Paige Harris These Grain-Free Monster Cookies are so fluffy and delicious that you’d never know that there’s not a pinch of flour in them! 10/10 coworkers would recommend! 😉
Hot diggity dog.
Guys. I can’t believe it. I managed to make a monster cookie that not only tastes out of this world amazing. Better yet? It contains zero types of gluten or grain.
So yeah, of course, this isn’t your traditional monster cookie. You make a traditional monster cookie with oats, peanut butter, M&Ms, and chocolate chips. I decided to keep the chocolates in here the same, but swapped out the PB for some raw creamy almond butter and the oats for coconut flour to make this baby a grain-free, peanut-free POWERHOUSE!
I have to admit, I was a little nervous while mixing the batter. After all, I’d never worked with coconut flour before. It seemed SUPER sticky, but after letting it chill for awhile in the fridge, it firmed up so well! I was able to roll out 12 balls of chocolatey, almond buttery, coconutty goodness without any trouble at all.
But Paige, what’s coconut flour, anyway?
I’m glad you asked!
Coconut flour is simply ground up dehydrated coconut meat. And the best part about it? A little goes a LONG way; I only had to use a ½ cup here to make a dozen cookies! This stuff is absorbent.
The longest part of the process of these cookies is the wait between making the dough and baking them, which should be anywhere from 1-2 hours. But even though it sounds long, I promise you that they’re worth every minute.
When I pulled these babies out of the oven, they were lightly browned, poofy wonders that were oh so soft and chewy on the inside.
Wow. I’m drooling just thinking about it.
Whip up a batch of these babies for your friends this weekend and bring them to the 4th of July party; I know they’ll be a hit!
Grain Free Coconut Monster Cookies
These Grain-Free Monster Cookies are so fluffy and delicious that you’d never know that there’s not a pinch of flour in them! 10/10 coworkers would recommend! 😉
Ingredients
Dry
- ½ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
Wet
- ¼ cup + 2 Tbsp melted coconut oil
- ½ cup brown sugar
- ¼ cup + 2 Tbsp natural creamy almond butter you want it to be drippy — I recommend Trader Joe’s Raw Creamy Almond Butter!
- 1 ½ tsp vanilla extract
- 1 large egg + 1 large egg yolk
Mix-ins
- ½ cup semi-sweet or dark chocolate chips
- 1 ounce of mini M&M’s I used one of those cute tiny tubes, like this!
Instructions
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In a medium mixing bowl, combine your coconut flour, baking soda, and salt.
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In a large mixing bowl, with either a hand mixer or a stand mixer, beat together the coconut oil, brown sugar, almond butter, and vanilla until combined, about one minute.
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Next, add in the egg and egg yolk, followed by your dry ingredients. The coconut flour should absorb the wet ingredients quickly!
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With a wooden spoon, carefully stir in the chocolate chips and M&M’s.
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Place the dough in the fridge to chill until firm, about 1-2 hours.
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Preheat your oven to 350F and line a cookie sheet with parchment paper or a non-stick silicone baking mat.
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Roll the dough into 12 even-sized balls and evenly space on the baking sheet. Press down on the top of each cookie to slightly flatten.
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Bake for 10-12 minutes or until the cookies no longer appear wet. They’ll still be soft, but that’s okay! They’ll finish cooking on the baking sheet.
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Let them cool completely on the baking sheet. They’ll keep for 3 days or so when stored in an airtight container, but come on now, are they really going to last that long?
