Gluten Free Monster Cookies

Ingredients:

1 cup Lakanto Monkfruit Classic White Sweetener (or 1 cup regular granulated sugar)

1 cup Lakanto Monkfruit Brown Sweetener (or 1 cup coconut sugar or 1 cup regular brown sugar)

1 teaspoon vanilla

3 tablespoons Bob’s Red Mill Egg Replacer + 6 tablespoons of water (or 3 whole eggs)

12 oz creamy peanut butter

2 teaspoons Baking Soda

1/2 teaspoon sea salt

1 stick Miyoko’s Vegan Butter, softened (or 1 stick regular butter)

4 1/4 cups gluten free oats

1/2 cup dairy free chocolate chips

1/4 cup raisins (optional)

1 small bag of M&M’s (optional)

Step 1

Preheat oven to 350°. Line cookie sheet with parchment paper. Combine the egg replacer and water, mix until no lumps, set aside.

Step 2

With an electric mixer, cream together vegan butter, sugars, peanut butter and egg replacer until light (optional to use 3 real eggs and add in one at a time).

Step 3

Slowly add remaining ingredients until well mixed.

Step 4

Use a large cookie scoop to scoop rounded balls of dough and place on lined cookie sheet.

Step 5

Bake for 12-15 minutes or until they don’t look gooey in the center. These are better slightly under-cooked than overcooked in my opinion!