If you asked me what my favorite breakfast flavors are, I would quickly answer with banana and chocolate!  And if almond butter is also included, that’s an added bonus.  These cookies are Paleo and Vegan and they’re loaded with the best flavors!  They’re made with good for you ingredients (think aforementioned almond butter, banana, dark chocolate chips, coconut flakes and almond flour).  These chunky monkey cookies are healthy enough for breakfast but they taste indulgent enough for dessert.  The consistency is soft and fluffy, similar to a banana bread texture.  I love these cookies warm straight from the oven (hello melted dark chocolate in every bite!) but they’re also absolutely delicious chilled from the refrigerator or freezer.  Feel free to add in some more mix-ins to these: think walnuts, pecans, etc.  If you prefer cashew butter to almond butter, that would work well too. These cookies are one of my favorites; they’re just so good every single time! Make a batch of these for a grab and go breakfast option or for a fun and tasty dessert!

Prep Time: 5 minutes
Cook Time: 12-14 minutes
Total Time: 17-19 minutes
Course: Breakfast, Snack
Servings: 12 cookies



2 bananas, mashed (about 1 cup)
1 cup almond flour
1/2 cup creamy almond butter
3 TBL pure maple syrup
1 tsp vanilla
1 tsp baking soda
Pinch cinnamon
3 TBL unsweetened coconut flakes
1/2 cup dark chocolate chips
1 scoop Before You Speak Coffee Creamer (gluten/dairy free, optional)
1/2 banana, sliced for garnish


Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

Combine all ingredients except dark chocolate chips and sliced banana to a mixing bowl. Stir to combine.

Fold in dark chocolate chips.  Scoop dough onto baking sheet.  Press a thin slice of banana into the top of each ball of dough.

Bake for 12-14 minutes or until golden around the edges.