Two-Ingredient Coconut and Banana Cookies
Halloween has come and gone, and not surprisingly, with the terrible cold, wet rain we got that evening, we are left with a lot of leftover candy. So, before I go into making some crazy leftover Halloween desserts with all the candy and chocolate, I thought I would try something healthy.
Ingredients
1 cup unsweetened shredded coconut
1 medium-large ripe banana
Mix-ins:
2 dates
2 tsp. sunflower seeds (I used unsalted.)
2 tsp. pumpkin seeds
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Mash the banana in a medium-sized bowl. Stir in the coconut and toss until combined. If your mixture seems too wet, add more coconut as necessary.
- Measure out one tablespoon-sized portions and place onto baking sheet. Bake for 15 minutes, or until lightly golden. Allow to cool for 5 minutes and then move to cooling racks.
- For full instructions please see : thecookiewriter.com
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