Banana Coconut Cookies

Banana Coconut Cookies

In a way, these are great ‘clean out the pantry’ cookies as you can sprinkle in any leftover nuts and seeds you have lying around. While Nicole doesn’t call for sunflower seeds, I decided to add them at the last minute and love the extra bit of crunch. Because these aren’t at all too sweet, the extra bit of flaky salt on top really amps up and rounds out the flavor.

From: FlourlessĀ 


3 large very ripe bananas, mashed
1/4 cup / 60 ml coconut oil (or vegetable oil)
1 1/2 cups / 125 g rolled oats
1/2 cup ground almonds
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup / 120 g chopped walnuts
2/3 cup / 50 g unsweetened flaked coconut
1/3 cup sunflower seeds
1-2 teaspoons flaky salt (like Maldon), to top (optional)


Heat the oven to 350 F. Line two baking sheets with parchment paper.

In a large bowl, stir together the banana and coconut oil. In another bowl, whisk together the oats, ground almonds, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the walnuts, coconut and sunflower seeds.

Drop by the heaping tablespoon onto the prepared baking sheets. With the palm of your hand, gently press down the tops of each cookie to flatten slightly. Sprinkle with flaky salt. Bake until the cookies are very lightly browned, about 20 minutes. Remove from the oven and cool on the baking sheets for about 5 minutes then transfer the cookies to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days.