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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana, chocolate, cookies
Servings: 16cookies
Equipment
2 large sheet pans
Ingredients
3large, ripe bananas, well mashed
1/4cupcoconut oil, meltedcan sub vegetable oil
1large egg, room temperature
1tspvanilla extract
2cupsold fashioned rolled oats
1/2cupunsweetened flaked coconut
2/3cupblanched almond flour
1/2tspground cinnamon
1tspbaking powder
1/2tspKosher salt
6ouncesdark 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.