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These 2 ingredient coconut banana cookies are crispy-chewy, naturally sweet, and made from start to finish in under 30 minutes. With just ripe bananas and unsweetened shredded coconut, these cookies are vegan, oil-free, grain-free, gluten-free, and contain no added sugar.

If you’re looking for healthy banana cookies without flour, oats, or eggs, this easy recipe is for you. They’re perfect as a wholesome snack, simple dessert, or even a post-workout treat.

2 ingredient coconut banana cookies stacked on a white napkin
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Vegan Oil-Free Cookies

2 Ingredient Coconut Banana Cookies (Vegan, Oil-Free, Grain-Free)

These 2 ingredient coconut banana cookies are crispy-chewy, naturally sweet, and made from start to finish in less than 30 minutes. With just very ripe bananas and unsweetened shredded coconut, this simple recipe delivers a healthy, flourless cookie that is vegan, oil-free, grain-free, gluten-free, and free of added sugar.

If you loved my 2 Ingredient Banana Oat Cookies but wanted a crispier, grain-free version, these banana coconut cookies are the answer. Replacing oats with finely processed coconut creates a beautifully toasted exterior while keeping the centers tender and chewy.

They are wholesome enough for a snack, simple enough for weeknight baking, and satisfying enough to serve with afternoon tea.

Why You’ll Love These 2 Ingredient Coconut Banana Cookies

These vegan coconut cookies are:

  • Vegan (egg-free, dairy-free)
  • Oil-free
  • Gluten-free
  • Grain-free
  • Added sugar free
  • Nut-free (coconuts are not nuts, in case you are wondering; they are drupes)
  • Quick and easy

Ingredients for Coconut Banana Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

2 bananas and a bowl of shredded coconut on a white napkin

The only ingredients for this recipe are

  1. Shredded unsweetened coconut (coconut flakes)–any size (the only dry ingredients)
  2. Very ripe bananas (the only wet ingredients)

Very ripe bananas add the natural sweetness to the banana coconut cookies, without any added sugar. Additional ingredients can be added, such as a pinch of salt, vanilla extract, spices, or finely shredded citrus zest (e.g., lemon, lime, or orange), but the basic ingredients are all that you need to make a great cookie.

The size or shape of the coconut flakes or shreds does not matter. The reason is that the coconut will be processed fine in a food processor or blender.

How to Make 2 Ingredient Coconut Banana Cookies

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Two: Finely Chop the Coconut

Finely chop the coconut until it is about the size and texture of panko breadcrumbs:

You can chop the coconut in a food processor or a blender, but it can also be done by hand (use a large kitchen knife).

a hand holding finely chopped shredded coconut

Step Three: Add the Banana

Add the very ripe bananas to the food processor and process until just blended into a smooth, even mixture (dough).

If you chopped the coconut by hand, finely mash or puree the bananas in a large bowl and then stir in the finely chopped coconut.

If you are adding any additional ingredients (such as a generous pinch of salt–highly recommended–or vanilla, or spices), add them at this stage.

Drop the cookies by round tablespoons, spacing 2 inches (5 cm) apart, on the prepared baking sheet. I used a small cookie scoop to portion the dough, but a rounded tablespoon will work perfectly too.

a close up of a cookie scoop filled with banana coconut cookie dough

Step Five: Flatten the Dough

Using moistened fingertips (dip fingers your fingers in water), flatten each cookie into a 2-inch (5 cm) round.

Flattening the cookies into circles before baking promotes toasted coconut crispiness.

The cookies do not spread on their own, so if you simply scoop and bake, you will have a cookie akin to a mounded macaroon. That’s a delicious option, too, but to achieve an even, crisp bake, press out the cookies with moistened fingertips.

Step Six: Bake the Cookies

Bake the cookies in the preheated oven for 17 to 20 minutes until golden brown and the edges appear crisp. Transfer the cookies to a cooling rack and cool completely.

stack of coconut banana cookies on a cooling rack

And, oh my goodness, what delicious healthy 2 ingredient cookies!

If you love toasted coconut as much as I do, you will adore these cookies.

Expert Tips for Crispy Coconut Banana Cookies

  • Use very ripe bananas with brown spots for maximum sweetness.
  • Finely process the coconut for a crispier texture.
  • Flatten the cookies well before baking — they do not spread.
  • Bake until edges are deeply golden for maximum crispness.
stack of coconut banana cookies on a red and white tabletop

And they are heavenly with a cup of tea and a good book when you are enjoying a relaxed, weekend afternoon.

