Why are these called Monster Cookies? Honestly, I have no idea why these have always been called Monster Cookies – what I do know is that they have been a family favorite for years and are incredibly easy to whip up!
Essentially, these are just a chewy oatmeal peanut butter cookie with M&M’s. For my vegan friends, you may want to leave out the M&M’s though as they are not dairy free. The cookies are just as good, trust me 🙂
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!
Living Intuitively 