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Chocolate Chunk Banana Bread Cookies

Chocolate Chunk Banana Bread Cookies

If you love banana bread and chocolate, these are a no-brainer. Sweetened only with bananas, gluten free, and dairy free these are a delightful way to start or end your day.
4 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Dessert
Cuisine American
Servings 16 cookies

Equipment

  • 2 large sheet pans

Ingredients
  

  • 3 large, ripe bananas, well mashed
  • 1/4 cup coconut oil, melted can sub vegetable oil
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups old fashioned rolled oats
  • 1/2 cup unsweetened flaked coconut
  • 2/3 cup blanched almond flour
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp Kosher salt
  • 6 ounces dark chocolate chunks or chips

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Line two baking sheets with parchment paper or silpat.
  • In a medium sized bowl, mix together the bananas, egg, oil, and vanilla. Set aside.
  • In a separate large bowl, whisk together the oats, coconut, flour, cinnamon, baking powder, and salt.
  • Add the wet ingredients to the large bowl of dry ingredients and mix with a rubber spatula until combined.
  • Fold in the chocolate chunks so they are evenly distributed.
  • The dough will be a bit loose, don't worry about that, they will come together.
  • Using an ice cream scoop or two tablespoons, scoop out the cookies onto lined baking sheets. I fit about 6-8 on a baking sheet and end up with 16-20 cookies.
  • Bake for 14-16 minutes, until golden on top and just browned on the bottoms. You want them to be soft.
  • Let cool for 10 minutes on a wire rack and enjoy!
Keyword banana, chocolate, cookies