Soft & Chewy Chunky Monkey Breakfast Cookies {Grain, Nut & Dairy-Free with No Added Sweetener!}

by laury on November 19, 2013 · 6 comments

It has been a while since I have tinkered with baking recipes in the kitchen. Between the move, and really cutting out sugar and sweeteners from my diet (and with our FlowTox, we really try to away from the “pseudo-desserts”) I haven’t been doing much experimenting.

However, with the holidays now approaching I am going to be getting busy making and creating healthier, no-GMO, grain-free and naturally sweetener versions of some traditional favorites. Also, I am ALWAYS looking for more portable snacks and treat for my growing Weezy. I make a zillion varieties of healthy muffins for her, but these cookies may be a new go-to!

I can’t even tell you how excited I was when I started playing with this recipe and I got the dough to  form beautifully. My fingers were crossed that they not only came out okay when baked, but that they tasted great as well!

Paleo Chunky Monkey Dough


The house smells amazing!

Cookie Dough

We just couldn’t wait to share the recipe with you all, they’re still fresh out of the oven as I type!

Chewy Chunky Monkey Paleo Cookies_


Soft & Chewy Chunky Monkey Breakfast Cookies

yield: 20 cookies

{grain-free, dairy-free, nut-free,  no sweetener added, Paleo-friendly!}


  • 1/3 cup coconut flour
  • 1/4 cup ground flax
  • 2 Tablespoons coconut butter
  • 1 medium ripe banana, mashed
  • 1/2 cup pitted Medjool dates, soaked to soften (about 6-8 dates)
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg (fresh grated best! If not jarred is fine!)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup chocolate chips (I use Enjoy Life mini chips..they’re no GMO and allergen-free)
  • 1/4 cup banana chips (if store bought make sure they’re cooked in coconut oil)


Place mashed banana, vanilla and coconut butter in a stand mixer (or bowl with handheld mixer) and whip together. Add flour, ground flax, cinnamon, nutmeg, baking soda and salt in a separate bowl and whisk, set aside. Add dates to wet mix and fold in. Start to add dry ingredients to wet slowly stir to combine. Add eggs one at a time, stirring well after each addition. Run banana chips through a mini food processor so they are in small chunks. Fold in chocolate chips and banana chips. Use a small cookie scooper to form cookies on a parchment lines cookie sheet. Flatten tops slightly with a spoon. Bake at 350 degrees for 8-10 minutes.

Feel free to add some walnuts to make them truly like chunky monkey! Ella’s school is nut-free so I wanted to create something she could bring there, or even share with friends over the holiday season! Enjoy!


Talk Soon!



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