Coconut Banana Cookies Recipes

2-INGREDIENT BANANA COCONUT COOKIES | HEALTHY SNACK RECIPES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon liner.
• Add bananas to a bowl and mash with a fork until smooth (no lumps). One of my tricks to getting things extra creamy and smooth is to use a handheld immersion blender (see recipe video).
• Once banana is mashed and smooth, add the shredded coconut. Mix with a fork then use your hands to make sure the coconut is fully incorporated into the banana. **Add a pinch of sea salt (optional).
• Separate mixture into 8 equal parts. Roll the mixture into a tight ball then flatten into a cookie shape (about 1/2 inch thick) and place onto the baking sheet. Repeat this process until you've formed 8 cookies.
• Bake cookies for 20-25 minutes or until tops are golden. **It took mine exactly 22 minutes. Once done, transfer cookies to a cooling rack and let cool completely before serving. ENJOY!!

COCONUT BANANA COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C) using the convection setting. Grease 2 cookie sheets with 1 teaspoon coconut oil each.
• Mix coconut flour, cream of tartar, baking soda, and salt together in a small bowl.
• Combine mashed bananas, eggs, 1/3 cup coconut oil, and vanilla extract in a separate bowl. Beat with an electric mixer until creamy. Slowly add the flour mixture while continuing to mix.
• Drop spoonfuls of cookie dough onto the greased cookie sheets. Flatten cookies using the back of the spoon.
• Bake in the preheated oven until no longer wet, about 35 minutes.

COCONUT BANANA COOKIES

Steps:

• Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

OATMEAL BANANA RAISIN COCONUT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet.
• Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

PALEO COCONUT BANANA COOKIES

Steps:

• In a medium bowl mix the coconut flour and the baking soda together.
• In a large bowl mix together the coconut oil,banana, eggs, and vanilla.
• Then mix the dry ingredients into the wet.
• Add the chocolate chips.
• Bake at 350oF or 180oC for 12 minutes.

COCONUT-BANANA PANCAKES

Steps:

• Heat oven to 325 degrees. Whisk flours, sugar, baking powder, baking soda and kosher salt together in a mixing bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour in the melted butter. Starting in the center, whisk everything together, moving toward the outside of the bowl, until no dry bits remain. Do not overbeat. (Lumps are fine.) Fold in banana slices. The batter can be refrigerated for up to 1 hour.
• Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.