Chocolate Chunky Monkey Cookies
Prep time
Cook time
Total time
These rich, chocolaty cookies are relatively thin and chewy. However, you can refrigerate the dough for 1 hour or overnight for slightly thicker, softer cookies. We like them both ways!
Serves: about 36 (3 dozen) cookies
  1. Preheat your oven to 375ºF and line two baking sheets with silicone baking mats.
  2. Place the oat flour, cocoa powder, baking soda, and salt to a medium bowl and whisk to thoroughly combine.
  3. Add the sugar, banana, and oil to a mixing bowl and blend with a hand mixer until creamy, about 1 minute.
  4. Pour in the dry ingredients into the wet, and blend with the hand mixer or a large spoon until smooth, about 1 minute.
  5. Stir in the quick oats, followed by the chocolate chunks.
  6. Scoop dough by the level tablespoonful and place 2 inches apart on your prepared baking sheets. You can shape it a little with damp hands, but it will spread when baked. If you're chocoholics like us, flatten the dough a bit and press some extra chocolate chunks into the tops.
  7. Bake for 10 to 12 minutes, or until they appear just baked.
  8. Let cool on the baking sheets for 10 minutes before removing to wire racks to cool completely.
  9. Repeat scooping, baking, and cooling with any remaining dough. Or you can scoop and freeze the remaining balls of dough to bake later!
To make your own oat flour, grind oats in a spice grinder or food processor until powdered, about 1 minute.
Recipe by Go Dairy Free at