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Lemon Coconut Cheesecake Cookies

Lemon Coconut Cheesecake Cookies: A Tropical Treat Awaits

Delight in these Lemon Coconut Cheesecake Cookies, a tropical indulgence that encapsulates flavor in each bite.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Tropical
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups Gluten-Free Oats Use certified gluten-free oats
  • 1 large Ripe Banana Mashed
  • 1/2 cup Nut Butter Peanut or almond recommended
  • 1/3 cup Cocoa Powder Unsweetened preferred
Optional Mix-Ins
  • 1/2 cup Chocolate Chips Mini recommended
  • 1/2 cup Chopped Nuts or Seeds For added crunch
  • 1/2 cup Dried Fruit Raisins or chopped cherries optional

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the ripe banana in a mixing bowl until smooth.
  3. Mix in the chosen nut butter and cocoa powder until fully combined.
  4. Fold in the oats gently until evenly distributed.
  5. Scoop cookie dough onto the prepared baking sheet, spacing them two inches apart.
  6. Bake for 10-12 minutes until edges are golden.
  7. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 80mgPotassium: 200mgFiber: 2gSugar: 4gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure to use overripe bananas for the best sweetness and moisture. Allow cookies to cool properly to maintain their texture.

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