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?