Banana Coconut Cookies
These Banana Coconut Cookies use just bananas, shredded coconut, and chocolate chips for soft, chewy cookies with no flour, no oil, no eggs.
Servings: 12 cookies
Ingredients
- 2 ripe bananas
- 2 cups unsweetened shredded coconut
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas. Add the shredded coconut and use a fork to mix with the bananas until well combined.
- Using a medium 1.5 tablespoon spring-loaded cookie scoop, scoop a rounded ball of cookie dough and place it on the prepared baking sheets, leaving about 2 inches of space between each. Press down to flatten the cookies on the baking sheet. Makes 12-13 cookies.
- Meanwhile, place the chocolate chips in a small bowl and microwave in 20-second bursts, stirring each time, until smooth and runny.
- Bake for 12-15 minutes or until the cookies look set and the coconut is golden. Drizzle with melted chocolate and refrigerate for 30 minutes.
Notes
Nutrition includes the optional chocolate drizzle.
- My Top Tip: Mix until it sticks together. The mixture should feel moist and slightly sticky. If it looks too dry, mash the bananas a bit more to release extra moisture.
- Storage: Store banana coconut cookies in an airtight container in the refrigerator for up to 5 days. Because they’re soft and banana-based, they hold their shape and texture best when chilled.
- Freezing: You can also freeze them for up to 2 months and thaw in the fridge before serving.
Nutrition
Serving: 1cookie | Calories: 157kcal | Carbohydrates: 13g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 6mg | Potassium: 176mg | Fiber: 3g | Sugar: 8g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
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