Whole Wheat Banana Coconut Oatmeal Chocolate Chunk Cookies
User Reviews
5
-
Prep Time
15 mins
-
Total Time
30 mins
-
Servings
20 cookies
-
Course
Baked Goods
-
Cuisine
Vegetarian
Whole Wheat Banana Coconut Oatmeal Chocolate Chunk Cookies
Description
The recipe begins by creaming banana, softened coconut oil, and coconut sugar to create a smooth, naturally sweet batter. Vanilla extract and an egg are added to bind ingredients and enhance flavor. Dry ingredients including white whole wheat flour, baking soda, baking powder, salt, and old-fashioned oats are whisked and folded into the wet mixture, imparting structure and heartiness.
Flaked coconut and dark chocolate chunks are stirred in, distributing chewy texture and pockets of melted chocolate. The dough is portioned into balls and pressed slightly before baking at 350°F for a short time, resulting in cookies that are tender inside with lightly crisp edges. Cooling on the baking sheet before transferring helps them set without breaking.
The recipe suggests substituting brown sugar if coconut sugar is unavailable and advises using softened but not melted coconut oil. Cookies keep well in an airtight container for a few days at room temperature, making them convenient for everyday enjoyment.
Ingredients
- 1 banana large, ripe
- 1/4 cup coconut oil softened
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg large
- 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 coconut flaked
- 1/2 cup dark chocolate chunks
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!
User Reviews
Overall Rating
5
You'll Also Love
Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
