Banana Coconut Cookies (grain-free, sugar-free, vegan)
Ali Segersten
Using mashed, ripe bananas in recipes is a simple and nourishing way to replace sugar. I've used it before in my sugar-free, grain-free Carob Banana Bars and in these lovely Teff Pancakes. My four-year-old twins have been eager to cook lately—and if I don’t jump in quickly, they take over and start cooking on their own. Hmm… I have no idea where they get that from! Most recently, cookies have been on their minds.
Yesterday one of them asked if we could make cookies "with that cookie flour" and bananas. The following recipe is what transpired. "That cookie flour" is blanched almond flour. We just ordered a 25-box of it and split it with a friend. This is a good way to save some money.....buy in bulk and split orders between two or more families.
Banana Coconut Cookies
These cookies are crisp on the outside and soft on the inside. They are only slightly sweet and higher in protein, making them a nutritious after school snack served along side carrot and celery sticks. You can add mini chocolate chips to some of them if desired though this will add a little bit of cane sugar. You could replace the two tablespoons of maple syrup with more banana if you don't want any sweetener.
Wet Ingredients
Dry Ingredients
- In a medium-sized mixing bowl whisk together the wet ingredients.
- Add the dry ingredients and mix together using a fork.
- Form dough into ball and refrigerate for 30 to 60 minutes.
- Preheat oven to 350 degrees F.
- Form dough into small balls (about 15) and place onto an ungreased cookie sheet.
- Flatten each cookie ball with the palm of your hand.
- Bake for about 15 minutes.
- Cookies will be soft straight out of the oven but will firm up once completely cool.
- You can place them onto a wire rack to cool and then place the rack into your freezer for quick cooling.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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