Okay, okay, it’s the recipe we’ve all been waiting for… I’ve been testing these chunky monkey cookies for weeks and I’ve finally perfected it. The thing is, they’re really brown butter chunky monkey cookies, but that name is just too long.Browned salted butter, unsweetened shredded coconut flakes, walnuts, chocolate chunks and bananas bring these chunky monkey cookies to a whole new level. I’ve always loved banana and chocolate together.. so bringing them to a cookie was a no-brainer. As for the rest? Well… I am pretty well-known for getting carried away with my toppings, aren’t I?The most important part of these chunky monkey cookies is that we add the banana chunks super carefully! I didn’t want them to act as an ingredient, rather a topping. So therefore, they don’t get mixed in with the rest of the toppings, but instead carefully rolled into the cookie dough balls before flattening onto the baking sheet. I know… such an art.I hope you love this flavor combination just as much as I did! Get your taste buds ready for a sweet treat with the recipe below. Craving more cookies? Check out these strawberry date tahini cookies and my favorite chocolate covered oatmeal breakfast cookies.
CHUNKY MONKEY COOKIES
Serves: 14 cookies
Prep time: 25 minutes
1/2 c salted butter
1 large egg
1 tspn vanilla extract
1/4 c coconut sugar
2 c almond flour
1/2 c chocolate (chunks or chips!)
1/4 c walnuts
3 tbsp shredded unsweetened coconut flakes
1/2 banana, cut into half moons
1 tsp flaky sea salt
1. Preheat oven to 350°F. Heat butter in a cast iron skillet over high heat until bubbling. Reduce heat down to a simmer and continue to stir occasionally until it begins to brown. Remove from heat and allow to cool for about 5 minutes.
2. While it cools, whisk together the egg and vanilla extract. Add the sugar and whisk until combined. Add butter once it has cooled and mix well.
3. Slowly fold in almond flour and mix to combine. Fold in chocolate chunks, walnuts and coconut shreds. Carefully roll banana half moons into cookie dough balls and dollop out onto a greased baking sheet. (A little larger than a tablespoon size).
4. Bake for 18 minutes. Let cool and sprinkle with sea salt.