Not So Scary Monster Cookies

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Can I be honest that this is one of my most favorite cookie recipes to throw together on a whim? These cookies are vegan. They're gluten-free. They're the perfect opportunity for peanut butter, and M&M's to be at the same party. They do call for a few ingredients that I've now learned to keep stock on hand in my pantry (and if you want my FULL LIST of pantry items I keep on hand, sign up for it here)

INGREDIENTS

1 cup creamy peanut butter
(use a traditional creamy PB like Jif - don’t use a natural peanut butter, they just don’t turn out the same)
2 tablespoons honey
1/4 cup light brown sugar
1/2 heaping cup of oatmeal
(wanna get crazy? use half traditional oats and half steel cut)
1/8 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 ½ teaspoons Egg Replacer mixed with 2 tablespoons warm water
½ cup dairy free mini chocolate chips
2 packages Vegan Chocolate Candies

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METHOD

  1. Bring oven to 350 degrees and line a sheet pan with parchment paper.

  2. Make the 'egg replacement' - mix 1 1/2 teaspoons egg replacer powder with 2 tablespoons warm water in a measuring cup (or mug!). Set aside to let it thicken.

  3. Using a stand mixer, measure out the peanut butter and cream with the brown sugar and honey on a lower speed.

  4. Turn down the mixer to 'Stir' (or the lowest speed) and add the egg replacer, vanilla extract, salt, baking soda, and oats. Let everything come together, so there is no dry baking soda or oats floating around.

  5. Lastly, with the mixer still on low - add the mini chocolate chips. Let them distribute evenly and then get ready to scoop.

  6. Using a cookie scoop, scoop the dough into your palm, and smoosh together to form a cohesive ball. 

    1. Personally, I prefer to form these cookies with a small cookie scoop. For me, I prefer to eat many smaller cookies than one giant cookie. If you make the cookies larger, you'll want to let them bake more towards 20 minutes than 15 for the smaller ones.

  7. After you fill the sheet pan with the dough balls, press anywhere from 1-3 chocolate candies into the top of each cookie.

  8. Bake for 12-14 minutes until the cookies become golden. Just be sure to pull them before the bottom is burned.

  9. Let cool on the sheet pan - seriously - they will fall apart if you try to pick them up off the pan fresh out of the oven.

Not vegan, or don't need to make this allergy-free?

The only a few tweaks required are:

1. Just use a regular egg.
2. Use traditional chocolate chips (still, please, I beg you to use mini chips).
3. Use classic M&M's in all their dairy-filled glory.

CookiesGluten Free, VeganComment