Craving a sweet treat that's both delectable and nutritious? Get ready to revolutionize your dessert game with these mind-blowing Chunky Monkey Paleo Cookies! Imagine biting into a soft, chewy cookie packed with the rich flavors of banana, dark chocolate, and crunchy walnuts - all while staying true to your paleo lifestyle. These cookies aren't just a dessert; they're a game-changing culinary experience that proves healthy eating can be absolutely irresistible.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Paleo
Serves: 12 cookies
Ingredients
- 1 cup almond flour
- 1 ripe banana, mashed
- 1/4 cup dark chocolate chips
- 1/4 cup chopped walnuts
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, thoroughly mash the ripe banana using a fork until it becomes smooth and creamy with minimal lumps.
- Add the egg and vanilla extract to the mashed banana, whisking together until well combined and the mixture is smooth.
- In a separate bowl, mix the almond flour, baking soda, and salt, ensuring all dry ingredients are evenly distributed.
- Gradually fold the dry ingredient mixture into the banana-egg mixture, stirring gently until a consistent dough forms.
- Carefully fold in the dark chocolate chips and chopped walnuts, distributing them evenly throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie mound with the back of a spoon or your fingertips to create a more uniform shape.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Use an extremely ripe banana for maximum natural sweetness and better binding
- Make sure your almond flour is fresh and finely ground for the best texture
- Don't overmix the dough - gently fold ingredients to keep the cookies light
- For perfectly shaped cookies, use a cookie scoop for consistent sizing
- Let the cookies cool completely to allow them to set and develop their ideal texture
- Store in an airtight container to maintain freshness and prevent them from drying out
- For extra indulgence, try using high-quality dark chocolate chips with minimal added sugar
- If the dough seems too wet, add a tiny bit more almond flour to achieve the right consistency
Nutrition Facts
Calories: 160kcal
Carbohydrates: 8g
Protein: 5g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 20mg
