These banana oatmeal coconut cookies are the perfect sweet treat. They’re also great if you have one lonely banana that’s been left in your fruit bowl.
I am a huge fan of bananas and recipes that use bananas. I know sometimes you just have that one banana you don’t want to waste. It’s sitting there in the fruit basket and before you know it’s gone brown. I know that I’m in a constant battle with a family who one week eats all the bananas I buy the day after I go to the grocery store and then the next week won’t touch them.
Banana, oatmeal, and coconut are all flavors that go really well together. The slightly sweet of both the coconut and banana really compliment the oats in this recipe. These cookies make for a fantastic snack or a great after dinner treat. I also love these cookies with coffee in morning or you can serve them as a snack for kids alongside a big cup of milk.
Why I love these banana oatmeal coconut cookies
Banana is one of my favorite flavors to cook with. We are huge fans of almost everything banana at our house. If you are a fan of bananas, then you’ll love these cookies. One of the reasons I love this recipe is because you can use up that one extra banana that got left behind in your fruit bowl and is now a little spotty.
These cookies are so easy to make. This is a very simple recipe and they bake pretty quickly too. You just need to mash the bananas and then you can pretty much make this recipe in one bowl. They’re soft and pillowy. Your kitchen will also smell amazing while they cook. These are also great cookies to make if you are out of eggs and are craving cookies or if you have a friend or family member with an egg allergy since this recipe does not require any eggs.
What ingredients do I need to make these cookies?
These cookies are also very easy to make with a no fuss recipe. You probably have everything you need to make these in your pantry. For these banana oatmeal coconut cookies, you will need:
- All purpose flour: The base of the cookie dough.
- Coconut flakes: You’ll want to use sweetened coconut flakes for this recipe.
- White sugar: The white sugar will really bring out the banana flavor in these cookies.
- Cinnamon: To give the cookies a little rise.
- Baking soda: To help the cookies rise.
- Banana: You’ll need just one medium banana (about half of a cup of mashed banana) for this recipe. You can use a banana that’s anywhere from a little spotty to turning black just don’t be tempted to add more than one banana or the dough will be too wet.
- Vanilla extract: Pure vanilla extract is always best in baking.
- Oats: You can use quick oats or rolled oats for this recipe.
- Water: You may need to use just a touch less water if your banana is very, very ripe.
How to make these cookies
Begin by preheating your oven to 325 degrees and greasing two baking sheets.
Next, in a large mixing bowl add the dry ingredients (flour, coconut, sugar, cinnamon, baking soda, and oats). Mix well with a large spoon.
Next, add the wet ingredients. Mix well with a hand mixer.
Use a medium cookie scoop (about 1 ½ tablespoons if you do not have a cookie scoop) and drop the cookies in balls onto your baking sheets.
Bake for 10 to 11 minutes or until edges are golden brown. Let them rest on the baking sheets for at least five minutes.
How do I store these cookies?
Store these cookies in an airtight container. They are good for two to three days after baking.
Other dessert recipes:
Banana Oatmeal Coconut Cookies
- Cookie sheet
- 1 ¼ cups all purpose flour
- 1 cup oats (rolled or quick oats)
- 1 cup coconut flakes (sweetened)
- 1 cup white sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1 medium ripe banana (peeled and mashed with a fork) about ½ cup
- 1 teaspoon pure vanilla extract
- ¼ cup warm water
- Begin by preheating your oven to 325 degrees and greasing two baking sheets.
- Next, in a large mixing bowl add the dry ingredients (flour, coconut, sugar, cinnamon, baking soda, and oats). Mix well with a large spoon.
- Next, add the wet ingredients. Mix well with a hand mixer.
- Use a medium cookie scoop (about 1 ½ tablespoons if you do not have a cookie scoop) and drop the cookies in balls onto your baking sheets.
- Bake for 10 to 11 minutes or until edges are golden brown. Let them rest on the baking sheets for at least five minutes.