Description
These Coconut Oatmeal Chocolate Chip Cookies are soft, chewy, and naturally sweetened with banana. Loaded with oats, shredded coconut, and chocolate chips, they’re perfect for a wholesome snack, quick breakfast, or a healthy treat.
Ingredients
Units
Scale
- 1 ripe banana
- 1 cup old-fashioned oats
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chocolate chips
- 1 tablespoon peanut butter or almond butter (optional)
- Pinch of cinnamon or splash of vanilla (optional)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mash the ripe banana in a medium bowl until mostly smooth.
- Add oats, shredded coconut, chocolate chips, nut butter, and cinnamon or vanilla if using. Mix well.
- Scoop the dough onto the baking sheet and flatten each cookie slightly.
- Bake for 12 to 14 minutes, until golden and set.
- Let cookies cool completely before storing or serving.
Notes
- Use a very ripe banana for natural sweetness and better texture.
- Cookies won’t spread much, so press them down slightly before baking.
- To make them nut-free, use sunflower seed butter or skip the nut butter entirely.
- Great for freezing: wrap individually and store for up to 3 months.
- Try adding protein powder, toasted coconut, or even dried pineapple for fun variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 125 kcal
- Sugar: 5g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg