Banana Coconut Chocolate Chip Cookies
Level
Easy
Time
30 Min
Serves
9
Published April 3, 2024 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
I love a good cookie recipe. Who doesn’t? Today, I am making really yummy, Banana Coconut Chocolate Chip Cookie. Made with only 4 ingredients- 2 ripe bananas, unsweetened coconut, cinnamon and chocolate chips. This recipe has no egg.
Cookies should ALWAYS be made in a home kitchen, not a factory. Cookies used to be made with simple ingredients. The cookies your grandma used to make had simple ingredients. Even if they were full of sugar they were still much healthier than any cookie made in a factory today. The modern factory made, store bought cookie has at least 20 ingredients- and you wouldn’t find 90% of the ingredients in your own personal kitchen. They are almost always made with refined flours, multiple types of sugars (everything from rice syrups, corns syrups, glucose-fructose, white sugar, brown sugar, and the list goes on and on…) toxic seed oils (canola or soybean oil, hydrogenated palm oils), plus there are the food additives that are known to cause gut inflammation and stimulate appetite. There is NOTHING good about a store bought cookie. If you want to eat a cookie- go ahead! but be sure to make it yourself.
These Banana Coconut Chocolate Chip Cookies have less than 2 tsp of sugar.
These cookies are not only gluten free, they are grain free, dairy free, egg and nut free, but full of taste!
For other great snacks, check out these other recipes:
Why you will LOVE these Banana Coconut Chocolate Chip Cookies
- A simple recipe, with only 4 ingredients
- No hydrogenated seed oils, good fats from the unsweetened coconut
- A ONE BOWL recipe, making less mess
- A healthier WHOLE FOOD cookie that you can feel good about eating.
- Gluten free, grain free, dairy free, egg free, nut free!
- They freeze nicely so you can eat them on demand
What equipment do you need?
- baking sheet
- parchment paper
- medium bowl
- fork
- wooden spoon
- cookie dough scoop or large spoon
What ingredients do you need?
- 2 ripe bananas
- 1.5 cups unsweetened coconut
- 1 tsp cinnamon
- 1/2 cup chocolate chips
How to Store these Banana Coconut Chocolate Chip Cookies?
Store cookies in an airtight glass container. They are ok on the counter for a couple days but after that they should be refrigerated. Should be eaten within 5 days.
These cookies freeze well.
Banana Coconut Chocolate Chip Cookies
Equipment
- 1 Baking sheet
- 1 Medium bowl
- 1 fork
- 1 wooden spoon
- 1 cookie dough scoop or large spoon
Ingredients
- 2 ripe bananas mashed
- 1.5 cups unsweetened coconut
- 1 tsp cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 F. Prepare a baking sheet lined with parchment paper.
- In a medium bowl, mash bananas with a fork.
- Add coconut and cinnamon. Mix well with a wooden spoon. Stir in chocolate chips.
- Use a cookie dough scoop or a spoon to portion out the cookies. A batch should make about 9.
- Use clean hands to gently press down on each ball of dough to flatten them slightly. This can help promote even baking and result in cookies with a more uniform thickness.
- Bake for 25-30 minutes. The edges should be a little bit brown and crispy.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media