Ingredients
Dry Ingredients
- 1 cup (75g) finely shredded unsweetened coconut
- 2 tablespoons cocoa powder
- Pinch of salt
Wet Ingredients
- 2 large very ripe bananas
Optional
- 3 tablespoons (40g) chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mash Bananas and Mix Cocoa: In a mixing bowl, mash the very ripe bananas thoroughly until smooth. Add the cocoa powder and stir well to ensure there are no lumps in the mixture.
- Add Coconut and Salt: Stir in the finely shredded coconut and a pinch of salt into the banana-cocoa mixture. Mix thoroughly to combine all the ingredients evenly.
- Incorporate Chocolate Chips: Gently fold the optional chocolate chips into the mixture, distributing them evenly without breaking the chips.
- Shape Cookies: Scoop out approximately 1 tablespoon of batter for each cookie and place them spaced out on the prepared baking sheet. Press each scoop down slightly with your hand to flatten them a bit.
- Bake: Bake the cookies in the preheated oven for 25 minutes. The centers will remain a little soft while the edges set nicely.
- Cool and Store: Allow the cookies to cool on the baking sheet before transferring them to a cooling rack to cool completely. Once cooled, store the cookies in an airtight container to maintain freshness.
Notes
- Use very ripe bananas for natural sweetness and moisture.
- For extra crunch, you can toast the shredded coconut lightly before adding.
- The cookies will be soft when warm but firm up as they cool.
- Chocolate chips are optional but recommended for a richer taste.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten Free
