If you’ve been following my journey, you already know I’m always searching for simple, nourishing recipes that make life with Parkinson’s a little easier—and a lot more enjoyable. Food is fuel, yes, but for me it’s also comfort, connection, and sometimes even therapy.
This recipe for Banana Coconut Breakfast Cookies is one of my favorites, not just because it’s delicious, but because it’s something I made with my mom. Cooking with her brings back a sense of normalcy and joy, reminding me that Parkinson’s doesn’t define every part of my day. These cookies carry that little spark of home and love in every bite.
The best part? They’re naturally gluten-free, refined sugar-free, and packed with real, whole ingredients. That means I don’t have to feel guilty about grabbing one for breakfast—or two for an afternoon snack.
Why I Love These Cookies
I could tell you all day how much I enjoy these, but here’s what really makes them special:
- Quick & Easy: The recipe takes less than 30 minutes start to finish. Perfect for those mornings when my energy is low.
- Wholesome Ingredients: Bananas, oats, coconut, and walnuts—not a long list of things you can’t pronounce.
- Flexible & Fun: Swap in different nuts, dried fruit, or chocolate chips depending on your mood.
- Anytime Snack: Light enough for breakfast, but satisfying enough for a mid-afternoon pick-me-up.
Ingredients
- ½ cup coconut oil, melted
- 3 ripe bananas, mashed
- 4 eggs
- ¼ cup maple syrup
- 2 cups old-fashioned oats, ground into flour
- ¾ cup shredded coconut
- ⅔ cup coconut flour
- 2 tsp ground cinnamon
- ¼ cup chopped walnuts
- ¼ cup dried cherries, raisins, chopped dates, or dried cranberries
- ¼ cup chocolate chips (optional)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a cookie tray with parchment paper.
- Mix Wet Ingredients: Melt the coconut oil (about 15–30 seconds in the microwave) and combine it with the mashed bananas, eggs, and maple syrup. Mix until smooth.
- Add Dry Ingredients: Stir in the oat flour, shredded coconut, coconut flour, and cinnamon until well combined.
- Fold In the Extras: Gently fold in walnuts, dried fruit, and chocolate chips if using.
- Form Cookies: Use a small scoop to portion the dough, roll into balls, and place on the baking sheet. Flatten lightly with a fork.
- Bake: Bake for 16–20 minutes, rotating the tray halfway through. They’re ready when the bottoms turn lightly golden.
- Cool & Enjoy: Let the cookies cool on the tray before transferring to a rack.
Nutritional Benefits of These Ingredients
I’m not a nutritionist, but I do pay attention to how food makes me feel. Here’s why I love what goes into these cookies:
- Bananas: A natural source of energy, potassium, and fiber. They help keep me fueled without a sugar crash.
- Oats: Packed with fiber and slow-digesting carbs for sustained energy. Great for starting the day.
- Coconut: Adds healthy fats that help keep me full longer.
- Walnuts: Known for supporting brain health thanks to omega-3s.
- Maple Syrup: A natural sweetener that doesn’t make me feel weighed down like processed sugar.
For anyone managing health conditions, especially something as unpredictable as Parkinson’s, eating balanced foods like these really does make a difference in energy levels and mood.
Tips & Variations
Here are a few ways to make this recipe your own:
- Nut-Free Version: Skip the walnuts if you have allergies, or replace them with pumpkin or sunflower seeds.
- Fruit Swap: Try chopped dried apricots or figs for a different flavor.
- Extra Protein: Stir in a scoop of protein powder if you want a more filling cookie.Kid-Friendly: Use mini chocolate chips and fewer dried fruits to make them more appealing to children.
- Storage: Keep them in an airtight container for up to 5 days, or freeze for up to 3 months. They reheat beautifully in the microwave or oven.
Support My Journey
If you found this recipe helpful and would like to support my work, you can do so through my Ko-fi page. Every bit of support helps me keep sharing recipes, stories, and resources from my Parkinson’s journey.
A Note from Me
For me, cooking isn’t just about what I eat—it’s also about how it makes me feel. These cookies remind me that even with Parkinson’s, I can still enjoy creating simple, nourishing food. If you give them a try, I hope they bring you the same sense of comfort.
Caregiver’s Corner
These cookies are also a great option for caregivers looking for a quick, healthier treat to prepare. They store well and can easily be made in larger batches for the week ahead.
Disclaimer
I’m not a medical professional. This recipe is simply something I enjoy and wanted to share. If you have specific dietary needs or restrictions, especially with Parkinson’s or any other condition, please check with your healthcare provider before making changes to your diet.
