Coconut Banana Cookies

Confession: I spend way too much time thinking about cookies. I also spend a lot of time thinking about when I’m going to eat my next cookie, too. So when Baby Bum approached me a little while ago and asked if I could develop a vegan coconut banana cookie recipe for them, of course I so ready for it! This is a recipe that I developed from scratch and I’m so very happy with how it turned out. If you’re a fan of vegan coconut cookies, I think you’ll really like to try out this one.

The best part about this vegan cookie recipe is that it’s incredibly easy to make. You just combine the dry and wet ingredients separately, then mix them together and bake. It really doesn’t get easier than that!

This recipe is also very forgiving. So, don’t get too worried if you’re not able to measure exactly 1/2c of ripe banana, or you’re short on flaked coconut (or want to leave them out completely). Baby Bum is all about kid-friendly skincare products, so this vegan cookie recipe was made with the idea that parents would make them with their kids. And I’m not sure if you’ve ever baked with kids before but… well… for most kids measurements are suggestions and not rules. So it was important that this recipe would be very easy for everyone to make, while also being vegan and delicious!

These chewy vegan banana cookies will disappear out of your kitchen in no time. Don’t believe me? Just take a bite :)

Ingredients

Dry ingredients

• 1c Oats

• 1/2c Flour

• 1/4c Brown Sugar

• 1/2c Granulated Sugar

• 1/4c Dried Coconut

• 1/2tsp Baking Soda

• 1 tsp Cinnamon

• Pinch of Salt

Wet ingredients

• 1/2 cup ripe banana, mashed

• 2 tbsp vegan butter, softened

• 2 tbsp water

• 1 tsp vanilla

Directions

1. Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and set aside.

2. In two separate bowls, mix your dry ingredients and wet ingredients separately.

3. Add the dry ingredients into the bowl with the wet ingredients and mix it all together until combined.

4. Scoop 1 tbsp-sized mounds of cookie dough onto the baking sheet, leaving about 1 inch between each cookie.

5. Bake for 13-15 minutes, until the edges are golden-brown. Cool and enjoy!