2 Ingredient Coconut Banana Cookies (Vegan, Oil-Free, Grain-Free)

These2 ingredient coconut banana cookiesare crispy-chewy, naturally sweet, and made from start to finish in under 30 minutes. With justripe bananas and unsweetened shredded coconut, these cookies are vegan, oil-free, grain-free, gluten-free, and contain no added sugar.

If you’re looking for nourishing banana cookies without flour, oats, or eggs, this straightforward recipe is for you. They’re reliable as a wholesome snack, plain dessert, or even a post-workout treat.

Vegan Oil-Free Cookies

2 Ingredient Coconut Banana Cookies (Vegan, Oil-Free, Grain-Free)

These 2 ingredient coconut banana cookies are crispy-chewy, naturally sweet, and made from start to finish in less than 30 minutes. With just very ripe bananas and unsweetened shredded coconut, this plain recipe delivers a nourishing, flourless cookie that is vegan, oil-free, grain-free, gluten-free, and free of added sugar.

If you loved my2 Ingredient Banana Oat Cookiesbut wanted a crispier, grain-free version, these banana coconut cookies are the answer. Replacing oats with finely processed coconut creates a beautifully toasted exterior while keeping the centers tender and chewy.

They are wholesome enough for a snack, plain enough for weeknight baking, and satisfying enough to serve with afternoon tea.

Why You’ll Love These 2 Ingredient Coconut Banana Cookies

These vegan coconut cookies are:

• Vegan (egg-free, dairy-free)
• Oil-free
• Gluten-free
• Grain-free
• Added sugar free
• Nut-free (coconuts are not nuts, in case you are wondering; they are drupes)
• Quick and straightforward

Ingredients for Coconut Banana Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The only ingredients for this recipe are

1. Shredded unsweetened coconut(coconut flakes)–any size (the only dry ingredients)
2. Very ripe bananas(the only wet ingredients)

Very ripe bananas add the natural sweetness to the banana coconut cookies, without any added sugar. Additional ingredients can be added, such as a pinch of salt, vanilla extract, spices, or finely shredded citrus zest (e.g., lemon, lime, or orange), but the basic ingredients are all that you need to make a great cookie.

The size or shape of the coconut flakes or shreds does not matter. The reason is that the coconut will be processed fine in a food processor or blender.

How to Make 2 Ingredient Coconut Banana Cookies

Note that the complete instructions are also in the recipe card below.

Step One: Preheat Oven & Prepare Pan

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

Step Two: Finely Chop the Coconut

Finely chop the coconut until it is about the size and texture of panko breadcrumbs:

You can chop the coconut in a food processor or a blender, but it can also be done by hand (use a large kitchen knife).

Step Three: Add the Banana

Add the very ripe bananas to the food processor and process until just blended into a smooth, even mixture (dough).

If you chopped the coconut by hand, finely mash or puree the bananas in a large bowl and then stir in the finely chopped coconut.

If you are adding any additional ingredients (such as a generous pinch of salt–highly recommended–or vanilla, or spices), add them at this stage.

Step Four: Portion the Cookie Dough

Drop the cookies by round tablespoons, spacing 2 inches (5 cm) apart, on the prepared baking sheet. I used a small cookie scoop to portion the dough, but a rounded tablespoon will work perfectly too.

Step Five: Flatten the Dough

Using moistened fingertips (dip fingers your fingers in water), flatten each cookie into a 2-inch (5 cm) round.

Flattening the cookies into circles before baking promotes toasted coconut crispiness.

The cookies do not spread on their own, so if you simply scoop and bake, you will have a cookie akin to a mounded macaroon. That’s a satisfying option, too, but to achieve an even, crisp bake, press out the cookies with moistened fingertips.

Step Six: Bake the Cookies

Bake the cookies in the preheated oven for 17 to 20 minutes until golden brown and the edges appear crisp. Transfer the cookies to a cooling rack and cool completely.

And, oh my goodness, what satisfying nourishing 2 ingredient cookies!

If you love toasted coconut as much as I do, you will adore these cookies.

Expert Tips for Crispy Coconut Banana Cookies

• Use very ripe bananas with brown spots for maximum sweetness.
• Finely process the coconut for a crispier texture.
• Flatten the cookies well before baking — they do not spread.
• Bake until edges are deeply golden for maximum crispness.

And they are heavenly with a cup of tea and a good book when you are enjoying a relaxed, weekend afternoon.

Exercise Recovery Cookies

Also, how many cookies also qualify as superior exercise recovery fuel? These do!

The natural coconut oil in shredded coconut is an excellent source of medium chain triglycerides, which aid in the process of muscle recovery, while bananas are rich in fast-acting carbs and potassium, exactly what your body needs to recover after a bout of intense exercise (half marathons included!).

Happy baking, everyone!

Coconut Banana Cookies FAQ

• Can I make coconut banana cookies without a food processor?Yes! Very finely chop the coconut by hand using a large kitchen knife and a cutting board. Add the bananas and chopped coconut to a large bowl, and mash until blended (and bananas are completely mashed).
• Can I use frozen bananas?Yes! After defrosting,do not drain the bananas. The solids and liquids of the banana separate after thawing. You want both, so mash the bananas until the liquids and solids combine.
• How should I store the cookies?Store in an airtight container at room temperature for up to 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
• Why didn’t my cookies get crispy?Make sure the coconut is finely processed and the cookies are flattened before baking. Baking until deeply golden also improves crispness.

Variations & Flavor Ideas

While these 2 ingredient coconut banana cookies are wonderful as-is, they are also a reliable blank canvas for additional flavors. Because the base is naturally sweet and lightly coconut-forward, many additions pair beautifully.

Here are some satisfying ways to customize them:

• Extracts
  • 1 teaspoon vanilla extract– Adds warmth and classic cookie flavor.
  • ½ teaspoon almond extract– Intensifies the natural sweetness and pairs beautifully with coconut.
  • ½ teaspoon lemon or orange extract– Brightens the flavor and balances the richness of the coconut.

• Citrus Zest
  • 1–2 teaspoons finely grated lemon zest
  • Lime zestfor a tropical twist
  • Orange zestfor subtle sweetness

Citrus zest adds freshness without additional moisture, making it an excellent option for maintaining crisp edges.

• Spices
  • ½ teaspoonground cinnamon
  • ¼ teaspoonground ginger
  • Pinch ofcardamom
  • Dash ofallspice
  • Tiny pinch ofnutmeg

For a warmer flavor profile, combine cinnamon + ginger for a subtle spice-cookie vibe.

• Chocolate & Sweet Add-Ins
  • ¼ cupmini chocolate chips(dairy-free if vegan)
  • 2 tablespoonscacao nibsfor crunch
  • 2 tablespoonsfinely chopped dark chocolate

Because these cookies are naturally sweetened, mini chips distribute reliable without overwhelming the banana flavor.

• Crunch & Texture Boosters
  • 1 to 2 tablespoonschia seedsorhemp hearts
  • 1 to 2 tablespoonsvery finely chopped nuts
  • Finely choppeddried cranberries or raisins

Keep additions modest so the cookies still hold together properly.

More Minimalist Baking to Try & Love

• Banana Oat Cookies {2-ingredients, gluten-free, vegan}
• 2-Ingredient Flax Sandwich Bread {vegan, keto, grain-free}
• 3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}
• Chocolate Coconut Flour Cookies {Vegan, Keto Option}
• 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}