Monster Cookies

I’ve recreated a childhood favorite cookie, but with a healthy spin. I made my grandma’s recipe for monster cookies healthy and vegan. No eggs, no butter, no sugar. Three surprise ingredient swap to make this cookie ultra healthy without sacrificing taste or sweetness!

Dates make an awesome sugar replacer in baked goods! Swap in 1 cup packed dates + ⅓ cup hot water for every 1 cup sugar. Be sure to blend well to make a date paste. Dates are an amazing fruit because they are high in fiber and other minerals.

Avocado makes a really great butter replacer in baking, as well as on toast or sandwiches. Substitute equal parts avocado for butter, so if it calls for ½ cup butter, use ½ cup mashed avocado. If you don’t have avocado, you could also use ½ cup mashed banana— but it will give it a slight banana taste.

Flax eggs are an easy egg replacer for baked goods. Use 1 flax egg for every 1 egg in the recipe. To make a flax egg, combine 1 Tablespoon flax with 3 Tablespoons water and let it sit for a few minutes to thicken.

The only added sugar in this recipe could potentially come from the non-dairy chocolate chips, but you could easily swap in 100% cacao nibs to solve that problem. The choice is yours!

Monster Cookies
Yields 24
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Ingredients
  1. 1 cup all natural peanut butter (no sugar or oil added)*
  2. ½ cup mashed avocado (~⅔ medium avocado)
  3. 1 cup pitted dates (~ 8-10 medjool dates)
  4. ⅓ cup water
  5. 2 Tablespoons ground flax
  6. 6 Tablespoons (~⅓ cup)
  7. 1 teaspoon vanilla
  8. 3 cups oats
  9. ½ cup- 1 cup cacao nibs or non-dairy chocolate chips**
Instructions
  1. Preheat oven to 350F.
  2. Prepare a “flax egg” by combining 2 Tablespoons ground flax with 6 Tablespoons water in a bowl. Stir well and let it sit.
  3. Remove pits from the dates if they aren't already pitted. If the dates are hard, run them under warm water.
  4. In a food processor, blend the peanut butter, mashed avocado, vanilla, the pitted dates, ⅓ cup water, and the flax egg until all is smooth.
  5. Measure out the oats into a medium-sized mixing bowl. Pour in the peanut butter paste and stir until all the oats are coated. Add in the non-dairy chocolate of choice, and continue to stir.
  6. Line a baking sheet with parchment paper. Roll the dough into balls and place on the parchment paper. It should make about 24 cookies.
  7. Place the pan in the oven and allow the cookies to bake for about 15 minutes. Remove the cookies from the pan and place on a cookie rack to cool.
  8. Enjoy the cookies with some unsweetened almond or soy milk! Store remaining cookies in an airtight container or freeze.
Notes
  1. Food Allergies: If you or a family member has a peanut allergy or your child goes to a nut-free school, swap in a seed butter, like sunflower butter. Same rule applies with seed butters, look for no sugar added on the ingredient list.
  2. Chocolate vs. Cacao: For ultra-healthy cookies, go for the cacao nibs or a 100% cacao baking chocolate. Fair warning, the cacao is not sweet like the chocolate candy people generally eat or bake with. It takes a bit getting used to, but that being said. There is a big difference in the nutritional value of cacao vs. chocolate chips. If you can’t find the cacao nibs, look for the cacao baking chocolate and break into small chunks for the cookies.
Kristina DeMuth http://stonebreakerswebgroup.com/