Description
Healthy Monster Cookies – naturally sweetened and packed with good-for-you ingredients like ground flax and oats! Perfect for after-school!
Ingredients
Scale
- 1 stick butter, softened
- 1 cup coconut sugar
- ¾ cup drippy creamy peanut butter (I used this kind)
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup Bob’s Red Mill super-fine almond flour
- 1 cup Bob’s Red Mill cassava flour
- ⅛ teaspoon xantham gum
- ¼ cup ground flax
- ½ cup Bob’s Red Mill quick-cooking rolled oats
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup m&ms (I used this healthier alternative)
- ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Add softened butter and coconut sugar to stand mixer and whisk/beat to combine.
- Add vanilla and peanut butter; mix to combine.
- Add in egg and mix to combine (don’t over-mix).
- Combine almond flour, cassava flour, xanthum gum, flax, oats, baking powder and salt to a medium mixing bowl; whisk to to combine.
- Using the dough hook on your stand mixer, add in the flour mixture 1/2 at a time. Keep mixing until fully combined.
- Use a spoon to fold in the m&ms and chocolate chips.
- Spray a cookie sheet with olive or avocado oil and then place approx. 2 tablespoons of dough in your hand at a time, roll into a smooth ball and place on the cookie sheet. Gently press down and flatten a bit with your fingers (cookies don’t spread much at all). Repeat until you have about 6 cookies on the sheet.
- Bake on middle rack for 9-10 minutes.
- Let cool on the hot cookie sheet at 5-10 minutes.
- Move to cooling rack to finish cooling.
Notes
- Gluten-Free: you can substitute 1 1/4 cup Bob’s Red Mill 1-1 Gluten Free Flour for BOTH the cassava and almond flour.
- Whole Wheat Flour: you can substitute 1 1/4 cup whole wheat flour for BOTH the cassava and almond flour.
- Nut Free: you can either the whole wheat flour or gluten-free flour substitutes above and substitute Sunbutter for the peanut butter.
- Coconut Sugar: you could also use 1/2 cup organic cane sugar + 1/2 cup brown sugar here
- Peanut Butter: I used this kind of creamy, drippy peanut butter.
- Xantham Gum: this is optional, but it helps the cookies stick together more since they are gluten-free. If you are using a regular flour substitution, this can be omitted.
- Quick-Cooking Oats: you can make your own quick-cooking oats by pulsing whole rolled oats in a food processor a couple times.
- Healthier M&M Swap: I used these as a regular m&m alternative.
- Dairy-Free: you could use vegan butter here, but the cookies may be a tad more crumbly.
- Storage: Store in an airtight container on the counter for a 3-5 days.