Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Plate of monster cookies.

Healthy Monster Cookies

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 24 minutes
  • Yield: 18-22 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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

  1. Preheat oven to 350 degrees F. 
  2. Add softened butter and coconut sugar to stand mixer and whisk/beat to combine.
  3. Add vanilla and peanut butter; mix to combine.
  4. Add in egg and mix to combine (don’t over-mix).
  5. Combine almond flour, cassava flour, xanthum gum, flax, oats, baking powder and salt to a medium mixing bowl; whisk to to combine. 
  6. Using the dough hook on your stand mixer, add in the flour mixture 1/2 at a time. Keep mixing until fully combined.
  7. Use a spoon to fold in the m&ms and chocolate chips. 
  8. 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.
  9. Bake on middle rack for 9-10 minutes.
  10. Let cool on the hot cookie sheet at 5-10 minutes.
  11. 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. 

Keywords: monster cookies