Name: Recipe "Whole Wheat Banana Coconut Oatmeal Chocolate Chunk Cookies"
Prep time: 15 min
Cook time: 8 min
Total time: 30 min
Ingredients: 1 large ripe banana; 0.25 cup coconut oil (softened); 0.5 cup coconut sugar; 1 tsp vanilla extract; 1 large egg; 1 cup white whole wheat flour; 0.5 tsp baking soda; 0.5 tsp baking powder; 0.5 tsp salt; 1.5 cup old fashioned oats; 0.5 cup flaked coconut; 0.5 cup dark chocolate chunks

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The Story Behind These Healthy Banana Chocolate Chunk Cookies

These Whole Wheat Banana Coconut Oatmeal Chocolate Chunk Cookies are the kind of cookie that disappears fast around here. I started making them when our boys went back to school, and they’ve been a lunch box treat and after school snack ever since. The combination of banana, coconut, oats, and dark chocolate chunks makes them hearty enough for breakfast but sweet enough to feel like a real cookie. And honestly? They’re even better straight from the freezer. That’s my secret stash while the kids are at school.

Why You’ll Love These Whole Wheat Cookies

They’re made with wholesome ingredients like white whole wheat flour, coconut oil, and coconut sugar, so you can feel good about eating them for breakfast or packing them in a lunch box.
The banana and coconut add natural sweetness and a chewy texture, while dark chocolate chunks give you that rich, melty bite.
They freeze beautifully, pop one straight from the freezer for a cold, fudgy treat that’s perfect for a quick snack.

Key Ingredients for These Whole Wheat Banana Chocolate Chunk Cookies

Ripe banana: The riper the banana, the sweeter and more moist your cookies will be. Look for one with plenty of brown spots. It replaces some of the sugar and fat, keeping the cookies tender.
Coconut oil: Use soft, not melted coconut oil. If it’s too warm, the cookies will spread into thin, greasy discs. Room-temperature coconut oil creams nicely with the sugar and banana.
White whole wheat flour: This is a lighter whole wheat flour made from white wheat berries. It has a milder flavor and finer texture than regular whole wheat, so the cookies stay tender while still being whole grain.

Kitchen Tools for These Coconut Oatmeal Cookies

Electric mixer (hand or stand) to cream the banana, coconut oil, and sugar smoothly.
Large baking sheet lined with a Silpat mat or parchment paper for even baking and easy cleanup.
Wire cooling rack to let the cookies cool completely without steaming.

Tips for Making the Best Banana Chocolate Chunk Cookies

Make sure your banana is very ripe, the spotty ones are best. They add sweetness and moisture, so you don’t need much added sugar. The coconut oil should be soft but not melted; if it’s too liquid, the cookies will spread too much. When you mix the dry ingredients into the wet, stop as soon as they’re combined. Overmixing develops gluten and makes the cookies tough.

Press the dough balls down gently with your palm before baking. These cookies don’t spread much on their own, so flattening them gives you a nice even shape. Bake for 7-8 minutes, they’ll look slightly underdone in the center, but they’ll set as they cool on the sheet for 2 minutes. That short rest is key for a chewy texture.

If you want to prep these cookies for busy weeks, you can freeze the dough instead of baked cookies. Scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer bag. When you’re ready to bake, place them on a prepared baking sheet (no need to thaw) and add 1-2 minutes to the bake time. This way you can have fresh cookies anytime.

Easy Variations for These Whole Wheat Banana Coconut Oatmeal Cookies

If you don’t have coconut sugar, brown sugar works perfectly, use the same amount. Swap the dark chocolate chunks for chocolate chips or even white chocolate chips. For extra crunch, add a handful of chopped walnuts or pecans. If you want a milder coconut flavor, use unsweetened flaked coconut instead of sweetened. And if you’re out of white whole wheat flour, regular whole wheat flour will work, though the cookies will be a bit denser.

How to Serve These Healthy Cookies

These cookies are versatile. Pack them in lunch boxes as a treat that won’t get crushed, they’re sturdy. Serve them as an after school snack with a glass of milk or a cup of tea. For breakfast, grab one with a piece of fruit. And don’t overlook the frozen option: pull one straight from the freezer for a cold, chewy bite that’s almost like cookie dough.

