Amazing 120 Calorie Banana & Coconut Cookies

If you’re anything like me, sometimes you just need a genuinely good snack that doesn’t require softening butter or waiting hours for dough to chill. I’m talking about something you can grab the bananas when they hit that perfect, spotty stage of ripeness and have cookies ready in under 30 minutes. That’s where these incredible Banana & Coconut Cookies come in. Seriously, these are my absolute go-to when I need a guilt-free treat because they are naturally sweetened—yes, practically zero refined sugar!

The first time I threw these together was a rainy Tuesday when I had two overripe bananas staring me down. I had some coconut flakes leftover, and voilà! Instant success. They come out soft, chewy, and packed with that tropical flavor combination. You mix them up in one bowl using a spoon—no electric mixer needed, thank goodness for small cleanups—and you are good to go. I promise, you’ll keep coming back to this recipe whenever you crave easy cookies that taste homemade and wholesome.

Why You Need These Banana & Coconut Cookies Today

Trust me, once you see how fast these come together, they’ll save you on so many last-minute snack emergencies. These aren’t just any cookies; they are the definition of simple and satisfying dessert. I keep finding new reasons why they are my favorite quick fix!

Here’s the quick rundown on why you should stop reading and start mashing bananas right now. You deserve this:

• Speed Demon Baking: Honestly, 10 minutes prep time is not a typo. Grab your bowl, stir, scoop, and bake. Done before you know it!
• Sweetness from the Source: These Banana & Coconut Cookies rely totally on the fruit for sugar. If you’re trying to cut back on the white stuff, these are your new best friends. They satisfy that sweet craving easily.
• Minimalist Magic: We’re talking five core ingredients here. If you have bananas turning brown on the counter, you likely already have everything else, meaning less running to the store! If you need more inspiration for fast eats, check out some easy appetizers and snacks, but these cookies might just top the list.

Gathering Ingredients for Your Banana & Coconut Cookies

Okay, let’s talk about what you need. This is where the magic starts, and honestly, this recipe is super forgiving, but you need to pay attention to the bananas! Forget those slightly green ones; we need them ripe—I mean, dark brown spots all over them, ready to turn to mush. You’ll measure out two large ones and mash them until they look like baby food almost. That mushiness is our binder and our main source of sweetness, so don’t skimp on the ripeness!

Next up is the coconut. Make absolutely sure you are grabbing the unsweetened shredded coconut. If you use the sweetened kind, these Banana & Coconut Cookies will turn out way too cloyingly sweet, and trust me, the natural banana flavor gets lost. We stir in one full cup of that unsweetened flake. Then we add the structure: half a cup of rolled oats. I usually use quick-cooking oats because they break down slightly during the mix, but old-fashioned works fine too if you prefer a chewier bite. A tiny splash of vanilla and maybe a whisper of cinnamon—if you like that warm spice note—and that’s it! See? So simple. It’s all about letting those main flavors shine. If you’re ever looking for other great oat-based recipes, I have a wonderful oat recipe that might interest you for a different kind of baker.

Ingredient Substitutions for Banana & Coconut Cookies

If you’re missing one little thing, don’t panic! You can use maple syrup or honey instead of relying solely on the banana sweetness, but only add about two tablespoons if you do. If you don’t have oats, finely ground flaxseed can act as a decent binder instead of the oats, just know it will change the texture slightly.

Essential Equipment for Perfect Banana & Coconut Cookies

We established that these are super easy, right? Well, the equipment needed proves it! You don’t need any fancy gadgets for these simple Banana & Coconut Cookies. Just three things are sitting on your counter right now, I bet.

First, you absolutely need a good, sturdy mixing bowl. When you mash those bananas, you want to put some elbow grease into it, and a flimsy bowl might just buckle under the pressure. Second, get your baking sheets ready. Since these don’t spread much, you can fit more cookies per sheet, which means fewer batches, which means faster snacking!

The third must-have, and I insist on this for every single cookie I bake, is parchment paper. These cookies are naturally soft, even when baked through, and they stick something awful to bare metal when warm. Trust me on this one; parchment paper is non-negotiable for easy cleanup and perfect bottoms.

