These Cookie Bites combine the flavor of chocolate chips cookie, banana and coconut into a healthy snack, perfect to enjoy at any time of the day! They are naturally vegan, gluten free, oil free, refined sugar free and made with only 6 wholesome ingredients. Bring them everywhere with you for a delicious nourishing snack ready to enjoy!
Cette recette est sponsorisée par KORO, une boutique en ligne qui propose un large choix de produits sains, responsables et de haute qualité à prix juste. Pour découvrir la marque et ses merveilleux produits, rendez-vous sur leur boutique et profitez de 5% DE REDUCTION avec le code ALICE5.
This post is sponsored by KORO, a European online shop that promotes healthy, high quality and sustainable products. For more information about the brand and its values, visit their website and enjoy 5% OFF everything on the FRENCH store using the code ALICE5.
A healthy and easy snack
I’m a cookies addict and I could eat them all day long! These Cookie Bites combine the sweet flavors of chocolate chip cookies, banana and coconut into a healthy and delicious snack. Made with simple wholesome ingredients, naturally vegan, gluten free, oil free and refined sugar free, these Cookie Balls are the perfect guilt free treat! You can enjoy them at any moment of the day, at breakfast, along with your cup of coffee, for your afternoon snack or a yummy night dessert.
You can prepare a batch of these cookie bites at the begging of the week and keep them in fridge for a delicious snack ready to enjoy! Make sure to always bring a few of them everywhere with you at work or at the gym.
Only 6 ingredients to make these cookie bites
The simplest things are often the best, and these banana and coconut cookie bites are the best proof! They only require 6 simple ingredients that you can easily find in every grocery store, if you don’t already have them in your kitchen cupboard!
Using the best quality ingredients is always the secret for a successful recipe, and this is even more true with the simple ones. I really recommend you to use high quality, unprocessed ingredients, organic if possible.
To make these cookie bites, you need:
- Shredded coconut are the main ingredient in this recipe. You can use either large or fine shredded coconut. Make sure to use shredded coconut without added oil or sugar. The only ingredient on the list must be … coconut!
- White rice flour is added to bind all the ingredients in the dough. White rice flour is naturally gluten free, fine and dry enough to absorb the excess moisture. You can replace white rice with another flour, like coconut flour or brown rice, but make sure to adjust the quantity to get the right consistency. All the flours have different properties and can’t be replaced in a 1:1 ratio.
- Banana is the only wet ingredient in this recipe. It brings moisture as well as acting as a binding agent. The recipe asks for about one and a half banana, but always weight the banana (without the skin) for the exact quantity. Prefer to use bananas that are ripe, but not over ripe! Choose bananas with yellow skin, just ripe and smooth enough to be eaten as is. Avoid over ripe bananas that can make the dough mushy.
- Coconut sugar adds an extra sweetness and helps the balls to brown and slightly caramelize while baking. Don’t skip it! If you don’t have coconut sugar you can replace with brown cane sugar.
- Chocolate chips are folded in the dough for extra deliciousnee. They actually are optional but I think everybody loves a little chocolate, and it pairs perfectly with the banana and coconut flavors. Use good quality dairy-free dark chocolate chips. If the chocolate chips are very large, don’t hesitate to chop them into smaller.
How to make banana coconut cookie bites
These banana and coconut cookie bites are very easy to make at home and don’t require any specific equipment. All you have to do is to mix all the ingredients, shape into balls, bake a few minutes, and you’re rewarded with a batch of delicious little treat!
Food processor or blender?
You can either use a food processor or a blender to prepare cookie balls. However, I recommend to use a food processor to mix the ingredients and keep a little texture in the dough. Because of its high rotation speed, the blades of a blender produce heat that can significantly affect the state of the ingredients, then the texture of the dough. Using a high speed blender can lead into a smooth and runny puree rather than the compact dough we want to form the balls. However, if you don’t have a food processor, you can use a blender in pulse mode while remaining vigilant on the consistency of the dough.
And if you have neither a food processor nor a blender, you can absolutely mix all the ingredients by hand! Make sure to mash the banana into puree using a fork. The final result will be probably a little different with larger pieces of coconut, but they’ll still taste delicious!
Make Cookie bites
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Process the shredded coconut in a food processor into a coarse, chunky flour. This is particularly important if you use large shredded coconut. Don’t over mix to avoid to heat the coconut and to release the oil. Set aside in a bowl.
- Add banana, coconut sugar, vanilla and salt into food processor and mix to puree.
- Add in the processed shredded coconut and rice flour and pulse until everything is well combined. The dough must be a little wet but compact enough to be easily shaped. If it’s too runny, add a little more rice flour and pulse to combine until you reach the right consistency.
