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!
Servings: 12
Calories: 125kcal
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
* 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.
Nutrition
Serving: 1g | Calories: 125kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 102mg | Fiber: 2g | Sugar: 7g