Vegan Bunny Elle

Cookies so healthy you can eat them as a meal! These banana coconut Samoa cookies are 100% wholesome – fourless, gluten-free, egg-free, dairy-free, and added sugar-free, and so easy to make.

Never throw out your overripe bananas again! As bananas ripen, their starch content is slowly transformed into natural sugars and while they might look a little “scary” when they’re totally brown and almost squishy to touch, they are actually an incredible ingredient to use in baking!

All you need to make these satisfying yet healthy treats are your most overripe bananas, unsweetened shredded coconut, and your favorite dark chocolate. Absolutely zero added sugar is used in this recipe itself, however, depending on the chocolate you choose, there might be sugar in your chocolate ingredients. So if you want to keep these cookies added sugar-free, be sure to use a sugar-free chocolate! I personally like dark chocolate sweetened with monk fruit extract.

One tip about shaping these cookies, I used a mini donut pan to shape them into cute kitties and teddy bears, but you don’t necessarily need any molds. You can simply shape the mixture into rounds, or poke a hole in the middle to create a mini donut shape, or honestly, any shape you like and can make with your hands!

3-Ingredient Banana Coconut Samoa Cookie

The most wholesome and decadent cookies that you can eat as breakfast! Flourless, gluten-free, egg-free, dairy-free, and added sugar-free ^^

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Ingredients Equipment Method Video

Ingredients

  

• 1 large overripe banana
• 1 1/2 cup shredded coconut
• Dark chocolate as needed

Equipment

• Oil spray
• Baking sheet or mold of choice

Method

 

1. Baking sheet or mold of choice
2. Preheat the oven to 350°F;
3. Mash your banana in a mixing bowl, add in the shredded coconut and mix them evenly, the mixture should be moist but thick enough to hold its shape. You can adjust the amount of coconut based on the size of your banana;
4. Lightly spray your mold with avocado oil, or if not using any mold, line your baking sheet with parchment paper, shape the banana coconut mixture into any shapes you like;
5. Bake for 12-15 minutes, until the surface and edges are slightly golden brown;
6. Take the cookies out and let them cool down before removing them from the mold/baking sheet and decorating with chocolate;
7. Meanwhile, melt your chocolate of choice, you can customize the amount of chocolate you want to ouse. I like to cover the entire bottoms of the cookies then drizzle a little more on the top;
8. Transfer the cookies into the freezer for 15 minutes until the chocolate is set, they can keep in the fridge in an airtight container for 3-4 days, enjoy!

Video