Serves 12
22 min
Banana Coconut Cookies
Recipe GLPR49f5ee7c3fa576
Chewy and naturally sweet cookies made with mashed overripe bananas, quick oats, shredded coconut, and white chocolate chips. These gluten-free treats are simple to prepare and require just one bowl. Perfect for a quick dessert or snack.
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Ingredients
2 overripe bananas
1¾ cups quick oats
¼ cup packed brown sugar
½ cup shredded coconut
4 oz white chocolate chips
1 tsp baking powder
1 tsp ground cinnamon
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Peel and place the overripe bananas into a large mixing bowl. Mash them thoroughly with a fork until no large chunks remain.
Place the quick oats in a blender, food processor, or coffee grinder. Pulse until you reach a combination of approximately half fine powder and half oat flakes. Add this mixture to the mashed bananas.
Stir the oat mixture into the bananas until combined. Add the brown sugar, shredded coconut, white chocolate chips, baking powder, and cinnamon. Mix everything together until the dough is fully combined with no dry ingredients visible.
Using a tablespoon or small cookie scoop, drop portions of dough onto the parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until the edges begin to turn golden brown. The centers may still appear slightly underdone.
Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring to an airtight container. Store in the refrigerator for best freshness.
