Coconut and Chocolate Banana Cookies
These coconut and chocolate banana cookies are simple, wholesome, and naturally sweet, making them an easy guilt-free snack. They’re sugar-free, dairy-free, flourless and oil-free, yet still soft and satisfying thanks to ripe bananas and ground almonds. Quick to make and using just a handful of pantry ingredients, these cookies work well for a healthy breakfast, lunchbox treat or afternoon snack. The combination of cocoa, coconut and warming spices gives them depth without the need for added sugar.
Ingredients
Method
- Mash the bananas thoroughly with a fork in a mixing bowl.
- Add the remaining ingredients and mix until you have a soft, malleable dough. If needed, add a little more oats or milk to adjust the texture.
- Let the mixture rest for 10 minutes to allow the oats to soften.
- Preheat the oven to 180°C and line a baking tray with parchment paper.
- Roll the mixture into equal-sized balls (about 12), then gently flatten them between your palms.
- Place the cookies on the prepared baking tray.
- Bake in the middle of the oven for 15–20 minutes, until set and lightly golden.
- Alternatively, cook in an air fryer at 180°C for about 15 minutes, turning once halfway through.
- Transfer to a wire rack and allow to cool before serving.
- Store in an airtight container for a couple of days, or refrigerate for longer keeping.