Monster Cookies

November 13, 2018

Makes: 16
Prep time: 5 min
Cook time: 12 min

Ingredients

  • 1 cup oat flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1 egg
  • 1/4 cup creamy nut butter*
  • 1/4 cup coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup turbinado sugar
  • 1/4 cup quick-cooking oats
  • 1/2 cup chocolate candies or chocolate chips
In This Recipe

Directions

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a medium-size bowl, whisk together the egg, nut butter, coconut oil, and vanilla extract. Add the sugar and whisk again until smooth. Set aside.
  3. In a small bowl, stir together the dry ingredients - flour, baking soda, and cinnamon - and stir into the wet ingredients until combined.
  4. Next, add the quick oats and Sundrops and stir until incorporated. You can refrigerate the dough before baking, but I prefer baking immediately for a flatter, crispier cookie. The choice is yours!
  5. Using a cookie scooper or spoon, scoop portions about the size of the palm (or larger, if preferred) and gently roll into a ball. Press a couple dark chocolate chips into each cookie. Spread the dough portions evenly, about 2" between each. Lightly sprinkle each with sea salt and bake for 12-14 minutes, possibly longer if large cookies.
  6. Remove when golden brown around the edges. Let them cool slightly on the pan to allow them to firm up before serving.
  7. Enjoy!
  8. *Any nut butter will work. I used peanut butter, which yielded a strong peanut flavor. I would imagine almond or cashew would also work and give a more neutral flavor. **I prefer turbinado sugar because it is a thicker granule, which gives a unique texture to the cookie while still acting like traditional cane sugar would. Coconut sugar would probably work, too, but I haven't tried that. Let me know what you choose and how your cookies turn out!

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Cookie|American|Gluten-Free|Dessert