Coconut Oat Cookies

Ingredients

• 2ripe bananas, mashed
• 90 g (1 cup)rolled oats
• 40 g (½ cup)unsweetened shredded coconut
• 15 ml (1 tbsp)coconut oil, melted
• 5 ml (1 tsp)vanilla extract

Instructions

1. 1

   Prepare the tray

   Heat the oven to 175°C and line a baking sheet with baking parchment.

2. 2

   Mash the bananas

   Mash 2 very ripe bananas in a bowl until smooth.

3. 3

   Mix the dough

   Add 90 g rolled oats, 40 g unsweetened shredded coconut, 15 ml melted coconut oil and 5 ml vanilla extract. Mix thoroughly until a thick dough forms.

4. 4

   Shape the cookies

   Scoop tablespoon-sized portions onto the prepared baking sheet, leaving about 5 cm between them. Gently flatten each portion with the back of a spoon.

5. 5

   Bake and cool

   Bake for 13–15 minutes, until the edges are golden. Leave the cookies to cool completely on the baking sheet; they crisp slightly as they cool.

What are coconut oat cookies?

These are simple, small-batch fruit-sweetened cookies made from mashed banana, oats and coconut. They take inspiration from familiar oat biscuits, using banana to bind the mixture rather than a more traditional flour-and-sugar dough.

Very ripe bananas bring enough softness and sweetness to hold the oats and coconut together. The result is tender in the middle, with edges that firm up as the cookies cool.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 19g protein, 123g carbs, 46g fat.

Most of the carbohydrates come from the bananas and oats, while the coconut and coconut oil contribute much of the fat; the oats provide some protein. Pair a cookie with plain yoghurt or another suitable protein-rich food to make a more balanced snack.

Choosing the ingredients

Bananas: Use very ripe fruit, which mashes smoothly and helps the mixture bind. If the bananas are firm, the dough may be less cohesive.

Oats and coconut: Rolled oats give the cookies their structure, while unsweetened shredded coconut adds flavour and texture. Check that the coconut is finely shredded enough for the texture you want.

Getting the dough right

Mixing: Combine the ingredients until no dry patches of oats or coconut remain. The dough should be thick and scoopable rather than pourable.

Shaping: These cookies do not spread much in the oven, so gently flatten each scoop before baking. Leave space between them so you can handle them easily on the tray.

Baking and texture

Doneness: Look for golden edges after 13–15 minutes in a 175°C oven. The centres may still feel soft while hot, so use the edges as your main visual cue.

Cooling: Let the cookies cool completely on the baking sheet as directed. They firm and crisp slightly during this time, so moving them while warm can make them break.

Serving and suitability

Serve the cookies once fully cooled, either on their own or alongside plain yoghurt or soft fruit. For babies, offer them only in a form and texture appropriate to the child, and supervise while eating.

Coconut is botanically a fruit, but that does not mean it is suitable for everyone; consider individual allergies and dietary advice. Cut or break a cookie into an age-appropriate size and texture before serving.

Timing and preparation

The recipe takes about 25 minutes in total, including baking and cooling time. Line the tray before mixing so the dough can be shaped as soon as it is combined.

Because cooling is part of the texture, allow time before serving. The cookies will not be fully crisp straight from the oven.

Recipe notes & tips

• Choose very ripe bananas so they mash smoothly and bind the mixture well.
• Measure the oats and coconut before adding them to keep the dough proportions consistent.
• Flatten the scoops gently because the cookies do not spread much during baking.
• Check the edges at 13 minutes and continue baking only until they turn golden.
• Cool the cookies fully on the tray before lifting them.

Variations

• Add cinnamon: Mix a little ground cinnamon into the dough for a warm spice note.
• Use quick oats: Swap in quick oats for a finer, less distinct oat texture.
• Add finely chopped fruit: Stir in a small amount of soft dried fruit for extra chew.
• Toast the coconut: Lightly toast it first and cool it before mixing for a deeper coconut flavour.
• Make smaller rounds: Scoop smaller portions and check them earlier, as they may bake faster.

Common mistakes to avoid

• Using underripe bananas: They are firmer and less sweet; choose very ripe bananas that mash easily.
• Leaving the rounds too thick: The centres may stay very soft; gently flatten each scoop before baking.
• Overbaking: The cookies can dry out; start checking at 13 minutes and look for golden edges.
• Moving them while warm: They may fall apart; let them cool completely on the baking sheet.
• Crowding the tray: The cookies are harder to handle when close together; leave about 5 cm between portions.

How to store

Once completely cool, store the cookies in an airtight container in the fridge for up to 3 days. Warm briefly in the oven if you would like them less chilled, then let them cool to a suitable temperature before serving.

Frequently asked questions