Banana Breakfast Cookies

ck gluten free cookie recipe.

Here’s a quick and simple way to deliver a wholesome on-the-go breakfast.

Weekday mornings in my house are nuts. It’s a mad rush to get the kids dressed, hair brushed, socks and shoes on and both homework and lunches into backpacks.

Then there’s the matter of filling their tummies before we dash out the door…

Since traditional, quick breakfast foods are filled with gluten, grains and sugar, I’m not able to grab something already made in order to save on time. Cereals, oatmeal, packaged muffins, bagels, toast or toaster waffles don’t exist in my kitchen. We had a serious need for quick, on-the-go breakfasts.

I had the idea for a breakfast cookie when Andrew started grabbing a caveman cookie or two while I scrambled to prepare eggs for his breakfast. Hmmmm, a cookie made with more breakfast-y ingredients may just be the rushed-morning solution that I was looking for.

These cookies are sweetened with banana, Chloe’s favorite fruit. Sometimes I think that girl is part monkey…she would eat bananas for every meal if I’d let her! Raisins, coconut flour, coconut, sliced almonds and dried berries round out the breakfast-y flavored cookie. If you have nut allergies, feel free to leave out the sliced almonds.

Now I keep a container filled with these ready-to-go Banana Breakfast Cookies in the fridge at all times. It’s great when the kids can grab a cookie or two on our way out the door, and I know that they are getting a nutritious breakfast to power their morning. Enjoy!

Banana Breakfast Cookies
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 20


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a food processor, combine the bananas, apple sauce, coconut oil, raisins, vanilla extract and vinegar. Pulse until smooth.
  3. In a medium bowl combine the coconut flour, cinnamon, baking soda, and salt. Add to the food processor and pulse until combined. Add the coconut flakes, almonds and dried berries. Pulse briefly until just incorporated.
  4. Use an ice cream scooper to place the dough 2 inches apart on the prepared baking sheet. Flatten slightly. Bake for 25-35 minutes, until golden and baked through.
  5. Allow to cool for 5 minutes on the pan, then transfer to a cooling rack. Store in an airtight container in the fridge.

Serving size: 1 cookie     Calories: 76     Fat: 3     Carbohydrates: 10     Sugar: 3     Sodium: 61     Fiber: 2     Protein: 1    
Best quick gluten free cookie recipe.

These wholesome cookies are a lifesaver on busy mornings!


  • Jo October 22, 2013 at 4:41 am

    Hi Diana,

    I just tried my first batch of cookies, and they turned out like soft, crumbling cakes. I’m not sure what I did wrong – I was hoping they would harden up once they cooled, but are even too soft to pick up without falling apart. Any suggestions? Thanks so much

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