Best 2 Gluten Free Banana Coconut And Dried Cherry Breakfast Cookies Recipes

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Indulge in a delightful culinary experience with our collection of gluten-free breakfast cookie recipes, a symphony of flavors that cater to various dietary preferences and taste buds. Embark on a journey of wholesome indulgence with our gluten-free banana-coconut-dried cherry cookies, a harmonious blend of sweet bananas, crunchy coconut, and tangy dried cherries, perfectly balanced in a chewy gluten-free base. For a tropical twist, explore our gluten-free pineapple-mango-macadamia cookies, where juicy pineapple and sweet mango mingle with crunchy macadamia nuts, creating a taste of paradise in every bite. If you're a fan of classic flavors, our gluten-free chocolate chip cookies are a timeless treat, featuring rich chocolate chips nestled in a soft and chewy gluten-free dough. And for a unique twist on a classic, try our gluten-free pumpkin chocolate chip cookies, where warm pumpkin spices blend seamlessly with decadent chocolate chips, resulting in a cozy and comforting treat. Embrace the goodness of wholesome ingredients and embark on a delicious adventure with our tantalizing gluten-free breakfast cookie recipes.

Check out the recipes below so you can choose the best recipe for yourself!

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!

BREAKFAST COOKIES



Breakfast Cookies image

Martha loves these cookies. Packed with nuts, fruit, and seeds, these wholesome treats are the on-the-go alternative to granola--no bowl, spoon, or milk required.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h5m

Yield Makes 8 large or about 14 small cookies

Number Of Ingredients 17

2 cups whole-wheat flour
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
4 sticks unsalted butter, room temperature
3 cups packed dark-brown sugar
4 large eggs
1 tablespoon plus 1 teaspoon pure vanilla extract
4 cups rolled oats
1 cup raw almonds, coarsely chopped
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup shredded unsweetened dried coconut
1/2 cup raisins or currants
1/2 cup finely chopped dried mango
1/4 cup finely chopped dried papaya
1 cup banana chips

Steps:

  • Preheat oven to 350 degrees. Whisk together flours, baking soda, and salt in a large bowl.
  • Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.
  • Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine.
  • Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using 1/2 cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20-25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your cookies will be.
  • Don't overmix the batter. Overmixing will make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

These gluten-free banana coconut and dried cherry breakfast cookies are a delicious and nutritious way to start your day. They're easy to make and can be customized to your liking. With their combination of sweet bananas, coconut, and tart cherries, these cookies are sure to be a hit with everyone.

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