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5 from 1 vote

Chunky Monkey Oatmeal Cookies

Jam-packed with peanut butter, banana, gooey chocolate and lots of other goodies, these loaded, ultra-chewy oatmeal cookies are sure to become a cookie jar staple!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 dozen cookies


  • 1-1/2 cups white whole wheat flour
  • 2 cups quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 medium ripe banana mashed
  • 3/4 cup coconut sugar or brown sugar
  • 1 large egg
  • 1/4 cup creamy peanut butter
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup semisweet chocolate chips


  • Preheat oven to 350F. Line two baking sheets with parchment paper. Set aside.
  • In a large bowl, combine flour, oats, baking soda, baking powder, cinnamon, and salt. In a separate large bowl, whisk mashed banana, sugar, egg, peanut butter, yogurt, and vanilla until smooth. Stir dry ingredients into liquid until a dough forms. Stir in walnuts, coconut, and chocolate chips.
  • Roll dough into 1-in balls and place 1-in apart on prepared baking sheets. Slightly flatten cookies. Bake cookies at 350F 9-10 minutes or until edges start to turn golden (middles will still appear very soft---this ok)
  • Cool cookies on baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely. Enjoy warm with glass of milk!


Store cookies in an airtight container at room temperature up to 5 days. Cookies may also be frozen up to 2 months.