Tropical Flourless Cookies

WIN_20160210_155927I’ll admit it. I was a bit skeptical of flourless baking in the past. After finding success with Grandpa John’s Flourless Chocolate Cake, I was inspired! These Tropical Flourless Cookies, packed full of flavor from very ripe bananas, flaked coconut, and chocolate, are fabulous. In fact, they’re so fabulous that you’ll never even notice the lack of flour or added refined sugar! Give ’em a whirl and let me know what you think.

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WIN_20160210_151232Ingredients (Makes 24 cookies)

3 very ripe bananas (skins should be black)

1 cup flaked coconut

1/4 cup mini chocolate chips

1 egg


Step 1) Line two baking sheets with parchment paper, and preheat your oven to 350 degrees.

Step 2) Mash your bananas thoroughly, eliminating as many lumps as possible. Stir in all remaining ingredients.

Step 3) Use a tablespoon to spoon batter onto the parchment paper. Don’t spread or flatten the batter; just spoon little rounded mounds of batter onto the parchment as shown.

Step 4) Bake cookies in a preheated 350 degree oven for 25 minutes. Yes, Tropical Flourless Cookies need a longer baking time than traditional flour-based cookies… the few extra minutes are worth the wait! Check your cookies after 20 minutes. When finished, the bottoms of the cookies should be a deep golden brown (not black), and the tops should be just beginning to brown.

Step 5) Use a metal spatula to remove cookies from parchment. Allow cookies to cool completely on a wire rack. Enjoy!

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