Cassie A few years ago my favorite go-to cookie was monster cookies. Full of peanut butter, m&ms, chocolate chips, and oats… what’s not to love? Since completely changing my diet and lifestyle, I haven’t had monster cookies in a long time and I was craving them!
I’ve successfully been able to incorporate oats back into my diet with little reaction so I decided to go for it. Here are the ingredients you’ll need:
- Butter
- Maple Sugar
- Coconut Sugar
- Almond butter
- Eggs
- Avocado oil
- Baking soda
- Gluten Free 1 to 1 Flour
- Gluten Free Oats
- Golden raisins
- Chia Seeds
- Chocolate Chips
- Dried fruit or candy of choice
My first time making this recipe I used the Unreal crispy Quinoa candies with dark chocolate chips and the second time I decided to use dried nectarines and blueberries instead of the Unreal and I was so glad I did. I loved the combination of the fruit and the dark chocolate, it almost reminded me of a breakfast biscuit but I still qualify these as monster cookies because they are so versatile.
To make these cookies, you’ll want to leave your butter out so it can come to room temperature and is soft enough to mix. Once it’s soft, you’ll add your stick of butter, maple sugar, and coconut sugar to a mixer with the paddle attachment and mix for a few minutes until a creamy texture happens.
You’ll also want to have your eggs at room temperature so when you set your butter out, leave out two eggs as well. Once you cream your butter and sugar, add in your eggs and mix. Next, mix in the creamy almond butter until well combined then add the avocado oil, vanilla, baking soda, and gluten free flour. Make sure you don’t over mix once you get your dry ingredients in.
At this point, I remove the mixer and start mixing by hand. You’ll want to add in your oats first and mix well.
Next up, add your favorite toppings! For me, that’s chocolate chips (duh), dried nectarines, dried blueberries, and golden raisins.
Once everything is mixed, you can scoop your cookies onto a lined parchment sheet, approximately 2 tablespoons each and bake for 10-12 minutes. I let them cool for a few minutes on the baking sheet and then transfer to a wire rack to completely cool down.
These cookies can completely be changed to your preferred preference, you could even substitute peanut butter for almond butter if you want! I hope you enjoy these as much as I do.
Gluten Free Monster Cookies
Ingredients
- ½ cup butter room temperature
- ¼ cup maple sugar
- ½ cup coconut sugar
- 2 large eggs room temperature
- ¾ cup creamy almond butter
- ¼ cup avocado oil
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 ¼ cup 1 to 1 gluten free flour I used Bob's Redmill
- ¾ cup gluten free oats I used Bob's Redmill
- 2 tbsp chia seeds
- ½ cup dried nectarines (optional)
- ¼ cup dried blueberries (optional)
- ½ cup golden raisins (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350º and line a baking sheet with parchment paper.
- Add butter, maple sugar and coconut sugar to a stand mixer with the paddle attachement and mix until creamy.
- Add eggs and continue mixing.
- Add almond butter, avocado oil, vanilla and baking soda to mixer and mix until well combined.
- Add in gluten free flour and mix until just combined.
- Remove bowl from stand mixer and mix in oats, chia seeds and all toppings using a rubber spatula so that you do not overmix.
- Drop mixture onto baking sheet, approximatly 2 tablespoons per cookie, and cook in preheated over for 10-12 mintues.
- Once done, allow the cookies to cool slightly on the baking sheet and then transfer to a wire rack to cool completely.Enjoy!
