Matt's "Crack" Monster Cookies
There are a lot of monster cookie recipes out there but most of them are really high in sugar. This recipe is a little bit healthier because we are using lower glycemic coconut sugar. You can also use a monk fruit sweetener as long as it's a cup for cup substitution. The cookies can be modified to be vegan and nut-free as well. My husband Matt calls these "crack" cookies because they are so addictive! You can also make them as bars in a 9X11 cake pan if you prefer. I may or may not eat these for breakfast on occasion:)
"Crack" Monster Cookies
Makes 36 cookies or 20 small bars
4 cups of gluten free quick oats
2 cups of coconut sugar (or you can use 1 cup of cane sugar and and 1 cup of coconut sugar)
1.5 cups of natural creamy or crunchy peanut butter (I prefer a brand with just peanuts and salt. For a nut free version use sunflower seed butter.)
1 stick of softened unsalted butter (substitute 3/4 cup of coconut oil if you avoid butter)
3 flax eggs (3 Tbs of ground flax seed mixed with 1/2 cup of water. Let thicken for 5-10 minutes)
2 tsp of vanilla extract
2 tsp of baking soda
1/2 tsp of sea salt
1/2 cup of semi-sweet chocolate chips
1/2 cup of dark chocolate chips
1/2 cup of organic peanuts or other nut
1/2 cup of chopped peanut butter cups (not so healthy but delicious)
1/2 cup of raisins
1/2 cup of shredded unsweetened coconut
Preheat oven to 350 degrees Fahrenheit.
Line cookie sheets with parchment paper (or a cake pan if making bars).
In a mixer bowl, combine butter or coconut oil and coconut sugar and beat until fluffy. Add flax eggs, vanilla, salt and baking soda and beat until combined. Add oats and mix again until just combined. Stir in chocolate chips and all the additional treats you want to add.
Portion dough with a cookie scoop onto the lined cookie sheets. I will shape the cookies a little bit with my hands if they are crumbly. The dough should be sticky enough to hold it's shape. Bake for exactly 10 minutes for cookies and 18-20 minutes for bars. Let the cookies set on the baking sheet for a few minutes before transferring onto a cooling rack.