Vegan Coconut Cookies

These vegan coconut cookies boast the perfect fusion of banana and coconut, offering a subtly sweet treat that pairs perfectly with your morning coffee or serves as an indulgent afternoon snack. Best of all, they're egg, dairy, and nut-free, making them a delectable choice for those with dietary restrictions.

Course Breakfast, Dessert

Cuisine Western

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Ingredients

1 ¼ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon sea salt
1 ⅓ cup desiccated coconut
½ cup coconut oil, melted
¼ cup dark brown or muscovado sugar
¼ cup granulated sugar
½ teaspoon vanilla extract
2 ripe bananas, mashed

Instructions

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, mix flour, baking soda, salt and desiccated coconut.
In a smaller bowl, whisk together coconut oil, dark sugar, granulated sugar and vanilla extract. Fold in mashed bananas with a spatula.
Pour wet ingredients into the dry ingredients and stir well with a spatula or a wooden spoon.
Scoop mounds of dough, about ¼ cup each, onto baking sheets, about 3 inches apart.
Bake for 12-14 minutes until lightly browned on the sides.
Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Notes

Storing Instructions: store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Freezing Instructions: store in a freezer-friendly container for up to 3 months. Thaw them overnight in the refrigerator and bring to room temperature, if desired, before enjoying.

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