I created this new cookie recipe because I was craving my vegan macaroons, but I also wanted to use some of my ripe bananas. First, I tried to make a 2-ingredient coconut banana cookie by simply mashing the banana with desiccated coconut, a bit like how I created my 2-ingredient banana protein cookies. Let’s face it, this wasn’t very good. The taste was fine, but the cookie dough was way too soft, and it spread. So I made the recipe again, adding a little coconut flour to the mix and the result is fantastic. Coconut flour is packed with fiber, and it’s the best flour to suck up too much liquid in a recipe and also boost the coconut flavor of the cookies. The cookies look like little banana coconut macaroons. They are moist in the center, packed with coconut, and naturally sweetened with banana. It’s the easiest cookies to use ripped banana and fix a coconut craving.
Why You Will Love These Cookies
Quick, easy, and healthy No added sugar Gluten-free Dairy-free Vegan
Ingredients and Substitutions
Unsweetened Desiccated Coconut – This is fine-dried unsweetened coconut, not shredded coconut. Shredded coconut is too coarse and won’t firm up well in this recipe. If it’s all you have, pulse the shredded coconut or coconut flakes in a food processor until it forms fine threads. Expert tip: Use sweetened desiccated coconut if you have a sweet tooth and want a boost of sweetness in the cookies. Ripe Bananas or yellow bananas if you prefer a less sweet cookie flavor. Pro tip: always measure the required amount precisely or the cookies won’t form nicely. Too many bananas make the cookie batter loose and they spread on the pan. Coconut Flour is the secret ingredient that brings the batter together into a nice cookie dough that firms up in your oven. You may have the same success using 1/4 cup of almond flour instead if you don’t like coconut. It won’t firm up as well, but it should do the trick for a coconut flour swap option.
How To Make Coconut Banana Cookies
Serving The Cookies
I love these cookies, plain or with a drizzle of melted chocolate on top. To make the drizzle, melt 1/3 cup of dark chocolate chips with 1 teaspoon of coconut oil in a microwave-safe bowl. Melt in 30-second bursts until shiny and melted. Drizzle on top of the coconut banana cookies, and then pop the cookies in the fridge for 30 minutes to firm up the chocolate drizzle.
Storage Instructions
Store the cookies in an airtight container in the fridge for up to 4 days or freeze them in freezer bags for up to 1 month. Thaw them in the fridge the day before serving.
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