5 Ingredient Banana Coconut Oatmeal Cookies are gluten free and contain no added sugar. These cookies are good enough to eat for breakfast!
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If you have a couple of ripe bananas on your counter, skip the banana bread and make these cookies! They are solely sweetened with banana. There is no added sugar. I did add some white and dark chocolate chips because... why not? If you want these cookies to be added sugar free, don't add the chocolate.
Ingredients in the recipe
- mashed spotty-brown bananas
- melted coconut oil
- gluten free old fashioned rolled oats
- unsweetened shredded coconut
- egg
- white/dark chocolate chips (optional)
KITCHEN TOOLS TO PURCHASE TO MAKE THIS RECIPE
- mixing bowls
- silicone spatula set
- cookie scoops
- parchment paper
- cookie sheet pan
- wire cooling rack
- food storage meal prep containers
HOW TO STORE BREAKFAST COOKIES
Store the cookies in an airtight container on the counter for 2-3 days or place the cookies into the freezer for up to 3 months.
HOW TO STORE OATMEAL COOKIES
Store the cookies in an airtight container on the counter for 2-3 days or place the cookies into the freezer for up to 3 months.
I know many mamas are looking for cookies without added sugars to feed their toddlers as a snack. These cookies are absolutely perfect for your kiddos!
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More Cookie Recipes to Make
- Chunky Monkey Cookies
- 4 Ingredient No Bake Cookies
- Flourless Almond Butter Cookies
- Healthy No Bake Peanut Butter Oatmeal Cookies
- Classic Chocolate Chippers
Banana Coconut Oatmeal Cookies
Ingredients
- 2 mashed spotty-brown bananas - (the more ripe the banana, the sweeter the cookie)
- 3 tbsp melted coconut oil
- 1 egg
- 1 ¼ cups gluten free old fashioned rolled oats
- ⅔ cup unsweetened shredded coconut
- ½ cup white/dark chocolate chips (optional)
Instructions
- In a mixing bowl, whisk together the mashed bananas, coconut oil, oats and egg until combined.
- Add in the oats, coconut, and chocolate (optional).
- Use a medium cookie scoop to scoop the dough onto a baking sheet lined with parchment paper. Gently flatten the tops of the dough before baking. The cookie dough will be more wet since there is no flour.
- Bake at 350°F for 8-12 minutes.
- Allow the cookies to cool on a cooling rack before enjoying.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Did you try this recipe?
Let me know below with a comment and rating! 🙂
sophia
super easy + delicious recipe 😍
Yay!! 🙂
Lauren
These are sooo good and yet so clean! They only require a few ingredients too, which was nice because I already had everything on-hand. I made them for dessert to hit my late night sweet tooth and can’t wait to have them for breakfast too. My boyfriend approved as well. 🙂 i’ll definitely be making these again!
Amazing!! So happy to hear, Lauren! 🙂
Patricia
I’ve made these a few times now, sometimes I add a spoonful of peanut butter too. They are DELICIOUS!
Amazing! 🙂
Denise
Hello! I made these cookies in order to use a banana that was on the verge of being so overripe it was unusable. While the cookie is delicious it def needs a hit of sugar if you aren’t putting chips or something into it. But still delicious (and easy to make) so I will make these again and again, with some added sugar. Thanks!