Vegan 2 Ingredient Flourless Banana Coconut Cookies
Hello & Happy Monday!!
In recent months I’ve been making more of an objective to keep recipes as simple as possible and cutting ingredients without comprising flavor. While I love a good long drawn out concept, when we eat at home after a long day or have our meal prep game face on, we are drawn to easy! Needless to say, I’ve found that many baked items don’t even need half the ingredients they call for.
No need for fancy flours or countless steps, simply throw it all in a mixer and bake!
In addition, these are dog friendly! The only bit of information I came across was that coconut could make a dog have an “upset stomach”. However, as a French Bulldog Burt has aversions to just about everything and he ate next to 10 over the course of a few days and he was perfectly fine. If anything it made him more “regular”, making it a much better option than the traditional pumpkin and rice (vet recommendations) when his stomach isn’t doing so good.
What’s fab about this cookie, is everything! It’s quick, easy, affordable, perf for kids, can easily be made in bulk, naturally sweet, you can mix up the flavors, by adding spices or chocolate and it’s perf for any season!
If you love those timeless no brainer recipes or are searching for a dog cookie that will remedy your dogs tummy, you have to try this recipe for vegan Banana Coconut Cookies!!
Why this recipe rocks:
Made with only 2 ingredients
Can easily be made in bulk
Eat Drink Shrink
5 minPrep Time
20 minCook Time
25 minTotal Time
- 3 ripe bananas
- 2 cups shredded coconut
- vanilla extract
- maple syrup
- Preheat oven to 350F. Line a large baking sheet with parchment paper.
- In a food processor, very finely chop the coconut until it is the texture of breadcrumbs.
- Add the bananas to the food processor; process until smooth
- Drop the cookies by round tablespoons onto prepared sheet, spacing 2 inches apart. Using moistened fingertips (simply dip fingers in water), flatten each cookie into a 2-inch round.
- Bake in the preheated oven for 17 to 20 minutes until golden brown and the edges appear crisp. Transfer cookies to a cooling rack and cool completely.