Desserts · Gluten-free · Holidays · Snacks

Chunky Monkey Cookies

This cookie recipe is one from my BHG archives. My mom and I always used their “New Cookbook” (published in the early 90’s I believe) for our Christmas cookie recipes back in the day. This cookbook has any type of cookie you could possibly desire with easy and simple to follow recipes. Making their baking recipes into vegan versions isn’t so difficult anymore, especially if you use aquafaba. πŸ˜‹

These cookies are as low maintenance as you can get: one bowl, use your mixer for easy clean up and easy mixing, and no rolling required! As cute as cutout cookies are, they are time consuming and temperamental. This dough comes together quickly with the help of a mixer and paddle attachment, if you have one. Once it’s done, chill it for about 20 minutes while you heat up your oven and then use a mini ice cream scoop or teaspoon to portion out cookie drops.

The original recipe (linked at the beginning of the ingredient section) calls for banana butter icing. Instead of going through the trouble of making icing, I decided to make these cookies interesting by transforming them into “chunky monkey” cookies. There are chocolate chips and walnut pieces inside each little cookie, which offer crunch and richness. If you prefer to keep these cookies more simple, you can omit the chocolate and nuts.

Also, these are great to make for a last minute cookie swap or holiday get together if you have a spare banana lying around like I usually do. πŸ˜… Enjoy and grab one for yourself. β€‹πŸ’

Β IngredientsYield: About 24 Cookies
Adapted from: Better Homes and Gardens Banana Drop Cookies

  • 1/2 cup gluten-free AP flour
  • 1/4 cup tapioca starch
  • 1/4 cup amaranth flour (you can also sub more AP flour, brown rice or millet flour)
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 Tb flaxseed meal + 3 Tb water
  • 1 medium ripe banana, mashed
  • 1/4 cup vegan butter/coconut oil
  • 1/2 cup coconut/brown sugar
  • 1/4 tsp vanilla extract


  1. In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat the vegan butter/oil with coconut sugar until fluffy.
  2. Add the flaxseed meal, water, banana and vanilla to the sugar mixture and beat together until well incorporated.
  3. In a separate mixing bowl, add the rest of the ingredients (dry, omitting only the walnuts and chocolate chips) and whisk together until blended.
  4. Slowly beat the dry mixture into the mixing bowl with the banana mixture until a soft dough forms.
  5. Once the dough is lump-free, gently stir in the walnuts and chocolate chips, if using.
  6. When the dough is done, preheat your oven to 375 F and chill your dough in the fridge while you wait.
  7. Once the oven comes to temp, scoop approximately 1 Tb of dough at a time using a mini ice cream scoop or spoon onto a lined baking sheet.
  8. Bake your cookies for 8-10 minutes and let cool before you enjoy! 🍌

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