These healthy monster cookies are packed with protein, wholesome carbohydrates, and plenty of delicious flavor. They’re also easy to customize to your allergies!
Would you believe I never tried monster cookies as a kid??
If my mom made cookies, it was pretty much either chocolate chip or oatmeal. (Mom was never much for being in the kitchen.)
In contrast, I’ve baked many a cookie recipe, but never focused on creating a monster variety until about three weeks ago.
I made a recipe, and three out of four kids LOVED them. Sam is in a ‘I hate peanut butter’ stage, so these are out for him unless I use Sunbutter.
These are whole grain, made with less sugar, and I even found some healthier M&Ms at Sprouts! They’re also dairy-free and egg-free, if you have allergies.
Ingredients and substitutions
- Whole wheat flour – Spelt, whole wheat pastry, and barley flours all work as well.
- Baking soda
- Sea salt
- Coconut oil – Butter can be substituted.
- Coconut sugar
- Peanut butter – Any nut or seed butter you tolerate can be used.
- Applesauce
- Vanilla extract
Recipe steps
Step 1: Whisk together the coconut oil, sugar, peanut butter, applesauce, and vanilla until smooth.
Step 2: Separately, mix the dry ingredients (flour, baking soda, salt).
Step 3: Add the dry ingredients to the peanut butter mixture and stir until a dough forms.
Step 4: Dollop the batter onto a parchment paper-lined baking sheet. The recipe makes about eight good-sized cookies. Add M&Ms and/or chocolate chips to the tops of the cookies, as desired.
How to store cookies
Unrefrigerated cookies stay fresh for 2-3 days. They should be kept in an airtight container, either a Tupperware or Ziploc bag.
Refrigerated cookies will keep for up to two weeks in an sealed plastic bag or container.
Generally, cookies can be frozen for up to one year. Again, make sure they are in an airtight container or bag.
Before storing, be sure to let the cookies come to room temperature.
Recipe tips
I’ve substitued an egg for the applesauce, though the resulting cookie was ‘puffier’ than I like. Using the applesauce as an egg substitute gave me a chewier texture, which is my preference.
This recipe can easily be doubled, if you like.
If you’re looking for a good gluten-free cookie, try my Oatmeal and Rice Flour Cookies or my FAVORITE chocolate chip cookie recipe!
Healthy Monster Cookies
Ingredients
- ¼ cup softened coconut oil
- ¼ cup coconut sugar
- 6 Tablespoons peanut butter
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- ½ cup whole wheat flour
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
Instructions
- Preheat the oven to 350℉.
- In a large bowl, whisk together the oil, sugar, peanut butter, applesauce, and vanilla extract until smooth.
- In a separate bowl, mix the flour, baking soda, and salt.
- Add the flour mix to the peanut butter bowl, and stir to create a dough.
- Divide the dough into about eight cookies; I use my hands for this part.
- Make a ball with the dough, then place it on the baking sheet and press down to flatten the cookies to about 1/4-1/2 inch in thickness.
- Bake 12-15 minutes or until the edges are golden.
- Let the cookies cool COMPLETELY on the baking sheet in order to best hold their shape.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
I really enjoyed these! After a week with more takeout and ballpark food than normal, I wanted a healthier treat. These cookies were easy, fit what I had on hand, and were yummy indeed. Not sure if you or anyone else has tried these with softened butter, so a little note for anyone thinking to: I was impatient and gently microwaved butter from the fridge, which definitely worked out in the end, but it would’ve creamed with the sugar and peanut butter much smoother if I’d let it get to room temp naturally 😀