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| Prep Time Cook Time |
Servings 24 | Difficulty Easy |
Ingredients
- 1 cup Flour
- ⅔ cups White Whole Wheat Flour
- ¾ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ⅓ cups Coconut Oil, Melted
- ½ cups Brown Sugar
- 1 whole Egg
- ⅓ cups Milk
- 1 Tablespoon Vanilla
- 1 whole Medium Banana, Peeled And Mashed
- 1 cup Shredded Unsweetened Coconut, Toasted
- 1 cup Dark Chocolate Chips
- ½ cups Pecan Pieces
Preparation Instructions
Preheat oven to 375 F and line 2 cookie sheets with parchment paper or a Silpat mat.
In a medium bowl, combine flours, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer beat coconut oil and brown sugar. Add egg, milk, vanilla, and banana and mix to combine. Once combined, slowly mix in flour mixture. Stir in coconut, dark chocolate chips, and pecans.
Drop by rounded tablespoons onto prepared cookie sheets, spacing them at least an inch apart. Bake for 8-10 minutes, or until bottoms of cookies are golden brown. Remove pan from the oven and set it on a cooling rack. Let them sit on the pan for about 2 minutes then move to a cooling rack to finish cooling. Store in an airtight container.
Source: Adapted from The Cookie Bible Cookbook Island Cookie Recipe.
