Those lovely little tarts I made at the weekend disappeared fast and we ran out of baking last night so there was a quick flurry of activity and these cookies were the result. I couldn’t do any elaborate slices or tarts because of time constraints after work and before dinner but sometimes the simplest, quickest recipes can be just as satisfying as the more time-consuming ones. These use coconut flour, shredded coconut and bananas to make a soft tasty cookie. They have only two tablespoonfuls of sugar so are suitably low FODMAP. This is a recipe , using date puree instead of sugar, which I used in my cookbook stacked together with chocolate avocado mousse to make whoopie pies. Our avocados here in New Zealand are rock hard right now so the chocolate mousse had to be shelved. Anyway, the baking container is now full and I can relax for a few days until the cookie munchers come raiding again.
- ¼ cup coconut flour
- ½ cup oil
- 2 tbsp sugar
- 1 ripe banana
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla
- pinch salt
- ½ tsp baking soda
- 1 cup coconut
- Heat the oven to 350°F/180°C.
- Mix the dry ingredients, oil, banana and sugar in a food processor.
- Add the eggs and vanilla and mix.
- Remove the mixture from the food processor to a bowl and add the coconut.
- Place a sheet of baking paper on an oven tray.
- Drop big spoonfuls of the dough onto the paper and shape them into circles.
- Bake about 10 minutes until they are golden but still soft.
- Remove from the oven and leave to cool on the tray for half an hour so they firm up a little.
very delicious Suzanne. It just keeps surprising me what you can make with a banana
Banana often sees a feature position in my food. It’s low FODMAP but supplies sweetness. And simply tastes good.
Gosh, this is a nice sounding recipe! I’ve never used coconut flour, and am intrigued with the idea. And I’ll welcome banana in anything! It’s important to keep cookie munchers happy! 😉 Fun post – thanks.
It is quite a unique flour and banana and coconut work so well together. My cookie munchers do lots of munching.
I’ve always wondered how baking cookies with bananas would work! Looks like you have the formula perfected!
I am a dab hand at baking with bananas now. They supplies sweetness and moisture.
I was just thinking that coconut with bananas would make a tasty combination. These cookies look wonderful!
It’s a great combination that is used a lot in island countries. I am sure you could make something superb with the combination.
I love how despite having little available time you didn’t resort to the desperate measures state where you pick up some packaged biscuits from the local petrol station on your way home from work. Great that these can be made fairly quickly xx
I am never desperate enough to pick up the processed foods in the supermarket. Their ingredient lists can be very scary. But it is important to have a list of quick baking recipes.
I love finding more uses for coconut flour! These cookies sound great with the mix of coconut and banana.
Coconut flour is a great flour but I love using an assortment of different ones – except wheat flour, of course.
I tried these cookies but found them to be too oily. Have you tried other combinations with less oil?
Mine weren’t oily and what I am thinking is that you used less coconut flour than I did. This flour is very absorbent and a little difference in quantity makes a big difference in the end result. Even an extra spoonful changes the recipe. Otherwise, simply reduce the oil and see if you prefer them that way.
I’ve just found this page! i would love to try this recipe and wonder what oil you used? thanks, Iza
Hi Iza. I used coconut oil but any oil you are happy with would do – perhaps rice bran oil. I wouldn’t use olive oil though.
Just wondering how long the cookers store for?
Rob, it’s always best to keep gluten-free baking in the fridge or even the freezer. You can defrost them as you need them in the microwave for around 20 seconds.Then they keep indefinitely.
I want to try this recipe but was wondering if you can substitute the oil for coconut oil or will it taste to coconuty (if that’s a word ) ? Also, do i use shredded, desiccant, flaky coconut or just anyone? Thanks.
Coconut oil is an oil so is fine. Shredded or desiccated coconut is fine.