These cookies are naturally gluten-free, dairy-free (if using vegan chips), and refined sugar-free.
Ingredients
- 1 Large Ripe Banana (The spottier, the better—this provides all the natural sweetness).
- 1 cup Shredded Coconut (Unsweetened is best for health; use desiccated or fine shreds for better binding).
- Optional: 2 tbsp Dark or Semi-sweet chocolate chips (or white chocolate chips as seen in the video).
Instructions
- Preheat & Prep: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Mash: In a medium bowl, mash the banana with a fork until it’s a smooth, liquid-like consistency with minimal lumps.
- Mix: Fold in the shredded coconut. Stir until the coconut is fully hydrated by the banana.
- Add-ins: Fold in your chocolate chips if using.
- Shape: Scoop about 1 tablespoon of dough per cookie onto the tray. Flatten them slightly with the back of a spoon or your fingers (these won’t spread much while baking).
- Bake: Bake for 12–15 minutes, or until the edges and coconut strands turn a beautiful golden brown.
- Cool: Let them cool on the tray for at least 5 minutes to firm up before moving them.
Nutrition Facts (Per Cookie)
Calculated based on 8 cookies per batch with dark chocolate chips.
| Nutrient | Amount |
| Calories | 65 kcal |
| Total Fat | 4.5g |
| Carbohydrates | 6g |
| Fiber | 1.5g |
| Sugars | 3.5g |
| Protein | 1g |
Pro Tips for the Best Results
- The Protein Boost: To make these more “nutrient-dense,” swap 2 tablespoons of coconut for 2 tablespoons of vanilla protein powder or hemp seeds. This adds a boost of amino acids without ruining the texture.
- Texture Control: If your dough feels too wet to hold a shape, add another tablespoon of coconut. If it’s too crumbly, add a teaspoon of almond milk or water.
- Flavor Pop: Add a pinch of sea salt on top before baking to balance the sweetness of the banana and the richness of the coconut.
- Air Fryer Method: You can air fry these at 160°C (320°F) for about 8–10 minutes for an extra crispy exterior.
