5 Ingredients or Fewer

Everyday Banana Cookies

April  6, 2016
1 Ratings
Photo by Melissa Quantz
  • Makes a baker's dozen
Author Notes

These grain free, sugar free cookies are called 'everyday' because they are so healthy they can become your everyday tea time snack. They stay super moist after baking but you will probably gobble them up too quick to worry about that. —Desiree

What You'll Need
  • 2 overripe bananas
  • 1/4 cup hemp seeds
  • 1/2 cup unsweetened shredded coconut
  • 1 tablespoon coconut flour
  • 1/4 teaspoon cinnamon
  • Pinch salt
  1. Preheat oven to 350 degrees
  2. In a medium bowl, mash bananas well.
  3. Add remaining ingredients and stir until evenly distributed.
  4. Using a tablespoon measure, drop batter onto a nonstick cookie sheet and shape into a round cookie.
  5. Bake at 350 for 20 min or until bottoms of the cookies look caramelized, remove from oven and let sit for 10 minutes before serving.
  6. Store at room temperature, loosely covered for three days.

See what other Food52ers are saying.

1 Review

Ghazzzit November 26, 2017
I used spotty bananas - reasonably ripe - and found these cookies a bit undersweet. Dropping them resulted in a mounded cookie that did not spread and wasn't cooked through at the 20 minute mark. I squashed them flat and baked them another 10 minutes. With that, they are a bit mushy in the center and dark on the outside. I baked them on parchment and they were still quite difficult to remove.

I would describe this more as a lightly sweet go-to that is trying to be a bit too health conscious. Not a successful "cookie" recipe.