These banana coconut cookies are reminiscent of banana bread and are incredibly delicious! They’re also AIP, paleo, gluten and dairy free!
So I was actually attempting to make AIP macaroons, but made these cookies instead. And I’m not mad about it. These are seriously SO good, I’m a little obsessed.
Why I love these Banana Coconut Cookies
Texture
They are crisp and chewy along the edges but soft and chewy in the centre. I can’t get enough! The coconut shreds also create such a great texture similar to macaroons.
Taste
The cookies most definitely are reminiscent of banana bread. If a banana bread and a coconut macaroon had a baby, this is what it would taste like!
Easy to make
You can whip these up and get them in the oven in 5 minutes! No fussing with gelatin eggs or even shortening or oil. They’re incredibly simple.
Also, it’s a great way to use up that ripe banana sitting on the counter that nobody wants!
What you need
- Ripened banana – only need one!
- Coconut shreds – make sure they’re unsweetened
- Arrowroot starch
- Coconut sugar
- Coconut milk, full fat
- Collagen – grass-fed is best
- Vanilla – I prefer to use pure vanilla extract. Don’t worry if you’re strict AIP, the alcohol cooks off during baking.
- Salt – just a pinch!
How to make
Start by preheating the oven to 350.
Then in a small-medium mixing bowl, mash the banana. Add in the other wet ingredients (coconut milk and vanilla) and mix until combined. Set aside.
In a large mixing bowl, whisk together the dry ingredients (coconut shreds, coconut sugar, arrowroot starch, collagen, and salt).
Then add the wet ingredients to the dry and mix until combined.
Drop by heaping tablespoons onto a parchment lined baking sheet (or baking sheet with a silicone liner). Bake in the preheated oven for 15 minutes or until edges are browned and a bit crispy.
Allow to cool and enjoy!
Yield: 10-12 cookies
Banana Coconut Cookies (AIP/Paleo/Gluten Free)
5 minutes
15 minutes
5 minutes
5 minutes
These banana coconut cookies are reminiscent of banana bread and are incredibly delicious! They're also AIP, paleo, gluten and dairy free!
Ingredients
- 1 ripe banana, mashed
- 1 cup unsweetened coconut shreds
- 1/4 cup coconut sugar
- 1/4 cup arrowroot starch
- 1/4 cup coconut milk full fat
- 2 tbsp collagen
- 1 tsp vanilla
- Pinch salt
Instructions
- Preheat oven to 350.
- In a small-medium mixing bowl, mash the banana. Add in the other wet ingredients (coconut milk and vanilla) and mix until combined. Set aside.
- In a separate large mixing bowl, whisk together the dry ingredients (coconut shreds, coconut sugar, arrowroot starch, collagen, and salt).
- Then add the wet ingredients to the dry and mix until combined.
- Drop by heaping tablespoons onto a parchment lined baking sheet (or baking sheet with a silicone liner). Bake in the preheated oven for 15 minutes or until edges are browned and a bit crispy.
- Allow to cool and enjoy!
Can I use gelatin in place of the collagen?
I believe it would work! May make them a bit more chewy, but would be tasty, in my opinion! š
I had the same question! Would you use the same amount that you would if you used collagen?
i think so, you may be able to get away with just one tbsp tho.
These are the best dang cookies I’ve had on AIP!! After they came out of the oven I screamed because they looked JUST like oatmeal cookies. I am so done with everything I “bake” having the consistency of coconut flour and crumbling upon the first bite. I cannot believe I had all of these ingredients.
These were soft and moist on the inside, like banana bread, but crispy and caramelized around the edges. I added a bit of cinammon and ginger. Mmmm! Thank you!!!
Woohoo! So glad you experienced an AIP baking success and love the addition of cinnamon and ginger, yum! Thank you so much for commenting š
Has this recipe been tried with pumpkin instead of banana?
Good question and good idea! I have not tried it with pumpkin, please let me know if you do!