Banana Coconut Cookies
on Sep 26, 2021, Updated Jan 27, 2024
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These homemade banana coconut cookies are a great mess-free breakfast or snack! They are dairy-free, nut-free, egg-free, and the perfect treat for baby-led weaning! Add a little drizzle of chocolate for an extra sweet treat!
These banana coconut cookies are so easy to make and have only THREE ingredients! Yup, you read that right, just three! They come together so quickly and I’m not sure what is faster…the time it takes to make them, or the time it takes for them to disappear!
If you love these coconut banana cookies, you’ll also love these coconut balls for a no-bake treat or these mini coconut donuts!
Table of Contents
What You’ll Need
Here is what you’ll need to make these banana coconut cookies:
- Banana: The main source of sweetness for these cookies. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the cookies!
- Desiccated Coconut: These unsweetened coconut flakes are different from standard shredded coconut. Desiccated coconut is more flour-like in texture.
- Cinnamon: Used to add flavor and enhance the natural sweetness of the banana.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Banana: The banana can be replaced with unsweetened applesauce, but the texture would be moister and the cookies would not be as sweet.
- Desiccated coconut: If you’re looking for an alternative to coconut, try these almond cookies that use almond flour instead! You may also replace it with rolled oats in these peanut butter and banana cookies!
Step By Step Instructions
STEP 1: Mash the banana with a fork until smooth (Image 1).
STEP 2: Add desiccated coconut and cinnamon and mix until combined to form a moist dough (Images 2 & 3).
STEP 3: Scoop out tablespoon-sized balls and flatten them down into a cookie shape (Image 4).
STEP 4: Bake at 350 degrees F for 15 minutes, or until the edges are slightly brown.
Storage Instructions
Once cooled, store the cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They will get darker in color (naturally from the banana) but will still taste great! To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each cookie to prevent sticking for up to 2 months.
Tips For Success
- Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
- These cookies have a slight chewiness to them from the coconut, but they are very soft and a great finger food for babies.
- Desiccated coconut is unsweetened and different from regular shredded coconut. Regular shredded coconut will not work in this recipe. Coconut flour also will not work. I used the brand let’s do organic desiccated coconut in this recipe.
- If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the desiccated coconut.
- If your mixture is too wet to form into balls, stir in a little more coconut, one tablespoon at a time until you reach the desired consistency.
- I like to drizzle a little chocolate and caramel on top of these cookies to make a healthy version of samoa cookies for myself!
Recipe FAQs
If you’re looking for a banana cookie made with almond flour, try out these almond flour banana cookies instead!
These cookies are soft and chewy in texture once baked and cooled.
The dough should be moist and easy to scoop into balls, not wet. If your dough is too wet, add in a little extra desiccated coconut until it can be scooped into mini balls to form the cookie shapes.
Other Cookie Recipes You’ll Love
Carrot Oatmeal Cookies
Gluten-Free Lemon Cookies
Easy Cinnamon Apple Oatmeal Cookies
Peanut Butter and Banana Cookies
If you tried these Banana Coconut Cookies please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Banana Coconut Cookies
Ingredients
- 1 overripe banana
- ¾ cup unsweetened desiccated coconut
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash banana with a fork until smooth.
- Add in desiccated coconut and cinnamon.
- Mix until it combines to form a moist dough. If the mixture it too wet, add in a little more desiccated coconut.
- Scoop out tablespoon-sized balls and flatten.
- Bake at 350 degrees F for 15 minutes, or until the edges are slightly brown. Allow the cookies to fully cool before serving.
Notes
- Make sure to flatten and shape the cookies beforehand because they will not change shape while baking.
- These cookies have a slight chewiness to them from the coconut, but they are very soft and a great finger food for babies.
- Desiccated coconut is unsweetened and different from regular shredded coconut. Regular shredded coconut will not work in this recipe. Coconut flour also will not work. I used the brand let’s do organic desiccated coconut in this recipe.
- If you want your cookies to have a smoother texture with no lumps, puree the banana first and then stir in the desiccated coconut.
- If your mixture is too wet to form into balls, stir in a little more coconut, one tablespoon at a time until you reach the desired consistency.
- I like to drizzle a little chocolate and caramel on top of these cookies to make a healthy version of samoa cookies for myself!
