These banana cookies made with coconut oil are soft and mildly sweet with a subtle coconut flavor. My son likes them with raspberry jam on top.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C) using the convection setting. Grease 2 cookie sheets with 1 teaspoon coconut oil each.

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  • Mix coconut flour, cream of tartar, baking soda, and salt together in a small bowl.

  • Combine mashed bananas, eggs, 1/3 cup coconut oil, and vanilla extract in a separate bowl. Beat with an electric mixer until creamy. Slowly add the flour mixture while continuing to mix.

  • Drop spoonfuls of cookie dough onto the greased cookie sheets. Flatten cookies using the back of the spoon.

  • Bake in the preheated oven until no longer wet, about 35 minutes.

Cook's Note:

For sweeter cookies, add 1/3 cup chocolate chips or raisins.

Nutrition Facts

63 calories; protein 1.3g; carbohydrates 5g; fat 4.4g; cholesterol 23.3mg; sodium 53.5mg. Full Nutrition
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