Coconut Chocolate Chip Oatmeal Cookies

Serving size:
 36 cookies


    • 3
    • bananas (large, ripe, mashed - about 1 1/2 cups)
    • 1 t
    • vanilla extract
    • 1⁄4 c
    • coconut oil (warmed until no longer solid)
    • 2 c
    • rolled oats
    • 2⁄3 c
    • almond meal
    • 1⁄3 c
    • coconut (shredded, unsweetened)
    • 1⁄2 t
    • cinnamon
    • 1⁄2 t
    • salt
    • 1 t
    • baking powder
    • 7 oz
    • chocolate (dark, chopped roughly into chunks)
30 minutes
Ready in
30 minutes


So much more than the sum of their parts! The shredded coconut in these cookies makes them slightly reminiscent of macaroons, the oats make them hearty, and the chocolate bits deliver dark, intense richness. And they're made without eggs, butter or flour. 

Adapted from


Preheat oven to 350˚F. Line a cookie sheet with parchment.

In a large bowl, stir together the mashed bananas, vanilla extract, and coconut oil. Set aside. In a separate bowl, stir together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Fold the dry ingredients into the wet ingredients and stir until combined. It's okay if the dough is a bit looser that standard cookie dough. Fold in the chocolate chunks, then drop dollops of dough an inch apart on the parchment-lined cookie sheet, each about 2 teaspoons. Bake for 12-14 minutes, until the bottoms are golden. Cool on a wire rack.



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