Chunky Monkey Cookies (vegan, gluten-free, refined sugar free)
This is everything you love about the iconic Chunky Monkey ice cream but in cookie form. These healthy chunky monkey cookies are soft, chewy, and so delicious. They are such a yummy dessert that is wholesome enough for breakfast too! Packed with walnuts, chocolate chips, and of course bananas, these soft baked cookies are sure to please anyone!
They are super quick to whip up and only require simple ingredients you most likely already have in your pantry. I love using oat flour in these cookies because oats are packed with protein and fiber. These chunky monkey cookies pack a nutritious punch without compensating on taste. They are vegan, gluten-free, and refined sugar free too! You can enjoy it for breakfast, as a snack, or for dessert. It would even be delicious with some banana nice cream sandwiched in the middle! They are kid and adult approved, so you know you have a winner!
Chunky Monkey Cookies (vegan, gluten-free, refined sugar free)
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 very ripe banana
- 1/4 cup coconut oil, melted
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup chocolate chips, plus more for topping
- 1/3 cup chopped walnuts, plus more for topping
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, make the flax egg by combing the ground flaxseed with water. Stir and set aside for 5 minutes to thicken.
- Mash the ripe banana into the bowl with the flax egg. Add the coconut oil, maple syrup, and vanilla. Whisk until well combined.
- Add the oat flour, baking soda, salt, and cinnamon. Stir with a spatula until just combined. Fold in chocolate chips and walnuts.
- Using a cookie scoop (I did a heaping 1.5 Tbsp), scoop dough onto the prepared baking sheet. Slightly flatten with your palms because these don’t spread much. Top cookies with more chocolate chips and walnuts if you want. Bake for 10-12 minutes. Let it cool on the pan for 10 minutes then transfer to a cooling rack to cool completely. Enjoy!
