Soft-baked, sweet, buttery Chunky Monkey Cookies full of dark chocolate chips and walnuts. Grain-free or oat flour, so they’re vegan and/or paleo!
Spontaneous saturday cookie baking with very little measuring because I had some ripe bananas on the counter turned into such a yummy batch that I couldn’t NOT remake them to share with you. And the second batch turned out even better than the first, so that practice run was worth it.
These Chunky Monkey Cookies are the solution if you…
- got caught up in the quarantine banana bread trend and bought too many bunches
- are trying to avoid the quarantine banana bread cliche but still love banana-filled baking
- want your cookies to have some CRUNCH
- need a way to consume chocolate that is not chocolate chips straight chips out of the bag (because we classy)
- want a super simple one-bowl baking project with your kids
- love buttery, soft-baked cookies as much as I do!
I made mine with a store-bought paleo baking flour (a mix of almond, coconut, tapioca, and arrowroot), but included options for making your own similar paleo blend or oat flour too. Feel free to swap the walnuts for hazelnuts or almonds, and add an extra handful of chocolate chips.
Chunky Monkey Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
Soft-baked, sweet, buttery Chunky Monkey Cookies full of dark chocolate chips and walnuts. Grain-free or oat flour, so they’re vegan and/or paleo!
Ingredients
- 1/2 cup (120g) ripe banana, mashed*
- 1/3 cup (55g) coconut sugar
- 1/4 cup (65g) almond butter
- 1 tsp vanilla extract
- 3/4 cup (90g) paleo flour mix (or make your own)**
- 1/2 tsp cinnamon
- 1 tsp baking powder
- Pinch of salt
- 1/4 cup (30g) chopped walnuts
- 1/4 cup (45g) dark chocolate chips
Instructions
- Preheat the oven to 350ºF.
- Stir together the banana, coconut sugar, almond butter, and vanilla.
- Add the dry ingredients and mix to combine.
- Fold in the walnuts and chocolate chips.
- Scoop/roll onto a lined baking sheet.
- Press lightly to flatten.
- Bake for 10-12 minutes at 350ºF.
- Cool for 10-ish, then eat.
- Store in an airtight container in the fridge or freeze for longer storage.
Notes
*You can also make them with applesauce or pumpkin puree.
**For an oat flour option, try this cookie with the same mix-ins.
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 8g
- Sodium: 53mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
Keywords: baking, dessert, chocolate chip, banana, walnut, easy, one bowl, grain free, paleo, gluten free
CLICK BELOW TO PIN
Hey Natalie! I really want to make this but I was wondering if I could use applesauce or something else instead of almond butter? :))
You can sure, but they will be a bit more gummy/chewy!
What a wonderful recipes! You are truly an amazing baker. Thank you for sharing your passion with us 🙂
Aw thank you for the kind words, I am grateful to be able to share with you virtually🍪
I’ve been quite the cookie monster lately and this banana/nut butter/chocolate version is the perfect bridge between nourishing and indulgent! I bet they make an epic ice cream sandwich too 😉
Oh damn🙊 Now I HAVE TO make that ice cream sandwich idea happen, good thing I still have some left in the fridge! Love the way you think, thanks girl❤️
Can i use regular flour?
Haven’t tested it, but should be fine!
Hehe!! It’s as if you knew I had been eating chocolate chips right out of the bag 😉😆 I used some of the ripe bananas I had to make a batch of these yesterday and they were SO good!! 😍 so good that we only have a couple left! I used the DIY paleo flour blend you linked above since I had all of those flours on hand – super convenient! I love the different textures going on – between the soft cookie and crunch of the walnuts paired with chocolate chips – these are wonderful!! Definitely making another batch once we get more bananas! 😘
★★★★★
Well you just always leave the very best feedback and make me smile, I am so happy you guys tried these☺️ They are the perfect I have bananas baking on a whim cookie I think, I’m glad the DIY flour making worked! And I think its safe to say a large majority of the chocolate loving population is eating chips straight out of the bag at this point😂 Love you friend, hope you’re having a happy weekend❤️ xo
Will this work with gluten free measure-for-measure flour (like the King Arthur version)?
They will be a bit drier since GF flour is grain-based typically so doesn’t have the natural moisture of paleo flour which is mostly nut based, but should still work. Consider reducing the amount a little, maybe try 2/3 cup!
Natalie thank you for sharing the Bestest cookie recipe ever 💜
I used amaranth and almond flour they came out so delicate and delicious.
Maria
★★★★★
I am so so happy you loved them! And neat to know about the amaranth flour too, I don’t think I’ve ever baked with that. Appreciate the feedback Maria❤️