Gluten Free Banana Coconut Breakfast Cookies Recipes

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GLUTEN-FREE BANANA, COCONUT AND DRIED CHERRY BREAKFAST COOKIES



Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies image

Cookies for breakfast? When they're made with oats, flaxseed, pecans and dried cherries, it makes delicious sense.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 24

Number Of Ingredients 11

2 cups Rice Chex™ cereal
1 cup gluten-free old-fashioned oats
1 cup unsweetened coconut flakes
1 tablespoon ground flaxseed
1/4 teaspoon salt
3/4 cup chopped pecans
3/4 cup dried cherries
3 ripe bananas, mashed (about 1 1/3 cups)
2 tablespoons coconut oil, melted
1/4 cup honey
1/2 teaspoon gluten-free vanilla

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • Crush cereal. In large bowl, mix crushed cereal, oats, coconut flakes, flaxseed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well mixed and dough forms.
  • Place 2 1/2-inch round cutter on cookie sheet. Press 3 tablespoons dough into cutter on cookie sheet. Carefully remove cutter. Repeat to use remaining dough.
  • Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 5 g, TransFat 0 g

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

Categories     Breakfast, Dessert

Time 25m

Number Of Ingredients 7

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!

GLUTEN-FREE BANANA, COCONUT AND DRIED CHERRY BREAKFAST COOKIES



Gluten-Free Banana, Coconut and Dried Cherry Breakfast Cookies image

Cookies for breakfast? When they're made with oats, flaxseed, pecans and dried cherries, it makes delicious sense.

Categories     Breakfast

Time 1h10m

Number Of Ingredients 12

2 cups (500 mL) Rice Chex* cereal
1 cup (250 mL) gluten-free old-fashioned oats
1 cup (250 mL) unsweetened coconut flakes
1 tbsp (15 mL) ground flaxseed
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chopped pecans
3/4 cup (175 mL) dried cherries or cranberries
3 ripe bananas, mashed (about 1 1/3 cups/325 mL)
2 tbsp (30 mL) coconut oil, melted
1/4 cup (50 mL) honey
1/2 tsp (2 mL) gluten-free vanilla
New Ingredient

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • Crush cereal. In large bowl, mix crushed cereal, oats, coconut flakes, flaxseed, salt, pecans and dried cherries. In medium bowl, stir together bananas, coconut oil, honey and vanilla until well combined. Add wet ingredients to dry ingredients; stir until well mixed and dough forms.
  • Place 2 1/2-inch round cutter on cookie sheet. Press 3 tablespoons dough into cutter on cookie sheet. Carefully remove cutter. Repeat to use remaining dough.
  • Bake 22 to 25 minutes or until deep golden brown. Cool on cookie sheet 20 minutes before removing to cool completely.

Nutrition Facts : ServingSize Makes 24 Cookies

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