Gluten, Dairy, & Sugar-Free Monster Cookies
Enjoy these chewy, chocolatey, gluten free monster cookies with no sugar and dairy-free. Easy to make in under 30 minutes, the whole family will love these chewy and crispy cookie treats.
Equipment
- cast iron pan or sauce pan
- stainless steel cookie sheets
- dye free mNms
- honey
- vanilla
- gluten-free oats
- peanut butter
- chocolate chips
Ingredients
- 5 cups oats (gluten free, if desired)
- 16 oz natural peanut butter (2 cups)
- 1 cup honey or real maple syrup
- 1/2 cup coconut oil (or preferred fat)
- 3 eggs
- 1.5 cups chocolate chips (dairy or sugar free if desired)
- 1 cup dye free mNms (optional)
- 1 tbsp real vanilla extract
Instructions
- In a cast iron skillet or sauce pan, mix together peanut butter, honey, and coconut oil (using butter or another fat is fine) If you are working with raw honey and natural peanut butter, heat the skillet on low heat to help soften and mix all ingredients together.
- Remove from heat and mix in eggs and vanilla.
- Add oats and mix until full incorporated, then mix in chocolate chips.
- Scoop cookies out of mixing bowl using a 1/3 measuring cup and place on greased or parchment paper lined pan. Press down on cookies with oiled hand or mason jar bottom to flatten slightly (about 1/2-1 inch thick). Press in dye free mNms , if using.
- Bake cookies at 350 degrees until golden brown, about 10 minutes. Do not overbake!Allow cookies to cool to room temperature before removing from pan so the cookie holds its form.
- Store at room temperature for up to 2-3 days or in the fridge for up to 1 week.