These coconut oil-based banana biscuits have a delicate coconut flavor and are smooth and mildly sweet. They go well with raspberry jam, according to my son.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 2 teaspoons coconut oil, or as needed
- ½ cup twice-sifted coconut flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 ⅓ cups mashed ripe bananas
- 3 large eggs
- ⅓ cup extra-virgin coconut oil, warmed slightly
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C) using the convection setting. Grease 2 cookie sheets with 1 teaspoon coconut oil each.
- Mix coconut flour, cream of tartar, baking soda, and salt together in a small bowl.
- Combine mashed bananas, eggs, 1/3 cup coconut oil, and vanilla extract in a separate bowl. Beat with an electric mixer until creamy. Slowly add the flour mixture while continuing to mix.
- Drop spoonfuls of cookie dough onto the greased cookie sheets. Flatten cookies using the back of the spoon.
- Bake in the preheated oven until no longer wet, about 35 minutes.
- For sweeter cookies, add 1/3 cup chocolate chips or raisins.
Nutrition Facts
| Calories | 63 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 54 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely liked adding the raisins. A very good suggestion. Great for a Mother’s Day gift.