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.



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


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.

  • 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; 4.4 g total fat; 23 mg cholesterol; 54 mg sodium. 5 g carbohydrates; 1.3 g protein; Full Nutrition