Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
Are you ready to be a snack hero in four ingredients? These banana-based mini cookies taste like the delicious chocolate-covered baby of banana bread and coconut macaroons. These cookies come together quickly, are naturally gluten-free and nut-free, and can be made vegan with the right chocolate. And they will totally bust your 3 p.m. slump or make you the coolest mom ever for serving cookies after school.
Since bananas can act as a binder and egg replacer, just a single mashed banana holds these cookies together. Look for a banana with some brown spots on the skin; too green of a banana, and the cookies will be starchy instead of sweet.
The chocolate coating for these cookies is optional but highly recommended. If you're looking to make this a vegan snack look for chocolate chips free of milk solids, Trader Joe's semi-sweet chips are an easy vegan choice.
Makes 10 cookies
For the cookies:
1 large ripe banana
3/4 cup unsweetened finely shredded coconut
For the chocolate dip and drizzle (optional):
1/2 cup mini chocolate chips
1 1/2 teaspoons coconut oil
Make the cookies: Arrange a rack in the middle of the oven and heat to 350 F. Line a baking sheet with parchment paper.
Mash the banana with a fork in a medium bowl until smooth, then stir in the coconut. Scoop 1 tablespoon-portions onto the baking sheet, spacing them evenly apart. Bake until the edges of the cookies are golden-brown, 15 to 17 minutes. Place the pan on a wire rack and cool completely.
Melt the chocolate: Place the chocolate chips and coconut oil in a small, microwave-safe bowl. Microwave on high until the chocolate is melted, 45 seconds to 1 minute.
Dip the bottom of each cookie into the chocolate and place back on the parchment-lined baking sheet. Transfer any remaining chocolate into a small zip-top bag. Snip the corner of the bag off and drizzle the chocolate over the tops of the cookies. Refrigerate until the chocolate is set, about 15 minutes.
Recipe notes: Refrigerate for three days in an airtight container or freeze for up to two weeks. Thaw before serving.
This article is written by Meghan Splawn from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.