banana coconut chocolate chip cookies on a plate with parchment paper with 2 glasses of milk

The easiest ever banana coconut chocolate chip cookies! Gluten free, vegan, and made with just a handful of simple ingredients.

Say hello to your new healthier cookie! I know you guys are going to love these just as much as I do. They are subtly sweet, made with some pantry staples, and the perfect little bite!

The main ingredients of the batter are banana, coconut, peanut butter, and oats. They coconut sugar and chocolate chips add the perfect extra bit of sweetness; these are such an amazing combination of flavors!

These can also be made nut free by subbing sunflower seed butter or granola butter!

banana coconut chocolate chip cookies on a plate with parchment paper with 2 glasses of milk

When you’re craving something sweet, but not too sweet. A healthier spin on a cookie- these banana coconut cookies are lower in sugar and made with wholesome ingredients!

They’re soft, chewy, and so delicious. It’s an easy and healthier way to satisfy your sweet tooth after dinner or as an afternoon snack 🙂 It’s a one bowl batter that truly takes 5 minutes to make! You will not believe how simple these are.

I can’t wait to see you guys make these cookies and to hear what you think!! Enjoy! xo

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Easy Banana Coconut Cookies (gluten free, vegan)

  • Author: Mia Zarlengo
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert


The easiest 6 ingredient banana coconut cookies! Gluten free, vegan, and lower in sugar!


  • 2 ripe and spotty bananas, mashed
  • 3/4 cup unsweetened shredded coconut 
  • 1/4 cup gluten free rolled oats
  • 1/4 cup peanut butter (sub any nut or seed butter)
  • 1/4 cup coconut sugar*
  • 1 tsp vanilla extract
  • Good pinch of sea salt
  • 1/2 cup dairy free chocolate chips


  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, mix all ingredients besides the chocolate chips until well-combined. Fold in the chocolate chips. Batter will be sticky- that’s ok!
  3. Spoon out batter about 1.5 tbsp at a time on you parchment-lined baking sheet. 
  4. Bake for 15-17 minutes. Allow to cool before serving. Store leftovers on the counter in an airtight container for up to 3 days, or in the freezer for up to 3 months.  


*If you want, you can skip the coconut sugar to keep these free of added sugars (besides the chocolate chip). The result will be a very subtly sweet cookie, just fyi!

Dairy Free, Dessert, Gluten Free, Recipes, Snacks, Vegan, Vegetarian


Mar 18, 2021

Easy Banana Coconut Cookies (gluten free, vegan)

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. Jailyn says:

    These were so easy and delicious!! Perfect for an afternoon or after dinner treat. Going to be my go to healthy snack because they are made from staple ingredients in my kitchen. Thank you!

  2. Cgw says:

    These are so good. I keep these in the fridge and they taste like cookie dough because of how chewy they are even though I cooked them for the full time suggested. The ingredients are so simple and come together so easily!

  3. Jena says:

    Let’s just say it takes everything in me not to eat the entire batch in one sitting 🙂

  4. Tracy M Brunette says:

    easy and delicious, just whipped up a batch for my 13 yo and his sleepover friend….maybe a tad less sugar next time, but they gobbled them up!
    thank you1

  5. Barbea says:

    Super addictive, love love love these!!!!
    They are good warm out of the oven AND good straight out of the fridge! MAKE THEM!

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Simple. Attainable. Gathered Nutrition.