Chocolate Chunk Coconut Cookies

Sometimes a home-made cookie filled with chocolate chunks is the only thing that you want. We’re here to make it a healthier choice with these chocolate chunk coconut cookies!

Let’s face it – sometimes we need (want) a cookie! A really big, yummy, chocolatey cookie! It’s beyond wanting one. We truly need it. Having an easy to make, whole-foods focused version means we can even have two without remorse. These cookies score on all health food checkpoints being a nutrient dense quality carb, protein-rich, high fiber, dairy/corn/soy/gluten free, low sugar, no added oil, absolutely fabulous tasting power cookie. Like many great recipes, doubling the batch is a great idea. You can keep half of the batter in the freezer for up to a month meaning another batch is just a bake away when the cookie jar is empty. And trust me, it just may empty sooner than you like.


Chocolate Chunk Coconut Cookies

Prep Time
Total Time


  • ¼ cup chia seeds or flax meal mixed with ½ cup non-dairy milk
  • 3 over-ripe bananas, mashed, approximately 1.5 cups
  • 1/3 cup Sunbutter or organic peanut butter
  • 1 teaspoon real vanilla extract
  • 1 cup organic old-fashioned oatmeal (gluten free)
  • 1½ cups almond meal, plus more if needed
  • 2 scoops Sunwarrior Warrior Blend protein chocolate
  • ½ teaspoon baking soda, alum free
  • 1½ teaspoon organic cinnamon
  • ½ cup organic toasted coconut shavings or flakes
  • ½ cup dairy free chocolate, roughly chopped
  • ¼ teaspoon sea salt


  1. Pre-heat the oven to 350F, and cover a large baking sheet or two small sheets with parchment paper.
  2. Measure all of the wet ingredients in a large bowl including the sugar and flax or chia blend. Mix well and set aside.
  3. Next, combine the remaining dry ingredients together and add to the wet mixture to create a thick, sticky batter. Take a little taste; it’s so good you can eat as is yet refrain for they are super yummy baked. Adjust the texture with additional coconut meal if needed. If you prefer a sweeter cookie add more cinnamon or a touch more sugar to taste.
  4. Using a large soup spoon or two-inch ice cream scoop drop the batter onto your prepared sheet leaving 2 inches between each cookie. Shape into even rounds and bake in the preheated oven approximately 25-30 minutes or until the cookies are evenly browned. If you prefer a crunchier cookie, let them bake a little longer then cool on a rack before storing in a covered glass container in a cool location up to a week.


  • The cookies freeze well for up to 1 month, 2 months maximum for best results
  • Keep frozen ripe banana chunks in your freezer, so you always have some on hand
  • Not a fan of bananas? Sub with date or prune (dried plums) jam made by soaking the dried fruits in boiling water 2 hours or more then pureeing into a jam-like paste.
  • Like it sweet? Add 2–3 tablespoons organic coconut sugar, yet taste the mixture first. You may discover it isn’t needed. Especially if using the dates and protein powder


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Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. We encourage you to do your own research.. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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