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.
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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