Banana Coconut Cookies

4.84 from 6 votes

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.

Prep Time5

Cook Time25

Total Time26

Course: Cookies

Cuisine: Anytime

Keyword: banana coconut cookies

Servings: cookies

Calories: 213kcal

Equipment

Baking Pan

Ingredients

2 large bananas
¾ cup unsweetened shredded coconut
2 tablespoons almond flour
3 tablespoons chocolate chips (optional)
3 tablespoons chopped walnuts (optional)

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