By Karyl Laeving. Updated January 21, 2026. ⭐⭐⭐⭐⭐ from 128 votes.
Soft, chewy, naturally sweet, and made with just three wholesome ingredients, these 3 Ingredient Banana Coconut Cookies are the definition of simple baking done right. No flour, no eggs, no added sugar, and no stress. If you love quick healthy treats that feel cozy and satisfying, this recipe belongs in your regular rotation.
Table of Contents
About This Recipe
What It Is
These cookies are a minimalist, naturally sweet cookie made from ripe bananas and shredded coconut, with vanilla or cinnamon as the third ingredient. They bake into tender centers with lightly toasted coconut edges and a soft bite that feels indulgent without being heavy.
Why It Works
Bananas act as both the sweetener and binder, while coconut provides structure and chew. Baking at the right temperature allows the natural sugars in the banana to caramelize gently, creating flavor without added sugar. According to Healthline, ripe bananas are rich in natural sugars and fiber, making them ideal for no sugar baking.
When To Make It
These cookies are perfect for busy weekdays, meal prep Sundays, lunchbox treats, after school snacks, or when you need a quick dessert that still feels nourishing.
Print
3 Ingredient Banana Coconut Cookies
- Total Time: 20 minutes
- Yield: 12 cookies 1x
Description
Soft, chewy, naturally sweet cookies made with just 3 simple ingredients. These 3 Ingredient Banana Coconut Cookies are flourless, egg-free, dairy-free, and ready in about 20 minutes.
Ingredients
2 medium very ripe bananas, mashed (about 1 cup / 240 g)
1 1/2 cups unsweetened shredded coconut (120 g)
1/2 teaspoon vanilla extract OR ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mash bananas in a medium bowl until smooth. Measure about 1 cup (240 g) mashed banana.
3. Stir in shredded coconut and vanilla (or cinnamon) until thick and scoopable.
4. Scoop 1 tablespoon portions onto the baking sheet, spacing 1 inch apart. Flatten each mound slightly.
5. Bake 15 to 18 minutes until edges are lightly golden and centers look set (not wet).
6. Cool on the pan 5 minutes, then transfer to a rack to cool completely.
Notes
Use very ripe, heavily speckled bananas for the sweetest flavor.
Finely shredded coconut gives a softer, more cohesive cookie. Larger flakes bake up more textured.
Do not overbake. Pull them when edges are just golden for the chewiest centers.
Storage: airtight container 2 days at room temp, 5 days in the fridge, or freeze up to 2 months.
Optional add-ins (not part of the 3 ingredients): 2 tbsp mini chocolate chips, 1 tbsp chia seeds, or 2 tbsp quick oats.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Healthy Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 6 g
- Sodium: 5 mg
- Fat: 4 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
Why You’ll Love It
- Only 3 ingredients and one bowl
- Naturally sweet with no added sugar
- Gluten free, dairy free, and egg free
- Kid approved and freezer friendly
- Ready in under 25 minutes total
Key Ingredients & Notes
Bananas
Use very ripe bananas with plenty of brown spots. The riper the banana, the sweeter and more flavorful your cookies will be. Mash until smooth for the best texture.
Unsweetened Shredded Coconut
This is the backbone of the cookie. Unsweetened coconut keeps the cookies balanced and prevents them from becoming overly sweet. Finely shredded coconut works best for a softer, more cohesive cookie. For ingredient guidance, King Arthur Baking explains how coconut particle size affects texture in baked goods.
Vanilla Extract or Cinnamon
This is the optional third ingredient that elevates the flavor. Vanilla adds warmth and bakery style aroma. Cinnamon adds cozy spice and pairs beautifully with banana.
Substitutions
- Add lemon zest for brightness
- Use cardamom for a warm twist
- Add a tablespoon of chia seeds for structure
How To Make 3 Ingredient Banana Coconut Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash the bananas in a medium bowl until smooth. You should have about 1 cup or 240 g mashed banana.
- Stir in the coconut and vanilla or cinnamon until fully combined. The mixture should be thick and scoopable.
- Scoop the cookies using a tablespoon and place small mounds onto the prepared baking sheet. Gently flatten each mound slightly.
- Bake for 15 to 18 minutes until the edges are lightly golden and the centers are set.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Visual cue: the bottoms should be lightly toasted and the tops should look matte, not wet.
Pro Tips For Success
- Use bananas that are heavily speckled for maximum sweetness
- Do not overbake or the cookies will dry out
- Finely shredded coconut gives the best chew
- Let cookies cool fully to set their structure
- Flatten slightly before baking for even cooking
- Store only after completely cooled to avoid moisture buildup
Variations & Substitutions
Chocolate Banana Coconut Cookies
Add 2 tablespoons of dairy free chocolate chips for a dessert style cookie. If you love chocolate treats, you may also enjoy 3 Ingredient Coconut Cookies (Chewy & Simple) from Flavor & Recipes.
Oat Banana Coconut Cookies
Stir in 2 tablespoons of quick oats for extra heartiness. Fans of simple oat desserts should also try 3 Ingredient Banana Oat Cookies (No Sugar Added).
Protein Boost
Mix in 1 tablespoon of almond butter for richness and protein. Pair with No-Bake Peanut Butter Protein Balls (No Bake & Simple) for a balanced snack plate.
Serving & Storage
Serving
Serve warm or at room temperature. These cookies pair beautifully with coffee, tea, or a smoothie. They also make a great addition to breakfast spreads alongside yogurt and fruit.
Storage
- Room temperature: Up to 2 days in an airtight container
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months
Reheating
Warm briefly in the microwave for 10 seconds or enjoy straight from the fridge for a chewy texture.
Conclusion
These 3 Ingredient Banana Coconut Cookies prove that simple recipes can still deliver big comfort and flavor. They are soft, wholesome, and endlessly adaptable, making them a must have recipe for busy families and healthy bakers alike.
If you try this recipe, leave a rating and comment below. Share your cookie photos and tag us. For more easy treats like this, join our newsletter and never miss a cozy, healthy favorite.
Frequently Asked Questions
Can I use sweetened coconut?
You can, but the cookies will be significantly sweeter. Unsweetened coconut is recommended for balance and better banana flavor.
Are these cookies vegan?
Yes. They are naturally vegan, dairy free, and egg free.
Why are my cookies crumbly?
This usually happens if the banana to coconut ratio is off. Make sure your bananas are large and well mashed.
Can I make these in an air fryer?
Yes. Bake at 330°F (165°C) for about 10 minutes, checking early.
Are these suitable for toddlers?
Absolutely. They are soft, naturally sweet, and made with simple ingredients.
