3-Ingredient Banana Coconut Cookies 🍌🥥 — No Flour, No Sugar, Tastes Like a Bounty Bar
↓ Jump to RecipeDid you know bananas and coconut make the best cookies? Three ingredients. No flour. No refined sugar. No mixer. No skill needed. Mash. Shape. Bake. Drizzle. That coconut texture on the inside. That dark chocolate drizzle on top. Tastes like a Bounty bar — but without any of the guilt.
The banana sweetens it naturally. The coconut gives it that chewy, satisfying texture. The dark chocolate makes it look like it came straight from a fancy health food bakery — but it costs almost nothing to make and takes less than 30 minutes.
The secret? Use the spottiest, ripest bananas you can find. The more spots, the sweeter the banana — and the better these cookies taste. No added sugar needed at all.
These come out chewy in the middle, slightly crisp on the edges, and that dark chocolate drizzle on top takes them to another level. Three ingredients. Looks like a $5 health food store cookie. Tastes even better.
3-Ingredient Banana Coconut Cookies
- 🥣 Large mixing bowl
- 🍴 Fork (for mashing)
- 🍪 Baking sheet
- 📄 Parchment paper
- 🥄 Tablespoon measure or cookie scoop
- 🍫 Small bowl (for melting chocolate)
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1Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2Mash the bananas directly into the shredded coconut in a large bowl. Use a fork and mash until fully smooth and combined — no large banana chunks.
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3Mix until the dough holds together. It should be sticky but shapeable. If too wet, add a little more shredded coconut.
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4Scoop 2 tablespoon portions and shape into flat round discs about ½ inch thick. Place on the parchment-lined baking sheet with a little space between each.
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5Bake 18–22 minutes until the edges are lightly golden. Keep an eye on them from 18 minutes — every oven is different.
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6Let cookies cool on the baking sheet for 10 minutes. They firm up as they cool — don’t try to move them too early.
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7Melt the dark chocolate in a small bowl — microwave in 30-second bursts, stirring between each, until smooth. About 60–90 seconds total.
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8Drizzle with a fork in zig-zag lines over the cooled cookies. This is the move that makes them look bakery-made. 🍫
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9Let chocolate set at room temperature (about 20 minutes) or refrigerate for 15 minutes. Then dig in! 🎉
- 🍌 Riper = sweeter — the spottier and darker the banana, the sweeter and more flavourful your cookies. Overripe is perfect here.
- 🥥 Unsweetened coconut only — sweetened coconut will make these too sweet and change the texture.
- 🍫 70% cacao or higher — the slight bitterness of dark chocolate balances the natural sweetness perfectly.
- 💧 Dough too wet? Add an extra ¼ cup of shredded coconut and mix well before shaping.
- ❄️ Storage — refrigerate in an airtight container for up to 7 days. Freeze for up to 3 months (freeze before drizzling).
- 🌰 Optional add-ins — a pinch of sea salt on top, a few chopped walnuts, or a drop of vanilla extract all work beautifully.
Did you make these cookies?
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