These gluten free chunky monkey banana breakfast cookies are super soft and totally irresistible. From the chewy oatmeal and peanut butter cookie base to the melted chocolate chunks; these cookies are delicious for more than just breakfast. Not to mention, they’re also gluten free, egg free, and can be made vegan!
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What are chunky monkey cookies?
You might be wondering, what is in chunky monkey cookies? Usually the chunky monkey flavor is used in ice cream but we made it a cookie instead! This cookie has three main flavors - banana, chocolate, and walnuts. Hence the chunky monkey name and the tasty banana oatmeal cookie flavor.
If you haven’t tried breakfast cookies before, you are in for a treat! They come together easily and are a great alternative to baked oatmeal or traditional oatmeal bowls for breakfast. Feel free to check out our Toddler Breakfast Cookies for a healthy, no added sugar breakfast cookie recipe for little ones. These chunky monkey breakfast cookies are the sweet and chewy alternative to those that adults and children can enjoy!
Why You’ll Like This Recipe
- Simple: Not only is the ingredient list simple but these gluten free cookies are so easy to make. In under 12 minutes, you’ll have a tasty treat warm from the oven!
- Family Friendly: I've made these chunky monkey cookies for my whole family several times and each time they are a huge hit. They also work great to pack in lunch pails or to have as a quick on-the-go breakfast.
- Flavor: These oatmeal cookies are filled with gooey bananas, melted chocolate and chopped walnuts. What’s not to love?!
Ingredients in Chunky Monkey Banana Breakfast Cookies
Oats: I use gluten free rolled oats which can usually be found in your local grocery store or on Amazon.
Almond Flour: Mixed with oats, almond flour makes a great flour base for cookies.
Ground Cinnamon: For that delicious cinnamon flavor.
Baking Powder and Baking Soda: To give a little rise to the cookies and help them bake well.
Salt: I use sea salt in the cookie dough and will also sprinkle flaky salt on top of the baked cookies for added flavor.
Peanut Butter: I prefer to use natural, unsweetened peanut butter. I find that these cookies are sweet enough with the maple syrup and bananas. Feel free to use what peanut butter you prefer here. You could also try using almond butter as an alternative to peanut butter.
Maple Syrup: Use pure maple syrup for added sweetness.
Vanilla Extract: Every cookie needs a little vanilla added.
Bananas: Use ripe bananas, they tend to be sweeter and bake really well in cookies. Remember to mash the bananas with a fork before mixing into the cookie dough.
Walnuts: Chopped walnuts work best here but you could experiment with other types of chopped nuts if you prefer.
Chocolate: I use dairy free chocolate chunks for these cookies but you could use regular semi-sweet chocolate chips or your favorite chocolate bar cut into chunks.
Coconut Flakes (optional): If you want to make this cookie a little more tropical tasting, try adding coconut flakes! The coconut flakes are optional and the cookies still taste great without them.
How to make Chunky Monkey Cookies
Step 1: Preheat the oven to 350 degrees fahrenheit and line a cookie sheet with parchment paper.
Step 2: In a medium bowl, mix together the oats, almond flour, cinnamon, baking powder, baking soda and salt. Add the peanut butter, maple syrup, vanilla extract and mashed bananas. Stir until combined.
Step 3: Next, add the chopped walnuts, chocolate chunks, and optional coconut flakes. Mix to combine.
Step 4: Using a cookie scoop or spoon, place the cookie dough balls (about 1-½ tablespoons) onto the prepared cookie sheet. The cookies won’t spread much so flatten the balls slightly with your hand or spoon. Bake for 10-12 minutes, until cooked through.
Step 5: Let the cookies rest on the cookie sheet for 5 minutes before moving them to a cooling rack. Optionally drizzle more peanut butter on top and sprinkle with flaky salt.
How to store gluten free cookies
I suggest storing these cookies in the fridge after they are cooled. They should last for about 4-5 days in the fridge in an airtight container.
The chunky monkey cookies can also be frozen for up to 3 months.
More breakfast recipes to try
- Healthy Oatmeal Toddler Breakfast Cookies
- Blueberry Banana Baked Oatmeal Cups
- Gluten Free Zucchini Coffee Cake
- Goat Cheese Crustless Quiche
- Cinnamon Roll Muffins
- Easy Orange Creamsicle Smoothie
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Chunky Monkey Banana Breakfast Cookies
Ingredients
Dry Ingredients
- 1-½ cups gluten free rolled oats
- ¾ cup almond flour
- ½ tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
Wet Ingredients
- ¾ cup creamy peanut butter (I use natural peanut butter)
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- 2 ripe mashed bananas (mashed about 1 cup)
Mix-ins
- ¼ cup chopped walnuts
- ¼ cup chocolate chunks
- 3 tbsp coconut flakes optional
Instructions
- Preheat the oven to 350 degrees fahrenheit and line a cookie sheet with parchment paper.
- In a medium bowl, mix together the oats, almond flour, cinnamon, baking powder, baking soda and salt. Add the peanut butter, maple syrup, vanilla extract and mashed bananas. Stir until combined.
- Next, add the chopped walnuts, chocolate chunks, and optional coconut flakes. Mix to combine.
- Using a cookie scoop or spoon, place the cookie dough balls (about 1-½ tablespoons) onto the prepared cookie sheet. The cookies won’t spread much so flatten the balls slightly with your hand or spoon. Bake for 10-12 minutes, until cooked through.
- Let the cookies rest on the cookie sheet for 5 minutes before moving them to a cooling rack. Optionally drizzle more peanut butter on top and sprinkle with flaky salt.
TJ
What can be used in place of the almond flour? Or is there a version of this recipe that doesn't have almond flour?
Katelyn | With Sweet Honey
Hi TJ, I haven't tested this recipe without the almond flour so I'm not sure how it would turn out with alternative flours. I will update the blog post with alternative options if I do test it though.🙂
Melodee
Delicious!