Gluten Free Banana Breakfast Cookies

Hattie is with my mom this weekend, so I’m:

  1. Catching up on sleep

  2. Catching up on work

  3. Staring at Scott wondering what we did with all our time pre-child

  4. Drinking all the coffee and munching on these brekkie cookies all day

These hearty banana-sweetened cookies are perfect for a lazy Saturday morning, post-workout snack or lunchbox treat for your kiddo.

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Gluten Free Banana Breakfast Cookies

  • 2 cup unsweetened coconut flakes

  • 2 ripe bananas

  • 1/2 cup sunbutter* (I used lightly sweetened)

  • 2 eggs

  • 2 T maple syrup or dropperful liquid stevia (sweetener is optional)

  • 1 teaspoon vanilla 

  • 1/2 cup Bob’s Red Mill gluten free all purpose flour

  • 1/2 teaspoon baking soda

  • 1 cup raisins

  • 1/2 cup pecans or walnuts

  • 1/3 cup dark chocolate chunks (cut up a dark chocolate bar)


*When you bake with sunflower seed butter, the cookies will turn a slight green-blue, as you can see in the photos. Use almond butter if you don’t want the cookies to turn green/blue.

Pulse coconut flakes in a food processor until they resemble the size of oats. Transfer to a separate bowl.

Add bananas, sunbutter, eggs, sweetener and vanilla to food processor and blend until well combined.

Add flour and baking soda; blend.

Add pulsed coconut flakes, raisins, pecans and chocolate chunks. Pulse until fully incorporated.

Transfer to bleach-free parchment paper-lined baking sheet.

Baked at 375 degrees for 8-10 minutes.