The easiest banana, coconut, and chocolate chip cookies you’ll make—gluten free, vegan, and made from just a few pantry-friendly ingredients.
Meet your new go-to healthier cookie. These bites are subtly sweet, full of texture, and perfect any time you want a small, satisfying treat. They come together in one bowl and require minimal hands-on time—great for busy weeknights or last-minute snacks.
The base is simply mashed ripe bananas, shredded coconut, oats, and a nut or seed butter. A touch of coconut sugar and a handful of dairy-free chocolate chips add just enough sweetness without overpowering the natural flavors. If you need a nut-free option, swap in sunflower seed butter or another seed-based spread.
These cookies have a soft, chewy texture with pleasant coconut chew and the richness of peanut butter. They are lower in added sugar than many traditional cookies, making them a nicer option when you want something sweet but not overly sugary. They’re lovely after dinner, as an afternoon pick-me-up, or packed in a lunchbox.
The batter is a bit sticky—that’s normal. Use a small spoon or a cookie scoop to portion them onto the sheet, and give them a little space to spread. Once baked, they hold together nicely and can be enjoyed warm or cooled.
I love how simple these are: a quick mash, a few stirs, and they’re ready to bake. They’re approachable for bakers of any level and easy to customize with add-ins like chopped nuts, raisins, or a sprinkle of shredded coconut on top. Enjoy baking and sharing them with friends and family!
Easy Banana Coconut Cookies (gluten free, vegan)
- Author: Mia Zarlengo
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 cookies
- Category: Dessert
Description
Six-ingredient banana coconut cookies that are naturally gluten free and vegan. They are quick to make, gently sweet, and full of comforting banana and coconut flavor. Perfect when you want a homemade treat that’s simple and wholesome.
Ingredients
- 2 ripe, spotty bananas, mashed
- 3/4 cup unsweetened shredded coconut
- 1/4 cup gluten-free rolled oats
- 1/4 cup peanut butter (or any nut/seed butter)
- 1/4 cup coconut sugar* (optional; see notes)
- 1 tsp vanilla extract
- Good pinch of sea salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until mostly smooth. Add the shredded coconut, oats, peanut butter, coconut sugar (if using), vanilla, and a pinch of sea salt. Stir until the mixture is evenly combined. The batter will be sticky—that’s normal.
- Fold in the dairy-free chocolate chips evenly. If the dough seems too wet to handle, refrigerate for 10–15 minutes to firm it up slightly.
- Using a tablespoon or small cookie scoop, drop roughly 1.5 tablespoons of batter per cookie onto the prepared baking sheet, spacing them about 1–2 inches apart.
- Bake for 15–17 minutes, or until the edges are lightly golden and the cookies appear set. Allow the cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw frozen cookies at room temperature or warm briefly in a low oven.
Notes
*If you prefer to avoid added sugar entirely, skip the coconut sugar. The cookies will be very lightly sweet from the banana and chocolate chips, so they will taste more subtle but still delicious. For variation, try adding a tablespoon of flaxseed for extra texture, a handful of chopped nuts, or a sprinkle of flaky sea salt on top before baking.