Exercise Recovery Cookies

Also, how many cookies also qualify as superior exercise recovery fuel? These do!

The natural coconut oil in shredded coconut is an excellent source of medium chain triglycerides, which aid in the process of muscle recovery, while bananas are rich in fast-acting carbs and potassium, exactly what your body needs to recover after a bout of intense exercise (half marathons included!).

overhead shot of stack of coconut banana cookies on a red and white tabletop

Happy baking, everyone!

Coconut Banana Cookies FAQ

  • Can I make coconut banana cookies without a food processor? Yes! Very finely chop the coconut by hand using a large kitchen knife and a cutting board. Add the bananas and chopped coconut to a large bowl, and mash until blended (and bananas are completely mashed).
  • Can I use frozen bananas? Yes! After defrosting, do not drain the bananas. The solids and liquids of the banana separate after thawing. You want both, so mash the bananas until the liquids and solids combine.
  • How should I store the cookies? Store in an airtight container at room temperature for up to 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
  • Why didn’t my cookies get crispy? Make sure the coconut is finely processed and the cookies are flattened before baking. Baking until deeply golden also improves crispness.

Variations & Flavor Ideas

While these 2 ingredient coconut banana cookies are wonderful as-is, they are also a perfect blank canvas for additional flavors. Because the base is naturally sweet and lightly coconut-forward, many additions pair beautifully.

Here are some delicious ways to customize them:

  • Extracts
    • 1 teaspoon vanilla extract – Adds warmth and classic cookie flavor.
    • ½ teaspoon almond extract – Intensifies the natural sweetness and pairs beautifully with coconut.
    • ½ teaspoon lemon or orange extract – Brightens the flavor and balances the richness of the coconut.
  • Citrus Zest
    • 1–2 teaspoons finely grated lemon zest
    • Lime zest for a tropical twist
    • Orange zest for subtle sweetness

Citrus zest adds freshness without additional moisture, making it an excellent option for maintaining crisp edges.

  • Spices
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • Pinch of cardamom
    • Dash of allspice
    • Tiny pinch of nutmeg

For a warmer flavor profile, combine cinnamon + ginger for a subtle spice-cookie vibe.

  • Chocolate & Sweet Add-Ins
    • ¼ cup mini chocolate chips (dairy-free if vegan)
    • 2 tablespoons cacao nibs for crunch
    • 2 tablespoons finely chopped dark chocolate

Because these cookies are naturally sweetened, mini chips distribute best without overwhelming the banana flavor.

Keep additions modest so the cookies still hold together properly.

More Minimalist Baking to Try & Love

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2 ingredient coconut banana cookies stacked on a white napkin
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5 from 28 votes

2 Ingredient Coconut Banana Cookies

By: Camilla
Crispy-chewy 2 ingredient coconut banana cookies made with just shredded coconut and ripe bananas. Vegan, oil-free, grain-free, gluten-free, and naturally sweetened with no added sugar.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 18 (2-inch) cookies

Equipment

Ingredients 

  • 1 1/2 cups unsweetened shredded or flake coconut, (or dessicated coconut)
  • 1 1/8 cups mashed very ripe bananas
  • Optional: generous pinch of salt
US Customary – Metric

Instructions 

  • Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
  • In a food processor, very finely chop the coconut until it is the texture of breadcrumbs.
  • Add the bananas (and optional salt) to the food processor; process until just blended into a smooth, even mixture (dough).
  • Drop the cookies by round tablespoons onto prepared sheet, spacing 2 inches apart. Using moistened fingertips (simply dip fingers in water), flatten each cookie into a 2-inch round.
  • Bake in the preheated oven for 17 to 20 minutes until golden brown and the edges appear crisp. Transfer cookies to a cooling rack and cool completely.

Notes

No food processor? No problem. Very finely chop the coconut by hand using a large kitchen knife and a cutting board. Add the bananas and chopped coconut to a large bowl, and mash until blended (and bananas are completely mashed and smooth).
Storage: Store in an airtight container at room temperature for up to 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Notes

  • Cookies do not spread — flattening is essential for crisp texture.
  • Use very ripe bananas with brown spots for maximum sweetness.
  • Store at room temperature 2 days, refrigerated 1 week, or freeze up to 6 months.

