From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Preheat the oven to 350 degrees. Line (2) baking sheets with parchment paper and set aside.
2
In a large bowl, whisk together the banana, maple syrup, coconut oil, almond butter and eggs until combined.
3
Add the oats, baking powder, cinnamon and salt, and stir until incorporated, then stir in the coconut flakes and chocolate chips.
4
Using a ½" cookie scoop, scoop the dough onto the prepared baking sheet about 2" apart, flattening the tops until the cookies are 2-2½" in diameter. Bake one sheet at a time on the middle rack of the oven for 10-13 minutes, or until the cookies are golden and set.
5
Remove from heat and cool completely on a wire rack. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Banana Ripeness is Key 🍌Use very ripe bananas with brown spots for maximum natural sweetness and moisture, which reduces the need for added maple syrup and creates chewier cookies.
- Toast Your Oats First 🌾Lightly toast the rolled oats in a dry skillet for 2-3 minutes before mixing to enhance their nutty flavor and add depth to your breakfast cookies.
- Chill Dough for Better Shape 🧊Refrigerate the batter for 30 minutes before baking to prevent cookies from spreading too thin and to maintain their chewy, chunky texture throughout baking.
- Melt Coconut Oil Properly 🥥Use melted coconut oil at room temperature rather than hot to avoid cooking the eggs prematurely and to ensure even distribution throughout the dough.
- Underbake Slightly for Chewiness 🍪Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the baking sheet and remain perfectly chewy.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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