Send the kids to school with these delicious banana raspberry and coconut cookies! This recipe is simple to make and perfect for lunch boxes!
Lunch box treats don’t get simpler than these banana raspberry and coconut cookies!
Why you’ll love these cookies
- They’re absolutely delicious
- Come together in 1 bowl
- Take 12 minutes to bake
- Freezer friendly
- Lunch box friendly
- Sweetened with a mix of mashed banana, juicy raspberries and CSR Unrefined Coconut Sugar.
Unrefined coconut sugar is divine. Being unrefined, it contains essential minerals like potassium, zinc, calcium and iron. As well as providing the most decadent flavours of caramel and butterscotch to our cookies.
I also love this sugar is 100% natural, organically grown and sustainably farmed. And compared to raw sugar, the GI value of unrefined coconut sugar is 10 points lower!
This recipe makes 14 cookies and is freezer friendly! So be sure to wrap individual cookies and stash them in the deep freeze ready for lunch boxes during the busy week! Such a time saver!
We used an ice-cream scoop to shape our cookies. If you’d prefer smaller cookies, simply take heaped tablespoons of the dough and shape. The baking time will be 8-10 minutes for the smaller cookies. And the mixture will yield 24 cookies.
To make your own back to school cookies simply…
Begin by preheating your oven to 160 C (320 F) and line a tray with baking paper. Set aside.
Place the coconut oil, coconut sugar, vanilla, egg and mashed bananas into a large bowl and whisk to combine.
Add the wholemeal flour, salt, baking powder, oats and shredded coconut and using a wooden spoon stir to combine. Gently fold through the raspberries.
Use an ice-cream scoop or ¼ measuring cup to shape cookies.
Arrange cookies on prepared tray and bake for 10-12 minutes or until golden and ‘set’. Allow cookies to cool on tray. Enjoy x
More Cookie Recipes for Kids
Banana Peanut Butter Choc Chip Cookies
Apple Mixed Berry and Almond Cookies
One Bowl Carrot and Blueberry Breakfast Cookies
Banana Peanut Butter Choc Oat Cookies
Blueberry Cookies with Dark Choc Drizzle
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back to school cookies
- Total Time: 27 mins
- Yield: 14 1x
Description
Send the kids to school with these delicious banana raspberry and coconut cookies! This recipe is simple to make and perfect for lunch boxes!
Ingredients
- 1/3 cup (80 ml) coconut oil, melted and slightly cooled
- 1/2 cup (85 grams) CSR Unrefined Coconut Sugar
- 2 teaspoons pure vanilla extract
- 1 egg
- 2 large extra ripe bananas, mashed
- 1 1/4 cups (190 grams) wholemeal (whole wheat) flour
- 1/4 teaspoon salt (optional)
- 3/4 teaspoon baking powder
- 1 1/4 cups (125 grams) rolled (traditional) oats
- 1 cup (100 grams) shredded coconut
- 3/4 cup (125 grams) raspberries (fresh or frozen)
Instructions
- Preheat oven to 160 C (320 F) and line a tray with baking paper. Set aside.
- Place the coconut oil, coconut sugar, vanilla, egg and mashed bananas into a large bowl and whisk to combine.
- Add the wholemeal flour, salt, baking powder, oats and shredded coconut and using a wooden spoon stir to combine.
- Gently fold through the raspberries.
- Use an ice-cream scoop or ¼ measuring cup to shape cookies. Arrange cookies on prepared tray.
- Bake for 10-12 minutes or until golden and ‘set’. Allow cookies to cool on tray. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
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Hi Kayla, do you have any suggestions for a gluten free substitute for the wholemeal flour please?