Coconut Banana Cookies

This recipe is for 9 month baby and up

Wow, wow, wow! I cannot believe how soft and yummy these Coconut Banana Cookies come out!

If you are searching for healthy snacks, these are made with just 4 wholesome ingredients, minimal effort, all in all taking 15 min of your time. It is a must try, especially if your little one is transitioning from purees to solids, they come out super soft and moist, are allergen friendly, no eggs, dairy or gluten.

Coconut Banana Cookies are a perfect snack on the go or lunchbox filler, they don’t need to be refrigerated and can be kept on the counter for up to 3 days. Made with simple ingredients like mashed bananas, shredded coconut, and almond flour, these cookies are packed with nutrients and free from refined sugars or artificial additives. The natural sweetness from ripe bananas provides a source of vitamins, particularly vitamin B6 and potassium, which support healthy brain development and muscle function. Coconut adds healthy fats, which are essential for energy and overall growth. Almond flour is a great alternative to regular flour, as it’s gluten-free and rich in protein, healthy fats, and vitamin E, which promotes healthy skin and immune function. The banana provides natural sweetness, while the coconut adds a touch of tropical flavor along with healthy fats and fiber.

Easy to make and nutritious, coconut banana cookies are excellent for Baby-Led Weaning (BLW) or a healthy snack option for babies and toddlers, giving them a tasty way to enjoy and explore new textures and flavors.

Substitutions:

Almond Flour: You can replace with coconut flour or oat flour, but the texture of the cookie will change

Coconut Oil: Can be replaced with melted butter or any neutral oil

Banana: I don’t recommend replacing the banana with anything for this particular recipe

Here are some more cookie recipes you can check out! Try Peanut Butter Cookies, or Baby’s First Butter Cookie.

Print

Coconut Banana Cookies

Author: Eating With Zion

Ingredients

Scale

1/2x 1x 2x 3x

• 1 ripe banana
• ¹⁄₄ cup fine shredded coconut
• 2 ¹⁄₂ tbsp melted coconut oil
• ¹⁄₂ cup almond flour

Directions

1. Mash banana and add coconut shreds, melted coconut oil and mix
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1. Add almond flour and mix
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1. Add small circles on baking tray with parchment paper (will be a little sticky, best to do it with spoon) Should come out around 15 small cookies
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1. Bake on 350 F for 10 minutes
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1. Let cool for 10 minutes before touching cookies
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1. Serve & Enjoy!
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