4 Ingredient Coconut Banana Cookies {paleo} {vegan} {nut free} {gluten free}

K don’t be mad that I am posting another banana + chocolate chip combo but I post what I make and that’s what I’ve been making lately. That and bowls of food. Duh. And banana and chocolate just works so let’s go with it. (Yes Daddy, it does.)

Anyways, I had a few too many ripe bananas and wanted to whip up a quick dessert for a family dinner. I really wanted to make something that my FrankenFood-addicted little cousins would enjoy. I had my work cut out for me because they have food allergies (eggs, nuts) and it’s hard to compete with the over abundance of Halloween candy.

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Well, only two out of the five family members were up for the taste test. Unfortunately, bananas and lack of sugar turned away the other three – so they opted for Oreos and Lady Fingers instead. 40% aint bad right? I was pleased. And so were my taste-testers: “No sugar? Really? Wow they’re really good!”

Yup – people are amazed what a few simple ingredients can do. And the chocolate chips helped.

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I am so not a fan of crunchy cookies, which is probably why I was addicted to eating Pillsbury cookie dough. Remember that stuff? I was obsessed. Oh and I was also obsessed with making “piggies in a blanket” with the Pillsbury croissant dough. Told ya I was a crappy eater. Toss those Pillsbury canisters and grab a ripe banana, some coconut flakes and flour and some chocolate chips instead.

4 ingredients? One bowl? 25 minutes? You know how I roll.

Keep it real. Keep it simple. And eat cookies.

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4 Ingredient Coconut Banana Cookies

Ingredients (Makes a baker’s dozen)

  • 2 ripe bananas, mashed (about 1/2 cup)
  • 1/2 cup unsweetened shredded coconut
  • 2 tbsp. coconut flour
  • 1/4 cup mini dark chocolate chips (I use Enjoy Life)

Instructions

1. Preheat oven to 350F.

2. Line a baking sheet with a silicone baking mat or parchment paper and set aside.

3. In a medium bowl, mix the mashed banana and shredded coconut flakes until combined.

4. Add coconut flour until combined.

5. Add chocolate chips until combined.

7. Drop 13-tablespoon-sized measures onto the baking sheet and gently press down in the center.

8. Bake for 20-25 minutes (until edges are golden brown) and allow to cool.

Enjoy! Keeps best in the fridge for a couple of days or freeze for a few weeks.

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Questions of the day…

What food did you used to eat back in the day? 

 

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28 thoughts on “4 Ingredient Coconut Banana Cookies {paleo} {vegan} {nut free} {gluten free}

  1. We didn’t have premade dough until a few years ago over here so none in my childhood/teenage years but I bet I’d have jumped on that train.
    These cookies sound really good. I’ve made a similar recipe – banana, coconut flour, coconut oil. almond milk and chocolate chips – before and like you I was allll about their non-crunchiness.

    1. Hm – I’m hesitant because the coconut flour really helps to absorb the moisture! I think you could try it but I’d also add maybe a tsbp or two more of the coconut flakes. Let me know how it turns out :) (fingers crossed!)

  2. YUM!! You know I like a good use for ripe bananas. I never know how people are going to react when I present them with the actual healthy ingredients. My brothers always give me funny look when I make them try something. I always say..I swear it’s good. :)

    You should just run up to family members and yell “Try this!”…lol

    Oh and brown sugar cinnamon Pop Tarts were my JAM in high school.

  3. I’m still on the cookie dough train, and I’m a-ok with it ;) I am not a coconut person, and can taste it in anything with the slightest bit, so unfortunately these won’t be for me :( I remember back in the day that I hated breakfast (now i love it!) and would eat leftovers from dinner for breakfast, haha.

  4. I like it! Keep it simple and easy! What did I eat back in the day, you mean besides raw cookie dough like you mentioned? Mac and cheese. Like the Kraft blue box orange powder cheese kind. At one point my body was probably made up of 43.8% mac & cheese.

  5. Just made these with my 3yr old daughter, and they are good, thank you! It’s hard to find good, healthy grain-free cookie recipes! Will be making these again

  6. LOVE THESE!!!! I made a double batch since my 1 large banana was 1/2 cup and I had 2 bananas to use up :) I added a pinch of salt to really bring out all the other flavors and it was perfect. I ended up rolling them into balls and patting them flat into circles – and I loved them right out of the oven!

    They did get a bit moist after storing in a tupperware overnight, so I put them in the fridge, and they come out tasting more no-bake like.

    Thanks as always for the healthy treat recipes!! 5 stars :D

  7. My “dough” was like soup.…no dough at all.
    I’m thinking my banana’s were too big so I’ll up the coconut flour for the rest of the batch.
    But I tried the raw mixture and for sure NO sweetener of ANY kind is needed.
    I’m excited to make this work.

    Not to be indelicate but the only time I struggle with this whole no sugar/no grain way of eating is when it’s PMS time. So I’m excited to have a healthy snack to keep the sugar bug at bay (and make me less of a witch to be around! :-)

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