Banana Coconut Dark Chocolate Chip Cookies

stacked banana coconut cookies with glass of milk

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5 from 1 review

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.



Dry Ingredients

  • 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

Wet Ingredients

  • 1 small banana, mashed well (about 1/3 cup)
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 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)


  1. Preheat oven to 350ºF. Prepare two large baking sheets with parchment paper, or line with silicone baking mat.
  2. In a large bowl combine oats, flour, coconut flakes, baking powder, salt, cinnamon, and nutmeg; set aside.
  3. 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. Fold in dark chocolate chips and mix until well combined. Refrigerate dough for up to 1 hour.
  4. Using rounded tablespoon, or cookie scoop, drop dough onto prepared baking sheet. Slightly flatten cookie dough, they will not spread much while baking.
  5. 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.


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.