Monster Cookies
Sweet, salty, chewy, crunchy, these cookies are all of the things! Buckle up for a healthy version of a Midwest classic!
Monster cookies are a Midwest favorite. You can find a couple versions in every church cookbook through the years, each one varying slightly. My version is a healthier take on the classic, making it a great option for my kids' afternoon snack.
These monster cookies are naturally sweetened with honey and contain no gluten. You are welcome to sub out the almond flour for coconut flour or all purpose flour, whatever you prefer. You can also sub out the peanut butter for other nut butters. My favorite is using cashew butter to add even more richness. Play around with the recipe and alter it to fit your family!
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Monster Cookies
These cookies are gluten free, refined sugar free, and so so good! They are crunchy, chewy, soft, salty, and sweet!
- ½ cup unsalted butter
- 1 cup unsweetened peanut butter (unsweetened)
- ¾ cup honey
- 1 teaspoon vanilla extract
- ¼ cup gluten free flour
- ¾ cup almond flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs (room temperature)
- 2 cups rolled oats
- 1 cup chocolate chips
- 1 cup candy-coated chocolates
- Preheat oven to 350 degrees.
- Place the butter in a small saucepan over medium heat. Melt the butter and allow it to brown. It will sizzle and pop. Swirl the pan every so often. After 5-10 minutes, the butter should be a golden color and smell nutty. You know it is done when the popping and sizzling sounds slow down. Remove it from the heat and allow it to cool slightly. This step is not required but the additional nutty flavor is oh so good, so I highly recommend doing it!
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In a large bowl, mix together the nut butter, and honey. Add the gluten free flour, almond flour, baking soda and salt and mix. Then add the warm browned butter and stir until everything is well incorporated. Add the eggs and vanilla and mix again. Fold in the oats, chocolate chips, and candy-coated chocolates.
- Using a 3 ounce scoop, scoop out cookies onto a parchment lined baking sheet. Press down the cookies until they are ½ inch thick. wet your hands every few cookies to avoid sticking. They will not spread or change shape in the oven.
- Bake for 10-12 minutes or until the edges are slightly browned. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
The texture of the cookie dough will vary slightly depending on the consistency of the nut butter you use. Stick with the measurements. let the cookie dough sit for 10-15 minutes if it is a little wet after mixing everything together.