Can I use quick oats instead of old-fashioned oats?

Yes! The texture will be a little softer but still delicious.

Are these gluten-free?

Yes, as long as you use certified gluten-free oats.

Can I skip the nut butter?

Absolutely. The banana does a great job of binding the cookies on its own.

Can I double the recipe?

Yes! This recipe doubles easily if you want extras to freeze or share.

Can I make these into bars?

Sure. Press the dough into a parchment-lined 8x8 pan and bake for 18 to 20 minutes. Cool and slice into squares.

Best Coconut Oatmeal Chocolate Chip Cookies (Easy Recipe)

Coconut Oatmeal Chocolate Chip Cookies

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time24 minutes
Yield10 cookies 1x
DietVegetarian

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

Scale

1 ripe banana, mashed
1 cup quick oats
¼ cup shredded coconut (unsweetened or sweetened)
¼ cup semi-sweet or dark chocolate chips
1 tablespoon nut butter (like almond or peanut) or melted coconut oil
1 tablespoon oat flour or all-purpose flour
Optional: splash of vanilla extract or a pinch of cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mash the ripe banana until smooth.
Stir in the oats, coconut, chocolate chips, flour, and nut butter (plus vanilla or cinnamon if using). Mix until fully combined.
Chill the dough in the fridge for 10 to 15 minutes to let it firm up.
Scoop tablespoon-sized portions onto the prepared baking sheet.
Bake for 12 to 14 minutes, or until the edges are golden and the tops are set.
Let cool on the baking sheet before transferring to a container.

Notes

Use a very ripe banana for the best flavor and sweetness.
To make these cookies gluten-free, use certified gluten-free oats and oat flour.
Press extra chocolate chips on top of each cookie before baking for a pretty finish.
For extra variation, try mixing in chopped nuts, dried fruit, or flavored baking chips.
Store in an airtight container at room temp for 3 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110 kcal
Sugar: 5g
Sodium: 15mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/coconut-oatmeal-chocolate-chip-cookies/