Chunky Monkey Cookies
Your kids won’t be able to say ‘No’ to these soft, gooey cookies bursting with the flavour of banana and chocolate. These cookies are not just a delicious snack – they’re a powerhouse of nutrients, too! With health-boosting ingredients like almond meal, coconut flour, and ripe bananas, every bite supports growing bodies and active minds.The food we eat can impact how we feel, and these cookies are full of mood-boosting ingredients, like dark chocolate, which is packed full of antioxidants, and bananas, which contain tryptophan. This amino acid makes serotonin and melatonin, two mood and sleep-regulating neurotransmitters that help us feel GOOD!
Enjoy them anytime as they’re perfect for breakfast on-the-go, a school lunchbox swap, or a cozy afternoon snack. And since they’re made with better-for-you ingredients, they’re a snack you can feel good about serving anytime. They’re also great for parents who want to overcome the afternoon crash. So go ahead, whip up a batch, and make snack time the sweetest part of your day!
Chunkey Monkey Cookies
DIETARY: V, VEG, DF, GF, EF
ALLERGENS: Nuts
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 16
PREP: 20 mins
COOK: 15
INGREDIENTS:
1 ½ cups (250g) almond meal
¼ cup (30g) coconut flour
½ tsp (2g) baking soda
½ cup (80g) coconut sugar
Pinch sea salt
3 ripe bananas (300g, 1 ½ cups mashed)
½ cup (70g) dark chocolate (>70%), chopped
½ cup (70g) chopped almonds (optional)
METHOD:
Preheat the oven to 180°C and line a baking tray with baking paper.
In a large bowl, whisk together almond flour, coconut flour, coconut sugar, baking soda and salt.
In a separate bowl, mash the bananas with a fork.
Gently combine the dry mix with the mashed banana. Don’t over-mix.
Fold in chopped chocolate and almonds.
Scoop cookie balls onto the prepared baking tray using an ice cream scoop. Gently press the ball down to flatten slightly.
Bake in the oven for 15 mins or until golden brown.
Allow to cool for a few minutes and enjoy
STORING LEFTOVERS: Serve immediately, store in a cool dry spot in an airtight container for up to 3 days or in the fridge for 10 days or freeze for up to 4 months.
TIPS:
Prep tips:
If the dough seems too sticky, add a little more almond meal.
Allergies:
For a nut-free version: Swap almond meal for wholemeal spelt flour or pumpkin seed meal and omit the chopped almonds or swap for seeds.Easy ingredient swaps:
Swap dark chocolate for raisins or dried fruit of choice.