Here’s my little pro tip about uniformity: If you want all your Banana & Coconut Cookies to look like they came from a professional bakery, grab a small cookie scoop—the kind that releases the dough cleanly. I love using a teaspoon if I don’t want to dirty another tool, but a tablespoon-sized scoop ensures they all bake evenly at the same rate. Nobody wants one tiny burnt cookie next to a giant gooey one!

Step-by-Step Instructions for Baking Banana & Coconut Cookies

Alright, let’s get these delightful Banana & Coconut Cookies into the oven! The instructions are so quick, you’ll barely put your mixing spoon down before they are ready to bake. First things first, you have to get that oven hot. We’re setting it to 350°F (175°C). While it’s heating up, make sure that baking sheet is lined with parchment paper—we talked about why this is so important for keeping these naturally soft treats intact!

Once your oven is warming up, take your bowl with the mashed banana. You just gently fold everything else in: the coconut, the oats, the vanilla, and that optional cinnamon. The absolute key here is not to overmix. You’re not making cake batter; you’re just combining things until you see no dry streaks of oats left hanging around. If you mix too much, those oats will start to get gummy, and that’s not the texture we want for chewy Banana & Coconut Cookies.

When it’s incorporated, use a rounded tablespoon—or that little scoop I recommended—to drop little mounds onto your prepared sheet. They won’t spread much on their own, so you need to give them a little nudge. Just use the back of your spoon and gently press them down slightly so they form a proper cookie shape. Space them out about two inches because while they don’t spread wide, we want air circulating around them.

Into the heat they go for about 12 to 15 minutes. Keep an eye on them; you’re looking for slightly golden edges. When they come out, they will look soft, maybe even a little fragile—this is totally normal for these kinds of easy cookies! Don’t try to move them right away. Let them sit right there on that hot sheet for a solid five minutes. This resting period is crucial because it lets them firm up just enough so they don’t fall apart when you transfer them to the cooling rack. If you’re looking for other no-fuss bake ideas, I have a great bunch of no-fuss treats that use similar easy-mixing techniques!

Tips for Success with Your Banana & Coconut Cookies

Because this recipe is so simple, success rests heavily on your initial ingredients. Remember what I said about the bananas? If they are even slightly yellow, your cookies will be dense and possibly dry because they lack the natural moisture and sugar. Go for the spotty, soft ones!

Secondly, if you find your cookies seem too crumbly when you pick them up post-bake, it usually means you didn’t mash the bananas quite enough in the beginning. They need that completely mushy consistency to act as the glue holding the oats and coconut together. Mash them until you rarely see a lump!

Finally, don’t be tempted to bake them longer just because they look underdone after 12 minutes. These Banana & Coconut Cookies are supposed to be soft and chewy center. If you wait until they look firm and cracker-like, they will be dry once they cool completely.

Storage and Make-Ahead Tips for Banana & Coconut Cookies

So, you baked a huge batch because who can stop at just one, right? That’s totally normal! The tricky thing about naturally sweetened, soft cookies like these Banana & Coconut Cookies is that they don’t have those preservatives white sugar offers. Because of that, they are definitely best eaten fresh.

For optimal flavor and chewiness, you must keep them at room temperature in an airtight container. I’ve found that if I leave them out uncovered for even a few hours, they start to dry out and get a little hard on the edges. Seriously, put a lid on it right away! Don’t worry about the fridge for short-term storage; cold temperatures can actually make the oats feel a bit stale faster.

Now, if you absolutely must—maybe you made them for a party next week—you can freeze them! Lay the cooled Banana & Coconut Cookies out on a baking sheet in a single layer. Once they are frozen solid (this prevents them from sticking together into one giant coconut clump!), transfer them to a freezer-safe bag or container. They should keep nicely for about a month. When you want to eat them, just let them thaw on the counter for an hour or two. They are great for meal prepping snacks ahead of time, much like some of the no-bake mixes I sometimes rely on!

Just remember, they really shine on day one and day two. After that, they tend to get a little crumbly. Don’t let that stop you, though; even a little crumbly, they still taste fantastic!

Serving Suggestions for These Easy Cookies

The best part about having ultra-simple Banana & Coconut Cookies on hand is how versatile they are! Since they aren’t overly sweet, they work perfectly in ways you might not expect. My absolute favorite way to enjoy them is right alongside my morning coffee. They’re substantial enough to feel like a real breakfast treat, especially when you need something quick on the go.

