Banana Coconut Breakfast Cookies {Gluten-free}

Total Time
Yields 6


  • 1 just ripe enough banana, mashed (my banana yielded slightly more than 1/3 cup banana puree)
  • 3/4 cup certified gluten-free oat flour, 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
  • Chopped nuts (about 1 tbsp or so, finely chopped)
  • Mini chocolate chips (about 1 tbsp or so)


  1. Preheat oven to 350°. 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 at 350° for 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!


Recipe 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’s recipe.
© 2014 My Gluten-free Kitchen. All rights reserved.