Anyone else baking up a storm while staying home, alone… together? We’re so grateful Michele Rosen’s (Paleo Running Momma) newest book, Paleo Baking at Home arrived just in time! As you know, we love baking, especially Finian. We’ve been loving cooking together! All of the boys have loved choosing recipes from this new book to fulfill “creative time” during weekday activities. We loved these Chunky Monkey Cookies so much, we asked Michele if we could share them with you – and, she graciously said, YES!
Every page of this book looks delicious! On top of that, the recipes are simple to make for all skill levels. We had our boys make several items out of the book everything has been great. I love that baking incorporates math and science for them. I intentionally tell them to measure quarter cups in tablespoons and figure out the conversion!
We gave the boys the option to select a recipe to make from the book and they narrowed it down to either the Salted Caramel Brownies or the Chunky Monkey Cookies. And while Cole and Matt would have preferred the Brownies, Finian selected the Cookies because he knew we needed to use up ripe bananas – and he was the one in the kitchen.
We are fans of the famous ice cream flavor and loved this delicious cookie form. Thanks to Michele for being so generous to share a sneak peek with you – make sure you thank her by visiting her website, Paleo Running Momma, and getting her book newly released book, Paleo Baking at Home.
- 2/3 C mashed banana
- 1/2 C smooth almond butter
- 1/3 C pure maple or coconut sugar
- 1 tsp pure vanilla extract
- 1 3/4 C blanched almond flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/2 C Paleo-friendly chopped dark chocolate
- 1/2 C chopped walnuts (optional)
- Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
- In a large bowl, combine the mashed banana, almond butter, maple sugar and vanilla, the whisk or use an electric hand mixer to beat until smooth.
- In a separate medium-sized bowl, combine the almond flour, cinnamon, baking soda and salt, then add the dry mixture to the wet and stir until a sticky dough forms. Fold in the chocolate and walnuts (if using).
- Using a 1 1/2 tablespoon cookie scoop, scoop 20 to 22 mounds of dough onto the prepared baking sheet and gently press each mound down in the center. Bake for 10 to 11 minutes, or until set and turning light brown.
- Remov from the oven and allow the cookies to cool for 10 minutes on the baking sheet, then carefully transfer them to a wire rack to cool completely.
- Store leftovers, loosely covered, at room temperature for up to 4 days to maintain texture.
All photos from Michele’s gorgeous book, Paleo Baking at Home
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