Name: Chocolate Coconut Banana Bread Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 cup finely shredded unsweetened coconut; 1 cup flaked unsweetened coconut; 1 cup all-purpose flour; 3/4 cup whole wheat flour; 1/2 cup coconut oil (solid but scoopable); 1/3 cup creamy almond butter; 1/2 cup coconut sugar; 2 tablespoons maple syrup; 1 teaspoon vanilla extract; 1 large egg (at room temperature); 3.5 ounces dark chocolate (chopped into chunks (optional))

Are you looking for a delicious way to kick-start your day? Look no further than these Chocolate Coconut Banana Bread Breakfast Cookies! These cookies are not just your average breakfast treat; they are a delightful fusion of flavors and textures that will make your mornings feel special. With the rich taste of dark chocolate, the sweetness of ripe bananas, and the satisfying chew of coconut, these cookies are perfect for breakfast or a quick snack. Plus, they’re easy to whip up, making them an ideal addition to your busy mornings!

The Upside of Chocolate Coconut Banana Bread Breakfast Cookies

These breakfast cookies are a fantastic alternative to traditional breakfast items. Packed with wholesome ingredients, they offer a satisfying treat without sacrificing nutrition. Here’s what makes them shine:

– They are naturally sweetened with coconut sugar and maple syrup, making them a healthier option.
– The combination of almond butter and coconut oil provides healthy fats that keep you full and energized.
– Ripe bananas add natural sweetness and moisture, ensuring each bite is soft and chewy.
– With the added crunch of shredded and flaked coconut, these cookies provide a delightful texture that will keep you coming back for more.

The Ingredient Lineup

To create these delicious Chocolate Coconut Banana Bread Breakfast Cookies, you will need the following ingredients:

1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup finely shredded unsweetened coconut
1 cup flaked unsweetened coconut
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup coconut oil, solid but scoopable
1/3 cup creamy almond butter
1/2 cup coconut sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 large egg, at room temperature
3.5 ounces dark chocolate, chopped into chunks (optional)

Gear Checklist

Before you start baking, gather the following kitchen tools:

Mixing Bowls: For combining wet and dry ingredients.
Baking Sheet: A standard baking sheet lined with parchment paper for easy clean-up.
Measuring Cups and Spoons: To ensure accurate ingredient measurements.
Rubber Spatula: For mixing and folding the dough.
Whisk: To blend dry ingredients and ensure even distribution.
Oven Mitts: To safely handle hot baking sheets.

Cooking Chocolate Coconut Banana Bread Breakfast Cookies: The Process

Ready to make your cookies? Follow these easy steps:

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper to prevent the cookies from sticking and to make clean-up a breeze.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and ground cinnamon until well combined.

Step 4: Combine Wet Ingredients

In another bowl, combine the solid coconut oil and almond butter. Use a spatula to mix until smooth. Add the coconut sugar, maple syrup, vanilla extract, and the egg. Mix until everything is well incorporated.

Step 5: Combine Bananas

Fold the mashed ripe bananas into the wet mixture, making sure they are evenly distributed.

Step 6: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. If you’re using chocolate chunks, fold them in at this stage along with the shredded and flaked coconut.

Step 7: Scoop and Shape

Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread.

Step 8: Bake

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown.

Step 9: Cool and Enjoy

Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your homemade Chocolate Coconut Banana Bread Breakfast Cookies!

Allergy-Friendly Swaps

If you have specific dietary needs, consider these swaps:

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
Nut-Free: Use sunflower seed butter instead of almond butter.
Dairy-Free: All ingredients are naturally dairy-free, so you’re good to go!
Lower Sugar: Reduce the coconut sugar and maple syrup by half for a lighter option.

Missteps & Fixes

Even the best bakers encounter hiccups. Here are common missteps and how to fix them:

Cookies Spread Too Much: Ensure your coconut oil is solid but soft. If it’s too melted, refrigerate the dough for 30 minutes before baking.
Too Dry: If your dough feels dry, add a tablespoon of milk or water to help moisten it.
Overbaking: Keep an eye on your cookies. They should be golden at the edges but soft in the center when done.
Flat Cookies: Ensure your baking soda is fresh, as expired leavening agents can affect the rise.

Best Ways to Store

To keep your Chocolate Coconut Banana Bread Breakfast Cookies fresh:

Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe bag or container for up to 3 months. Simply thaw at room temperature or warm them in the microwave before enjoying.

Your Questions, Answered

Can I make these cookies vegan?

Yes! To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), and ensure all other ingredients are vegan-friendly.

Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans would add a lovely crunch and flavor to these cookies. Just fold them in with the chocolate and coconut.

How ripe should my bananas be?

For the best flavor and texture, use very ripe bananas with lots of brown spots. They will be sweeter and easier to mash.

Can I use different types of chocolate?

Yes! Feel free to use milk chocolate, white chocolate, or even chocolate chips if you prefer. Just keep in mind that it will change the flavor profile of the cookies.

Our Most-Loved Recipes

If you enjoyed these cookies, you’ll love trying out these recipes:

Sally’s Baking Addiction: Explore vibrant baking ideas and tips.
Pinch of Yum: Discover simple and delicious recipes for every occasion.
Minimalist Baker: Find quick and easy recipes that are plant-based and gluten-free.

In Closing

Chocolate Coconut Banana Bread Breakfast Cookies are a scrumptious way to start your day or to enjoy as a snack. With the perfect blend of flavors and textures, they are sure to become a staple in your kitchen. Not only are they easy to prepare, but they are also flexible enough to accommodate various dietary preferences. So grab your ingredients and get baking! Your mornings will never be the same once you indulge in these delightful cookies.

Chocolate Coconut Banana Bread Breakfast Cookies

Start your day with these irresistible Chocolate Coconut Banana Bread Breakfast Cookies! A delicious blend of flavors that make mornings special.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Dry Ingredients

1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup finely shredded unsweetened coconut
1 cup flaked unsweetened coconut
1 cup all-purpose flour
3/4 cup whole wheat flour

Wet Ingredients

1/2 cup coconut oil solid but scoopable
1/3 cup creamy almond butter
1/2 cup coconut sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 large egg at room temperature
3.5 ounces dark chocolate chopped into chunks (optional)

Equipment

Mixing bowls
Baking Sheet
Measuring cups and spoons
Rubber spatula
Whisk
Oven mitts

Method

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly.
Step 2: Prepare the Baking Sheet
Line a baking sheet with parchment paper to prevent the cookies from sticking and to make clean-up a breeze.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and ground cinnamon until well combined.
Step 4: Combine Wet Ingredients
In another bowl, combine the solid coconut oil and almond butter. Use a spatula to mix until smooth. Add the coconut sugar, maple syrup, vanilla extract, and the egg. Mix until everything is well incorporated.
Step 5: Combine Bananas
Fold the mashed ripe bananas into the wet mixture, making sure they are evenly distributed.
Step 6: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. If you're using chocolate chunks, fold them in at this stage along with the shredded and flaked coconut.
Step 7: Scoop and Shape
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie as they will spread.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown.
Step 9: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your homemade Chocolate Coconut Banana Bread Breakfast Cookies!