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    Home » All Recipes

    Author: Donna | Published: Jan 20, 2020 | Modified: Sep 17, 2021

    Banana Coconut Cookies

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    Banana coconut cookies

    Family-friendly and easy to make, these banana coconut cookies are a great sweet treat for big and little bellies alike. Perfect for an afternoon snack or an after-dinner treat and full of only good ingredients. The perfect cookie for lots of add-ins. Use some leftover nut pulp from making your own nut milk to add a great little kick of protein. Vegan, egg-free and dairy-free.

    Add-Ins To Take Your Banana Coconut Cookie To The Next Level

    Go wild and add-in whatever your heart desires.

    We like to switch things up and have added these in the past with great success:

    • chocolate chips
    • white chocolate chips
    • wild blueberries
    • raisins
    • chopped nuts: walnuts, pecans, macadamias
    • chopped dried pineapple or mango

    If you are adding in extra ingredients such as nuts, chocolate chips, or your own choice, be sure to fold it in, not blend it in before putting in the muffin cups. You can also choose to simply sprinkle the tops of them with these ingredients after you’ve placed them on the pan.

    These cookies are also a great way to use up nut pulps after making your own nut milk. This can be used in place of the almond flour, and adds a great little protein kick.

    Banana Coconut Cookies Are Super Easy To Make!

    These cookies couldn't be any easier to make:

    ingredients for banana coconut cookies added to the blender
    1. Add all the ingredients to the food processor.
    blended cookie batter
    2. Blend until smooth. Add the almond flour and pulse until combined.
    banana coconut cookies on a cookie tray
    3. Spoon onto a cookie tray and flatten with a fork into a circular cookie shape.
    Bake for 25 minutes and you are good to go.
    banana coconut cookies
    Baked to perfection and ready to be gobbled up.

    Tips on Bananas

    If you are using frozen and thawed bananas they can lead to a thinner batter. If this is the case you may need to use a little bit more almond flour to reach the desired consistency.

    Older bananas will do this as well. Just add almond flour a teaspoon at a time until you have a thicker batter that can be scooped up to put on the baking tray.

    If you have a newer, less ripe banana, it may not be necessary to use the almond flour at all.

    banana coconut cookies

    My Banana Coconut Cookie Mixture Is Too Thin, What Do I Do?

    If you are working with an overly ripe or frozen banana this may make your mixture too thin to scoop.

    If this is the case, simply transfer the mixture to a bowl rather than blending any further. Add in the almond flour and mix with a spatula until the desired consistency is reached.

    You might want to add in some more banana to thicken things up a bit as well.

    banana coconut cookies

    Need More Clean Cookies In Your Life?

    Of course, you do, who doesn't love a cookie stuffed full of good-for-you ingredients?

    Check these little yummy bites out:

    • Flourless Peanut Butter Cookies
    • Chocolate Pecan and Pomegranate Oatmeal Cookies
    • Pecan Dark Choc Chunk Oatmeal Cookies
    • Simple Banana Oatmeal Cookies
    • Grapefruit Chia and Poppyseed Cookies from Kidgredients

    Happy Eating

    xx

    banana coconut cookies

    Banana Coconut Cookies

    Family-friendly and easy to make, these banana coconut cookies are a great little sweet treat for big and little bellies alike. Perfect for an afternoon snack or an after-dinner treat and full of only good ingredients. The perfect cookie for lots of add-ins. Use some leftover nut pulp from making your own nut milk to add a great little kick of protein.
    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 26 mins
    Course Cookies
    Cuisine Anytime
    Servings 5 cookies
    Calories 213 kcal

    Ingredients
      

    • 2 large bananas
    • ¾ cup unsweetened shredded coconut
    • 2 tablespoons almond flour
    • 3 tablespoons chocolate chips (optional)
    • 3 tablespoons chopped walnuts (optional)
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 325F (165C)
    • Pop the coconut and banana into a food processor and pulse until combined.
      2 large bananas, ¾ cup unsweetened shredded coconut
    • Add the almond flour to the mixture and pulse to combine. At his point your mixture may be thin, depending on the ripeness of your bananas. If this is the case, add some extra almond flour until the desired consistency is reached. It should be thick enough to be rolled into balls.
      2 tablespoons almond flour
    • If you are adding in chocolate chips and chopped walnuts add them here and fold them in with a spatula rather than blending.
      3 tablespoons chocolate chips, 3 tablespoons chopped walnuts
    • Place parchment paper on a cookie sheet and spritz with non-stick cooking spray (I use fractionated coconut oil)
    • Take tablespoonfuls of the cookie batter and place on the cookie sheet. Press down gently with a fork to flatten.
    • Bake for around 25 minutes or until golden brown on the edges. The middle will look unfinished, but it’s finished.

    Notes

    • Chocolate chips: If adding in the extras such as nuts, chocolate chips, or your own choice, be sure to fold it in, not blend it in before putting it in. You can also choose to simply sprinkle the tops of them with these ingredients after you’ve placed them on the pan.
    • Bananas: I freeze my bananas, so they tend to make mixtures thinner. Older riper bananas will do this as well. If you have a newer, less ripe banana, it may not be necessary to use almond flour.
    • Runny Mixture: If your mixture is too thin to shape by hand, I suggest mixing the ingredients with a fork in a large bowl and not blending them. If you have an overly ripe or frozen banana you’re working with, this would be the best route.

    Nutrition

    Calories: 213kcalCarbohydrates: 16gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 1mgSodium: 12mgPotassium: 187mgFiber: 4gSugar: 10gVitamin A: 35IUVitamin C: 2mgCalcium: 26mgIron: 1mg
    Keyword banana coconut cookies
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

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