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!
