Coconut Banana Cookies

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a hand holding two Coconut Banana Cookies with chocolate drizzle on to, stacked together with the one on top half eaten showing the texture inside

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www.theconsciousplantkitchen.com

These Coconut Banana Cookies are easy 3-ingredient healthy banana cookies packed with coconut flavors. They are egg-free and dairy-free.

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/coconut-banana-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Calories: 64.6kcal

Author: Carine Claudepierre

Ingredients

½ cup Banana (note 1)
¾ cup Desiccated Coconut (note 2)
1 tablespoon Coconut Flour (note 3)

Optional drizzle

⅓ cup Dark Chocolate Chips (note 4)
1 teaspoon Coconut Oil

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
In a mixing bowl, add the banana, mash it into a puree using a fork. Pack the mashed banana in a measuring cup (1/2 cup) and sweep off the excess.
Return the 1/2 cup mashed banana to the bowl and stir with desiccated coconut and coconut flour until the dough comes together. It should be moist but hold its shape nicely if you form a golf-sized ball with it. If it is too runny, sprinkle more coconut flour, 1/2 teaspoon at a time, and stir until the dough is easy to shape.
Using a small cookie dough scoop, grab some dough, pack in the scoop, and release it on the prepared baking sheet to form small mounds of coconut.
Leave a thumb of space between each coconut banana cookie.
Bake on the rack just under the center rack for 15 minutes or until lightly golden brown on top and edges.
Cool down on a cooling rack before drizzling melted chocolate on top (optional, see note 4 for recipe).

Notes

Note 1: Equivalent to a large banana. Make sure you measure the amount precisely to avoid adjusting the batter with more coconut flour.

Note 2: You must use an ultra-fine shred of coconut called desiccated coconut. Shredded coconut won't work. You can use sweetened desiccated coconut to boost the sweetness of the cookie.

Note 3: An alternative to coconut flour is 1/4 cup of almond flour or 1/4 cup of oat flour. Note that any swap will change the taste and texture.

Note 4: In a small mixing bowl, add 1/3 cup of dark chocolate chips with 1 teaspoon of coconut oil. Microwave in 30-second bursts, and drizzle on top of the cooled cookies. Place the cookies in the fridge for 30 minutes to firm up the chocolate.

Storage: Store the cookies in the fridge for 3-4 days in an airtight container or pop them in the freezer in zip-lock bags for up to 1 month.

Nutrition