Serves 12
22 min
Banana Coconut Cookies
Recipe GLPR26208c614129c9
These wholesome banana coconut cookies are naturally sweetened with ripe bananas and white chocolate chips. Made with ground oats, shredded coconut, and warm cinnamon spices, they're a delicious gluten-free and dairy-free treat perfect for any time of day. Chewy on the inside with golden edges, these cookies are simple to make and require just one bowl for mixing.
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Ingredients
2 overripe bananas, mashed
1¾ cups quick-cooking oats
½ cup unsweetened shredded coconut
¼ cup packed brown sugar
4 oz white chocolate chips
1 tsp ground cinnamon
1 tsp baking powder
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mash the overripe bananas thoroughly with a fork until mostly smooth with just a few small lumps remaining.
Pour the quick-cooking oats into a blender, food processor, or coffee grinder. Pulse in short bursts until the oats break down into a mixture that is roughly half flour-like powder and half whole oat flakes.
Add the ground oat mixture to the mashed bananas in a large mixing bowl. Stir in the shredded coconut, white chocolate chips, brown sugar, baking powder, and cinnamon. Mix with a spoon until all ingredients are evenly combined and no dry spots remain.
Using a tablespoon, scoop the cookie dough into uniform portions and drop each onto the prepared parchment-lined baking sheet, spacing them about 1 inch apart.
Bake for 10 to 12 minutes, until the edges of the cookies have turned light golden brown. The centers should still feel slightly soft to the touch.
Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet before serving. Store in an airtight container in the refrigerator for up to 5 days.
