5 from 15 votes
Whole Wheat Banana Coconut Oatmeal Chocolate Chunk Cookies
These cookies combine ripe banana, coconut oil, and coconut sugar to create a moist base enriched with vanilla and an egg for binding. Whole wheat flour and oats provide a hearty texture, while flaked coconut and dark chocolate chunks add chewy and rich bites throughout. Baked until lightly golden, the cookies have a tender crumb with a balance of sweet and nutty flavors, ideal for a wholesome snack.
Prep Time
15 mins
Total Time
30 mins
Servings:
20
cookies
Course:
Baked Goods
Cuisine:
Vegetarian
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!
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