4-Ingredient Chewy Banana Cookies

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These 4-Ingredient Chewy Banana Cookies are easy, soft, and chewy banana cookies for toddlers or small kids. They are low in sugar, quite filling, and perfect to use the ripe bananas sitting on your kitchen counter.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/4-ingredient-chewy-banana-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 51.6kcal

Author: Carine Claudepierre

Ingredients

½ cup Mashed Banana equivalent 1 large ripe banana
¼ cup Coconut Sugar (note 1)
1 ¼ cup All-Purpose Flour (note 2)
2 tablespoons Coconut Oil (note 3)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Slightly oil the paper with a cooking oil spray. Set aside.
In a mixing bowl, mash the ripe banana with a fork until smooth. Measure the amount needed by packing the mashed banana in a 1/2 cup.
Return the mashed banana to the mixing bowl, melted coconut oil, and coconut sugar. Stir with a rubber spatula to form a smooth mixture.
When it looks dry and crumbly, use your hands to squeeze the dough and form a dough ball.
Roll on a lightly floured surface, using a rolling pin, into a 1/4-inch thickness.
Use a cookie cutter to cut out some shape. I am using my animal cookie cutters but any shape works. These are chewy cookies, it means the dough is elastic and shrinks back as you cut cookies, that's normal.
Place the cookies with an inch of space between each on the prepared baking sheet.
Repeat rolling and cutting the cookies with the remaining dough left from cutting the first batch of cookies.
Bake the cookies for 12-14 minutes at 350 °F (180 °C) until golden brown on the sides.
Let them cool down on a cooling rack. They will firm up as they cool down.

Equipment

Animal Cookie Cutter Press

Notes

Note 1: Any crystal sweetener can be used, like brown sugar, sugar, unrefined cane sugar. You can't use liquid sweetener or the cookies will be way too soft and sticky to roll.

Note 2: I didn't try another flour for this recipe and I can't recommend any gluten-free options for now.

Note 3: Any light flavor oil can be used like olive oil or melted plant-based butter.

Storage: Store the cookie in the fridge in an airtight container for up to 4 days.

Nutrition