Best Healthy Monster Cookies (vegan, gluten-free, refined sugar free)
Christmas is only 3 sleeps away and my son is so excited! I can’t have it be Christmas without sharing the best healthy monster cookies! These are my son’s favorite cookie to make and you better bet we will be making these for Santa on Christmas Eve! He’s obsessed with anything rainbows and little chocolate candies, so these are his most requested cookie to make.
These healthy monster cookies are so delicious and made with wholesome ingredients. Who doesn’t love peanut butter and chocolate together?! I love the almond flour in these cookies and the mini chocolate chips. If you are vegan and gluten-free, make sure your chocolate candies are too!
These peanut butter based cookies are studded with chewy oats and tasty little bits of chocolate. They are so fun to make and dangerously addicting to eat. It’s the perfect kid-friendly, healthier monster cookie that is sure to make everyone smile.
Best Healthy Monster Cookies (vegan, gluten-free, refined sugar free)
Ingredients
- 1/2 cup natural, drippy peanut butter
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar (or brown sugar)
- 2 tbsp avocado oil (or any oil)
- 1 tsp vanilla extract
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 cup almond flour
- 3/4 cup rolled oats
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/3 cup mini vegan chocolate chips
- 1/3 cup chocolate candies, plus more for topping (make sure it’s vegan and GF)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- In a medium bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a large bowl, add the almond flour, oats, salt, and baking soda. Whisk until combined.
- In the bowl with the flax egg, add the peanut butter, maple syrup, coconut sugar, oil, and vanilla. Whisk until well combined and smooth.
- Add the wet to the dry. Mix with a spatula until combined. Fold in the chocolate chips and chocolate candies. Use a cookie scoop (mine is 1.5 Tbsp) and scoop dough onto the baking sheet. Place some extra chocolate candies on top and slightly flatten the tops of the cookies, they don’t spread much. Bake for 10-12 minutes. Let the cookies cool on the pan for 10-15 minutes. They will continue to firm up and set more. Transfer cookies onto a wire rack and cool completely. Enjoy!
