Glutenfree, vegan cookies with just 3 ingredients: coconut, banana and sultana raisins
Naturally sweet cookies from shredded (grated) coconut. With just banana and sultana raisins as the main ingredients. You don’t need any flour, grains, nuts, dairy or eggs. The cookies are not only glutenfree, grainfree and vegan, but also completely AIP paleo and Medical Medium proof.
Soft banana cookies
The banana keeps these cookies soft. The edges may become a bit crispy, but the inside remains almost silky. If you want, you can add coconut oil for some extra strength (handy if you want to take them with you on the road). 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: 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.
Coconut: not shaved flakes!
It looks a lot like coconut flakes, those are shavings that are a 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.
Other Medical Medium baking
Other AIP cookies
Coconut cookies with banana and sultana raisins
This recipe may contain
affiliate linksEquipment
- oven at 390F or 200C
- oven/baking tray
- bowl
- fork
Ingredients
- 1 banana
- 1 cup (80 g) shredded (grated) coconut
- 1 small handful raisins
Optional
- ½ tbsp coconut oil to firm them up
- ½ tbsp coconut flower sugar for extra sweet
- 1 pinch Celtic sea salt
Instructions
Raisins: soak or not?
- If 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 towel. This step (the soaking) is not necessary though.
The cookies
- Preheat the oven to 390F or 200C. Line the baking/oven tray with parchment paper.
- Mash the banana with a fork.
- Add the shredded coconut.
- If you use it: Melt the coconut oil and add. 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 further on a rack.
Did you make these cookies or do you have any questions? Leave a comment!
Did you make these cookies or do you have any questions? Just leave a comment!