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Gluten-Free Banana Coconut Breakfast Cookies

Shirley Braden

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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:

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!

Ingredients

  • 1 just ripe enough banana, mashed (my banana yielded slightly more than 1/3 cup banana puree)
  • ¾ cup certified gluten-free oat flour] OR [almond flour, OR a combination of both
  • 1 cup packed shredded coconut (unsweetened] or [sweetened, see notes)

Optional add-ins:

  • Dash of cinnamon
  • Pinch of sifted coconut flour (I use this brand)
  • 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 350 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

© Shirley Braden
Category: Breakfast, Dessert

 Originally published March 8, 2015; updated September 5, 2017.

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Filed Under: Other BreakfastTagged With: dairy free, grain free, paleo, refined sugar free, sugar free37 Comments

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Comments

  1. Linda says

    March 8, 2015 at 4:59 pm

    These are right up my ally, Shirley. Actually, I’m sharing a banana and coconut muffin this week! Off to share.

    Reply
    • Shirley says

      March 9, 2015 at 12:13 am

      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
  2. Audrey @ Unconventional Baker says

    March 8, 2015 at 6:09 pm

    These sound wonderful Shirley — such simple ingredients that I’m sure everyone has got in their pantry already. I love recipes like this the most — total no fuss and all good for you!

    Reply
    • Shirley says

      March 9, 2015 at 12:21 am

      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
  3. InTolerant Chef says

    March 9, 2015 at 6:21 pm

    Cookies for breakfast, especially delicious and healthy ones… Yes please!

    Reply
    • Shirley says

      March 10, 2015 at 10:23 am

      Hi InTolerant Chef!–I agree! I love that this recipe only makes 6 cookies, too. 🙂 Thanks so much for stopping by gfe!

      Shirley

      Reply
  4. Vicky says

    March 10, 2015 at 8:09 pm

    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
  5. Sheena @ Tea and Biscuits says

    March 11, 2015 at 3:33 pm

    They look so good Shirley, very tropical! I’m needing to change up my boring old eggs for breakfast every day, will try this when I get home from the beach 🙂

    Reply
    • Shirley says

      March 14, 2015 at 1:23 pm

      Thanks, Sheena! While I like good protein for breakfast, sometimes I have to mix it up. 😉

      Shirley

      Reply
  6. Sandi Gaertner (@sandigtweets) says

    March 11, 2015 at 4:03 pm

    Wow Shirley, I am seeing your recipe after talking to a client who is headed to Hawaii. I can see your cookies fitting in with a tropical theme perfectly. I may need to make a batch of these soon.

    Reply
    • Shirley says

      March 14, 2015 at 1:24 pm

      Thanks, Sandi. Now I’m wanting to go back to Hawaii, but I guess another batch of these cookies will have to do for now. 😉

      Shirley

      Reply
  7. Pat @ Elegantly, Gluten-Free says

    March 18, 2015 at 4:46 pm

    Hi Shirley — This is a recipe I can really go for — cookies for breakfast! Love it!

    I hope all is well with you —
    Pat

    Reply
    • Shirley says

      March 19, 2015 at 10:08 pm

      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

    March 19, 2015 at 10:03 pm

    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
    • Shirley says

      March 19, 2015 at 10:08 pm

      Thanks, Cindy! You can make them with the oat flour option if you can eat gf oats. 🙂

      Shirley

      Reply
  9. Lexie says

    March 19, 2015 at 10:52 pm

    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

      March 20, 2015 at 2:04 pm

      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

    May 26, 2015 at 4:33 pm

    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

      May 27, 2015 at 11:32 pm

      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

        May 28, 2015 at 11:23 am

        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

    January 16, 2016 at 5:05 pm

    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

      January 16, 2016 at 5:54 pm

      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

        January 16, 2016 at 7:01 pm

        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

          January 16, 2016 at 7:18 pm

          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

    March 24, 2016 at 9:52 am

    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

      March 30, 2016 at 7:04 am

      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
  13. swathi says

    April 16, 2016 at 11:25 pm

    Love this coconut breakfast cookies, thanks for sharing with Hearth and Soul blog hop. pinning and tweeting.

    Reply
    • Shirley Braden says

      April 18, 2016 at 5:50 pm

      Thanks so much, Swathi! These are delightful, yet healthy breakfast cookies. 🙂

      Shirley

      Reply
  14. April J Harris says

    April 18, 2016 at 6:13 am

    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
    • Shirley Braden says

      April 18, 2016 at 5:51 pm

      Thanks, April! I do always feel fabulous after getting to eat these breakfast cookies. 😉

      Shirley

      Reply
  15. Angela says

    May 18, 2016 at 3:59 pm

    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

      May 18, 2016 at 9:52 pm

      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

    July 22, 2016 at 11:07 am

    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

      July 22, 2016 at 11:12 am

      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

    May 30, 2017 at 9:12 pm

    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
    • Shirley Braden says

      May 30, 2017 at 11:54 pm

      Hi Natasha–Welcome to gfe and thank you! I always want my cookies, so I have to find a way to make them healthier. 😉

      Shirley

      Reply

Trackbacks

  1. Paleo Double Chocolate Mint Cookies says:
    March 11, 2015 at 1:38 am

    […] Breakfast Cookies (these are also nut-free and vegan) Guilt-Free Pecan Pie Cookies (also vegan) Banana Coconut Breakfast Cookies from Gluten-Free Easily (also vegan) Chocolate Coconut Hazelnut Cookies from Gluten-Free Easily […]

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