Hello Bristol! Anyone else loving these cooler temperatures? I get the feeling that autumn is upon us and that means I can finally fire up the oven! So, as I’m training for the Bristol Half Marathon, I wanted to make these cookies which are great snacks packed with energy. Here is what you’ll need:
- 2 ripe bananas
- 1 tablespoon vanilla
- 1 1/2 cups finely grated coconut
- 1/4 cup nuts or seeds (I used pumpkin)
- 1/4 raisins (or chocolate chips)
First, mash your bananas very well. The riper they are, the sweeter they’ll be, and the easier they will mash up.
At this point, add some vanilla, stirring it in thoroughly.
Next, add the coconut, pumpkin seeds, and raisins. I will add that although the pink bag of coconut says flour, it’s more like finely shredded coconut. I do have actual coconut flour which is much finer. I suppose you can use that as well, and if so, let me know how it turns out.
Spoon out the mixture onto a cookie sheet, flattening them a bit. Place them in an oven heated to 350 F / 180 C for 15 minutes. If you want a bit more browning on top, add another 3-5 minutes to that.
And there you have it, Coconut Banana Cookies! These were super easy to make, and start to finish, took just over 30 minutes or so. You can also customize these as you like once you have the banana, coconut, and vanilla base. I think chocolate chips and walnuts would be great together, as well as dates and almonds. However you bake them, this recipe is hard to mess up. Give these a try this weekend as the cooler weather rolls in. Thanks for reading and Happy Eating!