Delicious and easy to make these chunky monkey cookies are loaded with banana chunks, peanut butter, dark chocolate chips and walnuts. Inspired by the ice cream but healthier and in cookie form they make the best treat!
With delicious banana, peanut butter and chocolate flavor these bakery-style chunky monkey cookies taste heavenly fresh out of the oven! With their pillowy soft texture and crunchy walnuts they are perfection in every bite.
The ingredients are simple and they are ready in less than 30 minutes! Serve with coffee or tea as an evening dessert, eat one for an afternoon pick me up or put them in the kids lunchbox.
They would even be great added to your vegan Christmas treats baking list or try them as healthy breakfast cookies!
If you used to love chunky monkey ice cream, you will love these cookies that are warm, chewy and loaded! Plus, this chunky monkey cookie recipe is dairy-free and gluten-free, too!
Why You’ll Love These Cookies
- Soft and chewy: These chunky monkey cookies are soft, chewy and one that you will reach for over and over again!
- Healthier: Lower in sugar than your average cookie but will still satisfy your sweet tooth!
- Flavorful: Sweet mashed bananas, crunchy walnuts and dark chocolate chips add flavor and texture to these chunky monkey banana cookies!
- Easy to make: Plus ready in less than 30 minutes!
Ingredients You’ll Need
- All-purpose gluten free flour: Adds structure to the cookies. I have not tested this with any other flour although oat flour may work!
- Baking soda: A leavening agent to add lift and rise to the chunky monkey banana cookies.
- Salt: Enhances taste.
- Cinnamon: Adds warm taste.
- Butter: I use Earth Balance vegan butter sticks. Your butter will need to be softened.
- Creamy peanut butter: I love to use Jif or Skippy natural creamy peanut butter. Avoid the natural kinds that you need to stir as they do not combine properly. Almond butter may work but has not been tested.
- Brown sugar: Coconut sugar can also be used.
- Ripe bananas: You will need two ripe bananas that are medium sized.
- Dark chocolate chips: I used Enjoy Life brand. Semi-sweet chocolate chips could be used instead.
- Walnuts: Chopped pecans could be used instead.
What Bananas are Best to Use?
Just like when you make banana bread, you will want to use ripe bananas. This means your yellow bananas have brown spots. They are not only more flavorful with sweet natural taste, but easier to mash.
How to Make Chunky Monkey Cookies
- Combine dry ingredients: In a large bowl, combine flour, baking soda, salt, and cinnamon. Mix to combine well. Set aside.
- Cream butter, sugar and peanut butter: In a separate bowl, combine softened butter and peanut butter. Add sugar and continue mixing until fluffy. Set aside.
- Add mashed bananas: Add ripe bananas to a bowl, and using a fork, mash them into small bits. Add smashed bananas to the peanut butter mixture and mix until well combined.
- Combine mixtures: Pour the peanut butter and banana mixture into the flour mixture and combine well. Fold in chocolate chips and walnuts until completely combined.
- Scoop cookies: Using a cookie scoop, drop rounded spoonfuls of cookie dough onto prepared baking sheet lined with parchment paper.
- Bake: Bake at 375°F for 9 to 10 minutes for a soft cookie or until edges are golden brown. Cool on baking sheets for 2 minutes before removing to cooling rack.
Expert Tips
- Remove cookies from the oven while still soft to ensure they are soft and chewy instead of dry and crisp.
- Do not use natural peanut butter. Creamy peanut butter is best to use as the natural kinds tend to separate.
- Reserve a few chocolate chips to press into the cookies when fresh out of the oven for the best melty chocolate top!
- Instead of dark chocolate chips, try chopping your favorite dark chocolate bar for dark chocolate chunks in your chunky monkey banana cookie.
- Increase the banana flavor by adding up to 1/2 teaspoon banana extract.
How to Store Chunky Monkey Cookies
Store these chunky monkey cookies in an airtight container at room temperature for 2-3 days. For longer storage up to 10 days, place in the refrigerator. Warm up for 10-15 seconds for that fresh out of the oven taste!
They can also be frozen in a freezer safe container or bag for up to 2 months. Thaw and enjoy!
FAQs
Yes! While the most common egg replacement is a flax egg or chia egg, these cookies use banana as their egg replacement! The bananas not only add sweetness but act as a binder, too.
If you have baked your cookies too long they will be crunchy. Bake only until edges start to turn golden brown.
Yes! After scooping the dough onto the baking sheets instead of baking right away, flash freeze the dough balls in your freezer. Transfer to a freezer safe bag, then when ready to bake proceed with baking instructions and bake from frozen. You may need to add additional baking time.
More Delicious Banana Recipes
- Vegan Almond Flour Banana Muffins
- Banana Zucchini Muffins with Blueberries
- Banana Nut ‘Bread’ 8 Grain Hot Cereal Recipe
- Frozen Peanut Butter Banana Chocolate Cups
- Healthy Banana Oat Seed Bars
Chunky Monkey Cookies
Ingredients
- 2 1/4 cups all-purpose gluten free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup butter , softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 2 ripe bananas , medium-sized
- 1 cup dark chocolate chips , I used Enjoy Life brand
- 1/2 cup walnuts , chopped
Instructions
- Preheat oven to 375F. Line two large baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine dry ingredients (flour, baking soda, salt, and cinnamon). Mix to combine well. Set aside.
- In a medium bowl, combine softened butter and peanut butter. Add sugar and continue mixing until fluffy. Set aside.
- Add ripe bananas to a bowl, and using a fork, mash them into small bits. Add smashed bananas to the peanut butter mixture and mix until well combined.
- Pour the peanut butter/banana mixture into the flour mixture and combine well. Fold in chocolate chips and walnuts until completely combined.
- Using a cookie scoop, drop rounded spoonfuls onto prepared baking sheets.
- Bake for 9 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes.
Notes
- I like Bob’s Red Mill 1:1 Baking Flour
- I like Earth Balance vegan buttery sticks
- Creamy peanut butter is best, not the natural kind
- Coconut sugar can be used in place of brown sugar.
- Chopped pecans may be substituted in place of walnuts.
- Store cookies in an air-tight container for 2-3 days for the freshest texture/flavor.
