A sweet treat loaded with chocolatey goodness that you’ll crave all day, every day!
Calling all chocolate lovers! This traditional monster cookie turned upside down is the ultimate dessert. Made with gluten free oats, peanut butter and love, these cookies will be a family and friend favorite! 10 ingredients, 30 minutes and you’ve got yourself a melt-in-the-mouth, tasty treat!
Hi gang! Who’s jumping at the bit to play Christmas music and plan all the holiday meals? Me me me 🙋🏻 Yes, I’m serious. Since we’ve been done with Halloween, I’ve been craving all the holiday goodies. I tested a sweet potato casserole last week and this week I’ll be making an crockpot apple pie oatmeal recipe! Yayay so exciting 🙂 The holidays are truly the best time of the year. 🎁🍗🍖🥐🍠☃🍂🦃❄ Food, food and more food. It’s a bloggers dream. I always try to bring a least one healthy dish with me, even if I’m the only one to eat it.
These aren’t your traditional holiday cookies, but I can guarantee they will be a crowd pleaser at any party/celebration! Throw in some holiday m&m’s and you’re good to go!
At the time, I was hoping to have the recipe out before Halloween, but that just didn’t happen. I actually tested this recipe the day before I got engaged, so it has a special place in my heart ❤ and yes that’s why I look 3 months pregnant in my photos, tooooo many cookies that day 🙈 haha!
It’s also the first recipe I shot in the new house.
And I’m glad to FINALLY be sharing the recipe with you all.
These Lightened-Up Chocolate Monster Cookies are so easy to make! There’s minimal ingredients and without flour, refined sugar (minus the m&m’s) or butter, you can enjoy one (or two ☺) without any guilt!
All you need is a big bowl, a cookie sheet and a cooling rack.
I added Cacao Powder to make them extra chocolatey and they are lick-the-lips, delightfully good!
All you have to do is throw the ingredients into a large bowl and stir (or use your hands), until the ingredients are completely mixed. Use a cookie scoop or a spoon to place them on the cookie sheet. Bake ’em for 12 minutes. Let them cool on a cooling rack. And enjoy! Easy peasy!
*p.s. – don’t make the mistake of using wax paper instead of parchment paper. (Yes, I did that with the first batch and nearly burned the house down… okay the fire alarms just went off, but still. 🙄)
*p.s.s. – be careful taking the cookies off the sheet when they come out of the oven because they break easily when they are hot. I used the spatula to scoop off the sheet and then my finger to push off onto the cooling rack (or paper towel).
*p.s.s.s. – use your best judgement when it comes to baking time. Mine took at least 12 minutes, but depending on your oven it could be more or less, just watch and take them out when the bottoms start to brown.
Now pull out the ingredients and get to baking!
- • 1 cup natural peanut butter
- • 1½ cup gf rolled oats (oatmeal)
- • ½ cup coconut sugar
- • ½ cup brown sugar
- • ½ cup unsweetened applesauce
- • 2 teaspoons pure vanilla extract
- • 1 teaspoon baking soda
- • ¼ cup cacao powder
- • ⅓ - ½ cup mini m&ms
- • ⅓ - ½ cup enjoy life mini chocolate chips
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- In a large bowl, add all ingredients except M&Ms and chocolate chips.
- Stir (or use your hands), until the ingredients are completely mixed.
- Throw in ⅓ - ½ cup M&Ms and chocolate chips (depending on desired chocolateyness) and stir to combine.
- Use a cookie scoop or a spoon to place them on the cookie sheet.
- Place cookie sheet in oven and bake for 12 - 15 minutes.
- Let them cool on a cooling rack. And enjoy!
