Quinoa Coconut Banana Cookies – Gluten Free and Vegan!

These cookies are so easy to make and they freeze really well! Extra bonus – almost everyone can enjoy these because they are gluten free, dairy free, egg free, nut free, white sugar free, and vegan! But don’t worry – I assure you these are tasty!

These cookies will also always hold a special place in my heart because I made them for a fundraiser to raise money to buy allergy-safe snacks for a youth shelter in 2010 because I had found out there were quite a few youths who had gluten intolerances/celiac disease and if you’ve ever seen what food gets donated to shelters – it’s 100% gluten! Why? Because it’s often inexpensive. It truly broke my heart 😢 

These also make for great school-safe nut-free cookies or babies first cookie! All real whole food, and chewy deliciousness 😃 

gluten free vegan school safe cookies nut free

Quinoa Coconut Banana Cookies

Makes 30 – 35 cookies
Adapted by Sarah Maughan from Terry Walters Clean Food


4 – 5 ripe bananas (must be frozen without skin and defrosted), mashed
1/2 cup coconut oil, melted
1/2 cup 100 % maple syrup*
1 tsp vanilla extract
2 cups quinoa flakes (or GF rolled oats)
1 1/3 cup brown rice flour
½ tsp baking soda
1 tsp cinnamon
1 cup shredded unsweetened coconut
pinch of sea salt
1/2 cup semi sweet dark chocolate chips* (like allergy free Enjoy Life mini chocolate chips)  use raisins if this is a breakfast/snack cookie 

*2018 update – you can make these without maple syrup entirely by using 5-6 bananas. They will be a little more dense but still chewy – they make for a great babies first cookie! Add raisins instead of chocolate chips or don’t add any at all.

1. Preheat the oven to 350F.
2. In a medium bowl combine defrosted bananas, melted oil, maple syrup, vanilla.
3. In a separate bowl combine quinoa flakes/oats, flour, cinnamon, baking soda, coconut and salt
4. Slowly add dry ingredients to wet ingredients and stir – then mix thoroughly with clean hands as you add in the chocolate chips/raisins
5. Use a spoon and mould cookies into small balls onto parchment paper on the baking sheet – press the cookies down as these do not spread at all.
6. Bake 20 – 30 minutes until browned (they are supposed to be chewy)

*NOTE – these cookies get extra delicious and moist when they are closed inside a container overnight. Yum! Best if stored in the fridge because they are quite moist so they will keep for longer. Freezer friendly.


About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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