Looking for a quick and delicious treat that's perfect for any time of the day? Try these easy banana cookies! With just a handful of simple ingredients, you can whip up a batch of these delightful cookies in no time. The combination of banana, coconut, and tahini creates a unique flavor that's both sweet and slightly nutty. Plus, they're baked to perfection in just 10 minutes! Follow the steps below to make your own batch of mouth-watering banana cookies.
What to make with ripe bananas
Everyone has been in this situation: you bought delicious, very yellow bananas and all of a sudden, you’re left with a few that look totally dead in your fruit bowl. So what do you do with them? Throw them away? Heck no! My solution for you? Banana cookies! Yes, this really is a thing - you don’t have to make banana bread every time. If you do want to make banana bread I have my chocolate banana bread, banana pecan coffee bread and my gluten free banana bread recipes.
Switch it up! These easy to make cookies are dairy free and vegan, plus it only takes 10 minutes to bake. So all in all, what do you have to lose?
The cookies are soft and melt in your mouth. They have a lovely fragrance of banana and my family finished them within a few minutes! In fact, I had to make another batch just to take pictures!
The other ingredients in these yummy cookies are unsweetened shredded coconut, tahini and coconut oil.
FAQS
For best results, use a ripe banana with plenty of brown spots. The riper the banana, the sweeter and more flavorful your cookies will be.
Yes, you can substitute all-purpose flour with whole wheat flour, gluten-free flour, or almond flour. Just keep in mind that the texture and flavor may vary slightly.
If you don't have tahini, you can use any nut or seed butter like peanut butter, almond butter, or sunflower seed butter. Each will give the cookies a unique taste.
If you don't have coconut oil, you can use butter, margarine, or another plant-based oil like olive oil. Just keep in mind that it may slightly change the flavor and texture of the cookies. In addition, if you choose a dairy option the cookies aren't vegan anymore.
Yes, you can reduce the sugar or use a sugar substitute like stevia or coconut sugar. Adjust to your taste preferences, but be aware that it may affect the final texture and sweetness.
Absolutely! Feel free to add chocolate chips, nuts, dried fruit, or seeds to the batter for extra flavor and texture.
If your cookies spread too much, try chilling the dough for 30 minutes before baking. If they spread too little, make sure your baking powder is fresh and that you're not overmixing the dough.
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the refrigerator for up to a week or freeze them for up to 3 months.
Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. This can enhance the flavors and make cookie prep even quicker.
Other cookie recipes to try:
Another idea for ripe bananas can be my easy vegan ice cream recipe. If you are looking for more vegan recipes, then be sure to check out my vegan recipe index
Bake these easy banana cookies today!
Imagine the enticing aroma of freshly baked cookies filling your kitchen, each bite offering a perfect balance of sweet banana, nutty tahini, and the tropical hint of coconut. These easy banana cookies are not only delicious but also incredibly simple to make. With just a few basic ingredients and a quick bake time, you'll have a batch of warm, soft cookies ready to enjoy in under 30 minutes. Whether you're looking for a quick snack, a delightful dessert, or a treat to share with friends, these cookies are sure to satisfy your cravings. Grab your ingredients and get ready to indulge in a little piece of homemade heaven!
Banana Cookies
Ingredients
- 1 banana
- ½ cup unsweetened shredded coconut
- ¼ cup tahini
- ¼ cup coconut oil
- ½ cup sugar
- 1 cup flour
- 1 tablespoon baking powder
Instructions
- Set the oven to 180°C / 350°F with the fan.
- In a bowl, mash the banana with a fork until smooth.
- Add the rest of the ingredients and mix well.
- On a baking pan, lined with baking paper, place a quantity of a little less than a tablespoon of batter at large intervals.
- Bake for 8-10 minutes.
- Let the cookies cool completely.
- Have a cookie, or four, and enjoy!
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