Chocolate Coconut Banana Bread Breakfast Cookies
Indulge in these delightful breakfast cookies packed with chocolatey goodness and wholesome ingredients!
Servings: 12 servings
Ingredients
Dry Ingredients
- 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.
- 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.
Wet Ingredients
- 1/2 cup coconut oil solid but scoopable, acts as a healthy fat.
- 1/3 cup creamy almond butter Adds creaminess and healthy fats.
- 1/2 cup coconut sugar A natural sweetener with caramel flavor.
- 2 tablespoons maple syrup Provides additional sweetness and moisture.
- 1 teaspoon vanilla extract Elevates the flavor profile.
- 1 large egg at room temperature, binds ingredients together.
- 3.5 ounces dark chocolate chopped into chunks (optional)
Instructions
Preparation Steps
- Step 1: Preheat the Oven - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 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.
- Step 3: Cream Wet Ingredients - In another bowl, combine the solid coconut oil and almond butter. Mix until smooth, then add the coconut sugar, maple syrup, and vanilla extract.
- Step 4: Add Egg and Bananas - Crack the egg into the wet mixture, and add the mashed ripe bananas. Stir until smooth and creamy.
- Step 5: Combine Wet and Dry Mixtures - Gradually add the dry mixture into the wet mixture, stirring until just combined. Fold in dark chocolate if using.
- Step 6: Scoop the Dough - Drop dollops of dough onto the prepared baking sheet, leaving space between each cookie.
- Step 7: Bake - Bake for 12-15 minutes, until edges are golden and centers are set.
- Step 8: Cool Down - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking Sheet
- Parchment Paper
- Oven
- Cooling Rack
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to 3 months for longer storage.
- To reheat, warm in the oven for a few minutes.