Step 1

Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.

Step 2

Add mashed bananas and crushed pineapples to a large mixing bowl. Stir with a spatula until the ingredients are evenly combined.

Step 3

Add in the rolled oats. Stir with spatula until the oats are fully incorporated and evenly coated.

Step 4

Stir in the melted coconut butter or the shredded coconut. Mix until the coconut is evenly mixed in.

Step 5

Use a 1.5 tbsp cookie scoop to scoop out cookie dough. Release cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart. Use the back of a metal spoon to press down on each cookie dough ball so that it forms a thick round disk (about 1/4 inch thick). Smooth and round the sides of the cookie disks if desired. The cookies will not spread or rise during baking so you want to shape the cookies to how you want the final outcome to be.

Step 6

Bake cookies for about 25-30 minutes (20-25 minutes for the shredded coconut version) or until the edges are browned and the tops are starting to brown. For the coconut butter version, the longer the cookies bake, the crispier the edges and surface will be so I would lean towards a longer bake time if you aren't sure if they are ready. Let the cookies cool on their baking sheet until they are cool enough to touch before removing them. The cookies should peel off easily once cooled. Cookies are best enjoyed soon after baking. Store uneaten cookies in the fridge or freezer. I recommend reheating stored cookies in the air fryer or toaster oven before eating.