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Horizontal image of a white rectangular plate filled with a mound of light brown circular baked goods.

Healthier Banana Coconut Dark Chocolate Chunk Buckwheat Cookies

  • Author: Shanna Mallon
  • Total Time: 28 minutes
  • Yield: 18 cookies 1x


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)


  1. Preheat oven to 350°F.
  2. Lightly grease two baking sheets with butter, or line with silicone mats.
  3. In a medium bowl, fold together the mashed banana, coconut oil, maple syrup, and vanilla until fully incorporated. Set aside.
  4. In a large bowl, combine flour, baking soda, coconut, and salt. 
  5. Add banana mixture to dry mixture and stir until just combined.
  6. Fold chopped chocolate into dough until fully incorporated.
  7. Using a spoon or small ice cream scoop, portion 18 balls onto prepared baking sheets.
  8. Bake for about 10 minutes or until the edges begin to crisp. Rotate the sheet pans halfway through.
  9. Remove from oven and allow to cool on the baking sheets for 5 minutes. Transfer to cooling racks to cool completely.
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: cookie, buckwheat flour, chocolate, banana, coconut