Vegan Banana Coconut Cookies

Vegan banana coconut cookies are soft, super chewy, and made with just 2 ingredients!

RECIPE + PHOTOS UPDATED DECEMBER, 2019.

Vegan Banana Coconut Cookies

Yes, you read that right. TWO INGREDIENTS.

Sometimes I love going all out with fancy recipes, but more often than not I love a quick, easy, treat. These cookies are perfect for a simple, sweet snack or dessert treat.

Vegan Banana Coconut Cookies

Ingredients for vegan banana coconut cookies

  • Shredded coconut: finely shredded coconut (rather than the larger flakes) give the cookies lots of coconut flavor and super chewy texture.
  • Banana: you’ll need 1 cup of ripe bananas. You don’t want them so ripe that they’re almost goo, but definitely spotty and fragrant. Ripe bananas give the cookies plenty of flavor and natural, fruit sweetness.
Vegan Banana Coconut Cookies

Tips for making vegan banana coconut cookies

  • Do your best with the cookie dough. Because the ingredients are so minimal and the bananas provide a lot of moisture, the dough will be pretty wet. Do your best to portion it into circles on a lined baking sheet and bake for 30 minutes.
  • Let them cool completely. One they’re out of the oven, make sure to let the cookies cool completely. They’re super delicate when they first come out of the oven, and they’ll firm up quite a bit as they cool.
Vegan Banana Coconut Cookies

The texture on these vegan banana coconut cookies is…I have to say it…BANANAS. You definitely get the sweet, soft flavor of banana, but the coconut is SO chewy. If you are a coconut fan, you will love these cookies. They make the perfect healthy snack, breakfast, or dessert!

Xo,

Sara

Vegan Banana Coconut Cookies

Vegan Banana Coconut Cookies

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 cookies

Ingredients
  

  • 1 1/2 cups unsweetened shredded coconut – make sure to use finely shredded coconut, not larger flaked coconut
  • 1 cup mashed ripe banana

Instructions
 

  • Preheat the oven to 350 degrees.
  • Mash the banana with a fork (I used 2 large bananas), measure out 1 cup and add to the bowl with the coconut, and stir to combine thoroughly.
  • Measure out 2 tbsp of the mixture for each cookie, carefully press into cookie shapes on a lined baking sheet and bake for 30 minutes.
  • Let the cookies cool on the sheet for at least 30 minutes. They’ll be delicate and need to firm up as much as possible on the sheet before you remove them.
  • Store leftovers in the refrigerator.
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31 thoughts on “Vegan Banana Coconut Cookies”

  1. Okay so I’ve made the oat + banana 2 ingredient cookies and they are good but don’t rock my cookie world unless there are lots of mix-ins. However, THIS is world-rocking 2 ingredient scrumptious cookie stuff! Because toasted coconut is 27 times more yummy and flavorful and rich than oats and SOOOO good with banana!! The sweet almost-caramelized banana bits plus the toasty coconut flakes mmmmm…gimme gimme. Also they just look pretty cool, like macaroon meets oatmeal cookie 🙂 I have to try this golden goodness asap!

    1. That’s so funny because I totally have tried the oat and banana ones too, and thought the same thing! Like, not horrible but just lacking a little extra something! Toasting the coconut really does do the trick. Also I feel SO dumb for not having thought of how macaroon-like these actually are! Just another plus 🙂 Thanks, Natalie!!

    1. The fact that you’re only two ingredients away from cookies totally makes them even more irresistible! Have a lovely weekend too, Kelsie! 🙂

  2. I’m making these right now, they are smelling delicious! Can’t wait to try them ????

  3. Hi
    i have made these cookies. They taste very good. Is it good that they are a bit moist? i have made a lot so how long are they eatable ?

    1. Hi Barbara – so glad you like the cookies! Yes, mine were also VERY moist from the ripe bananas. I would definitely store them in the refrigerator so that they last longer, and I would say at least a week!

    1. Hi Kathy! I don’t currently have any at my house but if I’m remembering correctly, the unsweetened shredded coconut is about 140 calories for every half cup (or something around there). So, this recipe would have about 420 calories from coconut, then around 100 more from the banana. Just check the back of your coconut! Hope this helps.

    1. Hi Katie! I haven’t tried that personally but honestly it’s probably great, I’m sure it helps them hold up even better since they’re pretty delicate. Let me know if you try it!

  4. Pongodhall

    I love the oat ones and I’d never have thought of coconut instead. Brilliant idea, have you put a few pinches of cacao or a few raisins in at all (I do that now and then with the oat ones)?

    1. Thanks! They’re much less firm than with using oats, but still pretty good if you’re looking for something different 🙂 I haven’t tried any flavor variations, raisins may be a bit too heavy for these but cacao sounds lovely!

  5. Pingback: 21 Healthy Vegan Toddler Recipes and Meals | The Green Loot

    1. Hi, Caroline! Since the banana may start to brown if left out and because they’re very delicate, I’d recommend storing them in the refrigerator. As far as how long they last, I’d say they’re definitely best soon after baking, but should last up to a week. If you aren’t going to eat them soon after, you could try freezing, too!

  6. Hi Sara! This looks so yummy & healthy! Your ingredient list calls for finely shredded coconut, but doesn’t specify that it should be toasted, while your instructions say to add the banana to the toasted coconut. Do we need to toast the coconut first?

    1. Hi, Wendy! Thank you so much for asking, that was a mistake on my part (I updated this recipe a few months back and changed the instructions). You do not need to toast the coconut first! Hope that helps. 🙂

  7. I finally made these cookies, super easy even for me.
    I put a chocolate chip in the center, but I think I’ll drizzle some more melted chocolate over them for good measure. ????

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