Banana Coconut Cookies (Vegan and Gluten-free)

These healthy double chocolate banana coconut cookies are really easy to make. They are vegan, gluten-free, flourless, grain-free and made with just a handful of simple ingredients. This is a one bowl recipe that truly takes 5 minutes to make! You will not believe how easy to make and delicious these cookies are.

The ingredients to make these double chocolate banana coconut cookies:

• Very ripe bananas, the riper the better! Since these cookies don’t have any added sugar, it is really important to use really ripe bananas, almost over ripe! This adds sweetness, and the texture of a ripe banana is smooth and creamy compared with the hard and starchy green banana. So you want those brown spots!

• Finely shredded coconut, unsweetened. If you can’t get a finely shredded at the store, its easy to make your own. Just put the shredded coconut in a food processor and blend until it has a fine texture, that resembles bread crumbs.

• Cocoa powder, I use unsweetened to keep these cookies sugar free. If you like a sweeter cookie, you can use sweetened cocoa powder.

• Chocolate chips, this is optional but I highly recommend it! I use a dark chocolate vegan chocolate chips, use your favourite! If you want to keep these cookies sugar free, make sure to use sugar free chocolate chips.

• Pinch of salt, just a little really enhances the flavours in these cookies.

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How to make these Banana Coconut Cookies:

This is a really easy, one bowl recipe.

Start by preheating the oven to 325F (165C) and line a baking sheet with parchment paper.

In a bowl, mash the bananas up very well and then add the cocoa powder and stir until no more lumps remain.

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Add the coconut and pinch of salt, mix well.

Gently mix in the chocolate chips.

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Scoop out 1 tablespoon of batter and place on the prepared cookie sheet. Press down gently with your hand to flatten a little.

Bake the cookies, the middle will still be al little soft but the edges will be set. Let them cool down before moving them to a cooling rack to cool down completely.

How to store these cookies:

Store the cookies in an airtight container airtight for up to 3 days, or in the freezer for up to 3 months and enjoy!  

Optional add-ins:

• Nuts, Walnuts, almonds and pecans are a great option.
• Coconut sugar, if you like a sweeter cookie, adding a little coconut sugar is a great option. Start by adding 1 tablespoon and then taste the batter. Don’t add too much sugar or the texture of the cookies will change.
• Raisins, adds sweetens and a little chewy texture to these coconut cookies.
• Cinnamon, just ½ teaspoon will add an extra level of flavour.

Some more cookie recipes for you to try:

Gluten-free Vegan Oatmeal Raisin Cookies

Healthy Snicker Doodles Cookies

Cookie Dough Brownies

Chia Oatmeal Cookies (Vegan and Gluten-free) 

Healthy Bounty Bites

Cookie dough Balls (Vegan and Gluten-free)

Peanut Butter and Jelly Cookies (Vegan and Gluten-free)

Healthy Strawberry crumble bars (Vegan and Gluten free)

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Happy baking!