Healthy Classic Monster Cookies
Yields: 15 cookies
 
These monster cookies contain a little bit of everything! Peanut butter, oats, chocolate chips, and M&M candies. No wonder they’re so irresistible! Store any leftovers in an airtight container for up to 1 week—if they last that long!
  • 1 cup (100g) instant oats (gluten-free if necessary and measured correctly)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ tsp baking powder
  • ⅛ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (64g) creamy peanut butter
  • ½ cup (106g) light brown sugar
  • ¼ cup (60mL) nonfat milk
  • 2 tbsp (21g) mini M&M candies, divided
  • 2 tbsp (28g) mini chocolate chips, divided
  1. Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg white, and vanilla. Mix in the peanut butter until smooth. Stir in the brown sugar and milk. Add in the flour mixture, stirring just until incorporated. Fold in 1½ tablespoons of M&Ms and 1½ tablespoons of chocolate chips. Chill for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width. Gently press the remaining M&Ms and chocolate chips into the tops. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

I used Skippy Natural Creamy Peanut Butter in this recipe. Any brand of creamy peanut butter will work, and although I haven’t tried it, I believe that homemade should work as well.

Any milk may be substituted for the nonfat milk.

If you prefer, ½ cup of honey, maple syrup, or agave may be substituted in place of the brown sugar and milk.

For more help and tips, watch my video.

{gluten-free, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/05/10/healthy-classic-monster-cookies/