Banana Coconut Cookies with Dark Chocolate & Walnuts

Description

These Banana Coconut Cookies with Dark Chocolate & Walnuts are proof that healthy treats can be incredibly delicious. Made with naturally sweet ripe bananas and unsweetened shredded coconut as the base, these soft, chewy cookies require just two main ingredients, making them perfect for anyone looking for a simple, wholesome dessert. For extra indulgence, they’re loaded with rich dark chocolate chunks, crunchy walnuts, and finished with a sprinkle of flaky sea salt that perfectly balances the sweetness. Every bite delivers the comforting flavor of banana, the tropical taste of coconut, melty chocolate, and satisfying crunch from toasted walnuts. They’re naturally gluten-free, dairy-free (when using dairy-free chocolate), contain no refined flour, and can easily be made without added sugar. Whether you’re looking for a healthy afternoon snack, post-workout bite, breakfast cookie, or guilt-free dessert, these cookies are quick to prepare and perfect for meal prep. Store a batch in your refrigerator or freezer so you’ll always have a nutritious homemade treat ready whenever a sweet craving strikes.

Ingredients 

• 2 large ripe bananas, mashed
• 2 cups unsweetened shredded coconut

Mix-Ins

• ½ cup dark chocolate chunks or chips
• ½ cup chopped walnuts
• ½ teaspoon vanilla extract (optional)
• ½ teaspoon ground cinnamon (optional)

For Topping

• Flaky sea salt
• Extra chopped walnuts
• Extra dark chocolate chunks

Step-by-Step Instructions

Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mash the Bananas

Place the ripe bananas into a large bowl and mash thoroughly with a fork until smooth and creamy with very few lumps remaining.

Step 3: Make the Dough

Add the shredded coconut to the mashed bananas and stir until a thick cookie dough forms. Fold in the dark chocolate chunks, chopped walnuts, vanilla extract, and cinnamon if using.

Step 4: Shape the Cookies

Using a cookie scoop or tablespoon, drop portions of dough onto the prepared baking sheet. Gently flatten each cookie slightly since they won’t spread much while baking.

Step 5: Add the Toppings

Press a few extra chocolate chunks and walnut pieces onto the tops of each cookie. Finish with a light sprinkle of flaky sea salt.

Step 6: Bake

Bake for 18–22 minutes, or until the cookies are lightly golden around the edges and the bottoms are nicely browned.

Step 7: Cool

Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.

Step 8: Serve

Enjoy warm while the chocolate is still melty, or let them cool completely for a chewy, naturally sweet snack. Pair with coffee, tea, or a cold glass of almond milk.

Tips & Notes

• The riper the bananas, the sweeter the cookies will be.
• Toast the walnuts beforehand for deeper flavor and extra crunch.
• Use dairy-free dark chocolate to make the cookies completely dairy-free.
• Add chia seeds or flaxseed for extra fiber and nutrition.
• Store in an airtight container in the refrigerator for up to 5 days.
• Freeze for up to 3 months and thaw for a few minutes before serving.
• Sprinkle a little extra flaky sea salt after baking for a gourmet finish.

Q&A

Can I use frozen bananas?
Yes. Thaw them completely and drain any excess liquid before mashing.

Can I substitute another nut?
Absolutely. Pecans, almonds, or hazelnuts work wonderfully in this recipe.

Are these cookies gluten-free?
Yes. As long as your chocolate is gluten-free, the cookies naturally contain no flour or gluten.

Can I make these without chocolate?
Definitely. The cookies are delicious with just bananas and coconut, or you can add dried fruit instead.

Servings

• Makes: 12 cookies
• Serving Size: 2 cookies

Approximate Nutrition (Per Serving)

• Calories: 195
• Protein: 3g
• Carbohydrates: 16g
• Fat: 14g
• Fiber: 4g
• Sugar: 10g
• Sodium: 55mg