Banana Coconut Chocolate Chunk Oatmeal Cookies

January 24, 2011

So much of what I make is based on my dislike of wasting food. I had leftover coconut milk from the Adobo Chicken I made and wondered what would happen if I used it in place of the butter in a cookie. I also had bananas that were on their last legs. And so Banana Coconut Chocolate Chunk Oatmeal Cookies were born

These cookies taste a lot like banana bread, and have a soft consistency. Coconut milk gives the cookies a puffiness and softness similar to cookies made with shortening. Except they taste waaaay better than shortening cookies. I would love to make these again the next time I’ve got two over-ripe bananas on hand.



3/4 cup all purpose flour

1.5 cups rolled oats

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt (optional)

2/3 cup unsweetened coconut milk

1/2 cup sugar

1 egg, at room temperature

1 teaspoon vanilla

2 ripe bananas

6 oz (a teeny bit more than half a regular sized bag) semi-sweet chocolate chunks

1/2 cup shredded, unsweetened coconut


Preheat oven to 375

In a bowl, combine flour, cinnamon, baking soda, and salt. In a separate bowl, beat coconut milk, and sugar until well-combined. Add the egg and vanilla, and beat again until well combined. Next, beat in the bananas. Once incorporated, stir in the oats and coconut.

Refrigerate the mixture for at least 45 minutes. Then scoop tablespoon-sized spoonfuls onto a cookie sheet spaced about 2 inches apart as they will spread.

Bake 10-14 minutes until light brown on top, rotating the cookie sheets halfway through baking.


2 Responses to “Banana Coconut Chocolate Chunk Oatmeal Cookies”

  1. Amanda Says:

    Is there supposed to be butter in this recipe? It is not listed in ingredients but it is listed in the instructions. Oats are listed twice, confused if there is supposed to be 1.5 cups or 3.

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