Chocolate Chunk Banana Bread Cookies | Kat Can Cook

Kat Can Cook

Name: Chocolate Chunk Banana Bread Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16
Cuisine: American
Ingredients: Organic Banana; Hollywood Beauty Coconut Oil; Crunch Easter Flatback Egg; Value Corner Vanilla Flavor, Imitation; Bob's Red Mill Old Fashioned Rolled Oats, Gluten Free; Bob's Red Mill Flaked Coconut, Unsweetened; Base Culture Almond Butter Brownie - keto, paleo, gluten free; McCormick Gourmet™ Organic Ground Saigon Cinnamon; SIGNATURE SELECTS Baking Powder, Double Acting; David's Kosher Salt; Signature Reserve Dark Chocolate, Extra, 61% Cacao, Chunks

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Chocolate Chunk Banana Bread Cookies

Serves 1610 mins prep15 mins cook

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.

0 servings

What you need

ripe banana

cup coconut oil

egg

tsp vanilla extract

Bob's Red Mill Old Fashioned Rolled Oats, Gluten Free

cup old fashioned rolled oats

Bob's Red Mill Flaked Coconut, Unsweetened

cup unsweetened coconut flakes

Base Culture Almond Butter Brownie - keto, paleo, gluten free

cup blanched almond flour

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

tsp kosher salt

Signature Reserve Dark Chocolate, Extra, 61% Cacao, Chunks

oz chocolate chunks

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Instructions


0 Preheat the oven to 350 degrees F.
1 Line two baking sheets with parchment paper or silpat.
2 In a medium sized bowl, mix together the bananas, egg, oil, and vanilla.  Set aside.
3 In a separate large bowl, whisk together the oats, coconut, flour, cinnamon, baking powder, and salt.
4 Add the wet ingredients to the large bowl of dry ingredients and mix with a rubber spatula until combined.
5 Fold in the chocolate chunks so they are evenly distributed.
6 The dough will be a bit loose, don&#039;t worry about that, they will come together.
7 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.
8 Bake for 14-16 minutes, until golden on top and just browned on the bottoms.  You want them to be soft.
9 Let cool for 10 minutes on a wire rack and enjoy!

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