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Homemade Chocolate Coconut Banana Bread Breakfast Cookies photo

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 minutes
Cook Time 15 minutes
Total Time 30 minutes
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
 

  1. Step 1: Preheat the Oven
    Begin by preheating your oven to 350°F (175°C). This will ensure that your cookies bake evenly.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Combine Bananas
    Fold the mashed ripe bananas into the wet mixture, making sure they are evenly distributed.
  6. 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.
  7. 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.
  8. Step 8: Bake
    Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown.
  9. 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!

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For longer storage, freeze cookies in a freezer-safe bag for up to 3 months.
  • Use very ripe bananas for the best flavor and texture.