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2-Ingredient Coconut Banana Cookies {vegan, oil-free}

Crispy-chewy, 2-ingredient coconut banana cookies can be made from start to finish in less than 30 minutes! They are vegan, oil-free, grain-free, and sure to please one and all (especially, you!).

2 ingredient coconut banana cookies stacked on a white napkin

Happy Monday, everyone! I hope that you had a good weekend.

I ran a half marathon with my early morning running buddies on Saturday morning, and it was perfect in just about every way: ideal running weather (low 50s, somewhat overcast), cheerful crowd, super sponsors, and lots of friends in attendance.

4 of my 5 running mates ran, and 3 of us got new personal records (whoo-hoo!!!). And, in my book, the one who didn’t get a PR really did because she ran on what was the last day of an intense 3 week cleanse (and still finished within minutes of her usual super-fast time).

I credit my Dad for my fast time; I dedicated the race to him, in honor of Veterans’ Day, and felt him with me (you’ve got this, darlin’!”) the whole way.

pictures of me with running friends

(It looks like I’ve had 20 cups of coffee in the pre-race photo; just one, I swear!)

Following a long shower, big breakfast, and a few hours of reading/dozing on the porch, I headed to the kitchen to bake for the week ahead (as well as for afternoon tea + more reading). Included in the mix were these super-easy, delicious and healthy cookies: 2-Ingredient Coconut Banana Cookies.

This is a follow-up post to my recipe from a few years back for 2-Ingredient Banana-Oat Cookies.  It is one of my most popular posts (easy, delicious, thrifty, vegan, gluten-free), but some of you have written to ask if these could be (1) crispier, and (2) made without grains.

Yes and yes! After some experimentation, I came up with a solution: Replace the oats with unsweetened, shredded coconut. The results are incredibly delicious!

Recipe Benefits

These cookies are:

  • Vegan (egg-free, dairy-free)
  • Oil-free
  • Gluten-free
  • Grain-free
  • Added sugar free
  • Nut-free (coconuts are not nuts, in case you are wondering; they are drupes)
  • Quick and easy

Ingredients for the Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

2 bananas and a bowl of shredded coconut on a white napkin

The only ingredients for this recipe are

  1. Shredded unsweetened coconut (coconut flakes)–any size
  2. Ripe bananas

Additional ingredients can be added, such as a pinch of salt, vanilla extract, spices, or finely shredded citrus zest (e.g., lemon, lime, or orange), but the basic ingredients are all that you need to make a great cookie.

The size or shape of the coconut flakes or shreds does not matter. The reason is that the coconut will be processed fine in a food processor or blender.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Two: Finely Chop the Coconut

Finely chop the coconut until it is about the size and texture of panko breadcrumbs:

You can chop the coconut in a food processor or a blender, but it can also be done by hand (use a large kitchen knife).

a hand holding finely chopped shredded coconut

Step Three: Add the Banana

Add the bananas to the food processor and process until just blended into a smooth, even mixture (dough).

If you chopped the coconut by hand, finely mash the bananas in a large bowl and then stir in the finely chopped coconut.

If you are adding any additional ingredients (such as a generous pinch of salt–highly recommended–or vanilla, or spices), add them at this stage.

Step Four: Portion the Cookie Dough

Drop the cookies by round tablespoons onto prepared sheet, spacing 2 inches (5 cm) apart on the prepared baking sheet. I used a small cookie scoop to portion the dough, but a rounded tablespoon will work perfectly too.

a close up of a cookie scoop filled with banana coconut cookie dough

Step Five: Flatten the Dough

Using moistened fingertips (dip fingers your fingers in water), flatten each cookie into a 2-inch (5 cm) round.

Flattening the cookies into circles before baking promotes toasted coconut crispiness.

The cookies do not spread on their own, so if you simply scoop and bake, you will have a cookie akin to a mounded macaroon. That’s a delicious option, too, but to achieve an even, crisp bake, press out the cookies with moistened fingertips.

