3-ingredient coconut cookies

3-ingredient coconut cookies

These coconut cookies are, maybe, a little too easy to whip up! We’ve been having them pretty much every night this week! :/

Made with unsweetened coconut, these are Paleo, AIP, gluten-free, grain-free, dairy-free, and sugar-free.

They taste great to someone who’s used to eating a low- or no-sugar diet. If you’re cooking for people who are accustomed to sugar in their diet, you might want to swap out sweetened coconut for some or all of the unsweetened stuff. If it’s someone you’re trying to wean off sugar, you can then, in following batches, slowly back off the sugared coconut till it’s all unsweetened!

For the best, sweetest flavor, the banana needs to be super, super ripe! The banana shown in the picture below was really not quite ripe enough.

Also, I usually use bulk coconut from the bulk bins at Whole Foods for this recipe; it’s cheaper than the pre-packaged stuff, and since you’re breaking it down very fine, the uneven nature of the bulk coconut works fine here.

This batch makes 8 cookies. You can easily halve or double it.

3-Ingredient Coconut Cookies Recipe

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coconut cookies recipe - ingredients

INGREDIENTS:

1 VERY ripe banana (the peeling should be almost completely dark; more than the one shown above)

2/3 cup finely shredded unsweetened dried coconut (measured after shredding)

1/4 teasp. (or just a small splash) vanilla extract

optional: add chocolate chips and/or nuts, if those fit in with your diet

 

Preheat oven to 350 F.

If your coconut isn’t already finely shredded, break it down in a blender or food processor. It should be about the fineness of instant oatmeal (the stuff that comes in individual packets and cooks in 1 minute).

In a small bowl, mash the banana a little, add the vanilla, and continue to mash until thoroughly mashed. Then stir in the coconut till all is combined.

coconut cookies recipe - mid-mix

It should look like coarsely mashed potatoes. It may be a little wet, or fairly dry, depending on the banana.

coconut cookies recipe - raw mix

Using about 2 Tablespoons per cookie, scoop or roll them into balls and place on a parchment-line cookie sheet. Then, using a fork, gently mash them down crossways, like you would for traditional peanut butter cookies.

coconut cookies recipe - pressing the cookies

Place the cookie sheet in the middle rack of the oven, and bake for 11 minutes. Check the cookies: they should be just starting to show bits of brown around the edges (left image), and if you gently flip one over, they should look like this on the bottom (right image):

coconut cookies recipe - half-done

Then put them back in the oven (not flipped over; still in original position), and change the oven setting from bake to broil.

Continue baking and watching carefully for another one to four minutes. If, after two minutes, they’re not browning on the top, you may move the sheet up to a higher rack, but watch them constantly with the door slightly open, because they can burn quickly. You’re just looking for them to brown in places, like this:

coconut cookie recipe - perfectly done!

There may be a few small too-done places, but those are easy to pick off.

Let cool just long enough to comfortably handle — and eat!

They can be kept in an airtight baggie or container, either at room temp or in the fridge. But unless I make a double batch, they never last that long in our house!

Like it? Pin it and like it, please! 🙂

3-ingredient coconut cookies - Paleo, grain-free, sugar-free, gluten-free, dairy-free, + egg-free! AIP, too.

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35 comments

  1. I just made 3 versions of them and am quite happy with the results! In the first batch, I made as directed but added some mini semi-sweet chocolate chips. For the next, I added almond extract instead of vanilla. In the last batch, I put in lime zest and fresh lime juice in place of the vanilla. Thanks for posting!

    1. Hmm… I don’t know what would have the same consistency as bananas, and taste good with coconut. Bananas are pretty unique among fruits. I haven’t tried it, but maybe really ripe peaches?? If you’re not needing to avoid eggs, you might include a little bit of egg or egg white in the mixture, to hold it together.

      If you experiment and find something that works, come back and let me know!

  2. Pingback: 20 AIP Snack Ideas
  3. Hi
    I have everything on hand and I am waiting for my banana to get very ripe and I will try this! I will try baking them in the toaster oven because my apt kitchen is not air conditioned.
    These are a nice treat I can have with my tea every day.
    Maybe some ground flax with some added water to get the consistency of smashed banana might keep it together for folks who cant have banana or to change it up.

    1. Yes, but the banana provides most of the sweetness, so you’d probably need to add some stevia and/or honey, too, and since there are so few ingredients, a change to either the coconut or the banana is going to significantly affect the outcome. I’d love to hear about any experiment results! 🙂

  4. Hi i’m planning on making these tonight but my bananas aarent ripe enough and accidently geabbed the unsweeted coconut when i wanted to sweeted one instead. is there something i can add to make my cookies sweet? i have agave nectar and sugar on standby if you could tell me how much of which i could possibly add. Thank you for the recipe!

    1. I would just mix them up then add a little sweetener, taste, and add more until it suits your taste. This is just a guess, but I would start with 1/2 t. sugar. You might want quite a bit more if you’re used to eating sweets. I don’t use agave, so I have no guess there.

  5. Thank you, thank you for posting this recipe—so excited I can make these (egg-free, nut-free paleo recipe)!!! And they look so delicious. Can’t wait to make these.

  6. I tried your recipe this morning, added roasted sliced almonds and sprinkled a little kosher salt on top of the cookies before I baked them. My husband will enjoy these I am sure of it, I did a taste test to make sure, Awesomeness!!

  7. My daughter is doing AIP and really misses her sweets. This recipe is so perfect and I can’t wait to make them tonight for her! I’m wondering, if I make a double batch, would they need to be refrigerated? Thank you so much for posting this recipe. I definitely pinned it 🙂

    Sheri

  8. Would love to make these but can’t figure out how to print the darn recipe! Is there a print button somewhere that I am missing?

  9. Made these tonight, and while they are delicious, I was thinking they would be more crispy. Mine came out very chewy. Did I make too big or maybe not cook long enough. I did add about 5 minutes to the time. Any suggestions on what I can add to dry them out a little bit?

  10. These are good! I’ve also made them in the evening and then put them in the dehydrator overnight. Super crunchy! And more portable that way. I packed some dehydrated ones in my purse and at the end of they day they were still completely intact. I’m whipping up a batch now and I plan to add some raisins and cinnamon to achieve a faux ‘oatmeal’ raisin cookie. Thanks for this recipe! It’s so good, so simple and could also go in so many directions.

    1. Hmm… I guess since it contains alcohol, that would be true. You can certainly make this without the vanilla. It’s been a while since I went off AIP, so I don’t remember how stringent you have to be about small amounts. I did find this note in “A Simple Guide to the AIP Diet” by Eileen Laird: “The one exception [to avoiding alcohol] is cooking; since most of the alcohol burns off under heat, we can use grain-free alcohol in recipes.” p. 24.

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