I’ve been on a peanut butter kick lately.  Maybe I’ve been sneaking spoonfuls of peanut butter maybe I haven’t but I can’t get enough of the stuff!  I used to have a recipe for a thai peanut butter chicken crescent pocket thingie I made back in the pre-healthy days and was going through my old school recipe folder to find it when I stumbled upon a magazine page I had ripped out with a recipe on it for Chewy Chunky Monkey Cookies (I googled it and  you can see the recipe here).  While it’s in no way healthyI loved the idea of peanut butter, banana and chocolate chips all mashed together in the form of a cookie.  I used the same principle as in our Almond Butter Chocolate Chips Cookies and played around until I got my new favorite cookie recipe of all time.  Even my son who is not a fan of peanut butter loved these cookies (I know, I’m amazed any child of mine couldn’t love peanut butter).  If peanut butter is not your thing (GASP!) you can sub with any nut or seed butter - see notes at the end for some tips.



  • 1 cup no salt added chunky peanut butter *see notes for PB alternative
  • 1 cup raw coconut crystals
  • 1 egg, well beaten
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon (for any cinnamon lovers you can increase this to 1 tsp)
  • 1 tbsp vanilla extract
  • 1/3 cup chocolate chips of your choice (if you follow a gluten free diet make sure to use a gluten free chocolate chip)
  • 1/3 cup banana chips, crushed (I made my own chips in my dehydrater.  You can buy the banana chips but read the ingredients carefully to be sure there are no added sugars.)


  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with a silicone mat (when making cookies without flour this mat is a MUST!) or parchment paper if you don’t have a mat.
  3. In a medium size bowl, add peanut butter, coconut crystals, egg, baking soda, cinnamon and vanilla.  Stir to combine until you form a dough.

    Add in the chocolate chips and bananas and mix until thoroughly combined

  4. Add the chocolate chips and crushed banana chips and mix until thoroughly combined.  This is not a ‘wet’ kind of dough - it will be more grainy.

    Form dough into tablespoon sized balls and place on baking sheet

  5. Form the dough into tablespoon sized balls and place on the baking sheet.
  6. Bake for 5 minutes, remove from oven and gently press down on the top of each ball to form a cookie shape.  Place back in the oven for an additional 3 minutes if you like chewy cookies or 5 minutes for a more traditional cookie texture.
  7. Remove from oven and let cool completely before enjoying!

Nutritional Info:

Makes approximately 16 cookies.

Serving size 1 cookie.

Nutrients per serving: Calories: 153, Cal. from Fat: 89, Total Fat: 9g, Sat. Fat: 2g, Carbs: 13g, Fiber: 1g, Sugars: 9.5g, Protein: 4g, Sodium: 39mg, Chol: 13mg


This recipe works best with chunky style butter.  If you do not have chunky style or you are using a nut/seed butter alternative that is not chunky then you need to slightly alter the recipe.  Use 1 1/2 cups of nut/seed butter of your choice instead of just 1 cup.  You’ll also need 1/3 cup nuts of your choice, finely crushed.  Follow the preparation instructions as stated above and in step 4 add in the crushed nuts along with the chocolate chips and crushed bananas.  Continue as directed.

Leftover cookies can be stored at room temperature for up to 3 days.

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  1. Cari says:

    could I use sucanat instead of coconut sugar and if so how much?

    • Sarah says:

      Hi Cari,

      Yes, you can substitute the coconut sugar with sucanat. You would use the same amount - 1 cup.



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