Walk this way! After-school snacking can be so fun and delicious. My kids love after-school treats I whip up – especially after a long day and then practice. These cookies aren’t overtly sweet – my family is sweet enough without lots of extra sugars. These cookies are reminiscent of a shortbread texture. Easy to make and bake up nicely. If you’re looking for a sweeter option – you can always add mini chocolate chips to the batter. Packable for lunches and a lovely sidekick to your coffee or tea.
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Gluten Free Banana Coconut Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
These gluten-free banana coconut cookies are a delightful treat with a shortbread texture, perfect for lunchboxes or alongside a cup of tea.
Ingredients
- 1 cup oat flour (I used Bob’s Red Mill gluten free oats)
- 1 cup coconut flour (you can use any all-purpose gluten free flour you have on hand)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup mashed ripe banana
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Optional: 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees F (190 degrees C) and line your baking sheets with a Silpat liner or parchment paper. Set aside.
- In a food processor, add your oats and blend until they form a fine flour.
- In a large mixing bowl, combine the oat flour, coconut flour, baking soda, baking powder, and salt. Mix well.
- Add the shredded coconut to the dry ingredients and stir to combine.
- In a separate bowl, mix together the mashed banana, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms. If using, fold in the mini chocolate chips.
- Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a sweeter cookie, consider adding mini chocolate chips to the batter. These cookies are perfect for packing in lunches or enjoying with coffee or tea. Store in an airtight container for up to a week. You can substitute the coconut oil with butter if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4
- Sodium: 50
- Fat: 4
- Carbohydrates: 12
- Fiber: 2
- Protein: 1
- Cholesterol: 0
