Chocolate Coconut Banana Bread Breakfast Cookies

If you’re on the lookout for a delightful breakfast treat that not only satisfies your sweet tooth but also packs a nutritious punch, then look no further. These Chocolate Coconut Banana Bread Breakfast Cookies are the perfect blend of chewy, chocolatey goodness and wholesome ingredients. They are great for busy mornings, snack time, or even a healthy dessert option. With the richness of bananas, the crunch of coconut, and the decadence of dark chocolate, you won’t be able to resist these cookies!

Why It Works Every Time

These breakfast cookies are a triumph of texture and flavor, thanks to the unique combination of ingredients. The bananas provide natural sweetness and moisture, while the coconut adds a delightful chewiness. The blend of flours enhances the nutritional profile, making these cookies hearty and satisfying. Plus, the use of coconut oil and almond butter creates a rich, nutty base that complements the chocolate perfectly. Each bite is a delicious reminder that breakfast can be both indulgent and healthy.

Ingredient Breakdown

• 1/2 teaspoon baking soda – Helps the cookies rise and gives them a light texture.
• 1/2 teaspoon salt – Enhances the flavors and balances the sweetness.
• 1/2 teaspoon ground cinnamon – Adds warmth and a hint of spice to the cookies.
• 1 cup finely shredded unsweetened coconut – Provides texture and a subtle coconut flavor.
• 1 cup flaked unsweetened coconut – Offers additional chewiness and visual appeal.
• 1 cup all-purpose flour – Contributes to the cookie structure.
• 3/4 cup whole wheat flour – Adds fiber and a nutty flavor.
• 1/2 cup coconut oil, solid but scoopable – Acts as a healthy fat to keep the cookies moist.
• 1/3 cup creamy almond butter – Adds creaminess and healthy fats, while enhancing flavor.
• 1/2 cup coconut sugar – A natural sweetener that adds a hint of caramel flavor.
• 2 tablespoons maple syrup – Provides additional sweetness and moisture.
• 1 teaspoon vanilla extract – Elevates the flavor profile with its warm notes.
• 1 large egg, at room temperature – Binds the ingredients together and helps with texture.
• 3.5 ounces dark chocolate, chopped into chunks (optional) – For those who can’t resist the allure of chocolate!

What You’ll Need (Gear)

• Mixing bowls – For combining ingredients.
• Measuring cups and spoons – Essential for accurate measurements.
• Wooden spoon or spatula – To mix the batter thoroughly.
• Baking sheet – For baking the cookies.
• Parchment paper – To line the baking sheet for easy cleanup.
• Oven – Preheat to ensure even baking.
• Cooling rack – For letting the cookies cool after baking.

Chocolate Coconut Banana Bread Breakfast Cookies: Step-by-Step Guide

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure that your cookies bake evenly and don’t stick to the pan.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, ground cinnamon, and both types of coconut. This blend creates a flavorful base for your cookies.

Step 3: Cream Wet Ingredients

In another bowl, combine the solid coconut oil and almond butter. Using a wooden spoon, mix until smooth. Then, add the coconut sugar, maple syrup, and vanilla extract. Mix well until everything is fully incorporated.

Step 4: Add Egg and Bananas

Crack the large egg into the wet mixture, and then add the mashed ripe bananas. Stir until the mixture is smooth and creamy.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredient mixture into the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies. If you’re using dark chocolate, fold it in at this stage.

Step 6: Scoop the Dough

Using a cookie scoop or a tablespoon, drop dollops of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.

Step 7: Bake

Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden and the centers are set. The aroma of banana and coconut will fill your kitchen!

Step 8: Cool Down

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a cooling rack to cool completely.

Allergy-Friendly Substitutes

• Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
• Nut-free option: Use sunbutter or tahini instead of almond butter.
• Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
• Sugar-free option: Use a sugar substitute like erythritol or monk fruit sweetener.

Chef’s Rationale

These Chocolate Coconut Banana Bread Breakfast Cookies are not just a delicious treat; they are designed with nutrition in mind. The combination of whole wheat and all-purpose flour gives you a healthy dose of fiber, while the bananas and coconut contribute to the overall sweetness and texture. The use of coconut oil and almond butter instead of traditional butter makes these cookies a heart-healthy choice. Moreover, the dark chocolate chunks add an indulgent touch without overwhelming the health benefits of the other ingredients. These cookies are versatile and can be enjoyed as a breakfast item, a snack, or even a dessert!

Store, Freeze & Reheat

To store your Chocolate Coconut Banana Bread Breakfast Cookies, place them in an airtight container at room temperature for up to 5 days. If you want to extend their shelf life, you can freeze them for up to 3 months. To freeze, arrange the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the oven for a few minutes to regain their delicious texture.

Your Questions, Answered

Can I make these cookies vegan?

Yes! You can replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens, then add it to the mix.

What can I substitute for coconut oil?

If you don’t have coconut oil, you can use unsalted butter or another neutral oil like canola or vegetable oil. However, the flavor will differ slightly.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centers look set but slightly soft. They will continue to firm up as they cool.

Can I add nuts or other mix-ins?

Absolutely! Feel free to add chopped nuts, dried fruit, or even seeds to customize your cookies to your liking.

See You at the Table

These Chocolate Coconut Banana Bread Breakfast Cookies are more than just a recipe; they’re an invitation to enjoy a moment of indulgence any time of the day. With wholesome ingredients and delightful flavors, you’ll find that they’re perfect for sharing with friends or savoring all on your own. Whether you enjoy them fresh out of the oven or as a make-ahead breakfast option, these cookies are sure to become a beloved staple in your kitchen. Happy baking!