Irresistible Vegan Coconut Almond Banana Cookies: Your New Favorite Chewy Treat!

Get ready to fall in love with these Coconut Almond Banana Cookies! Inspired by delightful vegan breakfast cookies found at a local coffee shop, this recipe offers a homemade version that is truly exceptional. These cookies are wonderfully spherical, delightfully chewy, and packed with wholesome goodness. They embody a macaroon-like texture thanks to a generous amount of coconut and almond flour, perfectly complemented by the natural sweetness of ripe bananas. A touch of coconut sugar enhances their sweetness, while baking soda ensures a lovely texture, and chocolate chips are, of course, added for that irresistible touch!

These Coconut Almond Banana Cookies might seem simple, but their magic lies in the careful selection and preparation of a few key ingredients. Understanding each component’s role is crucial for achieving that perfect chewy texture and balanced flavor. Below, we’ll dive into each essential ingredient, offering tips and insights to ensure your baking success.

Essential Ingredients for Perfect Coconut Almond Banana Cookies

Crafting the perfect Coconut Almond Banana Cookie begins with a solid understanding of each ingredient. Here’s a detailed look at what makes these cookies so special and how to get the best results:

Almond Flour: The Foundation of Flavor and Texture

Almond Flour is the star of this recipe, providing a rich, satisfying, and naturally gluten-free base. I highly recommend using a very fine almond flour for the best texture in your cookies. When measuring, always use a kitchen scale and measure by weight (grams) rather than volume (cups). This ensures accuracy, as almond flour can compact differently depending on how it’s scooped. While almond meal can be a substitute, be aware that it will result in a slightly coarser texture due to its larger grind and can affect moisture levels. If you do use almond meal, weighing it is even more critical to maintain the proper dough consistency. The inherent richness of almond flour makes these cookies incredibly filling and gives them a wonderful mouthfeel, making them a substantial breakfast treat or a satisfying snack.

Banana: The Natural Sweetener and Binder

The key to the banana’s success in this recipe is its ripeness. It needs to be **extremely ripe**, almost to the point of being entirely black and soft to the touch. This ensures maximum sweetness and a mushy consistency that can be easily pureed. If your banana is super soft and dark, you can simply mash it thoroughly with a fork until it forms a smooth, almost liquid-like puree. However, if your banana is ripe but still a bit yellow and firm, a blender or a Nutribullet will be your best friend. These tools will help you achieve the perfectly smooth, almost fluid consistency required. One very large, overripe banana typically yields enough puree for this recipe. Just like with almond flour, measuring the pureed banana by weight (grams) is recommended for consistent results every time. The banana not only adds natural sweetness, reducing the need for excessive added sugars, but also acts as a crucial binder, contributing to the cookies’ chewy texture.

Baking Soda or Baking Powder: The Leavening Agents Explained

I experimented with both **baking soda and baking powder** and found that both work well, offering slightly different results. With baking soda, you’ll typically achieve a browner cookie with wonderfully chewy edges, a result of its reaction with the acidic banana. Baking powder, on the other hand, tends to produce a slightly paler cookie with a lighter, softer interior. It’s interesting to note that baking soda is often considered Paleo-friendly, while baking powder typically isn’t due to the inclusion of cornstarch. However, it’s worth considering the entire ingredient list; these cookies might not strictly adhere to all Paleo guidelines anyway, primarily because of the coconut sugar and chocolate chips. Choose the leavening agent based on your preferred texture and color – chewier and darker with baking soda, or softer and lighter with baking powder.

Chocolate Chips: For That Essential Indulgent Touch

No cookie is complete without chocolate, and these are no exception! Both **milk and dark chocolate chips** are excellent choices, or you can even use a combination for a more complex flavor profile. For a richer, more intense chocolate experience, chopped dark chocolate is a fantastic option. Just be aware that finely chopped chocolate may cause a tiny bit more spreading during baking compared to standard chips, which hold their shape better. Feel free to use your favorite variety or even try sugar-free chocolate chips if you’re managing your sugar intake. For an added textural contrast, you could also experiment with white chocolate chips or even a mix of chocolate and butterscotch chips for a different twist.

Coconut: The Star of the Macaroon-Like Texture

The **unsweetened flaked coconut** is what truly gives these cookies their distinctive macaroon-like quality. I typically use a standard grocery store brand. For an enhanced flavor and aroma, I highly recommend toasting the coconut before adding it to the dough. To do this, spread the flaked coconut evenly on a baking sheet and toast it in an oven preheated to 350°F (175°C) for about 3 minutes, or just until it begins to turn a light golden brown. Keep a close eye on it, as coconut can burn quickly! Once toasted, let it cool completely, then crush it lightly with your hands or a spoon before incorporating it into the batter. This step significantly amplifies the coconut’s flavor and adds a delightful textural element. As with the other key dry ingredients, measuring the toasted coconut by weight is the best practice for accuracy.

