Behold – a delicious cookie filled with wholesome oats, bananas, coconut, pecans, and little drops of indulgent chocolate. Lightly scented with cinnamon and vanilla, these cookies are truly satisfying and still incredibly healthy. No added sugar or flour, either! These cookies make the perfect little bite of something sweet to complete your lunch, to accompany your afternoon coffee or tea, or to sail you off into dreamland as your midnight snack. I like to call these ‘granola’ cookies because they have so many of the classic granola ingredients, like oats, nuts, and coconut. A cookie that calms the sweet tooth yet provides decent nutrition – what a lovely thing.
The cookie dough is easily brought together. I like to use a small ice-cream scoop to scoop the dough onto the baking sheet, and then I use the back of the scoop to flatten out the dough into rounds. You could skip the flattening step and get more of a ball-shaped cookie – both versions are fantastic. Because these cookies contain a lot of moisture from the bananas, they will be very moist the next day. Feel free to crisp them up a bit in the oven if desired – but I think the chewy texture the next day is absolutely wonderful. I enjoyed every last one of these little cookies – now I’m ready to make more!
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banana chocolate chip granola cookies
Although cookies, these little treats are made of wonderful, wholesome ingredients. Little bites of heaven.
Once you store them in an air-tight container overnight, they will get chewy, which I find delightful. If you like them crisped up, feel free to throw them under the broiler for a minute or two.
Adapted from 101 Cookbooks
Makes about 3.5 dozen miniature cookies
3 large, ripe bananas, well mashed
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm, so that it isn’t solid
2 cups rolled oats
2/3 cup almond meal
1/3 cup shredded coconut [can use unsweetened or sweetened, to your liking]
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
2/3 cup mini semi-sweet chocolate chips
1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F.
Combine the mashed bananas, vanilla, and coconut oil together in a medium bowl.
In a separate large bowl, whisk together the oats, almond meal, coconut, cinnamon, sea salt, and baking powder. Fold in the chocolate chips and pecans. Gently stir the banana mixture into the dry ingredients until just combined. Don’t be alarmed at how thin the dough looks once you bring it together – this is what you want.
Dollop tablespoon-sized scoops of dough onto a parchment-lined sheet, about an inch apart, and use the back of a spoon, if desired, to flatten the dough into small rounds. [I've made these cookies both ways, flattened and rounded, and both are fantastic; the flattened version just looks more cookie-like.] Bake for 13-15 minutes, or until golden browned and fully set. Let the cookies rest on the baking tray a few minutes before transferring to a wire rack to cool.
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