You know those people who are always telling you how busy they are? It’s kind of annoying because really, we’re all busy. Right?
We all make time to do the things we really want to do, excluding the rest.
But even when we’re crazy busy, we still need to eat. And sometimes, wholesome, nourishing snacks like these cookies are exactly what you need, to take a minute to relax, unwind, and enjoy.
So you say you’re too busy, but really you are just admitting that you don’t want to make the time for something. Sometimes, being “too busy” is less about all the actual things you’re doing, and more about what those things do to your mind.
It can be hard to just sit and think and process things, even when you want to. And these stressed, overworked, anxious minds, well, they need nourishment.
When you start to feel lost in it all, you might start to forget really obvious things that you should remember, losing track of certain details even as you check tasks off your list.
Thankfully, I’ve been finding time to get things done, and to think about all of these things. And also thankfully, I have a husband who is less ruffled by to-do lists than I am.
Last night, we made these cookies together. We’d made these before, with a few new adaptations this time.
I find them to be nourishing, comforting, and satisfying, filled with simple, natural ingredients. And they’re easy to make, in just half an hour.
They’re the perfect sweet treat for dessert, and they make a healthier snack than other homemade desserts when you need a break.
These funny little mounds of baked goodness are fun to eat – and hard to stop eating. They’re perfect for whatever schedule the day brings, whether you’re in the middle of a hectic and busy week, a relaxing respite, or something in between.Print
Sweetened simply with dark maple syrup and ripe bananas, these coconut chocolate buckwheat cookies are full of wholesome ingredients.
- 1 tablespoon butter, for greasing baking sheet (optional)
- 1 cup mashed ripe banana (about 1 1/2 large)
- 1/4 cup coconut oil (melted and cooled if solid at room temperature)
- 1/4 cup Grade A Dark maple syrup
- 1/2 teaspoon vanilla extract
- 1 2/3 cups buckwheat flour
- 1/4 teaspoon baking soda
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon table salt
- 1 3.2-ounce bar dark chocolate, chopped (preferably 70%+ dark)
- Preheat oven to 350°F.
- Lightly grease two baking sheets with butter, or line with silicone mats.
- In a medium bowl, fold together the mashed banana, coconut oil, maple syrup, and vanilla until fully incorporated. Set aside.
- In a large bowl, combine flour, baking soda, coconut, and salt.
- Add banana mixture to dry mixture and stir until just combined.
- Fold chopped chocolate into dough until fully incorporated.
- Using a spoon or small ice cream scoop, portion 18 balls onto prepared baking sheets.
- Bake for about 10 minutes or until the edges begin to crisp. Rotate the sheet pans halfway through.
- Remove from oven and allow to cool on the baking sheets for 5 minutes. Transfer to cooling racks to cool completely.
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: cookie, buckwheat flour, chocolate, banana, coconut
Cooking By the Numbers…
Step 1 – Prep and Measure Ingredients
Preheat your oven to 350°F.
Lightly grease two baking sheets with butter, or line them with silicone mats.
Step 2 – Mix Wet Ingredients
Add the mashed ripe bananas, melted and cooled coconut oil, maple syrup, and vanilla extract to a medium-sized bowl.
Fold together with a spatula until fully incorporated. The bananas will leave small lumps in the mixture.
Dark maple syrup is ideal for baking. Note that the cookies will come out a bit lighter after baking if a lighter amber type is used.
Step 3 – Mix Dry Ingredients
In a large bowl, combine the flour, baking soda, unsweetened shredded coconut, and salt. Make sure the coconut is distributed evenly throughout the mixture.
Step 4 – Add Wet Ingredients to Dry Ingredients
Add the banana mixture to the dry mixture and stir until just combined.
Step 5 – Add Chocolate
Fold the chopped chocolate into the dough until it is fully incorporated.
Step 6 – Shape Dough
Using a spoon or a small ice cream scoop, portion out 18 equally-sized balls of dough onto the prepared baking sheets, leaving a little space between each.
Step 7 – Bake
Bake for about 10 minutes, or until the edges begin to crisp. Rotate the baking sheets halfway through.
Remove from the oven to cool on the pans. After five minutes, use a spatula to gently transfer the cookies from the baking sheets to your desired serving platter, or place them on wire racks to cool completely.
Many Shades of Maple Syrup
Raised on Aunt Jemima syrup myself, it wasn’t until I started making my own breakfasts that I learned about the range of delicious, authentic maple syrups available.
Graded almost like olive oil, syrups are labeled depending on their intensity, quality, and time of harvest.
Darker syrup is best for baking, with its more intense flavors, while golden and amber varieties are more delicate in flavor, and are more commonly used on pancakes and waffles. I encourage you to experiment and see which one becomes your favorite.
Looking for even more creative ways to use nutritious buckwheat flour in your sweet treats? Try these recipes next:
- Buckwheat Chocolate Chip Cookies
- Ginger Cookies
- Gluten-Free Buttermilk Waffles with Blueberries and Bananas
Did you miss the added sugar, or were the bananas and maple syrup enough to satisfy your sweet tooth? Let us know in the comments below. And don’t forget to give this recipe a five-star rating if you loved it!
Photos by Katherine and Eddie D’Costa, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 22, 2011. Last updated on December 16, 2020. With additional writing and editing by Katherine and Eddie D’Costa and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.