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If you like coconut and bananas, then these are The Healthiest And Easiest 2 Ingredient Cookies You Will Ever Make.

The Healthiest And Easiest 2 Ingredient Cookies You Will Ever Make

I just made these cookies and it was the most stress-free baking experience of my life. A banana and some coconut flakes, and I am enjoying amazing cookies. They are just perfect for breakfast or a snack. No artificial ingredients, no sugar, no mess. I am in love with these little cookies.

I promise these are not only The Healthiest And Easiest 2 Ingredient Cookies You Will Ever Make, they are also the most delicious. Give them a try and you won’t be disappointed.

If you are interested in other healthy recipes please see my 5 Worst Breakfast Foods For Kids Plus DIY Healthier Options. You will find homemade recipes that are easy to make and perfect for breakfast or a snack.

For this recipe I used Organic Toasted Coconut Flakes Unsweetened and together with my banana, the cookies came out naturally sweet. Make sure the banana is not too ripe or the cookies will not hold the shape. There is really no need for anything else: 2 ingredients but you get lots of flavor.

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I love The Healthiest And Easiest 2 Ingredient Cookies You Will Ever Make because they satisfy my cravings for something sweet without having to eat refined sugars. Simple and healthy ingredients is all it takes to make perfect treats.

This recipe will make 8-9 small cookies.  If you want to make more, just double the recipe. You can also keep them in a closed container at room temperature for a few days.

 

The Healthiest And Easiest 2 Ingredient Cookies You Will Ever Make

2.0 from 1 reviews
The Healthiest And Easiest 2 Ingredient Cookies You Will Ever Make
 
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Delicious coconut and banana cookies that are so so easy to make.
Author:
Recipe type: snack
Serves: 8
Ingredients
  • 1 banana
  • ½ cup toasted coconut flakes
Instructions
  1. Preheat oven to 300 degrees.
  2. Pulse the banana and toasted coconut flakes together with a blender or food processor.
  3. Shape them into little round cookies and place them on a cookie sheet on top of parchment paper.
  4. Bake for about 20 minutes or until golden.

If you are interested in reading more about my blog, please take a look at my latest articles. I am a mom blogger who loves to share creative and healthy fun food ideas.

I have a lot of ideas for easy to make, healthy, and homemade family meals. I am not a chef or have many years of experience cooking. So most of my recipes are very easy to prepare.

Categories: Desserts, Finger Foods, Recipes

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35 Responses so far.

  1. Natasha says:

    These look awesome, but can you use anything instead of the banana – they can be deadly to people with latex allergies…

  2. Karen says:

    Hi, should the banana be ripe or overripe?

  3. Amy says:

    if i have frozen bananas, can i throw some arrowroot powder or almond flour to bind them?

  4. patti bloss says:

    I will be making these cookies. I am a vegan and I will not eat any refined sugar because of my liver cancer. I will also make them for a vegan pot luck coming up….thanks

  5. Carey says:

    I am not a fan of coconut and was wondering if there is a way to do oats or other grains with the banana? I would love to give it a shot with some oatmeal maybe even chia seeds.

  6. Joanne says:

    Don’t remember where i saw it, but I made a cocoa banana slice once and it was good. It only had cocoa and banana and was baked for about 10 minutes, really nice 🙂
    I think babanas are great and very versitile. Mash it and freeze it (not fully) for ice cream. Or bake it for cookies. Would like to try other fruit but I can’t think of what else could work the same.

  7. Diana says:

    Wow these look so good! I’m definitely gonna try them.

  8. Monique says:

    Do these cookies rise and harden up?

  9. Abigail says:

    Hi, I tried baking itt today …it did not turn out as in the video…it is stuck to the parchment paper and still not holding shape..banana’s were not ripe yet it had just started…pls tell me where I went wrong..thanks

    • Hi, I am so sorry to hear the recipe did not turn out good for you. I will try a ripe banana (cookies will be sweeter too) and maybe leaving them in the oven for a couple more minutes. Please let me know if you try the recipe again. I really hope it goes well this time.

  10. Tracy says:

    Hi there. Was curious if u knew the macros on these?

  11. Susan says:

    Mine don’t look like yours. 🙁 They look like brown mashed banana slices. Wonder what I did wrong?

  12. Jemima says:

    I can’t eat coconut 🌴 so I tried your recipe with toasted quick oats and they were very Chewy plus a bland taste… what did I do wrong ??

  13. Vanessa says:

    Can i make these using coconut from the shell instead of prepackaged

  14. Debbie says:

    Just made these, first for 20 minutes at 300 degrees as stated. They weren’t even close to being “golden” and they were not flattening as shown in the picture.
    I baked for another 10 minutes…nothing.
    Turned the temp to 350 and baked another 10 minutes – I flattened them while they were still warm.

    The instructions should advise flattening before baking, and the time is definitely not right.

    The taste is OK – but inside mushy like banana.

    Not sure I would bother again.

  15. Lexi says:

    Wondering how you store these?

  16. Ally says:

    Hi, great idea, I have a kilo bag of untoasted flakes that I need to get through. (Found the grated variety worked better in my regular granola bars, so they are sitting on the shelf needing a purpose)! Will try toasting, to get the same flavour, but wondered if you had any other recipes or ideas for untoasted flakes?

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