[Healthier] Monster Cookies
This is a perfect recipe if you are craving an oatmeal cookie that is not too sweet. These are flourless and gluten-free and simple to make. In order for them to be classic monster cookies, though, you can't skip the M & Ms, although I'm not sure why you'd want to. The original recipe arrived in my inbox from Ambitious Kitchen a few weeks ago as I was planning my holiday gift giving. I've adapted the recipe here, because, you know, I have a nut allergy :)
[Healthier] Monster Cookies
Ingredients
Wet ingredients
1 cup natural creamy peanut butter
2 tablespoons melted coconut oil or melted unsalted butter (I used coconut oil)
2/3 cup packed brown sugar
2 eggs
1 tablespoon vanilla extract
Dry ingredients
1 cup rolled oats, gluten free if you prefer; I used extra thick
1/2 teaspoon baking soda
½ teaspoon cinnamon
Mix ins
¼ cup M&M’s, plus ¼ cup more for topping cookies
¼ cup semi-sweet or dark chocolate chips
¼ cup chopped pecans or walnuts - I skipped these and the cookies were delicious
¼ cup unsweetened shredded coconut
How to make them
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper
- In a large bowl mix together the wet ingredients until smooth
- Next stir in the oats, baking soda and cinnamon
- Add in the mix-ins
- Use a tablespoon or a cookie scoop to scoop rounded balls of dough onto the prepared baking sheet, leaving 2 inches of space between them to spread. Add a few M&Ms on top of each dough ball. Flatten the balls if you like thinner cookies
- Bake for 9-11 minutes until edges are just golden brown. Allow cookies to sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling