Chocolate Coconut Banana Bread Breakfast Cookies
There’s something magical about the scent of fresh-baked cookies wafting through the house. The moment I take these Chocolate Coconut Banana Bread Breakfast Cookies out of the oven, I’m transported back to my childhood kitchen, where the chaos of baking with my family created the warmest memories. Each bite of these cookies is a delightful blend of rich chocolate, sweet banana, and toasted coconut. It’s a recipe that brings us together, perfect for breakfast or as a sweet afternoon treat. I remember my daughter’s eyes lighting up the first time she tasted them, asking, ‘Can we make these again tomorrow?’ That’s the kind of joy this recipe brings.
Using ripe bananas is key here, as they not only provide natural sweetness but also a moistness that pairs perfectly with the crunchy coconut flakes. I often find myself making these cookies when I have overripe bananas just waiting to be transformed into something delicious. Plus, they come together in a flash, making them an ideal solution for unexpected guests or a quick snack during a busy day.
What I love most about these Chocolate Coconut Banana Bread Breakfast Cookies is their versatility. They are wholesome enough for breakfast, yet indulgent enough to satisfy your sweet tooth. Whether you’re enjoying them with a cup of coffee or as a school snack for the kids, they never disappoint. You can even customize them by adding nuts or seeds if you’re feeling adventurous. Trust me, once you take a bite, you’ll understand why this recipe is a family favorite!
Recipe Snapshot
29 mins
15 mins
14 mins
Medium
130 kcal
2 g
Standard
6 g
Baking Sheet, Chef’s Knife, Oven, Mixing Bowl
The Charm of This Chocolate Coconut Banana Bread Breakfast Cookies
Delicious Flavor Combination
The marriage of chocolate, coconut, and banana creates a symphony of flavors. The sweetness of the overripe bananas balances the rich, creamy notes of almond butter and the crunch from the coconut. It’s a celebration of both healthfulness and indulgence.
Nutritious Ingredients
Each ingredient is carefully selected to offer nutritional benefits. For instance, whole wheat flour boosts the fiber content, while almond butter provides healthy fats and protein. These cookies are not just a treat; they are also a step towards a balanced diet.
Perfect for Any Occasion
These cookies are incredibly versatile. Whether you need a quick breakfast option, a delightful afternoon snack, or a sweet addition to a brunch gathering, the Chocolate Coconut Banana Bread Breakfast Cookies fit the bill perfectly. They are easy to make and even easier to enjoy!
Kids Love Them!
Children are drawn to the fun combination of flavors and textures. The chocolate chunks add a surprise element that keeps them coming back for more. I love knowing that my kids are snacking on something that is both delicious and nutritious.
Easy to Make and Customize
This recipe is simple enough for novice bakers, and its adaptability allows for creativity. You can swap in different types of nut butters, add nuts, or even play with spices. The base recipe is forgiving and encourages experimentation.
Great for Meal Prep
Make a batch at the beginning of the week and enjoy them throughout. These cookies store well and can even be frozen, making them a convenient option for busy days. Just thaw and enjoy!
What to Buy for Chocolate Coconut Banana Bread Breakfast Cookies
Choosing the right ingredients can elevate your baking experience. The combination of natural sweeteners and wholesome flours makes these cookies not only delicious but also nourishing. Each element complements the others beautifully, resulting in a balanced treat that everyone will love.
- Baking Soda: This ingredient helps the cookies rise, ensuring they have a light and airy texture.
- Salt: A pinch of salt enhances the overall flavor, balancing the sweetness of the banana and coconut.
- Ground Cinnamon: Adds warmth and depth to the cookies, making them feel cozy and inviting.
- Finely Shredded Unsweetened Coconut: This gives a chewy texture and a mild coconut flavor.
- Flaked Unsweetened Coconut: Adds another layer of texture, providing a satisfying crunch.
- All-Purpose Flour: Forms the base of the cookie, giving it structure.
- Whole Wheat Flour: Adds fiber and a nutty flavor, enhancing the nutritional profile.
- Coconut Oil: This keeps the cookies moist and imparts a subtle coconut flavor.
- Creamy Almond Butter: Offers richness and healthy fats, making the cookies extra satisfying.
- Coconut Sugar: A natural sweetener that adds caramel notes while keeping the cookies moist.
- Maple Syrup: Enhances sweetness and adds a lovely flavor profile.
- Vanilla Extract: A hint of vanilla rounds out the flavor beautifully.
- Large Egg: Binds the ingredients together, ensuring the cookies hold their shape.
- Ripe Bananas: The star ingredient, providing moisture and natural sweetness.
- Dark Chocolate: Optional, but highly recommended for that indulgent touch!
The Process for Making Chocolate Coconut Banana Bread Breakfast Cookies
Baking these cookies is straightforward and incredibly satisfying. Let’s walk through each step together so that you can enjoy the delightful process of making your own Chocolate Coconut Banana Bread Breakfast Cookies.
Preheat your oven to 375°F (129°C). This temperature is perfect for baking cookies that are crispy on the outside yet soft in the center. Make sure to prepare a large baking sheet by lining it with parchment paper to prevent sticking.
