2 Ingredient Banana Coconut Cookies

2 Ingredient Banana Coconut Cookies
Who would have thought that you could create a delicious sweet cookie using only two healthy ingredients?! I've made some pretty amazing two ingredient coconut cookies before (recipe here), but hadn't thought to use banana as one of the two ingredients... now I'm in love, and so are my kids!

Banana and coconut go ridiculously well together. Just look at these incredible Coconut Banana Bites if you don't believe me. This super healthy cookie recipe for kids is amazing! Not just because they taste so good and are completely toddler-friendly, but also because they're egg free, gluten free and dairy free, so can be enjoyed by children with these food allergies as well.

My two year old has a thing for star shapes at the moment so I cut them into stars for him and he just adored them! My four year old didn't care much for the stars, but said the banana coconut cookies were "wonderful and great" so I think they worked out pretty well.

If you're going to make these tasty two ingredient banana coconut cookies you can use any kind of cookie cutter shape you like, or if you don't have any cookie cutters these banana coconut cookies will work just as well if you roll them into balls and gently flatten them on the baking tray.

Two ingredient banana coconut cookies only take a couple of minutes to prepare and 12 minutes in the oven. You can make a batch in a regular sized bowl instead of a large mixing bowl and mash the ingredients together using just a fork - which means very easy cleanup and less big dishes to wash.


  • 1 banana
  • 3/4 cup desiccated coconut


Preheat oven to 200 C (390 F) and line a baking tray with baking paper

Mash banana with a fork.

Add coconut and use fork to mash it with the banana until well combined.

Depending on the size of the banana, you may need to add more coconut. If you used a very large banana then the mixture will be too runny to hold together well. You want to be able to roll it into a ball.

Roll the mixture into a big ball and then place it on a clean, flat surface.

Use the palm of your hand to press it down flat, try to make it all even and just under 1 cm thick.

Use your cookie cutter to cut out shapes and then use a flat knife or thin spatula to gently pick them up and place them on the baking tray, evenly spaced.

Bake for approximately 12 minutes, until the edges start to turn golden brown.

Makes about 25 tiny cookies. Amount will vary depending on the size of your cookie cutter, you can easily make more by doubling or tripling the recipe:

Double recipe: 2 bananas, 1 1/2 cups coconut
Triple recipe: 3 bananas, 2 1/4 cups coconut


  • Bananas are a fantastic ingredient in toddler cooking, as they are a healthy way of sweetening any recipe without adding refined sugar. Mashed banana can also be used in place of butter or oil to keep cakes and muffins moist.


Leave a comment

Hi! I am looking forward to trying this recipe for my picky daughter with an egg allergy. What kind of desiccated coconut did you use? Powder/flakes? Sweetened/unsweetened? Thanks in advance!
Follow us on Facebook