Banana coconut cookies with sultana raisins

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Glutenfree cookie recipe, no flour, no egg: paleo and AIP proof

Naturally sweet cookies from shredded (grated) coconut. With only banana and sultana raisins. You do not need any flour, grains, nuts, dairy or eggs. The cookies are not only gluten-free, paleo and vegan, but also completely AIP proof. Personally I do add a pinch of salt.

Soft cookies

The banana keeps these cookies soft. The edges may become a bit crispy, but the inside remains soft. If you want, you can add coconut oil for some extra strength (handy if you want to take them with you). Or some coconut sugar for extra sweetness and some crunch. But the oil and sugar are optional, so you can make the cookies with just the three basic ingredients.

Coconut: shaved, shredded or grated

The basic ingrediënt of the cookies is shredded coconut. In Holland sometimes it’s hard to explain what that is, but in English and with non-native speakers (myself included) it might be even harder. What I mean with shredded is ‘grated’ desiccated (dried) coconut meat. This has not been processed into anything else. It still contains all parts of the the coconut flesh, including the fats. So it is something completely different than coconut flour.

It looks a lot like coconut flakes, those are shavings that are still flat but al lot bigger. It’s basically the same product though, and in most recipes you might be able to substitute one for the other without any problems. Here you can replace part of the shredded coconut with it, but not all. Otherwise the cookies will be too chewy. Especially with smaller children I would stick to the finer, shredded version. In the photo you see partly shredded and partly shavings/flakes.

Banana coconut cookies

ME (Marjolein Eikenboom)
Simple and easy to make cookies with only 3 ingredients: shredded (grated) coconut, banana and raisins. No flour, no grains, no nuts, no dairy and no eggs. So not only gluten-free and vegan but also AIP.
Free from dairy, eggs, eggwhites, gluten, grains, legumes, nightshade, nuts, peanuts, pseudograins, seeds, soy
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course baking
Servings 8 cookies
Calories 115

Equipment

  • oven at 390F or 200C
  • oven/baking tray
  • baking/parchment paper
  • bowl
  • fork

Ingredients

  • 1 banana
  • 1 cup shredded (grated) coconut (80 grams)
  • 1 small handful dried sultana raisins
  • 1 pinch Keltic sea salt
Optional
  • ½ tbsp coconut oil to firm them up
  • ½ tbsp coconut flower sugar for a little extra sweetness

Instructions

  • It you like to work with full, juicy raisins instead of dried ones, you can soak them in a bowl of water. One night is best, but even half an hour will work. Before use, drain and pat dry with kitchen paper. This step (the soaking) is not necessary though.
  • Heat the oven to 390/200 degrees. Line the baking/oven tray with parchment paper.
  • Mash the banana with a fork. Add the shredded coconut. If you use it, also melted coconut oil and add. And add the coconut blossom sugar.
  • Make six balls of the batter. Press each ball down on the baking tray. The thinner the crispier, but also a greater chance of burning.
  • Place in the oven for 12 minutes. But keep an eye on them from 10 minutes on to make sure the edges don't brown too much.
  • When you take them out of the oven, let them cool briefly. Then, as soon as you can pick them up, let them cool on a rack.

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