Nutrition

Serving: 1cookie | Calories: 58kcal | Carbohydrates: 4.6g | Protein: 0.6g | Fat: 4.7g | Saturated Fat: 4.3g | Sodium: 2.5mg | Fiber: 1.3g | Sugar: 1.9g
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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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5 from 28 votes (19 ratings without comment)

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40 Comments

  1. 5 stars
    These are so good! I used frozen, defrosted bananas (I froze them when they were very brown on the peel, very very ripe). I pressed them very thin, added a teaspoon of vanilla and a pinch of ground ginger. They are so crispy, sweet and delicious, amazing! I am going to try a batch with lime zest and allspice next time.

    Reply

  3. I am not sure why these are so highly rated. These “cookies” lack cohesion, fall apart, and have quite an acidic flavour despite cooking them for the upper limit of the recommended time. They are easy, which is nice. But they definitely taste like 2 ingredients and don’t hold together.

    Reply

    1. Hi Ethaerla,

      I am sorry that the cookies were a disappointment. Based on your description—both of the flavor (acidic) and lack of cohesion— it sounds like you were likely using bananas that are not very ripe. Dried shredded coconut is generally not acidic in flavor (it mild, sweet, and nutty in taste) but bananas that are not super ripe have a slightly acidic, sour, or bitter flavor compared to ripe, sweet bananas. This recipe has to be made with very ripe, sweet squishy banana or it will not work y. If the bananas are still starchy, the cookies will not hold together. With really simple recipes like this, it is essential to follow the directions and ingredient requirements closely. All the best.

      Reply

    1. Hi M Davis,

      The cookies can be considered a healthy option because they do not have added sugar, have no grains or flours, are oil-free, no eggs, no dairy, and made with only 2 whole food ingredients. Cheers.

      Reply

  8. 5 stars
    I was not sure if these would be tase like cookies enough to stuffy my sweet tooth, but they exceed my expectations in a big way! I used super brown bananas that I froze and defrosted and pressed the cookies vey flat. They have such a great crispy texture and are so flavorful! I did add pinch of cinnamon. These are a keeper, thanks!

    Reply

  9. 5 stars
    These were sooo good, thank you! I Did add some chopped Walnuts to them for a bit of protien and crunch. Would the same thing work with Strawberries or Blueberries?

    Reply

    1. Hi Deb! So glad you like the cookies! Added walnuts sounds wonderful, I love crunch, too. No, I am certain that strawberries and blueberries will not work–the water content is too high. You could use an equal amount of pumpkin or really soft cooked sweet potato. Roasting the sweet potato would make it sweeter (slightly carmelized) so you might not need to add extra sweetener if you want it to stay in the “cookie” category. Pumpkin would need a smidge of sweetner, such as coconut sugar, to taste. Cheers 🙂

      Reply

    1. I’m so glad you like them, Jessica! Yes, these cookies do not spread since there is not any leavening 🙂

      Reply

  11. 5 stars
    So simple and delicious. Perfect for toddlers, snack without salt&sugar , appropriate for many other diets.Sincere and profound thanks!

    Reply

  12. 5 stars
    These are lovely! I’ll be sure to flatten them more next time for that crunch but I got a taste of it from the crisp edges. Thankyou for these!

    Reply

    1. Hi Karen,

      It could be either, but more likely too much banana. Was the dough thick, as described, or wet and loose? If the latter, then the cookie dough had too much moisture from too much banana. Also checking: did you divide the dough into 18 Portions and flatten each into a 2 inch circle as described? If the cookies are too thick, then they will stay moist in the center and will not become crisp.

      Reply

  14. I followed the recipe but the dough looked wetter than the photos. I cooked them anyway and the bottom burned before they were cooked. I only used 1.5 bananas also, so not sure what I did wrong. I cooked them on the middle rack and the oven was at 350.

    Reply

    1. Hi Susan,

      I’m so sorry to hear that the cookies did not turn out for you. Just checking: did you finely chop the coconut? It needs to be finely chopped to make a cohesive dough that will stay compacted (like the photos). If the banana was seeping out, that could explain the burning. You mention using 1.5 bananas: were they the small to medium size? I give a weight for the amount of bananas, too.

      Reply

  19. I don’t have coconut flakes but I have plenty of coconut flour. Can I use it gram for gram to substitute the coconut flakes? Or should I reduce the amount?

    Reply

    1. Hi Esther! Unfortunately, coconut flour will not work as a substitute here (the flour it is the dried and ground pulp leftover from coconut milk production— so almost no fat and super dry and absorbent) BUT, I do have a 100% coconut flour banana cookie recipe on the website.

      Reply

  20. This recipe is amazing! I love simple recipes like this with ingredients I always have on hand so I can make healthy delicious cookies any time.

    Reply