The cookie monster is here!! Ok ok ok. These monster cookies are next level. I’ve been on a monster cookie kick, trying every recipe in sight, so at this point I think I know my stuff. I used my Peanut Butter Cup Cookies as the base and then added the classic additions! They turned out exactly as I’d hoped! Crispy edges, soft in the middle, perfectly sweet, and irresistibly delish.
Ingredients tips and substitutions
What is a monster cookie, you ask? The batter is made with a combination of flour, oats, peanut butter, and fun add ins like coconut, chocolate chips, candy pieces, and sometimes nuts.
Almond flour: The base of this dough is my favorite combo of super fine blanched almond and oat flour for optimal texture and flavor. I get three pound bags at Costco for about $12—crazy good deal! Most store brands now sell almond flour, like ALDI and Kroger’s Simple Truth brand. For more everyday flours (not gluten-free), you can use my Peanut Butter Blossoms as the base.Oat flour: You can find this under Bob’s Red Mill brand at pretty much any grocery store these days. Or make your own at home by grinding old-fashioned oats in the blender until you reach a fine powder. Use certified gluten free if needed!Coconut oil: We’re using solid coconut oil for the fat here, which is buttery and delish. Don’t melt it! Use refined for zero coconut flavor. I suppose you may be able to use butter or non-dairy buttery spread but I haven’t tried this myself.Peanut butter: We’ve got ⅓ cup of creamy salted peanut butter (I get the Kirkland brand at Costco) for stupendous pb flavor. It should be drippy and easily pour into the measuring cup. I never refrigerate it!Coconut sugar: For sweetness, structure, and moisture! Ahhh, the power of sugar. I imagine brown sugar would also work here. I have not tested this recipe with maple syrup or granulated sugar.Add ins: Candy pieces, chocolate chips, and coconut! Go wild here. You can use your favorite chocolate bar or whatever you have on hand. What makes them fun is the difference in flavors and textures.
Tools to make monster cookies
Storage tips
This recipe yields about 20 cookies. I doubt they’ll last on the counter for long, but you can keep them sealed on the counter for about four days. After that, you can refrigerate them.
Can you freeze cookies?
Yes! Freeze in an even layer on a baking sheet. Once frozen, transfer to a freezer baggie and freeze for up to 3 months. You can also freeze unbaked dough and bake from frozen. Just add two extra minutes to the baking time.
More holiday treats to love
Perfect Vegan and Gluten Free Chocolate Chip CookiesVegan Ginger Molasses CookiesVegan Peanut Butter Cup CookiesCoconut Oil Chocolate Chip Cookies with Pomegranate
If you make these healthy monster cookies, please let me know by leaving a comment and star rating. I’m so grateful for your feedback!
