These Chunky Monkey Cookies are not only vegan, but also oil-free and sugar-free. But you wouldn't notice that because they are fudgy, perfectly sweet and a real flavor explosion in your mouth. Banana, chocolate, walnuts, peanut butter... you'll love those!
I never had cookies like these before and I bet you haven't either! They are super soft and fudgy. Almost too fudgy? Is this a thing? I don't think so.
The cookies are made without eggs, dairy, sugar or oil. Instead, I've used bananas (very ripe ones because they are the sweetest), almond milk, flour, baking powder and of course the add-ins to make these cookies into Chunky Monkey Cookies.
The add-ins for the Chunky Monkey Cookies:
- chocolate chunks
- chopped walnuts
- blobs of peanut butter
- and lots of bananas! And I don't mean banana extract or flavoring. I mean real bananas!
And yes, I've been inspired for those by the Ben & Jerry's Ice Cream that is one of the vegan flavors!
These cookies are great to give to friends, family, and co-workers. The easiest way to make someone like you is to bake them cookies ;)
The combination of peanut butter, chocolate and bananas is a classic one. Who doesn't love that combo?!
Actually what I find most spectacular about these cookies is that they are sugar-free and oil-free (don't mind the add-ins). Healthy never tasted that good!
More Vegan Chunky Monkey Recipes You'll Love
I hope you will enjoy these cookies as much as I do! Let me know if you give them a try!
And don’t forget to rate the recipe if you like it, this helps other users figure out if they are worth a try!
If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!
Cheers, Bianca
Chunky Monkey Cookies (Vegan, Oil-Free, Sugar-Free)
Ingredients
- 2 very ripe bananas
- ⅓ cup almond milk (or any plant-based milk)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 small handful walnuts - chopped
- ¼ cup chocolate - chopped (make sure it's vegan)
- 4 tablespoons peanut butter - chilled
Instructions
- Preheat the oven to 350°F/180°C.
- Peel the bananas and mash them in a mixing bowl. Add the almond milk and stir to combine.
- Add the flour and baking powder and stir to combine until it's a thick batter. Now add about ¾ of the walnuts and chocolate (save a few to add them to the cookies later). And combine.
- Use an ice cream scoop to scoop equally sized blobs of batter onto a baking tray lined with parchment paper. Add pieces of the chilled peanut butter onto each cookie. And top with the remaining chocolate and walnuts.
- Bake the cookies in the oven for about 10-15 minutes (until slightly brown on the edges).
- Let them cool off and enjoy!
Kathi says
Oh wow!!! Those Chunky Monky Cookies sound so delicious!!! And even go along with my sugar-fast until easter-time ;o)
Have to bake them on the weekend - and maybe even bring some to the next yoga class for my yoga students - I'm sure they will love me :)
Bianca says
A yoga class with cookies sounds like the best yoga class ever! <3
Nic says
Oh my gosh they look absolutely divine and so easy to make! Put it on my baking list for this weekend!
Bianca says
Thank you, Nic! I hope you enjoy them! :)
Jyll says
Can I use whole wheat flour?
Bianca says
I haven't tried these with whole wheat flour but I'm pretty sure they will turn out fine! :)
Let me know if you give them a try!
Pansy says
It tasted doughy, I didn’t have parchment paper so I oiled up a cookie pan, does that have anything to do with it tasting that way. I followed the rest of the recipe and baked it in the middle rack for 15 min. When I say doughy, it almost tasted like it wasn’t cooked all the way through. I want to make this recipe work, please advise.
Bianca says
Yep, they might have turned out that way because of the additional oil on the cookie pan. I'd recommend using a parchment paper next time. And if they are too doughy, you can bake them a bit longer. Although, these cookies are a bit fudgier and a bit doughier than other cookies (because there are lots of bananas in there).
cri says
Hi, I've just made them and I don't think adding oil is a bad idea. Mine are stuck to the parchment paper! I've also had to cook them for longer, I guess it depends on the oven. Maybe try a less flavoursome oil, like coconut or rapeseed? Let me know how they turn out with parchment paper & oil.
Louise says
How many cookies is one serving for the nutritional information? Thanks looking forward to baking some.
Bianca says
The nutritional information is based on 1 cookie. :)
Will says
Hello, I'm curious, where do you find chocolate that doesn't contain oil?
I don't think it exists..
Bianca says
I haven't seen oil-free chocolate either. These cookies are made without added oil, but of course, the chocolate and peanut butter do contain oil.
Amelia says
I dont have all purpose flour in my house. What can I use instead? I have oat flour, brown rice flour, buckwheat flour, spelt flour, almond flour, and garbanzo bean flour. Which can I use and in what ratio to the all purpose flour?
Heather says
These look (and taste amazing! I didn't have walnut so I used shredded coconut and cacao nibs for the top. I also left out the baking powder and they are still delicious. Wonderful recipe, thank you very much.
Bianca says
I'm so glad you liked them! :)
Arie says
Has anyone made them with almond flour? If so, what's the the amount?
Marla says
I made these wonderful cookies and used Bob's Red Mill All Purpose gluten free flour instead. I also added organ cinnamon and vanilla. They were amazing! Thank you for this crowd pleasing treat!
Bianca says
Awesome! Glad to hear that they are working with gf flour too!
Vidhya says
Is it supposed to be soft? Made them today but they are soft, more like little flat cakes :(
Victoria says
I agree, more like drop scones. I wonder if they would be better with half flour and half oats? I did use baking parchment and baked them for 15 minutes but still same problem as others have reported.
Sabrina says
Would these work without chocolate chips? Maybe with coconut chips instead.
Lawrence Kelly says
Cookies themselves are great. Being a DIABETIC has opened my mind up to giving my body what it NEEDS to grow & stay healthy!
Emm says
Can these be made into simple choco chip cookies sans the peanut butter?
Tate says
Are these cookies? Not really. Are they good? Absolutely! I recently decided to do a low sugar diet bc I have a horrible sweet tooth. Was craving cookies and this kinda works! They’re not quite what I was expecting but they’re yummy nonetheless!
Rachel says
I put mine in the oven for 15 mins at 350 degrees and it came out doughy. I put them back in the oven for an additonal 15 mins to get the dough to develop a cookie texture. If this is your first time making this recipe I recommend setting a timer on your phone and cooking them in batches with different time intervals. I did a batch for 15 mins then a batch at 25 mins and then a batch at 30 mins. 30 mins is just right for the texture!