Grain-Free Banana Coconut Cookies
Try this Grain-Free Banana Coconut Cookies recipe, or contribute your own.
Try this Grain-Free Banana Coconut Cookies recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 and grease a cookie sheet or line it with parchment paper.
- In a bowl, mash bananas, stir in remaining ingredients.
- Scoop out about 2 tablespoonfuls of "dough" onto a spoon and gently form it into a ball with your fingers. It will be soft and crumbly.
- Place it on prepared cookie sheet and gently flatten with the back of a fork. You may have to reshape it a little.
- Bake for 15 minutes, then let cool for a few minutes before eating.
Ingredient measurements omit how structural integrity relies entirely on moisture control. Overripe fruit releases excess liquid during baking, turning soft dough into a sticky spread unless mashed thoroughly to distribute starches evenly. Coarsely chopped walnuts provide pockets of resistance against the dense tropical fruit base.
Stale batches left uncovered for twenty-four hours lose their pleasant chew and absorb ambient humidity, turning rubbery. Revive day-old cookies by placing them on a lined sheet in an oven heated to 350 degrees Fahrenheit for three minutes to drive off trapped moisture and re-crisp the edges. Store cooled leftovers in an airtight glass container at room temperature for up to three days, placing parchment paper between layers to prevent sticking.
Freshly grated coconut introduces natural oils that yield a richer bite compared to desiccated packaged shreds, which absorb more moisture from the banana puree and require an extra five minutes of cooling time to set fully.
