Chocolate Coconut Banana Bread Breakfast Cookies
If you’re on the hunt for a breakfast treat that combines the comforting flavors of banana bread with the delightful chewiness of a cookie, look no further! These Chocolate Coconut Banana Bread Breakfast Cookies are an absolute game-changer. Perfectly sweet, wonderfully chewy, and packed with wholesome ingredients, they make for a delicious start to your day. The combination of bananas, coconut, and dark chocolate creates a flavor profile that will have you reaching for seconds—if not thirds! Let’s dive into why this recipe deserves a spot in your morning routine.
Why Chocolate Coconut Banana Bread Breakfast Cookies is Worth Your Time
Imagine waking up to the smell of freshly baked cookies that taste like dessert but are loaded with healthy ingredients. These breakfast cookies are not only easy to make, but they also provide lasting energy thanks to the wholesome components. You’ll love how they are naturally sweetened with coconut sugar and bananas, while the addition of almond butter and coconut oil gives them a rich texture. Plus, they’re versatile enough to be enjoyed on busy mornings or as a post-workout snack.
Your Shopping Guide
- Finely shredded unsweetened coconut: Adds a chewy texture and coconut flavor.
- Flaked unsweetened coconut: Provides additional texture and a delightful crunch.
- All-purpose flour: For structure and softness.
- Whole wheat flour: Adds a nutty flavor and extra fiber.
- Coconut oil: A healthy fat that keeps the cookies moist.
- Creamy almond butter: For added protein and a nutty taste.
- Coconut sugar: A natural sweetener with a hint of caramel flavor.
- Maple syrup: Enhances sweetness and adds depth.
- Vanilla extract: Elevates the overall flavor.
- Large eggs: Binds the ingredients together.
- Ripe bananas: The star ingredient that sweetens and moistens the cookies.
- Dark chocolate: Optional but highly recommended for a decadent touch.
What’s in the Gear List
- Mixing bowls: You’ll need a few for combining ingredients.
- Measuring cups and spoons: Precision is key in baking.
- Baking sheet: For placing your cookies.
- Parchment paper: Optional, but it helps prevent sticking.
- Rubber spatula: Perfect for mixing and scraping down the sides of bowls.
The Method for Chocolate Coconut Banana Bread Breakfast Cookies
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, ground cinnamon, finely shredded coconut, and flaked coconut until well combined. Set aside.
Step 3: Mix Wet Ingredients
In another bowl, cream together the solid coconut oil and almond butter until smooth. Add the coconut sugar, maple syrup, and vanilla extract, mixing until well combined. Then, add the egg and mashed bananas, stirring until everything is thoroughly incorporated.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you’re using dark chocolate, fold it in gently at this stage.
Step 5: Scoop and Bake
Using a cookie scoop or a spoon, drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Step 6: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Chocolate Coconut Banana Bread Breakfast Cookies!
Dietary Customizations
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
- Nut-free: Replace almond butter with sunflower seed butter or tahini.
- Vegan: Use flax eggs instead of a regular egg (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).
- Lower sugar: Reduce coconut sugar and maple syrup to taste.
If You’re Curious
You might wonder why bananas are so essential in this recipe. Not only do they add natural sweetness, but they also provide moisture, making these cookies soft and chewy. The combination of coconut and banana creates a tropical flavor that’s simply irresistible. And let’s not forget about the dark chocolate chunks—who doesn’t love a bit of chocolate in the morning?
Shelf Life & Storage
These Chocolate Coconut Banana Bread Breakfast Cookies can be stored in an airtight container at room temperature for up to 5 days. If you want to keep them longer, consider freezing them! Just place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds!
Chocolate Coconut Banana Bread Breakfast Cookies Q&A
Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw and mash the bananas before adding them to the mixture. Frozen bananas can actually make your cookies even softer!
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers look set. They may seem a bit soft in the middle, but they will firm up as they cool.
Can I add nuts or other mix-ins?
Definitely! Feel free to add chopped nuts, dried fruit, or even a sprinkle of seeds to customize your cookies.
What if I don’t have coconut sugar?
If you don’t have coconut sugar, you can substitute it with brown sugar or even regular granulated sugar, though the flavor profile may change slightly.
Cook This Next
- Oatmeal Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
- Vegan Chocolate Chip Cookies
- Classic Banana Bread
Time to Try It
These Chocolate Coconut Banana Bread Breakfast Cookies are calling your name! Whether you need a quick breakfast solution or a healthy snack, these cookies will not disappoint. Their delightful combination of flavors and textures will make them a favorite in your home. So gather your ingredients, preheat your oven, and indulge in the deliciousness that awaits. Happy baking!
Chocolate Coconut Banana Bread Breakfast Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, ground cinnamon, finely shredded coconut, and flaked coconut until well combined. Set aside.
- In another bowl, cream together the solid coconut oil and almond butter until smooth. Add the coconut sugar, maple syrup, and vanilla extract, mixing until well combined. Then, add the egg and mashed bananas, stirring until everything is thoroughly incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you're using dark chocolate, fold it in gently at this stage.
- Using a cookie scoop or a spoon, drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Chocolate Coconut Banana Bread Breakfast Cookies!
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
- Feel free to customize with nuts or dried fruits for added texture.
