Banana Coconut Cookies
Ingredients
- 2 ripe bananas
- 2 cups coconut flakes sweetened or unsweetened
- 1 cup semi-sweet chocolate chips optional
- 1 tablespoon butter to melt with the chocolate optional
- ¼ cup toasted almond slivers or walnuts optional
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mash the bananas. Add the coconut flakes and stir until combined.
- On a baking sheet lined with parchment paper, scoop 15 spoonsful of batter. Press each gently to form the cookie. If you are adding a chocolate topping after baking, press an indentation in the cookies with the back of a spoon. Bake cookies in the oven for about 12 to 14 minutes.
- To make the chocolate topping, melt chocolate chips and butter in a separate bowl in the microwave or in a double boiler on top of the stove. Mix the chips and butter until smooth.
- Remove the cookies from the oven and spoon the chocolate mixture into the indention or just drizzle the chocolate mixture over the top of the cookies. If using almonds, place them over the top of the cookies before the chocolate sets.
Notes
Nutritional calculations include the optional ingredients. For just the bananas and unsweetened coconut flakes, each cookie has about 90 calories and 3 grams of sugar.
You can store these cookies in the refrigerator for about a week or in a freezer-safe container in the freezer for up to 3 months.
Nutrition
Calories: 175kcalCarbohydrates: 13gProtein: 2gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 3mgSodium: 12mgPotassium: 199mgFiber: 3gSugar: 7gVitamin A: 39IUVitamin C: 2mgCalcium: 16mgIron: 1mg
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