FLOURLESS MONSTER COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silicone liner and set aside.
- In a large bowl, combine the peanut butter, sugar, and coconut oil. Use a hand mixer to beat until smooth. Add the egg, egg yolk, baking soda, salt (omit salt if you plan to add flaky sea salt to the top), and vanilla. Mix well. Stir in the oats, chocolate chips, and M&M's. Beat until combined. Chill the dough for 10 minutes.
- Roll balls of dough (about 3 tablespoons in size; around 2 ounces in size) and place on the prepared baking sheet. Fit 6 to 8 per cookie sheet--these cookies do spread a bit.
- Bake 9 to 12 minutes, until they're just starting to turn golden around the edges. Be careful not to overbake these cookies, as it will take away from the softness of them. Allow to "set" on the baking sheet for 2-3 minutes before transferring to a cooling rack. Repeat until all of the dough has been used.
- If desired, sprinkle a tiny bit of flaky sea salt on hot cookies.
- Store completely cooled cookies in an airtight container at room temperature. Cookies are best within 1-2 days, but will last for about 5 days.
Nutrition Facts : Carbohydrate 30 g, Protein 6 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 192 mg, Fiber 2 g, Sugar 23 g, Calories 260 kcal, ServingSize 1 serving
FLOURLESS MONSTER COOKIES
Steps:
- Add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract to a large mixing bowl. Stir together using a rubber spatula or wooden spoon until combined combined and no yellow streaks remiain.
- Add the oats, baking soda and salt and mix well until combined. Next, add the mini M&Ms and mini chocolate chips and mix well until all of the chips are incorporated. Dough will be thick and more wet than traditional cookie dough.
- Line a large baking sheet with parchment paper and use a medium cookie scoop to scoop the dough into balls. You can also use a heaping tablespoon. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. You can also chill the dough in the bowl and scoop it out after chilling. See recipe notes for freezing the dough.
- Once the dough is chilled, preheat the oven to 350°F and line a separate large baking sheet with parchment paper. Transfer the cookie dough balls to the baking sheet 2-3 inches apart. at least 2 inches apart. Bake for 8-10 minutes or until edges are set. Start checking them at 8 minutes to ensure they don't over-bake.
- While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is baked.
- Allow cookies to cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely. Store in an air tight container at room temperature for a few days, in the fridge for 1 week or freeze for up to 6 months.
Nutrition Facts : ServingSize 1 cookie, Calories 197 kcal, Carbohydrate 23 g, Protein 5 g, Fat 10.2 g, Cholesterol 21 mg, Sodium 173 mg, Fiber 1.6 g, Sugar 18.5 g
HEALTHY FLOURLESS MONSTER COOKIES
Incredible healthy monster cookies packed with peanut butter flavor, chocolate chips, coconut, chocolate candy pieces and nuts. These flourless monster cookies are a wholesome take on a childhood classic you know and love! Easy to make and great for customizing.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Cookies Dairy Free Dessert Gluten Free
Time 20m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl mix together the wet ingredients until smooth: peanut butter, melted butter/ghee, brown sugar, eggs and vanilla extract.
- Next stir in the oats, baking soda and cinnamon. Finally add in all of your mix-ins: M&Ms, dark chocolate chips, nuts and shredded coconut.
- Use a large cookie scoop to scoop rounded balls of dough onto prepared baking sheet, leaving 2 inches of space between them to spread. Add a few M&Ms on top of each dough ball. If you like fat cookies, do not flatten the dough. If you like thinner cookies, use your hands to gently flatten the tops of the dough before baking.
- Bake for 10-13 minutes until edges are barely golden brown. Allow cookies to sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling. This is an important step. Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 191 kcal, Carbohydrate 20.2 g, Protein 4.5 g, Fat 11.6 g, SaturatedFat 3.6 g, Fiber 1.8 g, Sugar 12.3 g
FLOURLESS MONSTER COOKIES
Make and share this Flourless Monster Cookies recipe from Food.com.
Provided by annh53182
Categories Drop Cookies
Time 10m
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
- Cream butter, peanut butter and sugars together in mixer (about 3 minutes).
- In a large bowl, toss oats, cinnamon and baking soda together.
- Add eggs to butter & sugar mixture one at a time. Make sure the eggs are mixed in well. Add vanilla and salt. Mix to combine.
- Add the oat mixture to the bowl and then slowly add the "stuff" and mix until it is incorporated. No need to worry about over-mixing because there is no flour.
- Using a small ice cream scoop or spoon, scoop the cookie dough onto the lined baking sheets. Space them about two inches apart. Flatten the tops a bit with the bottom of a glass. Sprinkle with fleur de sel if you wish.
- Bake for 10 minutes - turning halfway through the baking time. Cool on a rack but sneak at least one while they are warm.
Nutrition Facts : Calories 302.3, Fat 16.2, SaturatedFat 6, Cholesterol 37.1, Sodium 299, Carbohydrate 34.1, Fiber 2.8, Sugar 21.8, Protein 8
A+ COOKIES (A.K.A. MONSTER COOKIES OR FLOURLESS COOKIES)
Make and share this A+ Cookies (A.k.a. Monster Cookies or Flourless Cookies) recipe from Food.com.
Provided by Ann 3
Categories Drop Cookies
Time 32m
Yield 3-6 dozen, 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Whisk eggs in a large bowl.
- Add sugars, vanilla, baking soda, butter, and peanut butter, one at a time, blending well after each addition.
- Stir in oats, chocolate chips, and M&M's until well blended.
- Form large tablespoons of dough into balls.
- Place on an ungreased baking sheet 4 inches apart.
- Bake 12 -15 minutes. Do not overbake. Cool on wire racks.
Nutrition Facts : Calories 2847.1, Fat 147, SaturatedFat 58.9, Cholesterol 303.4, Sodium 1593.5, Carbohydrate 347.1, Fiber 26, Sugar 241, Protein 64.9
MONSTER COOKIES I
A former student gave me this recipe. He made it for lab one day and everyone thought they were awesome. I've made them since and gotten similar reviews.
Provided by Rene Kratz
Categories Desserts Cookies Drop Cookie Recipes
Yield 42
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Cream butter and peanut butter together. Add the sugars and stir until well mixed.
- Add eggs one at a time, then add vanilla.
- Mix oatmeal and baking soda separately, then stir into batter.
- Add chocolate chips last.
- Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 41.6 g, Cholesterol 38.2 mg, Fat 16.9 g, Fiber 3.2 g, Protein 7.7 g, SaturatedFat 6.3 g, Sodium 241.5 mg, Sugar 27.5 g
EASY MONSTER COOKIES
This monster cookie recipe is frightfully fun! We prepared two different kinds of Betty Crocker™ cookie mixes and then added oats and M&M's® to make these delicious, flavor-packed monster cookies. This recipe only takes about an hour to make from start-to-finish so make a batch of these quick and easy monster cookies as a last-minute treat to bring to a party or leave these monstrous and chewy cookies out for your family to quickly devour!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
- On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
- Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Cookie, TransFat 0 g
MONSTER COOKIES II
This recipe makes large cookies and has NO flour. I got it from my aunt in Southern Alberta (Canada) several years ago!! Hope you enjoy it.
Provided by BEEBUG
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h45m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
- Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 24.9 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 158.9 mg, Sugar 16.4 g
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