2 Ingredient Cookies

If you love coconut, you’ll go coconuts for these 2 Ingredient Cookies! Ok, these technically use 4 ingredients because we decided to elevate them a touch, but the additional two ingredients are totally optional! These cookies are so soft and gooey and. Please feel free to experiment in the kitchen and make these your own. There are a ton of different flavor and ingredient variations to use depending on what you love.

What stands out

These 2 Ingredient Cookies are a snap to prepare, and they come together so quickly. Plus, you’ll be able to use up a few of those ripe bananas that are sitting on your counter! We added coconut and chocolate chips, but the options are endless depending on dietary restrictions, flavor preferences or ingredients in the pantry that need to be used! The result is an ooey gooey cookie that totally irresistible.

How to Prepare 2 Ingredient Cookies

Preheat the oven to 350F (177C) and then line a baking sheet with parchment paper and set it aside.

In a bowl mash 3 ripe bananas.

Then add the coconut and stir.

Now add the vanilla and chocolate chips and stir again.

Use a small cookie scoop and form the cookies into a disc, flatten and shape them in your hands or on the baking sheet.

Now, bake for 15-20 minutes or until golden. Keep a close eye on them as they can burn easily.

Let them cool and enjoy!

Kitchen tip

There’s no added sugar in this recipe, so the riper the banana the sweeter the cookies will be!

Swaps

1. If you don’t love coconut, you can use rolled oats instead.
2. Add in whatever nuts you love: walnuts, peanuts, pecans, almonds or macadamia nuts would be.
3. You could also try adding in a scoop of protein powder as well.
4. Add in whatever seeds you love: pumpkin, chia or flax seeds would work.
5. Dried fruit such as cranberries, raisins ormango would be in these cookies.
6. Use whatever chocolate you love: semi-sweet, dark or white chocolate.
7. You could also add in a scoop of peanut butter or any nut butter.
8. If you want these to have a little sweetener we suggest using honey, maple syrup or agave to taste.

Serve it with

• As an afternoon pick-us-up with a coffee or tea.
• Dunked in a cold glass of milk.
• Put these 2 Ingredient Cookies into the kids’ lunch box (as long as they follow school allergy guidelines).
• Serve these cookies with some fresh fruit or ice cream for a nice dessert.

Questions

what type of coconut did you use?

We used unsweetened coconut flakes, but we would highly recommend finely shredded unsweetened coconut instead because it would be a lot easier to work with.

can we add a sweetener to these 2 Ingredient Cookies?

Some people may find the sweetness from the bananas enough, but if you need a little more, we suggest adding agave, honey or maple syrup to taste.

How to store 2 Ingredient Cookies

Store them in a glass container, you can store them on the counter or in the fridge.

can we add protein to these cookies?

We haven’t tried it but we believe that adding a scoop of protein powder, or a nut butter would totally work. You may have to adjust the cooking time accordingly.

what other ingredients can we add to these 2 Ingredient Cookies?

You can add any nuts or seeds, dried fruit, oats or whatever chocolate you enjoy.

can we use frozen bananas in this recipe?

We haven’t tried it personally, but we would think you could! We would thaw them completely, drain off/squeeze any excess water and then mash them.

Ingredients

Makes 16 cookies

• 3 ripe bananas, the riper, the better
• 3 cups unsweetened shredded coconut
• 1 teaspoon pure vanilla extract, optional
• ⅓ cup dark chocolate chips

Equipment

• Baking Sheet
• Parchment Paper
• Potato Masher
• Mixing Bowls
• Cookie Scoop
• Spatula

Method

1. Preheat the oven to 350F (177C). Line a baking sheet with parchment paper and set it aside.
2. In a bowl mash 3 very ripe bananas. The riper, the sweeter, we do not want additional sugar in these. Once mashed, add the coconut and stir.
3. Now add the vanilla and chocolate chips and stir again.
4. Use a small cookie scooper and form the cookies into a disc, flatten and shape them in your hands or on the baking sheet. Bake for 15-20 minutes or until golden.
5. Our top burner of our oven does not work so what we did was bake them for 16 minutes and then we put the oven on broil for 1-2 minutes until the tops were lightly golden.
6. Keep a very close eye on them as they can burn easily. Let them cool and store them in a glass container, you can store them on the counter or in the fridge. Enjoy