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.
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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
- 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:
Tips on Bananas
If you are using frozen 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.
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.
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
Banana Coconut Cookies
- 1 large banana
- 3/4 cup unsweetened shredded coconut
- 2 tbsp almond flour
- 3 tbsp chocolate chips (optional)
- 3 tbsp chopped walnuts (optional)
- Preheat the oven to 325F (165C)
- Pop the coconut and banana into a blender and blend well.
- If the mixture is pretty thin, add the almond flour to the mixture and pulse to combine.
- If you are adding in chocolate chips and chopped walnuts add them here and fold them in with a spatula rather than blending.
- 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.
- Bake for around 25 minutes or until golden brown on the edges. The middle will look unfinished, but it’s finished.
- If adding in the extra 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.
- I freeze my bananas, so they tend to make mixtures thinner. Older bananas will do this as well. If you have a newer, less ripe banana, it may not be necessary to use the almond flour.
- 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.
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.