How to Store Leftover Banana Chocolate Chunk Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. Keep them away from direct sunlight or heat, which can make the coconut oil soften too much. If you stack them, place a piece of parchment between layers to prevent sticking.

How to Freeze These Coconut Oatmeal Cookies

These cookies freeze exceptionally well. Arrange them in a single layer on a baking sheet and freeze until firm, about 1 hour. Then transfer to a freezer-safe bag or container. They’ll keep for up to 1 month. Eat them straight from the freezer, they’re delicious cold and chewy, or let them thaw at room temperature for 10 minutes if you prefer a softer texture.

Frequently Asked Questions About These Healthy Cookies

Can I use regular whole wheat flour instead of white whole wheat?

Yes, you can substitute regular whole wheat flour. The cookies will be a bit denser and have a stronger wheat flavor, but they’ll still taste great. White whole wheat flour is made from a lighter variety of wheat, so it gives a softer texture and milder taste.

Can I substitute butter for coconut oil?

You can use softened butter in place of coconut oil. Use the same amount (1/4 cup). The cookies will have a slightly different flavor and may spread a little more, but they’ll still be delicious. Just make sure the butter is at room temperature, not melted.

Can I make these cookies vegan?

To make these vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Also use a plant-based milk if needed, though the recipe doesn’t call for milk. The texture will be a bit softer, but they’ll still hold together well.

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

Quick oats will work, but the cookies will have a finer, less chewy texture. Old-fashioned oats give a heartier bite and more structure. If you only have quick oats, reduce the bake time by about 1 minute since they absorb moisture faster.

How ripe should the banana be?

Use a banana that’s very ripe with plenty of brown spots. The riper the banana, the sweeter and more moist your cookies will be. A green or barely yellow banana won’t mash as easily and won’t add enough sweetness or moisture.

Recipe

Whole Wheat Banana Coconut Oatmeal Chocolate Chunk Cookies

These healthy cookies are a favorite in our house. They are good right out of the oven or eaten frozen.

easyVegetarian

15 min

Prep Time

8 min

Cook Time

30 min

Total Time

Servings

Snack

Course

186 kcal

Calories

Ingredients

Servings

1 large ripe banana
0.25 cup coconut oil, softened
0.5 cup coconut sugar
1 tsp vanilla extract
1 large egg
1 cup white whole wheat flour

0.5 tsp baking soda
0.5 tsp baking powder
0.5 tsp salt
1.5 cup old fashioned oats
0.5 cup flaked coconut
0.5 cup dark chocolate chunks

Instructions

1
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
2
Using a mixer, combine the banana, coconut oil, and coconut sugar. Beat until well combined. Add the vanilla extract and egg and beat until smooth.
3
In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Stir in the oats, coconut, and chocolate chunks.

4
Form the cookie dough into balls and place on prepared baking sheet, about 2-inches apart. Gently press the balls down with the palm of your hand. Bake cookies for 7-8 minutes. Remove from oven and let cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
5
Note-if you don't have coconut sugar, you can use brown sugar. The coconut oil should be soft, but not melted. Store the cookies in an airtight container on the counter for up to 3 days. They will keep in the freezer for up to 1 month. I love them frozen!

Nutrition (per serving)

186kcal

Calorie breakdown

Protein9%19 kcal

Fat37%80 kcal

Carbohydrates54%115 kcal

How this was calculated — 12 of 12 ingredients matched

large ripe bananaBananas, ripe and slightly ripe, raw1 kcal

coconut oilOil, coconut500 kcal

coconut sugarSauce, peanut, made from coconut, water, sugar, peanuts215 kcal

vanilla extractVanilla extract14 kcal

large eggEgg, whole, raw, fresh1 kcal

white whole wheat flourWheat flour, white, cake, enriched869 kcal

baking sodaLeavening agents, baking soda0 kcal

baking powderLeavening agents, baking powder, low-sodium2 kcal

saltSalt, table0 kcal

old fashioned oatsOat bran, raw886 kcal

flaked coconutNuts, coconut meat, dried (desiccated), sweetened, flaked, canned532 kcal

dark chocolate chunksChocolate, dark, 60-69% cacao solids695 kcal

Serving size ≈ 52 g · 20 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Oven Baked, vegetarian

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