I got to fess up, 321ers: I did not believe these would work. Boy, did I get schooled big time.

This only takes two ingredients, three, if you count the cinnamon. Chances are, you have them in your pantry which means you can have a fresh healthy treat with a minimum of fuss.
Wheat free. Egg free. Nut free. Dairy free. Sugar free (yes, smarty pants, the banana has sugar in it until Monsanto creates a Frankenstein version). And the taste is pretty damn splendid!

Editor Notes: You have to use very VERY ripe bananas, folks. Otherwise these cookies won’t be very sweet. I had some early reports from you guys that thought they tasted bland but I’m sure it’s because their ‘nanas weren’t ripe enough.


That means, ignore those pretty yellow, non-spotty ones unless you’re willing to let them go black and gooey. You’ve been lied to by the Int’l Banana Marketing gurus (“IBM”… See what I did there?) cuz unless you let them ripen, they taste pretty blah. Hang out at your local grocer and see if they’ll sell you their “off bananas” for a discount price. Their loss, your gain.


2 Bananas

1 1/2 C Coconut, shredded

1/2 tbs Cinnamon

Optional Ingredients: Small handful of Raisins, Currants, Chopped Apricot or Dried Cranberries.


PREHEAT oven 175C/ 350F.

PULSE all ingredients in a food processor until very well combined. Do not blend at high speed or you get a mushy mess that’s tough to shape into anything but a mess.

SPOON a bit of dough into your palm, gently shape it into a rough ball and place on a lined baking sheet.

BAKE in the preheated oven for 25 minutes or until they get a bit of golden color.

Makes approximately 18 small bisquits.
Adapted from grokgrub.com.


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