Coconut Banana Bread Cookies

  • Author: Jennifer Shreckengost
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 18 -24 1x


  • 3/4 C unsalted butter (softened)
  • 1 C organic cane sugar
  • 2 eggs
  • 1 egg white
  • 1 tsp. pure vanilla
  • 1 banana
  • 1 C finely shredded coconut (unsweetened)
  • 1 tsp. baking soda
  • 1/2 tsp. pink Himalayan salt
  • 1 teaspoon cinnamon
  • 2 1/2 C gluten-free flour (I use Cup4Cup multipurpose gluten-free flour brand)


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, mix together the softened butter and sugar with a hand or stand mixer. Add the eggs and egg white, and vanilla, mixing together again.
  3. If your banana is not ripe, add the banana to a food processor and blend. Then add the banana to the mixing bowl and hand stir until combined. If your banana is already ripe and softened, simply mash the banana with a fork and add to the mixture.
  4. Add in the dry ingredients to the bowl; flour, baking soda, salt, cinnamon and coconut. Mix well by hand.
  5. Using a spoon, drop the dough onto a greased or lined baking sheet. Sprinkle with large crystal turbinado sugar and bake for 15 minutes.
  6. Let cool then serve.