    • Shirley says

      Hi Karen–It’s good to see you again and I’m so happy you made this recipe work so well or you! I was recently introduced to the collagen hydrolysate powder and have been loving it. I add it to my cup of tea each morning, but what a great idea to add it to this recipe! Thanks so much for sharing that tip with us all. 🙂 Of course, now I’m wondering if your kids liked these cookies or you got to keep them to yourself. 😉

      Shirley

      Reply

      • Karen says

        My husband and I ended up sharing them all. Both kids did try a bite, which I see as progress, even though they didn’t like them because of the coconut.

        Reply

  11. lynn says

    I made these today, in oven now, followed directions exactly, but madesix 1/4 cup sized cookies, have not tried yet.

    Reply

    • Shirley Braden says

      Hi Lynn–Welcome to gfe! 🙂 That is exactly how many cookies and what sized-cookies the recipe makes as noted. I’m not sure if you have a question on that. I do hope you enjoy them!

      Shirley

      Reply

      • lynn says

        Recipe I was following said 1/8 cup, unless my new glasses r not working, lol
        Was sure all that batter would not fit in 6 1/8 cup servings.

        Reply

        • Shirley Braden says

          Yes, you are correct!! Sorry about that, Lynn. This is why I usually don’t reply on the fly without doing thorough research first. LOL It gets me every time! It’s possible that your banana was larger and, therefore, you had more batter. ? Anyway, hope it worked out for you!

          Reply

  12. Nancy says

    Very tasty cookie! I made these for breakfast this morning, couldn’t be any easier. I added just a pinch of salt along with the cinnamon, and added a tablespoon of maple syrup as you suggested because I was using unsweetened coconut. BTW, for the reference of others, I used 1/2 of a large banana, which yielded 1/3 cup. I’ll be making these again! Thanks for another great recipe.

    Reply

    • Shirley Braden says

      Hi Nancy–This is a belated response, but I’m so tickled that you made these and enjoyed them so much! Thanks for sharing exactly how you made your cookies. I think I’m going to make them for breakfast this morning. Using the oven will warm the house and a cookie or two will make for a happy start to my day. 😉

      Shirley

      Reply

  14. April J Harris says

    What a fabulous way to start the day, Shirley! Shared on our Hearth and Soul FB page 🙂 Have a wonderful week and look forward to ‘seeing’ you at the Hearth and Soul Hop later on!

    Reply

  15. Angela says

    Sometimes a bad memory is a good thing right? I can’t remember if I ever tried these incredibly delicious sounding goodies – so I must make them now! (again?) Cookies for breakfast – I’ll be up at 4:30 for that…..lol thanks for this recipe Shirley!

    Reply

    • Shirley Braden says

      Haha, Angela, but that logic works for me! 😉 Hope you enjoy these. They’re not super sweet like so many cookies are, but one would expect that difference for breakfast cookies, right? 🙂

      Shirley

      Reply

  16. Vivian says

    Love the recipe! Made them the other day with almonds. Easy breakfast, and they travel well, so they
    were a great not too sweet treat with my mid morning iced coffee at work!

    Reply

    • Shirley Braden says

      Vivian–Woohoo! What a wonderful way to get my day going! 🙂 I’m delighted that you enjoyed this recipe so much. Thanks so much for taking the time to leave such a lovely review!

      Happy Friday!
      Shirley

      Reply

  17. Natasha Guillaume says

    I love the way that you use banana as a natural binding agent and sweetener, as well as the coconut! What a great healthy recipe that still stimulates and excites your taste buds! Thank you for sharing this wonderful recipe!

    Reply

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