Are you ready to be a snack hero in four ingredients? These banana-based mini cookies taste like banana bread and coconut macaroons had a delicious chocolate-covered baby. 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.
Mashed Banana Is the Secret Ingredient
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.
4-Ingredient Chocolate Banana Coconut 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.
- Storage: Refrigerate for 3 days in an airtight container or freeze for up to 2 weeks. Thaw before serving.