They also make a fantastic, quick addition to a yogurt bowl instead of crunchy granola. Just crumble one or two over some plain Greek yogurt. The texture contrast is divine—chewy cookie meets creamy dairy!

If you’re packing lunches, they are fantastic alongside some fresh apple slices or grapes. They give a little sweet satisfying bite after the fruit. Honestly, because they are so minimally processed, I even feel good about slipping them into my kiddo’s school bag. For more great snack ideas, you can check out these ten best puppy treats for inspiration on simple ingredients, even if you aren’t training a canine!

Frequently Asked Questions About Banana & Coconut Cookies

Can I use green or slightly yellow bananas for these Banana & Coconut Cookies?

Oh, please don’t! If you want true success with these easy cookies, you have to use very ripe bananas—I mean, mostly brown or black spots on the peel. Green bananas haven’t developed enough natural sugar, so your cookies will taste starchy and won’t bind together properly. They need that intensely sweet, mushy texture to act as the main binder and sweetener for the whole batch. If they aren’t soft enough to mash easily with a fork, put them aside and wait another day!

Do these Banana & Coconut Cookies need to be refrigerated?

That’s a great question, especially since they lack refined sugar. Because they are so full of natural fruit moisture, they actually do best at room temperature in a sealed container for up to two days! They firm up nicely overnight at room temp. Refrigerating them can actually make the oats feel a little hard or dry, which isn’t the soft, chewy bite we’re aiming for. So, for the best texture for these easy cookies, keep them on the counter!

How can I make my Banana & Coconut Cookies firmer?

If you pull them out and they feel too soft or fragile, there are two quick fixes for the next batch. First, make sure you are flattening them slightly before baking. If you leave them in big dome shapes, the center stays too gooey. Second, try baking them a few minutes longer until the edges are decidedly deep golden brown—not just light gold. You might also try swapping the standard shredded coconut for the larger, flaked variety, as that adds a bit more structure throughout the mix. You can explore more baking tips over on the baking resources page.

Can I add more mix-ins like chocolate chips or nuts?

You certainly can, but remember, this recipe is designed to be incredibly simple! If you decide to add extras, don’t overdo it; maybe half a cup total of mix-ins. If you add chocolate chips, make sure they are high-quality dark chocolate—the slight bitterness balances the banana beautifully. If you add nuts, make sure they are finely chopped so they don’t compromise the structure of these easy cookies; too many chunks can make them fall apart during cooling.

Estimated Nutritional Overview of Banana & Coconut Cookies

Now, I always stress this point: because these Banana & Coconut Cookies are so wholesome and use natural sweeteners, the nutritional information looks really friendly! It’s nice to satisfy a sweet tooth without feeling like you’ve completely derailed your day, right?

Based on standard measurements for the ingredients we used, here is a general idea of what you’re looking at per cookie. Remember, these are my best effort estimates! The exact nutrition can shift depending on how ripe your bananas are or which brand of coconut you buy.

Here is the snapshot:

• Calories: 120
• Fat: 6g
• Protein: 2g
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 7g (and that’s almost all from the fruit—win!)

So, you get a nice little hit of fiber and still keep those calories low for such a satisfying chew. If you made these for a party and want people to know exactly what they are eating, this overview is perfect to stick on a little card beside the platter. It’s great information, but always remember these are just guidelines, not strict lab reports!

Share Your Experience Making Banana & Coconut Cookies

Wow, are you done already? I hope you loved how ridiculously fast these Banana & Coconut Cookies came together for you. I’m always so curious to hear how they turned out on your kitchen countertop!

Did you stick exactly to the recipe, or did you sneak in some chopped walnuts? Maybe you used those really spotty bananas and found them extra sweet? Please, please drop a rating below—it really helps other home bakers know if these easy cookies are worth whipping up next time they have overly ripe fruit.

If you tried a fun little twist, I want to hear about it in the comments! Did you swap the cinnamon for cardamom? Did your kids love sprinkling on a little sprinkle of sea salt right before baking? Sharing tweaks helps us all learn new ways to enjoy baking.

I’m always looking for new inspiration myself. If you’re exploring other simple, satisfying oat-based treats after making these, don’t forget to check out my recipe for strawberry oat nibbles. Let me know what you thought of these Banana & Coconut Cookies—your feedback makes my day!