Whole Wheat Banana Coconut Oatmeal Chocolate Chunk Cookies

Name: Whole Wheat Banana Coconut Oatmeal Chocolate Chunk Cookies
Prep time: 15 min
Total time: 30 min
Yield: 20 cookies
Ingredients: 1 large ripe banana; 1/4 cup coconut oil; 1/2 cup coconut sugar; 1 teaspoon vanilla extract; 1 large egg; 1 cup white whole wheat flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups old fashioned oats; 1/2 cup flaked coconut; 1/2 cup dark chocolate chunks

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Total Time
30 mins
Servings
20 cookies
Course
Baked Goods
Cuisine
Vegetarian

Whole Wheat Banana Coconut Oatmeal Chocolate Chunk Cookies

Iris Warren

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These healthy cookies are a favorite in our house. They are good right out of the oven or eaten frozen.

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Ingredients

Servings

1 large ripe banana
1/4 cup coconut oil softened
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 large egg
1 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups old fashioned oats
1/2 cup flaked coconut
1/2 cup dark chocolate chunks

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Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
Using a mixer, combine the banana, coconut oil, and coconut sugar. Beat until well combined. Add the vanilla extract and egg and beat until smooth.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Stir in the oats, coconut, and chocolate chunks.
Form the cookie dough into balls and place on prepared baking sheet, about 2-inches apart. Gently press the balls down with the palm of your hand. Bake cookies for 7-8 minutes. Remove from oven and let cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
Note-if you don't have coconut sugar, you can use brown sugar. The coconut oil should be soft, but not melted. Store the cookies in an airtight container on the counter for up to 3 days. They will keep in the freezer for up to 1 month. I love them frozen!