Gluten Free Banana Coconut And Dried Cherry Breakfast Cookies Recipes

GLUTEN-FREE BANANA COCONUT BREAKFAST COOKIES

Gluten-Free Banana Coconut Breakfast Cookies image

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!

Provided by Shirley Braden

Time 25m

Number Of Ingredients 7

Ingredients

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

Steps:

Preheat oven to 350F degrees. Line baking sheet with parchment paper.
In large bowl, mix ingredients. (I just used a wooden spoon to mix them.)
Scoop batter into 1/8 cup measuring cup. Invert and tap to empty the cookie batter onto the baking sheet.
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.)
Let cookies sit on baking sheet an additional 5 or 10 minutes.
Makes about six 2-inch cookies. Serve with a dollop of peanut butter, nut butter, seed butter, or jam, if you wish. Enjoy!

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