Chocolate Coconut Banana Bread Breakfast Cookies are so delicious and perfect with a cup of coffee!
Cookies for breakfast? Yes we can. Yes we will!
Because these cookies are so simple! And made with healthy ingredients we can feel good about eating first thing in the morning. Bonus: they’re so delicious you’ll want to keep eating them till you go to sleep! But maybe that’s just a testament to my lack of self control.
I dunno. But I do know you need to try these!!! And if you don’t believe me… maybe you’ll believe in this ↓
Tips and Tricks for Recipe Success:
- So, unlike many cookie recipes on my website, this is not a very chewy cookie. Instead, the edges are quite crispy and the center is kind of fluffy… like banana bread, almost.
- You can find coconut sugar at most grocery stores – or you can order it online here.
- No whole wheat flour? No worries. You can use all all-purpose flour without making any other changes. But all whole wheat flour will not work!
- If you don’t have maple syrup, honey should work as a replacement, but because I haven’t tried it, I can say for sure.
- Be sure to cool these cookies for at least 10 minutes before moving them from the baking sheet!
- And finally, I just want t0 say that while I find these healthy (for a cookie) and perfect for a breakfast treat, they’re just that: a treat! They have a little sugar, and flour, and chocolate, and I’m fine with that! If you’re not, that’s cool too! You do you and I’ll do me 😉
So, have I convinced you to bake cookies for breakfast!? I promise you won’t regret it 😉
If you try this recipe for Chocolate Coconut Banana Bread Breakfast Cookies, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! ♥
Chocolate Coconut Banana Bread Breakfast Cookies
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup finely shredded unsweetened coconut
- 1 cup flaked unsweetened coconut
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup coconut oil, solid but scoopable
- 1/3 cup creamy almond butter
- 1/2 cup coconut sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 3/4 cup ripe bananas (about 2 medium), mashed
- 3.5 ounces dark chocolate, chopped into chunks (optional)
- Preheat oven to 375°F (129°C). Line a large baking sheet with parchment paper and set it aside.
- In a medium mixing bowl, combine the baking soda, salt, cinnamon, both coconut varieties, and both flours. Set aside.
- In the bowl of stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the coconut oil, almond butter, and coconut sugar on medium speed until smooth and slightly fluffy, about 2 minutes. Beat in the maple syrup, vanilla, and egg and beat until well combined. Beat in the bananas until combined. Reduce the speed to low and gradually beat in the dry ingredients, mixing just until combined. Turn mixer off and, using a rubber spatula, fold in the chocolate chunks, if using.
- Using a large cookie scoop, drop level rounds of the dough onto the prepared baking sheet, leaving 2 inches between each one for spreading. Bake for 13 to 14 minutes, or until the tops are set and the edges are golden.
- Cool cookies on the baking sheet for 10 minutes before serving warm or transferring to a wire rack to cool completely.
- Store, lightly covered in plastic wrap, for up to 48 hours.