These Banana Coconut Dark Chocolate Chip Cookies are made with whole wheat flour, oats, and lightly sweetened with maple syrup and coconut sugar. Pairs perfectly with breakfast or can be a great afternoon snack.
So friends, tis Monday. Normally I would be all like “Wah wah, Mondays suck.” BUT NOT TODAY, FOLKS. Today we celebrate my wonderful LTF’s birthday! Part of the reason I love baking so much is because of my Pal. So without her, I’m not sure I’d love being in the kitchen so much. Or crave baking sessions. Or if these cookies would have even existed! At least, not in my kitchen anyway.
Several years ago I requested banana cookies from my Pal for my birthday. And she certainly delivered. I remember she was unsure of them because they kind of had the texture of muffin tops. (Quite often the result of baking with bananas) But they were SO good. I was rather obsessed with banana-anything at the time, so her cookies were perfect. Muffin-like or not.
Cookies are pretty much our thing. We started baking together probably when we were 12 or 13. Our weekends consisted of searching allrecipes.com for hours, trying to decide which recipe we wanted to test. We would look for recipes with a lot of reviews and highly rated, and read the different substitutions. We wanted to make sure we were making a tried-and-true creation. Some of my fondest memories are of us baking together in her mom’s kitchen. I remember the year she got her red Kitchenaid mixer, for her birthday, I believe. We were both pretty excited. We also had several nicknames while we were in the kitchen: Martha and Stewart (Stu for short), Auntie J (Jemima) and Betty (Crocker)… And somewhere along the lines we settled on Pal and Bud. Those stuck for a while. I pretty much always call her Pal to this day. And while I won’t get to hand deliver these cookies to her like she was able to for my birthday years ago, I am hoping this post will do 🙂
These Banana Coconut Dark Chocolate Chip Cookies are inspired by her original creation, but with an updated ingredient list that matches our healthy lifestyles. We’re both avid exercisers, but like to bake and enjoy our sweets too. #balance 😉
With these cookies you can feel good about having them with breakfast (always a fan of chocolate for breakfast) or lunch and they’re not something overly indulgent that you’ll regret later. Slightly sweet, and a hint of decadence from the dark chocolate. (The dark chocolate, 60% cacao morsels from Ghirardellis are HUGE and AHmazing. Highly recommend.)
I honestly don’t think there isn’t a time when I am not thinking of her while I am baking. She has pretty much taught me everything I know when it comes down to the kitchen.
These Banana Coconut Chocolate Chip Cookies are made with whole wheat flour, oats, and lightly sweetened with maple syrup and coconut sugar. Pairs perfectly with breakfast or can be a great afternoon snack.
- 1 cup quick oats
- 3/4 cup whole wheat white flour
- 1/2 cup unsweetened flaked coconut
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 small banana, mashed well (about 1/3 cup)
- 1/4 cup coconut oil, melted
- 1/4 cup coconut sugar (or brown sugar)
- 1/4 cup grade B maple syrup
- 1 large egg, room temperature*
- 3/4 cup dark chocolate chips (I used Ghirardelli 60% Cacao)
- Preheat oven to 350F. Prepare two large baking sheets with parchment paper, or line with silicone baking mat.
- In a large bowl, combine oats, flour, coconut flakes, baking powder, salt, cinnamon, and nutmeg and set aside.
- In a small bowl, combine mashed banana, melted coconut oil, coconut sugar, maple syrup, and egg (room temperature). Stir well until egg is thoroughly mixed in.
- Add wet banana mixture to large bowl of dry ingredients and stir until dough forms.
Add in dark chocolate chips and mix until well combined.
- Refrigerate dough for up to 1 hour.
- Using rounded tablespoon, or cookie scoop, drop dough onto prepared baking sheet. Slightly flatten cookie dough, they will not spread much while baking.
- Bake cookies for 9-10 minutes, allowing to cool on cookie sheet for 1 minute before transferring to cooling rack.
- Allow cookies to cool completely before storing in airtight container.
Cookies will remain fresh in container for about 5-7 days. Cookies may also be stored in fridge or freezer for longer periods of time.
If you don’t have quick oats, you can pulse old-fashioned rolled oats in a mini food processor or magic bullet a few times to create quick-oats.
You can most likely sub whole wheat flour if you don’t have whole wheat white on hand, but the taste of wheat will be stronger. I’d also recommend removing 1-2 tablespoons, as whole wheat flour can turn baked goods pretty dry without proper ratios.
*Because you’re using melted coconut oil, I recommend letting your egg get to room temperature before combining. The melted coconut oil will harden back up into clumps if any of your other ingredients are cold.
*The dough will be fairly sticky, so make sure to let it set in fridge for about 45-60 minutes, before rolling into dough balls. If you decide to try baking the cookie dough without refrigeration, your cookies may spread a bit. I would test one or two before baking an entire sheet.
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7
- Fat: 6
- Carbohydrates: 14
- Fiber: 2
- Protein: 2
So HAPPY BIRTHDAY PAL! This one’s for you 😉 <3 XXOO