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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.

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