Chunky Monkey Cookies {Almond Flour}
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.
Ingredients for This Chunky Monkey 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!
Get the recipe:Chunky Monkey Cookies {Almond Flour}
Ingredients
- 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
Instructions
- 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!
Notes
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
What else can I use instead of coconut sugar?
Hi Denise!
We haven’t tested with other sugar, but brown sugar should work if you have that on hand!
Hope this helps, let us know how they turn out 🙂
-Constance
Are these cookies diabetic friendly?
Hi Christina,
These cookies are made with coconut sugar. You could likely swap out for a diabetic friendly alternative, however we have not made this with any substitutions.
Let us know if you try it out!
Best,
Constance
These are absolutely fire… same thing with chunky monkey donuts! Both are a top pick in our house that we make on repeat! Littles love these too!
(Review provided by a family member or employee of Shuangy’s Kitchensink)
Love the nutrition balance of this recipe for family that needs gluten Free, and friends that need low Sugar… The protein from the nuts and almond flour is the key! You never know these are soooo Healthy!
These were terrible, dry and crumbly. Definitely did not look anything like the picture. Deleted the recipe.
Hi S.R.,
Awh, we are so sorry you had this experience with this recipe. Is it possible you used too much flour, baked too long, or even that your bananas were not ripe enough?
We hope you try out this recipe again soon! Let us know how we can help!
Happy Baking,
Constance
So quick and easy!
So delicious! I love the amazing combination of flavors and textures. Thank you! ❤️
So easy, soooo good!