Monster Cookies
When you have a 5 year old,
Monster cookies sound extra fun. My son loves to be my co-baker and loves even more to be a taste tester. I’ve tweaked this recipe based on others to our taste, added fun monster eyes and used dye free candies to keep them clear of harmful dyes. These are gluten and refined sugar free. Keep reading for the fun and simple recipe!
Ingredients:
1 ½ cups creamy peanut butter. I personally prefer getting fresh ground peanut butter from the health food store as the oil hasn’t separated so it’s easier to measure and mix. But do what you can/have on hand!
2 ½ cups packed coconut sugar
5 (1/3 cup) tablespoons melted unsalted butter - I used grass-fed A2 butter so it was easier on digestion but use what you can/have on hand!
3 large eggs
2 teaspoons baking soda
2 teaspoons vanilla extract
2 ½ cups oats (certified gluten free and if you can glyphosate free - I love this brand)
¾ cup bittersweet chocolate chips - I love Hu Kitchen
¾ cup colored candies - if you can go for ones without artificial colors like the ones by Unreal.
Optional toppings: flakey sea salt for sprinkling and candy eye balls
Method:
Preheat your oven to 350 degrees fahrenheit. Line two large, baking sheets with parchment paper or silpat.
In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer until well combined. It will be thick and sticky.
Add the eggs and beat them in.
Add the baking soda and vanilla, and beat them in.
Add the oats and beat them in.
Add the candies and chocolate chips - mix with a large spatula until they’re evenly mixed throughout.
Using an ice cream scoop, arrange them onto the baking sheets. These cookies will spread while baking ( they are flatter style cookies), so leave several inches around each (I can fit about 8 per sheet).
Bake 10 to 12 minutes on the middle rack (I usually need 12 minutes). If you’re baking 2 sheets at a time, swap the sheets after 6 minutes as the cookies on the bottom rack will cook faster/bottoms burn compared to the middle rack.
You’ll know they’re done when they’re starting to golden around the edges. Do not over bake!
Let the cookies cool for 10 minutes before transferring to a rack. You can either keep baking rounds of cookies or freeze some of the dough for a rainy day.
Fresh out of the oven, f you’d like, sprinkle the cookies lightly with flaky sea salt, add an extra candy for color and/or an eyeball or two to make them more “monster” like.
Let them cool completely before storing them. These will keep well for several days at room temperature. I love using stasher bags to freeze some and this cake stand to keep them on our counter for easy reach :)
I hope you enjoy these as much as we do! They’re the perfect fun treat for after school, Halloween time, or really anytime you just need a little pick me up. If you make them, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley