Love no-bake cookies, but hate the calories and sugar that come with them? Try these skinny chunky monkey cookies! Full of fiber and protein, these cookies are chunky in nature but won’t make you that way! 😉
My family loves these cookies, not only for their flavor and nutrition, but also because they’re so versatile. They are soft enough for children with little or no teeth to chew on, and a quick and easy snack for adults. They’re sweet enough to count as dessert (though no added sugar!), yet healthy enough to eat for breakfast.
These cookies have some of our favorite ingredients:
Bananas – use well-ripened ones!
Chocolate (cocoa powder)
Peanut Butter – we love Kroger’s natural kind!
Mash 3 ripened bananas in a large bowl.
I use a potato masher to mash my bananas and it works perfectly. If you usually keep your bananas in the refrigerator, you may want to leave them on the kitchen for a little while so that they reach room temperature before mashing; it will make it easier on you.
This is the potato masher that is most similar to what I use:
Stir in remaining ingredients:
2 cups gluten-free oats, 1/4 cup creamy natural peanut butter, 1/4 cup cocoa powder, 1/3 cup unsweetened applesauce, 1 tsp. vanilla.
If you prefer your cookies to be even more chunky, you can use chunky peanut butter instead of creamy, and if you’re making these specifically for babies, the smaller the oats the better.To cut costs even more, you could simply nix the vanilla. I’ve done this a few times – the only thing the vanilla does is enhance all the other flavors (it’s like salt for sweet goods).
Let the batter stand for 20 minutes in the fridge.
This helps the ingredients to stick together better. Meanwhile, you can get your pan(s) ready and preheat the oven to 350 degrees.
Drop batter by spoonfuls onto greased cookie sheet.
If you want to be exact, it should be about 2 Tbsp. of batter per cookie, making a total of 18 cookies. Don’t worry about spacing them far apart because these cookies don’t grow in size as they bake.
Bake in oven for 15 minutes at 350 degrees.
Let the cookies cool completely before removing from pan. I think they are best at room temperature, but you can also store them in the fridge and eat them cold.
Here’s to a cookie recipe that satisfies your health needs and your taste buds!