If you’re a fan of ice cream then obviously you’ll understand the name of this cookie. I based these sweet little bites off of one of my most favorite ice cream flavors. Chunky Monkey! Just like the name states, these cookies banana based cookies are… well… chunky! How? They’re loaded up with dark chocolate chips and chopped walnuts.
The best part? These cookies are guilt-free enough that they could even work as a breakfast cookie. Seriously. Pair one with some fruit and you have a fun and tasty cookie for breakfast! Even better, they’re vegetarian and egg-free.
I made a few healthy swaps in with these cookies. Mostly the whole wheat white flour and natural sweetener substitutes in place of all the sugar. I also used a dark mini chocolate chip since dark chocolate is not only my favorite, but also has more antioxidants than semi-sweet or milk chocolates.
These aren’t SMALL cookies either. I kept thinking when I first took them out that they would fall and settle into a shorter cookie, but they didn’t! They remained risen and perfectly textured for a soft chocolate chip cookie. Yes, SOFT cookie. These don’t have much crunch to them other than the walnuts.
Another fun fact about these cookies? They’re made all in ONE bowl. Yep, count them. ONE bowl. Which makes cleanup for these cookies an absolute breeze! Most cookies and baked goods out there use at least two bowls (one for dry and one for wet ingredients) but, not these cookies!
TheSkinnyFork.com Banana chocolate chip cookies with some walnut pieces baked right in. These cookies are sure to be a hit and taste exactly like the famous ice cream flavor! Prep Time: 50 Minutes • Cook Time: 10 Minutes
Servings: 24 • Serving Size: 1 Cookie • Calories: 171 • Fat: 10 g • Saturated Fat: 5 g • Carb: 20 g • Fiber: 2 g • Protein: 3 g • Sugar: 4 g • Sodium: 102 mg
• 1/2 C. Room Temperature Unsalted Butter
• 1/4 C. Brown Sugar/Sweetener Blend
• 1/3 C. Natural Sweetener
• 2 Ripe Mashed Bananas
• 1 Tsp. Vanilla Extract
• 2 1/2 C. Whole Wheat White Flour
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1 1/2 C. Dark Chocolate Chips
• 1/2 C. Chopped Walnuts
Directions:
In a large bowl, beat together the 1/2 C. butter with 1/4 C. brown sugar blend and 1/3 C. natural sweetener until smooth and creamy.
Beat in the 2 mashed bananas and 1 Tsp. vanilla extract. Continue to mix until well combined.
Add in the 2 1/2 C. whole wheat white flour, 1 Tsp. baking soda, and 1/2 Tsp. salt; stir until just combined.
Fold in the 1 1/2 C. dark chocolate chips and 1/2 C. chopped walnuts.
Cover the dough and place it in the fridge for about an hour.
Once done chilling, preheat the oven to 350 degrees F. and line a couple of baking sheets with parchment paper or silicone baking mats; set aside.
Remove the dough from the fridge and scoop out into about 2-3 Tbsp. amounts at a time to roll and place onto the prepared cookie sheets.
Place in the oven to bake for 10-12 minutes or until the edges of the cookies are starting to brown.
Once done, remove from the oven and transfer to a wire rack to cool completely and enjoy! Store leftover on the counter or in the fridge for up to 3 days.
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
