Overview
Vegan Banana COconut Cookies
By Amy // Posted Mar 5th, 2022 // Category Cookies
These Vegan Banana Coconut Cookies are so healthy and guilt-free. All you need 3 ingredients: bananas, shredded coconut and milk chocolate. That’s it. This means they are gluten-free, dairy-free and have no added refined sugar.
Did I mention that they’re also so delicious? The banana and coconut are two flavours that are just meant to be. I love the chewiness from the shredded coconut and the added sweetness that comes from the milk chocolate.
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tips
1. Ingredients
You need to use ripe bananas in this recipe. You can use desiccated coconut instead of shredded coconut. I used milk chocolate so that it adds more sweetness, but bitter dark chocolate would work just as well.
2. Equipment
To make the cookies, you need a baking tray and some baking paper. Also, you need one large mixing bowl, a masher, a spatula. For the chocolate decoration, you need a heat proof medium sized bowl, a spoon and a Ziploc bag.
3. How do you melt chocolate well?
When melting chocolate, remember -small, dry and low. Firstly, ensure all of your equipment is dry as water tends to ruin chocolate. Chocolate melts much quicker and better if it is chopped into small pieces. When microwaving it, make sure the setting is at low-medium so that it doesn’t scorch your chocolate. I always melt the chocolate in the microwave in 30 second bursts while mixing the chocolate between each burst until fully melted. If your chocolate seizes (becomes lumpy), I would add a teaspoon of warmed oil and stir until it is smooth.
4. Wait until the chocolate sets
Preheat your oven to 180C (355F) and line one baking tray with baking paper.
Using a fork or masher, mash the peeled bananas well. Add the shredded coconut and mix well. Using a cookie scoop, scoop the cookie mixture and place it on the baking paper (each cookie should be around 2 tbsp in size). Make sure there is space between the cookies. Bake the cookies for 20-25 minutes, until the coconut starts to brown slightly. Leave on the baking tray for 5 minutes, then transfer to a cooling rack. When completely cool, start the chocolate decoration.
Start with the cup of chocolate to dip the cookies in. Melt the chocolate chips in a heatproof medium-sized bowl. At medium-low power, microwave the chocolate in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolate has fully melted. Dip only the bottom of the cookie into the melted chocolate and then place it on baking paper.
Then move on to 1/2 cup of chocolate for the drizzle. Melt the chocolate using the same method above. Place the melted chocolate into a small Ziploc bag and zip the bag closed. Cut one small end off the Ziploc bag and then drizzle the chocolate on top of each cookie.
When the chocolate has set, store in a airtight container in the fridge and consume within 3 days.
Ingredients
Directions
Preheat your oven to 180C (355F) and line one baking tray with baking paper.
Using a fork or masher, mash the peeled bananas well. Add the shredded coconut and mix well. Using a cookie scoop, scoop the cookie mixture and place it on the baking paper (each cookie should be around 2 tbsp in size). Make sure there is space between the cookies. Bake the cookies for 20-25 minutes, until the coconut starts to brown slightly. Leave on the baking tray for 5 minutes, then transfer to a cooling rack. When completely cool, start the chocolate decoration.
Start with the cup of chocolate to dip the cookies in. Melt the chocolate chips in a heatproof medium-sized bowl. At medium-low power, microwave the chocolate in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolate has fully melted. Dip only the bottom of the cookie into the melted chocolate and then place it on baking paper.
Then move on to 1/2 cup of chocolate for the drizzle. Melt the chocolate using the same method above. Place the melted chocolate into a small Ziploc bag and zip the bag closed. Cut one small end off the Ziploc bag and then drizzle the chocolate on top of each cookie.
When the chocolate has set, store in a airtight container in the fridge and consume within 3 days.
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