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.
Print
Gluten Free Banana Coconut Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
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
- 3 ripe bananas
- 1/4 cup maple syrup
- 1/2 teaspoon coconut oil
- 2 tablespoons coconut butter (manna)
- 1 teaspoon vanilla extract
- Optional: 1/4 cup mini chocolate chips
- Optional: 2 tablespoons toasted coconut flakes
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.
- In your stand mixer with the paddle attached, blend the bananas for 1-2 minutes. Add the maple syrup, coconut oil, coconut butter, and vanilla extract, and blend just until incorporated — avoid over mixing.
- 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, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart, then press each gently flat — these cookies won’t spread much while baking. If using, top with the toasted coconut flakes.
- Bake for 12-16 minutes, or until golden just around the edges. For a crunchier cookie, bake closer to the 15-16 minute mark without letting them burn.
- Remove from the oven and let 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
