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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Chunky Monkey Cookies

Posted on by in Dairy Free Desserts, Dairy-Free Recipes with 20 Comments

Alisa Fleming ~ This fun recipe is from the cookbook Super Healthy Cookies, written by my friend, Hallie Klecker. Hallie gives these chunky monkey cookies a 2-spoon sweetness rating (out of 3 spoons) indicating what I call a snack-desset hybrid cookie.

These are the cookies I make when I want banana bread in less than 30 minutes. I love their moist and cake-like texture. If you don’t have cacao nibs on hand, simply omit them or swap in dark chocolate chips or raisins

Chunky Monkey Cookies Recipe - Gluten-Free and Dairy-Free

All of the recipes in Super Healthy Cookies are naturally dairy-free AND gluten-free, but if gluten is not a concern for you, and you don’t have brown rice flour on hand, you can use whole wheat or whole wheat pastry flour in an equivalent amount for equally tasty chunky monkey cookies.

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Chunky Monkey Cookies

Rating: 51

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 16 to 18 coookies

Chunky Monkey Cookies

Ingredients

  • 2 medium bananas, mashed well (about 2/3 cup mashed)
  • 1/4 cup creamy raw almond butter
  • 2 tablespoons Grade B maple syrup
  • 2 tablespoons ground flaxseed
  • 1 teaspoon vanilla extract
  • 1/2 cup (67 grams) brown rice flour (see note above for non-gluten-free if you don’t have brown rice flour)
  • 2/3 cup unsweetened shredded coconut
  • 1/2 raw walnuts, pecans, or macadamia nuts, finely chopped
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup cacao nibs (or dark chocolate chips as noted above)

Instructions

  1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the mashed bananas, almond butter, maple syrup, flaxseed, and vanilla to combine. In a large bowl, combine the brown rice flour, shredded coconut, walnuts, baking soda, and salt. Stir in the banana mixture to combine. Stir in the cacao nibs.
  3. Drop heaping tablespoons of the dough onto the lined baking sheets. Use your fingertips to flatten each cookie to about 1/2-inch thick.
  4. Bake for about 12 minutes or until golden brown. Cool completely before serving. Store in an airtight container.

http://www.godairyfree.org/recipes/gluten-free-chunky-monkey-cookies

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Dairy-Free and Gluten-Free: A Whole Food Cookbook

20 Comments

  1. Shirley @ gfeJanuary 6, 2013 at 7:22 amReply

    Oh, my goodness, Alisa! I am in love with these cookies even before I’ve had the first bite. I make Banana Chocolate Chip Cookies that we all love and these cookies have even more of the “good stuff”!

    Thank you!
    Shirley

  2. AltaJanuary 7, 2013 at 9:54 amReply

    Oh gosh these look good!

  3. LeanneJanuary 7, 2013 at 9:11 pmReply

    These sound yummy–except I’m not a fan of shredded coconut. Is there something I could substitute, or would they be fine just omitting the coconut? I also think they would be good with peanut butter! My mom’s favorite sandwich is peanut butter and banana!

    • Alisa FlemingJanuary 8, 2013 at 8:04 pmReplyAuthor

      You can substitute the coconut with seeds, more nuts, raisins, oats, or whatever add-ins that you like!

  4. AmyJanuary 8, 2013 at 6:13 pmReply

    Do you have a suggestion to replace the nuts? My son is tree nut allergic. Would the recipe work leaving them out? They sound really good!

    • Alisa FlemingJanuary 8, 2013 at 8:04 pmReplyAuthor

      You can substitute with seeds, raisins, oats, or whatever add-ins that you like!

    • DebbieJanuary 9, 2013 at 4:40 pmReply

      you could replace the almond butter with sun nut butter or soy nut butter if allergic to tree nuts

  5. AmyJanuary 9, 2013 at 6:10 pmReply

    Thanks I’ll try seeds or raisins. Maybe almonds since that is the one tree nut he can have…..

  6. MaggieJanuary 11, 2013 at 11:18 amReply

    Hallie’s cookie book is like a dream come true! It’s totally up my alley as I LOVE cookies :) Thanks for sharing this recipe. Happy New Year Alisa!

  7. Wendy @ AMFTJanuary 14, 2013 at 9:23 pmReply

    Sounds wonderful! Glad they are GF too! I’m new to the no-dairy life. So glad I found your site…so helpful as I’m learning to live without. :)

  8. HeidiJanuary 17, 2013 at 2:31 pmReply

    Thank you for this recipe! I’ve been making it regularly and the kids love them (we do too). Really appreciate it!

  9. CaraJanuary 20, 2013 at 1:24 pmReply

    I’ve been eye-ing this one from the book :)

  10. HeidiJanuary 27, 2013 at 5:12 pmReply

    I need to say thank you for this recipe– I’ve been making it a few times a week at least! They’re really great fresh out of the oven–yummy! We’ve done chocolate chips, raisins, nuts/no nuts, peanut butter, almond butter, and sunflower seed butter. All were great– the sunflower seed butter batch turned green (!) but were still great. Thank you!

  11. CarolJanuary 30, 2013 at 3:02 pmReply

    I am surprised that there isn’t any xanthum (sp?) gum in your recipe ~ ???

    • Alisa FlemingJanuary 30, 2013 at 4:07 pmReplyAuthor

      gums aren’t required for all gluten-free recipes, Carol. Nut-based cookies actually work quite well without them.

  12. Maureen @ TakeThemAMealJanuary 31, 2013 at 5:07 pmReply

    I made these tonight and they are so yummy! I had only had peanut butter and white rice flour on hand and they turned out so so good. This would be a nice sweet treat to bring to a friend/family in need who has a dairy and/or gluten allergy. Great cookie recipe!

  13. StephanieFebruary 9, 2013 at 6:36 pmReply

    I’m impressed by how good these are. We sprinkled cinnamon on top before baking. Is there something I can replace the baking soda with??

  14. AnnFebruary 18, 2013 at 3:51 pmReply

    Can you omit the flax seeds? It’s the one ingredient I don’t have on hand…

    • Alisa FlemingFebruary 18, 2013 at 4:27 pmReplyAuthor

      Hi Ann, the flaxseeds help a bit with binding and with thickening. This might have a small affect. Personally, I would trial upping the almond butter to about 1/3 cup if omitting the flaxseeds, but I haven’t tested it (just a warning)!

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