Primal Banana Coconut Cookies
Primal Banana Coconut Cookies is a medium Paleo recipe that serves 12. 120 calories per serving. Recipe by The Grass-fed Homestead on YouTube.
Prep: 28 min | Cook: 32 min | Total: 1 hr 15 min
Cost: $16.34 total, $1.36 per serving
Ingredients
- 1 cup Coconut Flour (sifted)
- 4 tablespoons Coconut Oil (Niva Ojo brand, melted)
- 0.5 cup Arrowroot Powder (fine powder)
- 1 teaspoon Baking Soda
- 0.25 cup Heavy Whipping Cream (cold)
- 1 teaspoon Almond Extract
- 4 Eggs (large, room temperature)
- 2 Bananas (ripe, mashed after sautéing)
- 1.5 cups Shredded Coconut Flakes (unsweetened, medium shredded)
- 1 tablespoon Coconut Oil (for greasing pan) (extra for pan)
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and let it preheat while you prepare the dough.
Time: PT10M
Temperature: 350°F
Sauté Bananas
Slice the bananas into small pieces. Heat a skillet over medium heat, add 1 tablespoon coconut oil, and sauté the banana pieces for 5‑7 minutes until soft and lightly caramelized.
Time: PT7M
Cream Wet Ingredients
In the stand mixer bowl, combine the 4 eggs, 4 Tbsp melted coconut oil, ¼ cup heavy whipping cream, and 1 tsp almond extract. Beat on medium speed until smooth and slightly frothy.
Time: PT5M
Incorporate Warm Bananas
With the mixer running on low, slowly pour the warm sautéed bananas into the wet mixture, allowing the batter to blend without cooking the eggs.
Time: PT5M
Mix Dry Ingredients
In a separate bowl whisk together 1 cup coconut flour, ½ cup arrowroot powder, 1 tsp baking soda, and 1½ cups shredded coconut flakes.
Time: PT3M
Combine Wet and Dry
Add the dry mixture to the wet mixture in two batches, mixing on low until a sticky, cohesive dough forms. If the dough feels too dry, add a splash (1‑2 Tbsp) of extra cream or a drizzle of coconut oil.
Time: PT5M
Prepare Baking Dish
Grease the 13×9‑inch glass baking dish with 1 Tbsp coconut oil. Using a spoon or ice‑cream scoop, portion the dough into round cookies, placing them close together (they won’t spread).
Time: PT5M
Bake Cookies
Place the dish in the preheated oven and bake for 25 minutes, or until the edges turn golden brown and the tops are set.
Time: PT25M
Temperature: 350°F
Cool and Serve
Remove the cookies from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Time: PT10M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 12 g
- Fat
- 8 g
- Fiber
- 4 g
Dietary info: Paleo, Grain‑Free, Gluten‑Free, Dairy‑Free, Low‑Sugar, Vegetarian
Allergens: Eggs, Coconut
Ingredient Substitutions
- Instead of Coconut Flour: Almond flour, Cassava flour
- Instead of Coconut Oil: Ghee, Grass‑fed butter
- Instead of Arrowroot Powder: Tapioca starch, Cornstarch
- Instead of Baking Soda: Baking powder (¼ tsp)
- Instead of Heavy Whipping Cream: Coconut cream, Full‑fat Greek yogurt
- Instead of Almond Extract: Vanilla extract
- Instead of Eggs: Egg replacer (for vegans)
- Instead of Bananas: Mashed ripe plantains
- Instead of Shredded Coconut Flakes: Desiccated coconut
- Instead of Coconut Oil (for greasing pan): Butter, Ghee
Equipment Needed
- Stand Mixer with Paddle Attachment
- Skillet or Saucepan
- Mixing Bowls
- Measuring Cups and Spoons
- 13x9 Glass Baking Dish
- Spatula or Spoon
- Oven
Critical Steps — Do Not Skip
- Sauté bananas until soft but not burnt.
- Add warm bananas to the egg mixture slowly to avoid cooking the eggs.
- Achieve the correct dough consistency – moist yet cohesive.
