Soft, doughy banana cookies get chew from Greek yogurt and whole-grain flours but stay fluffy and rich with coconut oil.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Ingredients
2cupsall-purpose flour
½cupoat flouror swap with 1/3 cup all-purpose flour
2teaspoonsbaking powder
1/2teaspoonsalt
1/4teaspoonbaking soda
1/3cupcoconut oil, meltedbutter or a neutral oil can also be used
1/2cupbrown sugar
1/3cupGreek yogurt
1largeegg
1teaspoonvanilla extract
1cupmashed bananas (about 2-3 large)
1/2– 3/4 cup semisweet chocolate chips
Instructions
Preheat oven to 400 degrees F. Combine the flours, baking powder, salt, baking soda in a bowl.
In a measuring cup or other bowl, combine the coconut oil, sugar, yogurt, egg, vanilla and mashed banana. Stir in the dry ingredients until just combined. Fold in chocolate chips.
Use a rounded tablespoon of dough per cookie and bake for 10-12 minutes, or until cookies begin to brown around the edges.
Notes
Oat flour adds a tenderness to these cookies, but if you don't have it on hand, using all-purpose flour (at a slightly lower volume) works too!The original recipe these are based on uses 1 cup of sugar. Using 1/2 cup of sugar feels like the perfect amount for a breakfast-appropriate cookie to me as the bananas add tons of natural sweetness on their own. You can sub butter or a neutral oil like vegetable or canola for the coconut oil if you wish.Adapted from here and here