Healthy Monster Cookies
These Healthy Monster Cookies are completely flourless and they're filled with lots of nutrients and superfoods! Oats, peanut butter, ground flaxseed, hemp hearts, and cinnamon add all sorts of goodness to this recipe & they make up the bulk of this incredible cookie. They're a completely acceptable anytime snack - even for breakfast! They're best served slightly under-baked and finished with a generous sprinkle of flaky sea salt!
Ingredients
- 1 1/4 cups Bob's Red Mill Organic Gluten Free Oats
- 1/4 cup hemp hearts
- 2 tablespoons ground flaxseed meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 cup light brown sugar, loosely packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup creamy natural peanut butter (the drippy kind)
- 1/3 cup dark chocolate chips
- 1/3 cup candy coated chocolate pieces
- 1/4 cup roasted salted peanuts, chopped
- flaky sea salt for sprinkling
Instructions
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Preheat oven to 350℉. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
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In a medium mixing bowl, whisk together the oats, hemp hearts, flaxseed meal, baking soda, salt, and cinnamon until combined. Set aside.
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In a separate, large mixing bowl, whisk together the melted butter, brown sugar, and vanilla until smooth. Add the eggs and whisk again until smooth. Add the peanunt butter and whisk until smooth and combined. Add the dry ingredients to the wet, mixing with a rubber spatula until combined. Fold in the chocolate chips, chocolate candies, and chopped peanuts and mix until incorporated.
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Scoop the cookie dough into 1 1/2 tablespoon-sized dough balls, and place 2 inches apart on the prepared baking sheet. Sprinkle with flaky sea salt. Bake for 12-14 minutes, or until edges are slightly golden and tops are set. (It's best to slightly underbake these!). Let cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool the rest of the way. Sprinkle with more flaky sea salt, if desired.
Recipe Notes
*You can sub any drippy, natural nut or seed butter for the peanut butter, and any chopped nuts or seeds for the peanuts.
*Cookies will keep in a sealed container at room temperature for up to 5 days.
*You can freeze the raw cookie dough balls or baked cookies themselves for up to 3 months. No need to thaw unbaked dough before baking, just watch for any increase in baking time!