Vegan banana coconut cookies are soft, super chewy, and made with just 2 ingredients!
Yes, you read that right. TWO INGREDIENTS! Insert high five, muscle flex, heart-eyed emojis here.
First of all, we need coconut! Toasted, for sure. I know it’s an extra step, but let’s be real, you only need two ingredients for these cookies, so we can take 5-10 minutes to toast the coconut. Trust me, it takes these to the next level! Toasting the coconut makes it so much more fragrant, nutty, chewy, and delicious. I just put mine on a lined baking sheet, and toasted it at 350 for about 7 minutes. Because ovens can vary in temperature, watch it closely! The coconut can go from toasted to burnt very fast.
Once the coconut is toasted, all you need is some ripe bananas! Not quite as black ripe as banana bread nanas, but definitely ripe enough that they smell sweet and are pretty soft. Mash them up and mix in the coconut. The dough will be really wet – don’t worry! Portion it into little circles on your lined baking sheet, and bake for 30 minutes.
Once the vegan banana coconut cookies are out of the oven, it is ESSENTIAL that you let them cool. Sorry for shouting, but these babies are super tender when they first come out of the oven! They’ll firm up quite a bit as they cool, enough to make them pick-up-able. They’re definitely still soft and delicate, but won’t fall apart if you let them cool enough.
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. Chewing for days, in a good way. If you are a coconut fan, you will love these cookies. They make the perfect healthy snack, breakfast, or dessert! Plus, being made with just two ingredients that you probably already have on hand, they seriously couldn’t be easier. Have a lovely Friday and weekend, friends!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!