2-Ingredient Banana Coconut Cookies (vegan, paleo, nut-free, gluten-free, lowFODMAP)
If you know me, you know I’m all about that dessert! It’s my favorite meal of the day, and I can hardly get through 24 hours without it. So, when I can make a sugar-free dessert that’s made with actual whole food ingredients (no flours here!), it brings me the most joy ever. This recipe will bring you joy, too, because it’s super simple, easy to make, and you probably have these ingredients in your kitchen right now.
These babies are also SIBO and lowFODMAP friendly, for anybody dealing with IBS or SIBO (which I am – more on this another time!).
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I didn’t have chocolate chips on hand, but feel free to add them in. They’re even more delicious with them!
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- 2 bananas
- 2 cups shredded coconut
- 10-20 drops Omica Organics vanilla stevia (optional)
- ½ cup Lily's chocolate chips (optional)
- Preheat the oven to 350°.
- Line a cookie sheet with parchment paper.
- Place all of the ingredients (except the chocolate chips) in a food processor until well combined.
- Stir in the chocolate chips.
- Roll into balls, then set on the cookie sheet. Press down lightly to flatten.
- Bake for 25-30 minutes or until they start to brown.
- Let cool and enjoy!
FREE guide: The 4 Fat Loss Mistakes You're Probably Making!
Hey, I'm Amanda!
Functional Nutritionist + Personal Trainer
I'm a Functional Nutritional Therapy Practitioner, a Restorative Wellness Practitioner, and a Certified Personal Trainer. I've been working with women for the last 15 years to help them heal their gut, while also transforming their bodies in a sustainable, healthy way. You can get the body you want and still be healthy! I've written for various health publications, work with an impressive celebrity client list, and spend most of my time creating informative and entertaining content on Instagram.
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