Healthy Monster Cookies

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www.theconsciousplantkitchen.com

These Healthy Monster Cookies are healthy peanut butter, oats cookies filled with quinoa crisp candies that taste like M&M's and packed with 6 grams of protein per serving.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-monster-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Cool20

Total Time45

Servings: cookies

Calories: 263.9kcal

Author: Carine Claudepierre

Ingredients

½ cup Peanut Butter (Unsalted) (note 1)
⅓ cup Maple Syrup (note 2)
3 tablespoons Coconut Oil (note 3)
1 teaspoon Vanilla Extract
1 cup Quick Oats (note 4)
½ cup White Wholewheat Flour (note 5)
1 teaspoon Baking Powder
⅓ cup Dark Chocolate Quinoa Gems

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
In a mixing bowl, add all the liquid ingredients: peanut butter, maple syrup, melted coconut oil, and vanilla extract. Stir with a rubber spatula to incorporate.
Fold in quick oats, whole wheat flour, and baking powder.
Combine until it forms a sticky cookie dough. If too dry, stir in 1-2 teaspoons of almond milk.
Divide the dough into 8 equal portions, roll them into a ball between the palms of your hands, and release them on the baking sheet leaving a thumb of space between each.
Press down the top of each cookies with your palm.
Bake the cookies at 350 °F (180 °C) for 12-14 minutes or until the sides are golden brown.
Let them cool down for 10 minutes on the cookie sheet, then transfer them onto a cooling rack.

Equipment

Notes

Note 1: You can also use almond butter or sunflower seed butter for a nut-free option.

Note 2: Any liquid sweetener can be used like agave syrup.

Note 3: Other oils with light flavor can be used like light olive oil or melted plant-based butter.

Note 4: Quick Oats is a finer version of rolled oats. The cookies are a bit fragile and crumbly with rolled oats so it's not my recommendation.

Note 5: For a gluten-free option, swap whole wheat flour for all-purpose gluten-free flour or 1 cup of almond flour.

Note 6: I am using dairy-free, quinoa crisps they taste like M&M's, you can find them by clicking on the link above or use regular dark chocolate chips if preferred.

Storage: Store the cookies for up to 5 days in an airtight container in the fridge or freeze them for up to 1 month.

Nutrition