- Bake until edges are golden; underbaking leaves a gummy center.
Chef Tips from the Video
- Use very ripe bananas for maximum natural sweetness.
- Sift coconut flour twice to avoid pockets of dry flour.
- A light drizzle of extra coconut oil on top before baking adds a glossy finish.
- For a chocolate twist, fold in 2 Tbsp cocoa nibs with the shredded coconut.
Troubleshooting
Dough is too dry and crumbly.
Add 1‑2 Tbsp more heavy cream or a drizzle of melted coconut oil until the dough sticks together.
Cookies spread too much or become mushy.
Increase coconut flour by 1‑2 Tbsp and ensure the bananas are not overly wet.
Edges are not browning.
Raise oven temperature by 10‑15°F or bake an extra 3‑5 minutes, watching closely.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze individual cookies on a parchment sheet, then transfer to a zip‑top bag for up to 2 months.
Room temperature: Not recommended beyond a few hours; cookies may become stale.
Make-Ahead Tips
- The dough can be refrigerated for up to 24 hours; shape cookies just before baking.
- Baked cookies freeze well; reheat in a 300°F oven for 5 minutes.
Frequently Asked Questions
What is the cultural significance and history of Primal Coconut Banana Cookies in the Paleo community?
Primal Coconut Banana Cookies are a modern staple in the Paleo and primal eating circles, reflecting the movement’s emphasis on grain‑free, nutrient‑dense snacks that use whole‑food ingredients like coconut flour and ripe fruit.
What are the traditional regional variations of coconut‑based cookies in American paleo cuisine?
While there is no historic American coconut cookie, modern paleo cooks often swap arrowroot for tapioca, add spices like cinnamon or ginger, or replace bananas with pumpkin puree for seasonal twists.
How is Primal Coconut Banana Cookies traditionally served in paleo gatherings?
They are usually served at room temperature on a simple platter, sometimes paired with nut‑based butter or a drizzle of raw honey for extra sweetness during brunches or post‑workout snack breaks.
What occasions or celebrations are Primal Coconut Banana Cookies associated with in the paleo lifestyle?
These cookies are popular for outdoor picnics, camping trips, and paleo‑friendly holiday gatherings because they travel well and stay fresh for several days when stored properly.
What makes Primal Coconut Banana Cookies special or unique in paleo cuisine?
The combination of coconut flour’s high fiber, arrowroot’s light texture, and the natural sweetness of sautéed bananas creates a cookie that is both dense and tender without added sugars or grains.
What are the most common mistakes to avoid when making Primal Coconut Banana Cookies?
Common errors include over‑cooking the bananas (which makes the dough too wet), using too much coconut flour (leading to dry, crumbly cookies), and adding the warm bananas too quickly, which can scramble the eggs.
Why does this Primal Coconut Banana Cookies recipe use arrowroot powder instead of additional coconut flour?
Arrowroot adds lightness and helps bind the dough without making it overly dense, balancing coconut flour’s high absorbency and preventing a gritty texture.
Can I make Primal Coconut Banana Cookies ahead of time and how should I store them?
Yes. Store baked cookies in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months. Thaw at room temperature or warm briefly in the oven before serving.
What texture and appearance should I look for when the Primal Coconut Banana Cookies are done?
The edges should be golden‑brown and slightly crisp, while the centers remain soft and chewy. The cookies will not spread much, so they should retain a round, compact shape.
What does the YouTube channel The Grass‑fed Homestead specialize in?
The YouTube channel The Grass‑fed Homestead focuses on primal, paleo, and grass‑fed cooking, offering recipes that emphasize whole‑food ingredients, sustainable sourcing, and simple, family‑friendly techniques.
How does the YouTube channel The Grass‑fed Homestead's approach to paleo cooking differ from other paleo cooking channels?
The Grass‑fed Homestead blends detailed technique explanations with a relaxed, family‑oriented style, often highlighting ingredient sourcing (like grass‑fed butter or specific coconut oil brands) and providing flexible, no‑exact‑measure guidance that encourages experimentation.
Last updated: September 6, 2026
