Banana Coconut Cookies (Vegan and Gluten-free)

These healthy banana coconut cookies are vegan, gluten-free, flourless, grain-free and made with just a handful of simple ingredients. You will not believe how easy to make and delicious these cookies are.

For more vegan cookie recipes, check out my Vegan Chocolate Chip Banana Cookies or these gluten-free Oat Flour Chocolate Chip Cookies.

Ingredients

These chocolate, banana and coconut cookies are made with just a few, basic ingredients, listed below. 

• 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.

See recipe card for quantities.

Instructions

How to make these banana coconut cookies, this is a really easy, one bowl recipe.

For the full written instructions, see the recipe card at the bottom.

Stir together well and gently stir in the chocolate chips.

Scoop out the batter with a cookie scooper 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 cookies:

Store the healthy banana coconut cookies in an airtight container airtight for up to 3 days, or in the freezer for up to 3 months.

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.

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Happy baking!