Banana and coconut cookies
A simple 2-ingredient banana and coconut cookie recipe that’s naturally sweet, free from wheat, dairy, eggs, and refined sugar. Perfect for using up overripe bananas, these easy cookies are quick to make, family-friendly, and ideal for healthy snacking.
Equipment
Ingredients
- 2 ripe bananas the riper the better
- 2 cups dedicated coconut - 160g
- Optional extras
- 2 tbsp milled seeds
- 100 g chocolate chips
Instructions
- Preheat the oven to 180ºc and line a baking sheet with parchment paper.
- To a blender add the bananas, coconut and seed mix if using. Blend until combined. (Or mix in a bowl by hand)
- Scoop or spoon the cookie dough and place it on the prepared baking sheets, leaving about 2 inches of space between each. I used a round cookie cutter to shape each cookie.
- Meanwhile, place the chocolate chips in a small bowl and microwave in 20-second bursts, stirring each time, until smooth and runny.
- Bake for 12-15 minutes or until the cookies look set and the coconut is golden. Drizzle with melted chocolate and chill in the fridge for 30 minutes.
- Storage: Keep in an air tight container for 3 days.
Tried this recipe?Let us know how it was!