3-Ingredient Gluten-Free Banana Coconut Cookies

Ingredients

• 2 pieces Ripe Bananas (medium, mashed until smooth)
• 1.75 cup Desiccated Coconut (unsweetened, can toast for extra flavor)
• 50 g Dark Chocolate (chopped; optional for extra flavor)
• 1 tsp Milk (dairy or plant‑based; only if dough is too dry)
• 0.5 tsp Vanilla Extract (optional)
• 0.25 tsp Cinnamon Powder (optional)
• 2 tbsp Chopped Nuts (optional, e.g., walnuts or almonds)

Instructions

1. Mash Bananas

   Peel the bananas and place them in a mixing bowl. Mash with a fork or masher until completely smooth.

   Time: PT2M

2. Combine Coconut

   Add 1 ¾ cup desiccated coconut to the mashed bananas gradually, stirring after each addition. If the dough feels too wet, add an extra 1–2 Tbsp coconut; if too dry, add a teaspoon of milk or mash the banana a bit more.

   Time: PT3M

3. Add Chocolate and Flavorings

   Stir in the chopped dark chocolate. If using, add vanilla extract, cinnamon, or chopped nuts. Mix until evenly distributed.

   Time: PT1M

4. Knead Dough

   Fold the mixture together and knead gently for about 2 minutes until a thick, cohesive dough forms.

   Time: PT2M

5. Preheat Air Fryer

   Set the air fryer to 180 °C (350 °F) and preheat for 5 minutes.

   Time: PT5M

   Temperature: 180°C

6. Shape Cookies

   Line the air‑fryer tray with parchment paper. Scoop portions of dough, roll into balls, and gently flatten each ball into a cookie shape (about 2‑3 cm diameter).

   Time: PT3M

7. Air Fry

   Place the tray in the preheated air fryer and bake at 180 °C for 10 minutes, or until the edges turn golden. Do not flip the cookies midway.

   Time: PT10M

   Temperature: 180°C

8. Cool Cookies

   Allow the cookies to cool on the tray for about 10 minutes before removing them; they will firm up as they cool.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

10 g

Fat

4 g

Fiber

2 g