Healthier Monster Cookies
Vegan and gluten-free cookies full of goodness from peanut butter, oats, and carrots.
Ingredients
- 1 medium-sized carrot, peeled and trimmed
- 1/4 cup avocado oil (vegetable or melted coconut oil)
- heaping 1/4 cup natural peanut butter (only peanuts) or almond butter
- 1/2 cup coconut sugar or 1/3 cup brown sugar
- 2 Tbsp maple syrup or honey
- 1 Tbsp ground flax seed or use 1 egg
- 2 Tbsp water omit if using egg
- 1 tsp vanilla extract
- 1/4 tsp kosher salt omit if nut butter is salted
- 1 cup rolled oats gluten-free if desired
- 1 cup plus 2 Tbsp almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- chocolate candies or chocolate chips, for topping
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or grease lightly with oil.
- Grate carrot on the small holes of a box grater. Measure 1/2 cup of grated carrot and add it to a large bowl. Add oil, peanut butter, coconut sugar, maple syrup, flax, water, and vanilla to the bowl and whisk to combine.
- Add remaining ingredients, except the chocolate, to the bowl and mix with a spoon or spatula until well combined. You should have a thick and sticky dough.
- Use a spoon or cookie scoop to make approximately 2 tablespoon-sized scoops of dough. You can place the scoops pretty close together on the baking sheet since the cookies don't spread much during baking. Press three candies or chocolate chips into the top of each cookie. Bake until golden brown around the edges, about 12 minutes. Cool then enjoy! Store in an airtight container on the counter for 5 days or so or freeze for up to 3 months.