Chunky Monkey Cookies
If you have roughly 45 minutes to spend in the kitchen, Chunky Monkey Cookies might be an excellent gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains approximately 2g of protein, 7g of fat, and a total of 109 calories. For 27 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 30. Head to the store and pick up rolled oats, banana, flax egg, and a few other things to make it today. 482 people have made this recipe and would make it again. It is brought to you by Veggies Don't Bite. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is not so great. Users who liked this recipe also liked Chunky Monkey Cookies, Chunky Monkey Paleo Cookies, and Chunky Monkey Quinoa Breakfast Cookies.
Servings: 30
Ingredients:
½ teaspoon baking soda
½ cup mashed ripe banana (about 1 small banana)
½ cup date paste
1 flax egg (1 tablespoon ground flaxseed with 3 tablespoons water)
½ cup peanut butter
½ cup chopped pecans
½ teaspoon Himalayan pink salt
1 cup gluten-free rolled oats (non gluten free works too)
1 teaspoon vanilla extract
½ 10-oz bag vegan chocolate chips
Equipment:
oven
hand mixer
ice cream scoop
baking sheet
Cooking instruction summary:
Preheat oven to 350. Mix 1 tablespoon ground flaxseed with 3 tablespoons water to make flax egg and set aside.Mix together the oats, salt and baking soda and set aside.Using a stand or hand mixer, beat together the peanut butter, banana and date paste. Add flax egg and vanilla extract. Keep beating until everything is combined well.Add in dry ingredients and mix. Add chocolate chips and pecans. Mix until just combined.Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. To make it easier to do, refrigerate dough for 15 minutes first. This will allow oats to soak in the liquids and thicken the mixture a bit making it easier to scoop into balls.Bake at 350 for 12-14 minutes or until brown on edges. Cookies will harden a bit more as they cool.
Step by step:
1. Preheat oven to 35
2. Mix 1 tablespoon ground flaxseed with 3 tablespoons water to make flax egg and set aside.
3. Mix together the oats, salt and baking soda and set aside.Using a stand or hand mixer, beat together the peanut butter, banana and date paste.
4. Add flax egg and vanilla extract. Keep beating until everything is combined well.
5. Add in dry ingredients and mix.
6. Add chocolate chips and pecans.
7. Mix until just combined.Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. To make it easier to do, refrigerate dough for 15 minutes first. This will allow oats to soak in the liquids and thicken the mixture a bit making it easier to scoop into balls.
8. Bake at 350 for 12-14 minutes or until brown on edges. Cookies will harden a bit more as they cool.
Nutrition Information:
covered percent of daily need
