Chunky Monkey Cookies
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 24 cookies
  • ¼ cup coconut oil
  • ¼ cup natural peanut butter, smooth
  • ¼ cup stevia for baking (or xylitol), or extra coconut palm sugar
  • ½ cup coconut palm sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup gluten-free all purpose flour *see note
  • ½ cup chocolate chunks (I used milk chocolate baking chunks)
  • 1 banana, chopped
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  1. Preheat your oven to 350 degrees.
  2. In a large bowl or stand mixer, cream together the coconut oil, peanut butter and coconut sugar.
  3. Then add in egg and vanilla and stir until mixed and smooth.
  4. Next, add in your stevia, gf flour, baking powder, baking soda and salt. Mix until just combined.
  5. Fold in the chopped banana and chocolate chunks.
  6. Drop by spoonful onto an ungreased non-stick cookie sheet. Flatten cookies slightly with the back of a spoon or your hand.
  7. Bake at 350 degrees F for about 11 minutes until golden around the edges and cooked through.
* I used a gluten-free all purpose blend from a local gluten-free bakery. Most others available will work great. The only one I'm NOT a fan of is the Bob's Red Mill Gluten-Free All Purpose, as I find it has to 'beany' of a taste.
Serving size: 1 cookie Calories: 106 Fat: 5.4 g Saturated fat: 3 g Carbs: 14.7 g Sugar: 6.3 g Sodium: 106 mg Fiber: 1.3 g Protein: 1.7 g Cholesterol: 9.4 mg
Recipe by Busy But Healthy at