This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and I can’t stress this enough: it is so, so good. If you’re a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.
I posted about this vegan chocolate mousse on Tik tok, and the video went viral. there were so many guesses about what the base ingredient could be: avocado, black beans, acquafaba, coconut milk…. the list goes on. the answer, and what we are making here,…
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
- 2 large sheet pans
- 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
- 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!
This is a nutella appreciation post. If you like the jarred stuff, homemade will knock your socks off. Nutella is great on everything from toast, fresh fruit, and yogurt to pancakes and waffles. Truth be told, however, I prefer it right off the spoon. There’s…
The title of these brownies is not hyperbolic. Though I am fond of hyperbole, I assure you, I am not exaggerating when I tell you these are one of the best brownies I have ever had. Add to it that they are gluten free, grain…
Calling all chocolate lovers: This one is for you.
These cookies are delightful with a cup of tea at night, or as an afternoon treat, and I’ve been known to sandwich two of them around some coconut ice cream and let me tell you… it was not a bad idea.
Do not be scared off by having to chill the dough overnight, these cookies are so simple to throw together that the hardest part is simply having to wait to bake them. The refrigeration really makes a difference in getting that puffy, crinkly top and sturdy texture.
These paleo, gluten free, and refined sugar free cookies can easily be made with all purpose flour and cornstarch if that’s what you have – see my substitutions below. If you want to try some other paleo baked goods, be sure to check out my recipes for these and these. You won’t be sorry.
I hope you make them and love them. Let me know!
Chewy Brownie Crinkle Cookies
Yield: 14-18 cookies
¼ cup coconut oil, softened
¼ cup almond butter
½ cup grade B maple syrup
1 teaspoon vanilla extract
1 large egg, room temperature, whisked lightly
1 ¼ cup blanched almond flour (can sub AP flour)
⅓ cup arrowroot or tapioca starch (can sub in 2 T cornstarch)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup dark chocolate chips, melted and cooled slightly
Flaky salt, for sprinkling
Line a large baking sheet with parchment paper.
In a medium bowl, stir together the almond flour, arrowroot starch, baking soda, and salt, and set aside.
In the bowl of an electric mixer, or stand mixer, cream together the nut butter and coconut oil until smooth, then add maple syrup, egg, melted chocolate, and vanilla and mix until smooth.
Slowly mix in the flour mixture until there are no traces of flour.
Refrigerate dough for at least 4 hours, preferably overnight.
When ready to bake, preheat oven to 350 degrees F.
Using a ¼ cup cookie scoop or two large Tablespoons, drop cookies about 2 inches apart on the cookie sheets. Press down slightly with wet fingertips. Sprinkle with flaky salt.
Bake for 10-15 minutes or until cookies are soft but set. They will be very soft but that’s okay, they will continue to harden as they cool.
Cool on the baking sheets for 5 minutes, then carefully transfer to wire racks to cool completely. Enjoy!