4-INGREDIENT BANANA COCONUT COOKIES | Healthy Samoas
These 4-ingredient Samoas cookies put a healthy spin on the traditional Girl Scout cookie. Made with just four ingredients; bananas, coconut, chocolate and coconut oil, these cookies are easy to make and even better than the original.
I love simple baking recipes just like this! You know, the ones that call for just one bowl and require zero precision.
Remember my 3-ingredient banana oatmeal cookies(link below!)? These 4-ingredient Samoas cookies are very similar, except instead of oats I stirred in shredded coconut and then finished each cookie with a hearty drizzle of chocolate over the top.
PRINT RECIPE HERE: https://cleananddelicious.com/4-ingredient-samoas/
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INGREDIENTS & PRODUCTS USED + MENTIONED:
Rimmed Baking Sheet: https://amzn.to/3kMqJxH
Silpat Mat: https://amzn.to/2Hxg0Jn
Glass Mixing Bowls: https://amzn.to/307n31P
Glass Storage Container: https://amzn.to/2VxdJRa
MORE DELICIOUS OATMEAL RECIPES:
3-Ingredient Banana Oatmeal Cookies: https://youtu.be/3rQ-LrmzG3w
Healthy Breakfast Cookies: https://youtu.be/WH21B6H-haM
Banana Oatmeal Pancakes: https://youtu.be/y8kvazx1C6I
Oatmeal Banana Muffin Cups: https://youtu.be/X4qJZsgae2M
4-INGREDIENT BANANA COCONUT COOKIES
2 ripe bananas (7-8 ounces each)
2 cups shredded coconut
1/2 cup chocolate chips*
1 teaspoon coconut oil
Pre-heat oven to 350ºF. Line a rimmed baking sheet with parchemnt paper or a silpat mat.
In a large bowl, mash browned bananas with the back of a fork until they are broken down.
Stir in shredded coconut and mix until well combined.
Form small cookie shaped discs, using your hands, and place on a prepared baking sheet. Repeat until you have made twelve cookies.
Use the back of a spoon or your finger to create a small hole in the center of each cookie.
Bake for 25 minutes or until the cookies are lightly golden and set through.
Melt chocolate chip in the microwave or over a double boiler. Stir in coconut oil.
Once the cookies have cooled, drizzle chocolate over the top of each cookie.
Pop in the fridge for one hour to allow the chocolate to set up. Enjoy!
*Be sure to buy vegan chocolate chips to keep this recipe 100% plant-based. I like these.
**If you want to add a bit more flavor, stir in 1 teaspoon of vanilla extract and a pinch of salt when adding in the coconut.
***To create more depth of flavor, toast the shredded coconut in a dry pan until golden brown. Cool completely before adding to the bananas.
Serving: 1cookie | Calories: 133kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 45mg | Potassium: 121mg | Fiber: 1g | Sugar: 14g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
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