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!).

Vegan Oil-Free Cookie Cookies

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.

(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.

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).

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.

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.

And, oh my goodness, what delicious cookies!

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

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!).

Happy baking, everyone!

More Minimalist Baking to Try & Love:

• Banana Oat Cookies {2-ingredients, gluten-free, vegan}
• 2-Ingredient Flax Sandwich Bread {vegan, keto, grain-free}
• 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}
• Chocolate Coconut Flour Cookies {Vegan, Keto Option}
• 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}