Description
Healthy Monster cookies are a wholesome spin on the classic! Made with almond flour, oats, peanut butter and packed with chocolate goodness! Gluten free and vegan.
Ingredients
Units
Scale
- 1 1/2 cups almond flour
- 1/2 cup quick oats (certified GF if needed)
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 2/3 cup coconut sugar
- 1/4 cup solid coconut oil, not melted (or butter if not dairy free)
- 1/3 cup natural salted peanut butter*
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1/4 cup semi sweet chocolate chips
- 1/4 cup milk chocolate candies (I used Trader Joe's chocolate drops, can use M&Ms)
- 1/4 cup unsweetened shredded coconut
Instructions
- Preheat oven to 350°F and line one large or two regular cookie sheets with parchment paper or silicone baking mat. In a mixing bowl, whisk together almond flour, oats, baking soda, and salt.
- Add coconut oil, coconut sugar, peanut butter, vanilla extract, and milk. Cream together using a hand mixer or a stand mixer until dough comes together into large, moist crumbles that easily form a dough. Use a wooden spoon to fold in chocolate chips, candies, and coconut.
- Use a cookie scoop to roll dough into round balls, using about 2 tbsp of dough each. Place cookies evenly on baking sheets 2 inches apart. Press any remaining candies at the bottom of the bowl onto cookie tops. For flatter cookies, you can gently press down each cookie with the palm of your hand (they won't spread much while baking). The photographed cookies were not pressed.
- Bake for 11-12 minutes. Let cookies cool for 15 minutes on baking sheet. Store cooled cookies at room temperature in an air tight container for up to four days before transferring to the refrigerator.
Notes
*Use natural, drippy peanut butter (just peanuts and salt for ingredients).
Many readers commented that they made these with regular old fashioned oats successfully!