These banana Samoas cookies taste like your favorite Girl Scout treat, but they’re made with just 4 simple ingredients and naturally sweetened with ripe banana. They might just be the easiest healthier cookie you’ll make all year!
If you’ve been following EBF for a while, you know I’m obsessed with my date Samoas cookies. Today I’m sharing a 4-ingredient banana version that swaps the Medjool dates for ripe banana and skips the food processor.
Mashed banana and shredded coconut bake into a chewy, golden base, then get dipped in dark chocolate and finished with a drizzle and flaky sea salt, which makes them feel special, but not over the top.
Why You Have to Try These Cookies
- Naturally sweetened: Ripe banana does all the sweetening here, which pairs perfectly with the coconut and dark chocolate.
- Samoas vibes, simplified: You get that classic coconut and chocolate combo without caramel, refined sugar, or complicated steps.
- Minimal ingredients: You just need 4 simple ingredients you might already have on hand.
- Easy and fun to make: Shaping the cookies and adding the chocolate drizzle is simple fun, especially if you’re baking with kids. Plus, no food processor or fancy equipment is needed.
Ingredients Needed
- shredded coconut – finely shredded coconut works best here, which is also known as desiccated coconut. Just make sure to grab unsweetened instead of sweetened. I like using Bob’s Red Mill Shredded Coconut.
- banana – use a banana with plenty of brown spots. The more ripe it is, the sweeter your cookies will be and the better the dough will hold together.
- dark chocolate chips – used for dipping and drizzling. Dark chocolate balances the sweetness of the banana and coconut perfectly. I like using Lily’s dark chocolate chips, which are vegan and low in sugar.
- coconut oil – a small amount helps the chocolate melt smoothly and makes dipping the cookies much easier.
How to Make Banana Samoas Cookies
Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. In a bowl, mix the mashed banana and shredded coconut until a dough forms.
Step 2: Scoop dough onto the baking sheet, flatten into rounds, and use a straw or chopstick to create a hole in the center. Bake for 20 minutes until lightly golden, then let cool completely.
Step 3: Melt chocolate chips and coconut oil in a microwave-safe bowl in 20–30 second increments until smooth. Dip the bottom of each cooled cookie into the melted chocolate.
Step 4: Place cookies back on parchment, drizzle with remaining chocolate, and sprinkle with flaky sea salt if using. Chill in the fridge or freezer for about 10 minutes until the chocolate sets, then enjoy.
Tips for the Best Cookies
- Reshape after cutting the center: After punching out the hole, gently reshape the cookie with your hands. This helps keep the edges even so the cookies bake and hold their shape properly.
- Cool completely before dipping: Make sure the cookies are fully cooled before adding the chocolate. If they’re even slightly warm, the chocolate won’t stick or set cleanly.
How to Store
Refrigerator: Store the banana Samoas cookies in an airtight container in the fridge for up to 5 days. This helps keep the chocolate set and the cookies firm.
Freezer: These cookies freeze really well. Store in a freezer-safe container for up to 3 months. Let them sit at room temperature for a few minutes before eating, or enjoy straight from the freezer.
Frequently Asked Questions
This might happen if the banana is too large or ripe or if you’re using a different style of coconut. Make sure you’re using finely shredded coconut and that you’re banana is ripe, but not overly ripe. Also, make sure you’re gently reshaping the cookies after cutting the center to help them hold together.
Yes, you can certainly skip the chocolate. The cookies are still delicious on their own, but the chocolate really gives them that Samoas-inspired finish.
More Banana-Based Treats to Try
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat oven to 350F and line a baking sheet with parchment paper.
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Add the mashed bananas and coconut to a bowl and mix to combine until a dough forms.
1 ripe banana, 1 cup finely shredded coconut
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Using a cookie scoop, scoop the dough into a ball and place it on the prepared baking sheet. Then using your hands flatten the dough and shape it into a round cookie.
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Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.
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Bake for 20 minutes until the coconut is lightly golden. Remove from oven and let cool.
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While cookies are cooling, melt the chocolate by adding the chocolate chips and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.
½ cup dark chocolate chips, 1 teaspoon coconut oil
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Once cookies are cool dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies.
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Transfer cookies to the freezer (or fridge) for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper. Enjoy immediately or save for later!
- Storage: Store cookies in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months and let sit at room temperature for a few minutes before eating.
- Banana size: If your banana is very large and the dough feels soft, add a little extra shredded coconut to help the cookies hold their shape.
Serving: 1cookie | Calories: 83kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 24mg | Potassium: 69mg | Fiber: 3g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
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