Chocolate Chunk Banana Bread Cookies (Gluten Free, Refined Sugar Free, Dairy Free)
I didn’t mean to start a breakfast cookie website but… here we are.
These Chocolate Chunk Banana Bread Cookies are sort of a cross between banana bread and cookies, hence the name. They are soft on the inside with lots of texture from coconut, banana and oats. The pools of melted dark chocolate certainly don’t hurt either.
I’m starting to realize that many of my cookie recipes could pass for breakfast cookies, which is good news since I am prone to eating one for breakfast. If you look at the ingredient lists, they are better than most sweet breakfast foods you will find. Maybe we will call them “Anytime Cookies” stay tuned for where I land on that.
Now let’s get into the reason you are here… these cookies.
My kids love making and eating these with me, they are simple to throw together and are almost impossible not to like (even for my picky four year old).
I store these at room temperature and they last for 3-5 days, or make a double batch and freeze half of it. Simply take one out when you want an afternoon treat, night time snack, or quick breakfast on the go.
Chocolate chunk banana bread cookie ingredients:
Dark Chocolate – You can use dairy free chocolate for this to keep it totally dairy free, such as Lily’s , if that’s important to you, otherwise use your favorite dark chocolate bar or chips.
Oats – Use old fashioned rolled oats for this recipe, the quick cooking or steel cut oats won’t work for this.
Banana – You want very ripe bananas for this since there is no sugar in the batter. I always keep ripe bananas frozen in the freezer so I have them on hand.
Coconut – Coconut adds great structure and texture to these cookies.
Eggs – I’m not being finicky when I call for room temperature eggs, it really does make a difference. In recipes with coconut oil especially, adding cold eggs to the oil will cause it to harden up on you and make mixing difficult. It’s worth the extra few minutes of prep!
“What else can I use?”
- If you don’t have coconut oil on hand, you can sub in the same amount of vegetable oil for this recipe.
- If you don’t want to use chocolate, you can sub raisins in for the chocolate chunks and take it in an oatmeal raisin direction.
- Both coconut flakes and shredded coconut can be used here, the texture will just be a bit tighter with the finely shredded coconut.
- If you don’t have almond flour, oat flour or all purpose can be used in place of that. The texture will be a bit drier but they will still be quite good.
If you’ve read this far, I know you’re on team “Cookies for breakfast” so I urge you to also try my Oatmeal Raisin Breakfast Cookies. They are fantastic.
As always, find me on Instagram and let me know what you think of this recipe. Better yet, if you make them, tag me in your Instagram stories so I can re-share. I love to hear from you!
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.
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!
Tried this recipe?Let us know how it was!
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Love these, the texture abs the taste, like a moist muffin cookie 😁. So impressive that it is so easy. Yes, I could eat these for breakfast!