Preheat your oven to 375°F / 190°C and line a cookie sheet with parchment paper. 2.
Place the pitted dates in a bowl and cover with hot water.
Let them soak for 10 minutes to soften, then drain thoroughly. 3.
In a food processor, combine the drained dates, ripe banana, and vanilla extract. Process until the mixture is mostly smooth with a few small date pieces remaining. 4.
Transfer the fruit mixture to a bowl and stir in the coconut flakes by hand until a thick, scoopable dough forms. You may need slightly more or less coconut depending on the size of your banana. 5.
Drop generous tablespoonfuls of the dough onto the prepared cookie sheet, about 2 inches apart. 6.
Bake for 10–12 minutes, or until the edges are lightly golden. The cookies will be soft and chewy.
Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Add a pinch of cinnamon or a tablespoon of mini vegan chocolate chips to the dough for extra flavor and texture.