Recipe

Coconut Almond Banana Cookies

These delightful vegan breakfast cookies offer a perfect blend of natural sweetness from ripe bananas, with the rich texture of coconut and almond flour, and a delightful hint of chocolate chips. They are wonderfully chewy and incredibly satisfying.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cooling 10 minutes mins

Total Time 35 minutes mins

Course Dessert, Breakfast, Snack

Cuisine American, Vegan

Yields 5 large or 10 small

Ingredients

 

• 1 cup almond flour, slightly generous (120 grams, fine grind recommended)
• 4 teaspoons coconut sugar
• ¼ teaspoon baking soda or ½ teaspoon baking powder
• Pinch of salt (optional – or you can sprinkle a little on top for flavor contrast)
• 6 tablespoons pureed extremely ripe banana (80 grams, usually from 1 very large, overripe banana)
• ⅔ cup toasted unsweetened flaked coconut (40 grams, lightly toasted for enhanced flavor)
• ¼ cup semisweet chocolate chips or chopped dark chocolate

Instructions

 

• First, prepare your banana. Puree the extremely ripe banana in a blender or Nutribullet until it is completely smooth and almost fluid in consistency. If your banana is exceptionally soft and dark, you might be able to achieve a smooth puree by mashing it very thoroughly with a fork, ensuring no lumps remain. This smooth texture is essential for the cookie dough.
• In a large mixing bowl, combine the almond flour, coconut sugar, baking soda (or baking powder), and the pinch of salt. Use a whisk or a spoon to stir these dry ingredients very well. It’s crucial that everything is evenly distributed to ensure consistent leavening and flavor throughout your cookies.
• Add the 6 tablespoons (80 grams) of pureed banana to the dry mixture. Stir well with a sturdy spoon or a spatula until a soft, cohesive dough forms. Once the dough has come together, gently fold in the toasted coconut and chocolate chips. The dough should be pliable and easy to scoop into balls that hold their shape. If your dough feels too loose or sticky, gradually add a little more almond flour (a teaspoon at a time). If it seems too dry and crumbly, add a tiny bit more pureed banana until the desired consistency is reached.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a large cookie scoop (about 3 tablespoons in size), scoop out 5 generous spheres of dough. For smaller, more bite-sized cookies, use a smaller scoop or a tablespoon and shape the dough into approximately 10 balls. The dough is very cooperative and should easily hold together as you shape it. Arrange the cookie dough balls evenly on the prepared baking sheet.
• Bake in the preheated oven at 350°F (175°C). Larger cookies will typically be done in about 15 minutes, though I often prefer to bake them for up to 18 minutes for a slightly deeper golden color and chewier texture. Smaller cookies will bake faster, usually in around 12 minutes. The cookies are ready when their edges are lightly golden and they feel set to the touch. You can enjoy these delicious cookies warm, but they develop an even better, chewier texture once completely cooled. For a truly unique treat, try them cold directly from the freezer – they freeze exceptionally well and offer a delightful firm-yet-chewy experience!

Keywords Almond Flour, Banana, Coconut, Vegan, Gluten-Free, Breakfast Cookies, Healthy Snack

Tried this recipe?Let us know how it was!

Storage and Serving Suggestions for Your Vegan Cookies

These Coconut Almond Banana Cookies are versatile and delicious in many forms! Once baked and cooled, they can be stored in an airtight container at room temperature for up to 3-4 days. For longer freshness, particularly in warmer climates, storing them in the refrigerator can extend their life to about a week, giving them an even chewier texture. But here’s a pro tip: these cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy, simply grab one and let it thaw at room temperature for a quick snack, or enjoy it chilled right from the freezer for a firm, satisfying bite. They make an excellent grab-and-go breakfast, a guilt-free afternoon pick-me-up, or a delightful healthy dessert.

Customization Tips to Make These Cookies Your Own

While the classic Coconut Almond Banana Cookies are fantastic as is, don’t hesitate to experiment with additions to suit your taste! Here are some ideas:

• Spices: A pinch of cinnamon, nutmeg, or a dash of allspice can add warmth and complexity to the flavor profile.
• Extracts: A splash of vanilla extract or almond extract can further enhance the nutty and sweet notes.
• Nuts & Seeds: For extra crunch and nutrition, consider adding a tablespoon or two of chopped walnuts, pecans, or pumpkin seeds.
• Dried Fruit: Mix in some dried cranberries, raisins, or chopped apricots for bursts of fruity flavor and chewiness. Just be mindful of added sugars if using sweetened dried fruits.
• Different Chocolates: Instead of traditional chocolate chips, try white chocolate chips (if you’re not strictly vegan, or use vegan white chocolate), or even some cacao nibs for a bitter contrast.

Remember to adjust the consistency of your dough slightly if adding many extra ingredients; you might need a tiny bit more banana or almond flour to keep it cohesive.

The Health Benefits and Dietary Considerations

These Coconut Almond Banana Cookies aren’t just delicious; they also boast several health advantages and cater to specific dietary needs:

• Vegan: Made without any animal products, they are perfect for those following a vegan lifestyle.
• Gluten-Free: By using almond flour instead of wheat flour, these cookies are naturally gluten-free, making them suitable for individuals with gluten sensitivities or celiac disease. Always double-check your other ingredients (like chocolate chips) to ensure they are certified gluten-free if cross-contamination is a concern.
• Naturally Sweetened: Ripe bananas provide a significant portion of the sweetness, allowing for less added sugar. Coconut sugar is also a less refined alternative to white sugar.
• Nutrient-Dense: Almond flour provides healthy fats, protein, and fiber, contributing to a feeling of fullness. Coconut adds healthy fats and a unique texture.
• Potential Paleo-Friendly: While the original recipe notes that baking powder might not be Paleo, and coconut sugar can be a gray area for strict Paleo followers, these cookies are largely made with whole, unprocessed ingredients. If you omit the baking powder (sticking to baking soda) and are comfortable with coconut sugar, they lean heavily towards a Paleo diet.

Whether you’re seeking a healthier dessert option, a fulfilling breakfast, or a delicious vegan treat, these cookies tick all the boxes without compromising on flavor or texture. They are proof that wholesome ingredients can come together to create something truly indulgent.

We hope you enjoy baking and savoring these wonderful Coconut Almond Banana Cookies as much as we do. Don’t forget to share your creations and experiences!