- Transfer the dough to a mixing bowl and fold in the chocolate chips.
- With your hands, roll the dough into small balls of about 30 grams. Arrange the balls on the lined baking sheet.
- Bake for about 12 to 14 minutes, until the balls are evenly browned and nearly dry to touch. Turn the balls time to time during the baking to allow an even coloring. Don’t over bake as they’ll continue to dry and firm up when cooling.
- Remove from the oven, transfer to a cooling rack and allow to completely cool down before to enjoy!
For more healthy and delicious little snacks, check out these recipes:
- No-bake Snickers Chocolate Truffles (GF)
- Coconut Matcha Macaroons (GF & oil-free)
- Healthy Crispy Rice Treats (GF)
- No-bake Brookie Bars (GF)
- Energy Balls 3 ways (GF & oil-free)
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Banana Coconut Cookie Bites (VEGAN & GF)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 14 bites 1x
- Category: Snack
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These irresistible Cookie Bites are naturally gluten free, oil free, refined sugar free and made with only 6 wholesome ingredients. They are perfect for a healthy and delicious snack ready to enjoy at any time of the day!
Ingredients
- 150 g shredded coconut
- 60 g white rice flour
- 1 1/2 ripe banana (160 g without the skin)
- 30 g coconut sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 30 g dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Process the shredded coconut in a food processor into a coarse, chunky flour. Set aside.
- Add banana, coconut sugar, vanilla and salt into food processor and mix to puree.
- Add in the processed shredded coconut and rice flour and pulse until well combined. The dough must be a little wet but compact enough to be shaped. If it’s too runny, add a little more rice flour and pulse to combine until you reach the right consistency.
- Transfer the dough to a mixing bowl and fold in the chocolate chips.
- With your hands, roll the dough into small balls of about 30 grams. Arrange the balls on the lined baking sheet.
- Bake for 12-14 minutes, turning occasionally the balls, until they are evenly browned. Remove from the oven, transfer to a cooling rack and allow to completely cool down before to enjoy!
- Once cooled, store in an airtight container in the fridge for up to 3 days.
Notes
- To make this recipe, it’s better to use bananas that are just ripe but not over ripe! Choose bananas with yellow skin, just ripe and smooth enough to be eaten as is. Avoid over ripe bananas that can make the dough mushy.
Recette version française
Print
Boules Cookie Banane Coco (vegan & sans gluten)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 14 boules 1x
- Category: Snack
- Method: Four
- Cuisine: Américaine
- Diet: Vegan
Description
Ces boules banana, noix de coco et pépites de chocolat sont parfaites pour un snack sain et gourmand à tout moment de la journée. Très simples à préparer avec seulement 6 ingrédients, elles sont naturellement sans gluten, sans huile et sans sucre raffiné.
Ingredients
- 150 g de noix de coco râpée
- 60 g de farine de riz blanche
- 1 1/2 banane mûre (160 g sans la peau)
- 30 g de sucre de coco
- 1 c. à c. d’extrait de vanille
- 1 pincée de sel
- 30 g de pépites de chocolat noir
Instructions
- Préchauffer le four à 180°C et chemiser une plaque de cuisson de papier sulfurisé.
- Mixer la noix de coco râpée au robot mixeur ou au blender afin de la réduire en très petits grains. Réserver dans un bol séparément.
- Mixer la banane, le sucre de coco, la vanille et le sel au robot mixeur jusqu’à obtenir une purée.
- Ajouter la noix de coco râpée mixée et la farine de riz et mixer pour bien mélanger tous les ingrédients. La pâte obtenue doit être légèrement humide mais suffisamment ferme pour être facilement modelée. Si la pâte est trop fluide, ajouter un peu de farine de riz et mélanger jusqu’à obtenir la bonne texture.
- Verser la pâte dans un saladier et incorporer les pépites de chocolat.
- Prélever une cuillère de pâte (environ 30 grammes) et former des petites boules en les roulant entre les mains. Disposer les boules sur la plaque de cuisson.
- Enfourner pour 12 à 14 minutes, en tournant régulièrement les boules, jusqu’à ce qu’elles soient uniformément dorées et quasiment sèches au toucher. Retirer du four et laisser les boules refroidir complètement sur une grille avant de les déguster.
- Une fois refroidies, conserver les boules au frais dans un récipient hermétique pendant 3 jours.
Notes
- Utiliser de préférence des bananes juste mures pour être consommées telle quelles, tendres mais encore assez fermes. Eviter les bananes très mures avec la peau fortement tachetée qui pourraient détremper la pâte.
- Retrouvez les ingrédients utilisés sur la boutique en ligne KoRo et bénéficiez de 5% de réduction permanente avec le code ALICE5!
0 Comments