Chocolate Coconut Banana Bread Breakfast Cookies
The ultimate breakfast treat! These Chocolate Coconut Banana Bread Breakfast Cookies are soft, chewy, and infused with rich chocolate and sweet banana. Perfect for a quick breakfast or a delightful snack, they're a great way to start your day or satisfy your sweet tooth. Make them tonight!
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.