These Banana Coconut Chocolate Chip Cookies are made with whole grain flour, oats, and lightly sweetened with maple syrup. Pairs perfectly with breakfast or can be a great afternoon snack. Dairy free and nut-free recipe.
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.
If you’d like to reduce the granulated sugar, make sure your’re using extra ripe bananas or you may miss some of the sweetness. The maple syrup should not be reduced as it factors into ratio of wet and dry ingredients.
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.
Keywords: banana cookies, oatmeal cookies with banana, dairy free cookies