Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1 cup rolled oats use gluten-free if needed
  • 1 tsp ground cinnamon
  • 3 Tbsp ground almonds
  • ½ tsp ground ginger
  • 2 Tbsp good-quality cocoa powder
  • 1 pinch salt
  • 2 Tbsp almond or coconut milk plus more if needed

Method
 

  1. Mash the bananas thoroughly with a fork in a mixing bowl.
  2. 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.
  3. Let the mixture rest for 10 minutes to allow the oats to soften.
  4. Preheat the oven to 180°C and line a baking tray with parchment paper.
  5. Roll the mixture into equal-sized balls (about 12), then gently flatten them between your palms.
  6. Place the cookies on the prepared baking tray.
  7. Bake in the middle of the oven for 15–20 minutes, until set and lightly golden.
  8. Alternatively, cook in an air fryer at 180°C for about 15 minutes, turning once halfway through.
  9. Transfer to a wire rack and allow to cool before serving.
  10. Store in an airtight container for a couple of days, or refrigerate for longer keeping.