Coconut Banana Paleo Cookies
If you’re on the lookout for a delightful treat that aligns with your paleo lifestyle and satisfies your sweet cravings, look no further! These Coconut Banana Paleo Cookies are not only incredibly easy to make, but they also bring together the irresistible flavors of ripe bananas and coconuts. With a chewy texture and a hint of nuttiness from the walnuts, these cookies are perfect for snacking, dessert, or even breakfast. Let’s dive into this delicious recipe!
Why You’ll Love This Recipe
These Coconut Banana Paleo Cookies are a game changer! They are gluten-free, grain-free, and refined-sugar-free, making them a smart choice for health-conscious eaters. The use of almond flour provides a nutty base, while the coconut sugar adds a touch of caramel-like sweetness. Plus, the added bananas not only contribute to the flavor but also keep the cookies moist and tender. Whether you’re enjoying them with a cup of coffee or as a post-workout snack, these cookies are sure to please everyone in the family.
What We’re Using
- 3 cups almond flour – This serves as the base and provides a wonderful nutty flavor.
- 1 teaspoon baking soda – Helps the cookies rise and achieve a light texture.
- 1/2 teaspoon kosher or sea salt – Balances the sweetness and enhances the flavors.
- 1 teaspoon cinnamon – Adds warmth and depth to the cookies.
- 1/4 cup unsalted butter (room temperature) or coconut oil – Adds richness; choose coconut oil for a dairy-free option.
- 3/4 cup coconut sugar – A natural sweetener with a hint of caramel flavor.
- 1 large egg (beaten) – Binds the ingredients together.
- 1 large egg white – Adds structure and stability to the cookies.
- 1 teaspoon pure vanilla – Enhances the overall flavor profile.
- 1 banana (overly ripe, mashed – 1/2 cup) – The star ingredient for natural sweetness and moisture.
- 1 cup coconut (finely shredded, unsweetened) – For texture and a tropical flavor.
- 1 cup walnut pieces – Adds crunch and nuttiness.
Hardware & Gadgets
- Mixing bowls – For combining ingredients.
- Measuring cups and spoons – Ensures accurate measurements for the best results.
- Spatula – Perfect for mixing and scooping cookie dough.
- Baking sheet – To bake your cookies to perfection.
- Parchment paper – Keeps cookies from sticking and makes cleanup a breeze.
From Start to Finish: Coconut Banana Paleo Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial for ensuring your cookies bake evenly.
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup effortless.
Step 3: Mix Dry Ingredients
In a large mixing bowl, combine the almond flour, baking soda, salt, and cinnamon. Stir until well mixed.
Step 4: Cream the Butter and Sugar
In another bowl, beat the unsalted butter (or coconut oil) with coconut sugar until creamy and well combined. This should take about 2-3 minutes.
Step 5: Add Wet Ingredients
To the butter-sugar mixture, add the beaten egg, egg white, pure vanilla, and the mashed banana. Mix until everything is smooth and well incorporated.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry mixture to the wet mixture, stirring gently until combined. Be careful not to overmix.
Step 7: Fold in Coconut and Walnuts
Gently fold in the finely shredded coconut and walnut pieces, ensuring they are evenly distributed throughout the dough.
Step 8: Scoop the Dough
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Keep an eye on them to avoid over-baking.
Step 10: Cool and Enjoy!
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these Coconut Banana Paleo Cookies warm or at room temperature!
Seasonal Adaptations
- Fall: Add in some chopped apples or a sprinkle of nutmeg for a cozy flavor.
- Winter: Incorporate cranberries for a festive touch.
- Spring: Mix in some lemon zest for a refreshing citrus kick.
- Summer: Replace walnuts with macadamia nuts for a tropical vibe.
Learn from These Mistakes
- Using under-ripe bananas can result in drier cookies; ensure your bananas are overly ripe for the best flavor and moisture.
- Overmixing the dough may lead to tough cookies; mix just until combined.
- Not allowing the cookies to cool on the baking sheet for a few minutes can cause them to crumble when transferring.
- Skipping the parchment paper may lead to sticking; always line your baking sheet for easy removal.
Best Ways to Store
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator for up to two weeks, or freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking!
Quick Questions
Can I substitute the almond flour with another flour?
Yes, you can use other nut flours like cashew flour or sunflower seed flour, but the texture and flavor will vary. Be cautious with grain-based flours as they may not be paleo-friendly.
What can I use instead of coconut sugar?
For a different flavor profile, you can use date sugar or maple sugar, but keep in mind that they may affect the sweetness level.
Are these cookies suitable for kids?
Absolutely! These cookies are packed with wholesome ingredients and are a much healthier alternative to traditional cookies.
Can I make these cookies vegan?
Yes, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use coconut oil instead of butter.
Don’t Miss These
- Best Paleo Cookies from Sally’s Baking Addiction
- Healthy Coconut Cookies from Pinch of Yum
- 5-Ingredient Coconut Cookies from Minimalist Baker
- Vegan Coconut Cookies from Ambitious Kitchen
Save & Share
If you enjoyed these Coconut Banana Paleo Cookies, don’t forget to share the love! Snap a picture of your delicious cookies and tag your friends, or share this recipe on social media. Everyone deserves a taste of this scrumptious treat!
These Coconut Banana Paleo Cookies are an absolute delight—easy to whip up, packed with flavor, and perfect for a variety of occasions. With their chewy texture and nutty flavor, they are bound to become a staple in your kitchen. Happy baking!
Coconut Banana Paleo Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This step is crucial for ensuring your cookies bake evenly.
- Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup effortless.
- In a large mixing bowl, combine the almond flour, baking soda, salt, and cinnamon. Stir until well mixed.
- In another bowl, beat the unsalted butter (or coconut oil) with coconut sugar until creamy and well combined. This should take about 2-3 minutes.
- To the butter-sugar mixture, add the beaten egg, egg white, pure vanilla, and the mashed banana. Mix until everything is smooth and well incorporated.
- Gradually add the dry mixture to the wet mixture, stirring gently until combined. Be careful not to overmix.
- Gently fold in the finely shredded coconut and walnut pieces, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Keep an eye on them to avoid over-baking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these Coconut Banana Paleo Cookies warm or at room temperature!
Notes
- Ensure bananas are overly ripe for maximum sweetness and moisture.
- Be careful not to overmix the dough to prevent tough cookies.
- Store cookies in an airtight container for up to a week.