Step Six: Bake the Cookies

Bake the cookies in the preheated oven for 17 to 20 minutes until golden brown and the edges appear crisp. Transfer the cookies to a cooling rack and cool completely.

stack of coconut banana cookies on a cooling rack

And, oh my goodness, what delicious cookies!

If you love toasted coconut as much as I do, you will adore these cookies.

stack of coconut banana cookies on a red and white tabletop

And they are heavenly with a cup of tea and a good book when you are enjoying a relaxed, weekend afternoon.

Exercise Recovery Cookies

Also, how many cookies also qualify as superior exercise recovery fuel? These do!

The natural coconut oil in shredded coconut is an excellent source of medium chain triglycerides, which aid in the process of muscle recovery, while bananas are rich in fast-acting carbs and potassium, exactly what your body needs to recover after a bout of intense exercise (half marathons included!).

overhead shot of stack of coconut banana cookies on a red and white tabletop

Happy baking, everyone!

More Minimalist Baking to Try & Love:

Yield: 18 (2-inch) cookies

2-Ingredient Coconut Banana Cookies {vegan, oil-free}

2 ingredient coconut banana cookies stacked on a white napkin

Crispy-chewy, 2-ingredient coconut banana cookies can be made from start to finish in less than 30 minutes! They are vegan, flourless, grain-free, and sure to please one and all (especially, you!).

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 and 1/2 cups (150 g) unsweetened shredded or flake coconut
  • 2 (small to medium) ripe bananas, peeled

Instructions

  1. Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
  2. In a food processor, very finely chop the coconut until it is the texture of breadcrumbs.
  3. Add the bananas to the food processor; process until just blended into a smooth, even mixture (dough).
  4. Drop the cookies by round tablespoons onto prepared sheet, spacing 2 inches apart. Using moistened fingertips (simply dip fingers in water), flatten each cookie into a 2-inch round.
  5. Bake in the preheated oven for 17 to 20 minutes until golden brown and the edges appear crisp. Transfer cookies to a cooling rack and cool completely.

Notes

No food processor? No problem. Very finely chop the coconut by hand using a large kitchen knife and a cutting board. Add the bananas and chopped coconut to a large bowl, and mash until blended (and bananas are completley mashed).

Storage: Store in an airtight container at room temperature for up to 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Optional Additions:
-pinch of fine sea salt
-1 teaspoon vanilla extract
-1/2 teaspon ground cinnamon, ginger, allspice or cardamom

Nutrition Information

Yield

18

Serving Size

1 cookie

Amount Per Serving Calories 58Total Fat 4.7gSaturated Fat 4.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2.5mgCarbohydrates 4.6gFiber 1.3gSugar 1.9gProtein 0.6g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Genny

Saturday 30th of July 2022

Delicious and easy! I added vanilla & cinnamon YUM! Thanks for the easy recipe

Camilla

Monday 1st of August 2022

Whoohoo, that's excellent, Genny!

Cynthia

Thursday 17th of March 2022

A very lite and delicious treat! A wonderful combination. Thank you for sharing the recipe!!!

Esther

Friday 3rd of December 2021

I don't have coconut flakes but I have plenty of coconut flour. Can I use it gram for gram to substitute the coconut flakes? Or should I reduce the amount?

Camilla

Saturday 4th of December 2021

Hi Esther! Unfortunately, coconut flour will not work as a substitute here (the flour it is the dried and ground pulp leftover from coconut milk production— so almost no fat and super dry and absorbent) BUT, I do have a 100% coconut flour banana cookie recipe! Here it is 😊 https://www.powerhungry.com/2019/03/vegan-coconut-flour-banana-cookies-grain-free/

Lucas

Friday 7th of May 2021

This recipe is amazing! I love simple recipes like this with ingredients I always have on hand so I can make healthy delicious cookies any time.

Camilla

Friday 14th of May 2021

Yay! So glad you are loving these, Lucas :)

Coconut Banana Cookies Recipe - Foodoray

Wednesday 12th of August 2020

[…] (This recipe is originally from PowerHungry) […]

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