Biscuits à la noix de coco et à la banane

Ces Biscuits à la noix de coco et à la banane are easy 3-ingredient healthy cookies packed with coconut flavors. They are egg-free, dairy-free, and have no added sugar. It’s a healthy snack or breakfast cookie for coconut lovers.

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I created this new cookie recipe because I was craving my vegan macaroons, but I also wanted to use some of my ripe bananas.

First, I tried to make a 2-ingredient coconut banana cookie by simply mashing the banana with desiccated coconut, a bit like how I created my 2-ingredient banana protein cookies. Let’s face it, this wasn’t very good. The taste was fine, but the cookie dough was way too soft, and it spread. So I made the recipe again, adding a little coconut flour to the mix and the result is fantastic.

Coconut flour is packed with fiber, and it’s the best flour to suck up too much liquid in a recipe and also boost the coconut flavor of the cookies. The cookies look like little banana coconut macaroons. They are moist in the center, packed with coconut, and naturally sweetened with banana. It’s the easiest cookies to use ripped banana and fix a coconut craving.

La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Biscuits à la noix de coco et à la banane

Ces Biscuits à la noix de coco et à la banane are easy 3-ingredient healthy banana cookies packed with coconut flavors. They are egg-free and dairy-free.

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Temps de préparation: 10 minutes min

Temps de cuisson: 15 minutes min

Temps total: 25 minutes min

Plat: Dessert, Collation

Cuisine: Américaine

Portions: 8 biscuits

Calories: 64.6 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ ½ tasse Banane - (remarque 1)
• ▢ ¾ tasse Noix de coco desséchée - (remarque 2)
• ▢ 1 cuillerée à soupe Farine de noix de coco - (optional read note 3)

Optional drizzle

• ▢ ⅓ tasse Pépites de chocolat noir - (remarque 4)
• ▢ 1 cuillère à café L'huile de noix de coco

Instructions de Pose et d'Entretien

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil with cooking oil spray. Set aside.
• In a mixing bowl, add the banana, mash it into a puree using a fork. Pack the mashed banana in a measuring cup (1/2 cup) and sweep off the excess.
• Return the 1/2 cup mashed banana to the bowl and stir with desiccated coconut and coconut flour until the dough comes together. It should be moist but hold its shape nicely if you form a golf-sized ball with it. If it is too runny, sprinkle more coconut flour, 1/2 teaspoon at a time, and stir until the dough is easy to shape.
• Using a small cookie dough scoop, grab some dough, pack in the scoop, and release it on the prepared baking sheet to form small mounds of coconut.
• Leave a thumb of space between each coconut banana cookie.
• Bake on the rack just under the center rack for 15 minutes or until lightly golden brown on top and edges.
• Cool down on a cooling rack before drizzling melted chocolate on top (optional, see note 4 for recipe).

Remarques

Remarques 1: Equivalent to a large banana. Make sure you measure the amount precisely to avoid adjusting the batter with more coconut flour.

Remarques 2: You must use an ultra-fine shred of coconut called desiccated coconut. Shredded coconut won’t work. You can use sweetened desiccated coconut to boost the sweetness of the cookie. 

Remarques 3: An alternative to coconut flour is 1/4 cup of almond flour or 1/4 cup of oat flour. Note that you can skip it too, but the cookies are fragile and soft. 

Remarques 4: In a small mixing bowl, add 1/3 cup of dark chocolate chips with 1 teaspoon of coconut oil. Microwave in 30-second bursts, and drizzle on top of the cooled cookies. Place the cookies in the fridge for 30 minutes to firm up the chocolate.

Stockage : Store the cookies in the fridge for 3-4 days in an airtight container or pop them in the freezer in zip-lock bags for up to 1 month.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

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Alimentation

Servir: 1cookie (plain, no chocolate) | Calories: 64.6kcal | Glucides: 4.5g | Protéine: 0.8g | Graisse: 5.3g | Gras saturé: 4.7g | Graisses polyinsaturées: 0.1g | Gras monoinsaturés: 0.2g | Sodium: 4.9mg | Potassium: 76.8mg | Fibre: 1.9g | Sucre: 1.8g | Vitamine A: 6IU | Vitamine C: 0.9mg | Calcium: 2.5mg | Fer à repasser: 0.3mg | Magnésium: 9.7mg | Phosphore: 18.5mg | Zinc: 0.2mg

Why You Will Love These Cookies

• Quick, easy, and healthy
• Sans sucre ajouté
• et sans gluten
• Sans produits laitiers
• Végane

Ingrédients et substitutions

• Noix de coco râpée non sucrée – This is fine-dried unsweetened coconut, not shredded coconut. Shredded coconut is too coarse and won’t firm up well in this recipe. If it’s all you have, pulse the shredded coconut or coconut flakes in a food processor until it forms fine threads. Conseil d'expert: Use sweetened desiccated coconut if you have a sweet tooth and want a boost of sweetness in the cookies.
• Bananes mûres or yellow bananas if you prefer a less sweet cookie flavor. Astuce supplémentaire : always measure the required amount precisely or the cookies won’t form nicely. Too many bananas make the cookie batter loose and they spread on the pan.
• Farine de noix de coco is the secret ingredient that brings the batter together into a nice cookie dough that firms up in your oven. You may have the same success using 1/4 cup of almond flour instead if you don’t like coconut. It won’t firm up as well, but it should do the trick for a coconut flour swap option.

How To Make Coconut Banana Cookies

1. Line a large baking sheet with parchment paper. Slightly oil paper with cooking oil spray and set aside.
2. Préchauffer le four à 350 ° F (180 ° C).

3. First, use a fork or potato masher to peel and mash the banana on a chopping board. Measure the mashed banana in a measuring cup to match the amount listed in the recipe below (scroll to the bottom for full measurement).

4. Next, pour the mashed banana to the mixing bowl and add the coconut and coconut flour.

5. Stir with a rubber spatula until the dough is moist but easy to shape into balls. It shouldn’t spread when you form an amount of dough, if it’s too wet sprinkle a little more coconut flour 1/2 teaspoon at a time, stir, and wait a few minutes to let the fiber from the coconut flour absorb the liquid in the batter.

6. Using a small cookie scoop, scoop out some batter from the bowl and release it on the prepared baking sheet. I recommend shaping small macaroons – the size of a gold ball so they bake quickly and they hold their shape.

7. Place each dollop of dough one thumb apart so they don’t touch each other. the cookies won’t spread in the oven.

8. Bake the cookies at 350°F (180°C) on the rack just under the center rack so they bake nicely at the bottom and the top doesn’t darken too much. Bake for 15 minutes, or until lightly golden brown on the edges and top.
9. Let the cookies cool down on a cooling rack for 30 minutes before decorating.

Serving The Cookies

I love these cookies, plain or with a drizzle of melted chocolate on top. To make the drizzle, melt 1/3 cup of dark chocolate chips with 1 teaspoon of coconut oil in a microwave-safe bowl. Melt in 30-second bursts until shiny and melted.

Drizzle on top of the coconut banana cookies, and then pop the cookies in the fridge for 30 minutes to firm up the chocolate drizzle.

Instructions de stockage

Store the cookies in an airtight container in the fridge for up to 4 days or freeze them in freezer bags for up to 1 month.

Thaw them in the fridge the day before serving.

Questions fréquemment posées

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