In a medium mixing bowl, combine the baking soda, salt, ground cinnamon, both coconut varieties, and both flours. This dry mixture is crucial for evenly distributing the leavening agents and flavors throughout the cookies.
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In the bowl of your stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the coconut oil, almond butter, and coconut sugar on medium speed until smooth and slightly fluffy, about 2 minutes. You want a creamy consistency here; it helps create a tender cookie.
Next, beat in the maple syrup, vanilla, and egg. Ensure everything is well combined; this flavor base is what will make your cookies truly special.
After that, beat in the mashed bananas until fully incorporated. This not only adds sweetness but also moisture to the dough. The bananas should blend in with the mixture seamlessly.
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Reduce the speed to low and gradually beat in the dry ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tougher cookies.
Once the dough is ready, turn off the mixer. Using a rubber spatula, fold in the chocolate chunks, if you’re using them. This step adds a decadent touch!
Using a large cookie scoop, drop level rounds of dough onto the prepared baking sheet, leaving about 2 inches between each one. This space allows them to spread while baking, creating perfect cookies.
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Bake the cookies for 13 to 14 minutes, or until the tops are set and the edges are golden. You’ll know they are done when they start to smell amazing and have a nice golden color.
Once out of the oven, cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to handle.
Things Worth Knowing
Things Worth Knowing
- Overripe Bananas are Key: The riper your bananas, the sweeter your cookies will be. Look for bananas with lots of brown spots for optimal sweetness.
- Cookie Consistency: If your dough seems too wet, you can add a bit more flour. Conversely, if it’s too dry, a splash of milk can help.
- Chill the Dough: If your kitchen is warm, try chilling the dough for 30 minutes before baking. This helps the cookies maintain their shape.
- Check for Doneness: Oven temperatures can vary. Keep an eye on your cookies during the last few minutes of baking to ensure they don’t overbake.
- Customize Your Cookies: Feel free to add nuts, seeds, or even dried fruits for additional flavor and texture.
Pro Tips and Tweaks
Making the best version of Chocolate Coconut Banana Bread Breakfast Cookies is all about the details. Here are some tips to ensure your baking success.
- Storage: To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to 48 hours.
- Freezing: You can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet and freeze. Once frozen, transfer to a zip-top bag. Bake directly from frozen, adding a couple of minutes to the baking time.
- Pairing: These cookies pair beautifully with a warm cup of coffee or a chilled glass of almond milk. They make a perfect snack at any time of the day.
- Experiment with Flavors: Try adding spices like nutmeg or cardamom for a twist! You can also use different types of nut butters if you want to switch things up.
- Use Quality Ingredients: The quality of your coconut and chocolate can greatly impact the flavor. Opt for high-quality brands for the best results.
Best Served With
When it comes to serving your Chocolate Coconut Banana Bread Breakfast Cookies, the options are endless. Here are some delightful ideas:
- Start Your Day: Serve these cookies with a side of fresh fruit for a balanced breakfast that will fuel your day.
- Afternoon Coffee Break: Pair them with your favorite coffee or tea for a delightful afternoon pick-me-up.
- Lunchbox Treat: They make a great addition to kids’ lunchboxes, providing a sweet treat that’s still nourishing.
- Brunch Delight: Offer them at brunch gatherings alongside yogurt and fresh berries for a delicious spread.
- Warm from the Oven: Enjoy these cookies warm out of the oven; they’re at their best right then and there!
FAQ
Conclusion
The Chocolate Coconut Banana Bread Breakfast Cookies are truly a delightful treat that effortlessly combines health and indulgence. They make for a perfect breakfast option or a sweet snack anytime. I encourage you to try making these cookies; they’re not just a recipe, but a way to create sweet memories with family and friends.
Chocolate Coconut Banana Bread Breakfast Cookies
Equipment
- Baking Sheet
- Chef's Knife
- Oven
- Mixing Bowl
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
- 3/4 cup Ripe Bananas (about 2 medium), mashed
- 3.5 ounces Dark Chocolate chopped into chunks (optional)
Instructions
- Preheat your oven to 375°F (129°C). Line a large baking sheet with parchment paper and set it aside.
- In a medium mixing bowl, combine the baking soda, salt, ground cinnamon, both coconut varieties, and both flours. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the coconut oil, almond butter, and coconut sugar on medium speed until smooth and slightly fluffy, about 2 minutes.
- Beat in the maple syrup, vanilla, and egg until well combined.
- Beat in the bananas until combined.
- Reduce the speed to low and gradually beat in the dry ingredients, mixing just until combined.
- Turn off the mixer and fold in the chocolate chunks, if using.
- Using a large cookie scoop, drop level rounds of the dough onto the prepared baking sheet, leaving 2 inches between each one.
- Bake for 13 to 14 minutes, or until the tops are set and the edges are golden.
- Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Tip: If you'd like your cookies to look like mine, sprinkle the dough with a little extra shredded coconut before baking, then press a few chocolate chunks on top after baking.
