2 Ingredient Coconut Banana Cookies
Crispy-chewy 2 ingredient coconut banana cookies made with just shredded coconut and ripe bananas. Vegan, oil-free, grain-free, gluten-free, and naturally sweetened with no added sugar.
Servings: 18 (2-inch) cookies
Equipment
Ingredients
- 1 1/2 cups unsweetened shredded or flake coconut (or dessicated coconut)
- 1 1/8 cups mashed very ripe bananas
- Optional: generous pinch of salt
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a food processor, very finely chop the coconut until it is the texture of breadcrumbs.
- Add the bananas (and optional salt) to the food processor; process until just blended into a smooth, even mixture (dough).
- 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.
- 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 completely mashed and smooth).
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.
Notes
- Cookies do not spread — flattening is essential for crisp texture.
- Use very ripe bananas with brown spots for maximum sweetness.
- Store at room temperature 2 days, refrigerated 1 week, or freeze up to 6 months.
Nutrition
Serving: 1cookie | Calories: 58kcal | Carbohydrates: 4.6g | Protein: 0.6g | Fat: 4.7g | Saturated Fat: 4.3g | Sodium: 2.5mg | Fiber: 1.3g | Sugar: 1.9g