These chewy yet soft Chunky Monkey Cookies are gluten free, made with almond flour and sweetened by ripe bananas. They are unbelievably moist and stuffed with crunchy walnuts, chocolate chips, and little chunks of bananas. My whole family loves them and I know you will too!

Go ahead and get ready to add this one to your recipe box because you will want to make it over and over again. This Chunky Monkey Cookie is TO DIE FOR!

This recipe is similar to my banana bread cookies, but with more a more CRUNCHY texture and way more goodies stuffed in one giant soft cookie.

Almond Flour: This recipe is gluten free and the almond flour is the perfect alternative to all purpose flour if you’re leading a GF lifestyle.

Ripe Bananas: You NEED ripe bananas for this recipe, they’re what lend most of the sweetness found in the flavor profile of this cookie. Baking with bananas means you have to wait until those bananas on the counter have started to turn brown and spotty, it’s worth the wait!

Chocolate Chips: I mean, who doesn’t love a good, melty chocolate chip in every bite of their cookie?? You can use dark chocolate chips, semi sweet or milk chocolate! It’s totally up to you and what you easily have access to. You don’t need anything fancy or of a certain cacao percentage!

Walnuts: These add such a fun crunch and texture to your cookies. If you love the added nuttiness that walnuts add in baked goods, you don’t wanna skip this step! If you’re not a fan of nuts or have an allergy, no worries, just omit!

Coconut Sugar: Lending a tad bit more sweetness to this cookie, coconut sugar is a fun way to level up the sweet factor. If your bananas weren’t quite ripe enough, this is also a great way to sprinkle in some added sweetness as well. However, you can totally leave this ingredient out if you would rather just stick with bananas as the main and only sweetener.

How to Make Your Chunky Monkey Cookies

Why Chilling the Dough Matters

Making sure you chill your dough for at least 10-15 minutes is going to help your cookie dough keep a better shape when forming your cookies.

Sometimes batter can be a bit sticky or loose, so flash chilling them in your freezer for 10-15 minutes just makes the cookie dough much more scoop-able and hold a nicer shape.

How to Store Your Chunky Monkey Cookies

You can easily store these delicious cooking in an airtight container on your counter for 2-3 days (if they last that long that is! I hardly have any leftovers when I make these for me and my family).

You can also let them cool completely and store in an airtight Ziplock bag in the freezer. Simply put out a couple cookies the day before you plan to eat them and allow them to come up to room temp before enjoying.

You can also heat them up in the microwave once they’ve thawed out a bit to get that “fresh out of the oven” goodness!

If you enjoy this recipe then you have to check out my other Chunky Monkey inspired bakes! You can try my Chunky Monkey Protein Balls or my Chunky Monkey Baked Donuts!

Happy baking and please tag me in all your baking pictures on Instagram and Pinterest!

four banana bread cookies are stacked on top of each other in front of more gluten free cookies . Someone has already taken a bite from the top cookie

Get the recipe:Chunky Monkey Cookies {Almond Flour}

These Chunkey Monkey Cookies made with almond flour and sweetened by ripe bananas. They are soft, moist and are stuffed with crunchy walnuts, chocolate chips and little chunks of bananas. My whole family loves them!
4.29 stars (7 reviews)


  • 1 ½ cup almond flour, packed, 160g
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • ¼ cup coconut sugar *
  • ¼ tsp sea salt
  • 1 1/3 cup ripe bananas mashed, ~ 3 medium bananas **
  • 1/4 cup chopped bananas, ~ 1 small banana
  • 1/2 cup of chocolate chips or chopped up chocolate bar, optional
  • 1/2 cup chopped walnuts, optional


  • Preheat oven to 375 F.
  • Whisk together almond flour, coconut flour, coconut sugar, baking soda, and salt. Set a side.
  • Mash the ripe bananas using a fork or a hand-mixer. 
  • Gently combine the dry ingredients with the bananas. Be sure not to over mix.
  • Fold in chocolate chips and/or walnuts if using any.
  • Let the cookie dough chill in the freezer for 10 – 15 minutes.
  • Use a cookie scoop to shape into cookie dough balls. Gently press the ball down to flatten slightly. Sprinkle extra chocolate on top if preferred.
  • Bake in the middle of the oven for 14-15 minutes.
  • Let the cookies cool down for 5 minutes. Enjoy!


* These banana bread cookies are already sweetened by the ripe bananas. For a no-added-sugar option, omit the coconut sugar.
** 1 1/3 cup of the mashed bananas is a measurement for the bananas once they are mashed up, NOT when they are in chunks. If measured in chunks, you will not have enough bananas that is needede for this recipe, which may result in dryer cookies.
Serving: 1g, Calories: 125kcal, Carbohydrates: 13g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 102mg, Fiber: 2g, Sugar: 7g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.