These healthy coconut-flavored oatmeal cookies are soft, chewy and full of coconut flavor. They are just 3 ingredients and don’t contain any flour, eggs, added sugar, butter or oil. The cookies can be enjoyed for breakfast, snack or dessert.
a stack of six coconut oatmeal cookies.

I love coconut-flavored foods, so these coconut oatmeal cookies are a new favorite. The coconut adds such a nice fragrance and flavor to the cookies. I also like to top them with a little bit of toasted coconut for more texture and flavor.

Ingredients

  • Quick oats
  • Unsweetened shredded coconut
  • Bananas

Quick oats: These oatmeal cookies are made with quick oats. Quick oats are regular oats that have been further processed so that they are smaller and thinner than regular oats and cook faster. They are not the same as instant oats which are usually individually packaged oatmeal that is mixed with sugar and other ingredients. Quick oats are just oats with no other added ingredients.

Unsweetened shredded coconut: Unsweetened shredded coconut is added to these cookies to give them their coconut flavor.

Bananas: You will need very ripe bananas. The bananas are used to provide natural sweetness for the cookies.

How to Make Coconut Oatmeal Cookies

The oats, coconut and mashed bananas are mixed together until fully and evenly combined. You then use a 1.5 tablespoon cookie scoop to scoop out the cookie dough and place it onto a lined baking sheet, spacing the dough balls at least 1.5 inches apart. Use the back of a metal spoon to flatten and shape the dough balls to round disks, about 1/4 inch thick. Sprinkle the surface of the cookies with additional unsweetened coconut. Bake the cookies for about 14-15 minutes or until done.
coconut oatmeal cookies lined up.

Taste and Texture

The cookies have a soft and chewy texture. They are a little like baked oatmeal but in cookie form. The cookies taste like banana and coconut flavored cookies. To add a richer flavor to the cookies, add 2 tbsp of melted coconut butter to the cookie dough.
a plate of cookies.

More Oatmeal Cookie Recipes

4.75 from 4 votes

3 Ingredient Coconut Oatmeal Cookies

These soft and chewy coconut-flavored oatmeal cookies are healthier than regular oatmeal cookies and easy to make. They don't contain any flour, added sugar, eggs, butter or oil.
Servings: 14 cookies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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Ingredients

  • 1 cup + 2 tbsp (102 g) quick oats
  • 1 cup (242 g) finely mashed bananas
  • 1/4 cup (21 g) unsweetened shredded coconut, plus 2-3 tbsp additional for topping

Instructions
 

  • Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
  • Add oats, mashed bananas and coconut to a large mixing owl. Stir with a spatula until the ingredients are fully and evenly combined. The oats and coconut should also be fully coated in banana. The mixture will be thick and wet.
  • Use a 1.5 tbsp cookie scoop to scoop out cookie dough. Release cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart. Use the back of a metal spoon to press down on each cookie dough ball so that it forms a thick round disk (about 1/4 inch thick). Smooth and round the sides of the cookie disks if desired. The cookies will not spread or rise during baking so you want to shape the cookies to how you want the final outcome to be.
  • Sprinkle additional shredded coconut on the surface of the cookies. I used between 2-3 tbsp of additional shredded coconut total. If desired, you can also toast the coconut before adding it on top. Toasted coconut will added more flavor and texture to the cookies. See notes for how to toast the coconut first.
  • Bake cookies for about 14-15 minutes or until the cookies are done (the surface should no longer be wet). Let the cookies cool on their baking sheet before removing them. The cookies should peel off easily once cooled. Store uneaten cookies in the fridge or freezer.

Notes

  • I used Let's Do Organic Unsweetened Shredded Coconut
  • For an even richer flavor, I like to add 2 tbsp of melted coconut butter to the dough. It gives the cookies a much richer flavor and added coconut flavor and fragrance.
  • While you don't have to added toasted shredded coconut on top of the cookies, it does add a different coconut flavor and texture (the toasted coconut is crispier). Just baking the cookies with shredded coconut on top is not enough to toast the coconut, so you will want to toast the coconut first if you want toasted coconut on your cookies.
  • To toast the shredded coconut before adding it on top, spread 3 tbsp of shredded coconut across a small baking pan lined with parchment paper. Spread it out to a thin layer so most of the coconut surface is exposed. Place into the oven and set your oven on low broil. Watch carefully and toast the coconut until it is lightly browned. It should only take a few minutes to brown and it will turn from brown to burnt very quickly so make sure to watch through the oven window the whole time. Let cool for a few minutes and then sprinkle on the cookies before baking.
  • The cookies in the photos have a mix of untoasted and toasted coconut on top.
  • The estimated nutrition assumes 2 tbsp of shredded coconut topping used across the 14 cookies.
Serving: 1cookie, Calories: 55kcal, Carbohydrates: 9g, Protein: 0.3g, Fat: 2g, Saturated Fat: 1g, Sodium: 1mg, Fiber: 1g, Sugar: 2g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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