4 Ingredient Banana Coconut Cookies

We are about to go on vacation and I needed to use up some bananas.  So I made these 4 Ingredient Banana Coconut Cookies.  These were a cinch to make!  Less than 20 minutes.  I added chocolate chips to mine, but that is totally optional.  I can see raisins also working well in this recipe.  These cookies are healthy enough for breakfast! 🙂

Banana Coconut Cookies - My Whole Food Life

This recipe is super easy.  Vegan, gluten free and grain free.  I used quinoa flakes, so there is a nice protein boost in here as well. If you don’t want to use quinoa flakes, you can always use quick oats in place of them.  These cookies freeze great, so make a big batch and freeze some for busy mornings.

4 Ingredient Banana Coconut Cookies

Yields 20 cookies

4 Ingredient Banana Coconut Cookies

Easy cookie recipe that is healthy enough for breakfast!

5 minPrep Time

12 minCook Time

17 minTotal Time

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Ingredients

Instructions

  1. Preheat oven to 350.
  2. In a food processor , blend up the bananas to get them started. Then add in the remaining ingredients and mix well. If the mixture looks a little runny, place it in the fridge for about 5 minutes.
  3. Using a cookie scoop , drop cookies onto a lined baking sheet . I used a spatula to flatten the cookies a little.
  4. Bake for 10-12 minutes.
  5. Let the cookies cool completely before removing from the cookie sheet.
  6. Store in an air tight container in the fridge. They should last several weeks that way. You can also freeze them for longer. Enjoy!
http://mywholefoodlife.com/2015/05/18/4-ingredient-banana-coconut-cookies/

Banana Coconut Cookies Steps

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36 thoughts on “4 Ingredient Banana Coconut Cookies

    1. Really? I am sorry that happened. Maybe the size of your bananas was smaller than mine? Mine were super moist.

  1. I would love to make these for my son. I don’t have coconut flakes a home but I have coconut flour. Do think I might be able to sub? Maybe 1/3 cup flour instead of the flakes?

    1. Coconut flour can be tricky to bake with. It loves to soak up moisture. It might be worth a try, but I am not 100% sure it will work.

  2. Just made these this morning with rolled oats since I don’t have quinoa flakes, and have never seen them in the store. DEELISH! OMG, I need to make another batch!

  3. These look great and are so full of healthy ingredients that I won’t mind my son eating them like they are going out of fashion!
    I have had some quinoa flakes in the cupboard for a while now and had forgotten about them until I saw this recipe. I will be putting them to good use this weekend!

    1. Coconut flour is not an easy sub. If you use it, you may have to add moisture. Coconut flour soaks up a lot of moisture. You can use rolled oats in place of quinoa flakes though.

  4. In the future you really need to specify which temperature measurement you are using. Celsius or Fahrenheit? You cant write a recipe and simply state to bake at 350. In Celsius that’s 175… I’d burn my cookies if I were to bake at 350.

  5. Delicious! A great start to my day as I am not an early breakfast person. These get my day started in a healthy fashion until I am ready for breakfast. Thanks Melissa!

  6. Hi Melissa – these look amazing! I just wanted to ask if you can substitute butter for the nut butter or use 1/2 butter plus 1/2 nut butter. My kids LOVE butter… thanks

    1. Thank you! I haven’t tried, but it may be possible to do 1/2 and 1/2. The cookies run a risk of spread a little more, though.

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