Strawberry Coconut Breakfast Cookies Recipe

Name: Strawberry Coconut Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups certified gluten free rolled oats; ¼ cup certified gluten free oat flour; 1 cup unsweetened flaked coconut; 2 tablespoons ground flax seeds; ½ cup almonds, roughly chopped; ¼ teaspoon sea salt; 2 organic bananas, mashed; 2 tablespoons maple syrup; ¼ cup coconut oil, melted; 1 cup fresh organic strawberry, roughly chopped; 1 teaspoon vanilla; ½ teaspoon almond extract

Servings: persons

2 cups certified gluten free rolled oats
¼ cup certified gluten free oat flour
1 cup unsweetened flaked coconut
2 tablespoons ground flax seeds
½ cup almonds, roughly chopped
¼ teaspoon sea salt
2 organic bananas, mashed
2 tablespoons maple syrup
¼ cup coconut oil, melted
1 cup fresh organic strawberry, roughly chopped
1 teaspoon vanilla
½ teaspoon almond extract

1
Preheat the oven to 350 degrees F. Line a baking sheet or two with unbleached parchment paper.
2
In a large bowl combine oats, oat flour, coconut, chia seeds, almonds and salt.
3
Stir in bananas, strawberries, coconut oil, maple syrup and vanilla.
4
I use my clean bare hands to mix it all up so I can really get in there and get everything well mixed.
5
You can of course just use a large spoon or spatula.
6
Form the dough into 2 1/2 inch balls/discs with your hands and place into even rows with just a little room in between them.
7
Press them down very gently to flatten them a bit.
8
Bake at 350 for 25-30 minutes or until fragrant and golden.
9
Cool on pan for a few minutes than transfer to a cooking rack.
10
Enjoy for breakfast, dessert or an anytime snack.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups certified gluten free rolled oats, ¼ cup certified gluten free oat flour, 1 cup unsweetened flaked coconut, 2 tablespoons ground flax seeds, and more.

Yes, Strawberry Coconut Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Coconut Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions