Normal monster cookies are full of refined carbohydrates and hydrogenated oils (trans fat) if regular peanut butter is used. This recipe allows you to enjoy your monster cookies while being cautious with the ingredients and allowing you to enjoy them if you have a gluten or dairy intolerance!
These monster cookies are higher in carbohydrates with 14 grams of carbohydrates per cookie. This is due to the honey, molasses and oats added to the batter.
I like to make these cookies for my husband when he has a hard day of work for a quick energy snack!
- 1 cup creamy peanut butter (or almond butter, cashew butter, etc.)
- 1 T. honey
- 1/4 cup light brown sugar (I used 1/4 cup of erythritol and added 1/4 T. molasses to make my own)
- 1/2 tsp stevia extract (or 1 tsp stevia sweetener)
- 1 cup old-fashioned oats (gluten free)
- 1 tsp baking soda
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 large egg
- 1/4 cup dark chocolate chips (dairy free – I like Ghiradelli)
- Preheat the oven to 350 degrees F.
- In a stand mixer or medium sized bowl, stir together the brown sugar, peanut butter and honey (if making the brown sugar homemade: simply add the sweetener and molasses and stir together first)
- Mix in the oats, baking soda, vanilla extract and salt. Stir well.
- Add the egg and slightly beat with a fork before mixing into the batter. Then add to the mixture.
- Stir in the chocolate chips.
- Form the dough into balls and place on an ungreased baking sheet. Slightly press down with a spatula to form into a cookie shape.
- Place in the oven to bake for 10-12 minutes. The cookies are done when they start to crack and the bottom is slightly browned. They will cook more as they are on the baking sheet.
- Remove and cool completely before storing. Enjoy!