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3 Ingredient Coconut Cookies

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Meet the incredible three-ingredient coconut cookies! They are sugar free, gluten free and vegan and ready to eat in about 30 minutes.

The incredible 3 ingredient coconut cookies! Vegan, gluten free, sugar free.

I’m obsessed with banana-based vegan cookies. They are so quick to make that I often bake them for an evening snack. Coconut cookies are also great to serve at breakfast and brunch.

All you need are the three ingredients and my favorite kitchen tool: a fork! A food processor will make the job even easier but is no necessity. Check out the nutrition comparison for one cookie at the end of the post.

Looking for a grain-free version? Jump here: Grain-free Coconut Cookies – Only 3 Ingredients!

For more sugar-free deliciousness follow me on Pinterest and Instagram!

The incredible 3 ingredient coconut cookies! Vegan, gluten free, sugar free.

The incredible 3 ingredient coconut cookies! Vegan, gluten free, sugar free.

3 Ingredient Coconut Cookies

Servings: 12
Calories: 26.03kcal

Ingredients

  • 2 cups sheredded unsweetened coconut
  • cups oats
  • 2 ripe bananas

Instructions

  • Preheat oven to 180 C / 350 F.
  • Measure the shredded coconut and the oats in a food processor and run until they look like panko crumbs.
  • Add the peeled and sliced bananas and pulse to a paste.
  • Line an oven tray with greaseproof paper and with the help of two tablespoons, form cookies on the tray.
  • Bake the cookies for app. 20 minutes. Keep a close look at them at the end of the baking.
  • Let the cookies cool on a cooling rack. They are ready to eat as soon as they have cooled enough to be held without burning your fingers.

Tips

A food processor is not a necessity. Just mash the bananas with a fork and mix in the rest of the ingredients. Fork, in my opinion, is the handiest kitchen tool!
You are not missing anything if you don’t make your cookies perfectly round, I assure you they taste the same. Make sure to press the cookies a little though before baking.

Nutrition

Calories: 26.03kcal (1%) | Carbohydrates: 6.02g (2%) | Protein: 0.51g (1%) | Fat: 0.21g | Saturated Fat: 0.05g | Sodium: 0.33mg | Potassium: 78.55mg (2%) | Fiber: 0.74g (3%) | Sugar: 2.43g (3%) | Vitamin A: 12.59IU | Vitamin C: 1.71mg (2%) | Calcium: 2.15mg | Iron: 0.15mg (1%)

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The incredible 3 ingredient coconut cookies! Vegan, gluten free, sugar free.

The incredible 3 ingredient coconut cookies! Vegan, gluten free, sugar free.

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53 Comments

  1. Jason Fisher says:

    I would love to have the one recipe, the one I’ve come to realize is the best and is my life worth it, worth every sacrifice and everybody else loves them too no doubt, but something everyone enjoys as often as we make them in house and share the love!
    Please send and with any specific instructions and this will become legacy and family tradition that the love will live on long after we are gone.
    I have faith. I am just clumsy in the kitchen until I understand and then golden!

  2. Unsweetened coconut flakes?

    1. Yes, Talasha, unsweetened.

  3. Can I substitute almond flour for the oats?

    1. I haven’t tried almond flour with these cookies, but I think it should work. I have baked a lot of other cookies grain free with almond flour, and it works great.

    2. Did you try the almond flour & if so, how did it work out?

      1. I did! The taste is even better but I have to work on the texture. I can email you te recipe when I get it right.

        1. Hi, curious to know if you were able to perfect the recipe with the almond flour yet? 🙂

          1. Not yet Kristin. I’ll email you too once they taste good. 🙂

        2. Patricia Newton says:

          Please email me the almond flour recipe also. Thank you so much.

  4. Can you taste the bananas? I feel stupid asking this question as it’s one of the 3 ingredients, but I hate bananas!

    1. I’m sorry Stacy, they taste like bananas.
      Don’t fee stupid, it’s a relevant question. If you do like banana bread, you’ll probably like these too.

  5. These cookies are the bomb!
    I put only half of the coconut schreds in the food processor and added the rest after I made the mixture and just folded them in.
    Preferred it like this since it reminds me of coconut macaroons.
    Thanks for the recipe this is a winner!

    1. Aww, thank you so much Anneke.
      I do that often too, I really like texture with the shreds.

  6. Making these as I type was definitely easy to whip up. I’m curious can I substitute the bananas crazy question I know but the baby loves bananas my 5yr old not so much lol I’ve tried to sneak them in before and he catches me everytime! Either way will keep making these for baby and I!

    1. I’m so glad to hear you and your baby like the cookies! <3
      The best substitute for bananas, if we consider just the texture, would be dates blended with coconut oil, but then the cookies would be crazy sugary. 🙂

    2. You can use applesauce!

  7. Did you use regular oats or quick cooking oats? I only have the quick kind on hand.

    1. I usually use regular oats but quick oats will work as well.

  8. Tried and tasted very tast
    Thank you for the inspiration and well done

  9. What does dl mean in your recipe.

    1. She put both the cup and metric measurement. 1 dl = 10 ml. If you are in us and using cups then just ignore the dl part. : )

      1. Thank you Rachel for answering Karen! <3

  10. If I don’t have a processor can I use my blender instead?

  11. Edward John says:

    I will say I was in the mood to do the experiment with this recipe. And the results were AWESOME. My did not get brown as yours but they were still good. Thanks for sharing the recipe with us.

    1. Thank you so much for your comment! It makes me so happy every time I hear someone has enjoyed my recipe. <3

  12. liane johnson says:

    Hi, How long do these cookies keep for? Do they only last for a few days once cooked?

    1. I would really like to know this too! It’s been more than a week and they still taste good, just a little stickier than when they were fresh (but I made them more like haystack clusters with a fork and not smooth in the processor). Please let us know if you have an expiration recommendation. Thanks!

  13. Hi, I am interested in making these over the weekend with my son and want to add more coconut flour. Would this work?

    1. Hi Scott, do you mean you would like replace the shredded coconut with coconut flour? I’m sure that will work! Please let me know how they turned out. 🙂

  14. Vicky Folch says:

    Hi, do you know if it would be possible to freeze the cookies and eat them later??

  15. Disappointed, 20 and of course they are burnt! I knew it, I said I’ll check and 15 minutes and I got a font call and took them out at 19 mins and they are black at the bottom! How can you say 20 mins?

    1. I’m so sorry to hear the recipe didn’t work for you! Ovens are all different and it’s hard to give exact baking times, that’s why I usually tell to keep a close eye on the bakings at the end.

  16. Jane hobbs says:

    These. cookies look really good but not sure of all the measurements in the recipe used to UK measures many thanks

    1. Hey, I feel you! The measurements can be really hard to convert. Do you use cups or desilitres? The recipe have them both.

  17. What else is substitutable for the ripe bananas? I have bananas but they’re not at all ripe. Jam?

  18. made these coconut cookies. they taste good but after an hour or so they were no longer at all crispy

  19. Can I use spelt flour in place of oats?

  20. Louise Cunnane says:

    Hi,

    How many should this make and should I completely flatten on the baking tray? I just baked some ugly lumps! Tasty but ugly!

  21. I guess I’m used to regular cookies but it’s like The Emperor has no Clothes…not too much taste. I need a little sugar!

    1. Oh Barney, your genuine comment cracks me up! 😀 Specially for someone not yet used to sugar-free cookies, they might kind of blah, I understand. Add some coconut sugar to make them a little sweeter. <3

  22. Hello! Is the shredded coconut dry or frozen (which is wet/fresh)?

    1. Use the dry variation for these cookies. Dry and unsweetened.

  23. Can you freeze the dough and bake later?

    1. Hi Robin, I haven’t ever tried to freeze the dough so I can’t tell for sure. I can try this and let you know then how it turned out.

  24. Made these cookies today to try a healthier cookie and LOVE them. Are they still healthy for me if I eat all of them before they even cool?
    I added a few minutes of baking time until they got a little brown on the top. DELISH!
    Wondering about the 2 different Nutrition tables provided. Not sure if what I made is regular or not.

    1. Love to hear you liked them! And I so know the feeling when you notice that OOPS I already ate half of them. 😀
      The nutrition tables are very old and need to be updated but if you followed the recipe you made the healthier option.

  25. I have recently started my journey to abs and these cookies are fantastic! I love them, it’s like having banana pancakes without feeling crazy guilty. Thank you for this and the nutrition facts!

  26. I only have frozen bananas in the freezer. do you think the mix might be too wet?

    1. I haven’t tried the recipe with frozen bananas but I believe you can use them. Let them thaw a little but not completely and but the ingredients in a food processor or blender. If the mix is too wet, add some oats.

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