5-Ingredient PB Banana and Coconut Cookies

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The same scenario keeps happening at our house. I buy bananas, then I have to hide the bananas from Mattis because he is OBSESSED WITH THEM and will scream “NANA NANA NANA NANA” until you finally give in and give him one if he catches a glimpse.

So I hide the bananas, and then two weeks later, I find the bananas. At this point, not even the nana-obsessed Mattis will touch them, because they are black and have apparently lost their “NANA” luster. But at this point they are perfect for baking.

I needed a quick dessert-y treat a few nights ago, so I decided to try my hand at being a wellness blogger and make a sugar-free banana-based cookie situation. Honestly, it’s freaking delicious. When they first come out of the oven, they are hot and gooey and soft. When they cool down, they’re still super soft and gooey. I like ‘em straight out of the freezer, too!

Make ‘em next time you have two rogue bananas laying around – not enough for banana bread, but too disgusting to eat on their own!

5-Ingredient PB Banana and Coconut Cookies

Servings 15 cookies

Equipment

  • 1 large bowl
  • 1 fork
  • 1 baking sheet
  • Parchment paper

Ingredients

  • 2 large very ripe bananas
  • 1 1/2 cups shredded coconut 
  • 1 cup chocolate chips/chunks
  • 1/4 cup creamy peanut butter
  •  1/2 tsp vanilla extract 
  • Optional: pinch of flaky sea salt Preheat oven to 400°F and line a baking

Subtitutions

  • Vanilla extract: sub for 1/4 teaspoon almond extract, or omit it completely.
  • Flaky sea salt: SOOO GOOD on top! But not necessary! SOOO GOOD on top! But not necessary!

Instructions

  • Preheat oven to 400°F and line a baking sheet with parchment paper. 
  • Mash 2 large bananas until totally smooth. Stir in 1 1/2 cups shredded coconut, 1 cup chocolate chips, 1/4 cup creamy peanut butter, and 1/2 teaspoon vanilla extract. 
  • Scoop the cookie dough onto the baking sheet in about 2 tablespoon sized balls. Squish them flat into a cookie shape with a fork, they won’t spread like normal cookie dough when you bake them, so you need to form them into the shape you want before you bake them!
  • Sprinkle the tops with a pinch of flaky sea salt if you have it, and love sweet and salty like I do!
  • Alternatively, throw all ingredients except the chocolate chips into a food processor and process until combined. Add the chocolate chips and pulse several times to incorporate. 
  • Bake for 12 to 15 minutes, until firm and lightly golden-brown on top. 
  • Allow to cool slightly, then devour a few while they’re hot. You can keep the rest in a ziplock in the freezer for months, or at room temperature in an airtight container for up to 3 days.
  • 2 large very ripe bananas
  • 1 1/2 cups shredded coconut 
  • 1 cup chocolate chips/chunks
  • 1/4 cup creamy peanut butter
  •  1/2 tsp vanilla extract 
  • Optional: pinch of flaky sea salt Preheat oven to 400°F and line a baking

Subtitutions

  • Vanilla extract: sub for 1/4 teaspoon almond extract, or omit it completely.
  • Flaky sea salt: SOOO GOOD on top! But not necessary! SOOO GOOD on top! But not necessary!

Notes

  • I don’t have a substitution for the bananas or coconut, but you could use any kind of nut or seed butter instead of peanut butter, or omit it completely.
  • The chocolate chips are not necessary, and this would be a great toddler treat if there weren’t any chocolate chips. Or maybe chocolate chips only make my toddler crazy?
Author: Caroline Chambers

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