For the record, one of my all-time favorite cookie recipes is the classic oatmeal chocolate chip variety that my mom made for us growing up. I love that combo of the nutty oats and cinnamon spice with dollops of melty chocolate chips. It doesn’t get much better than that! However, I’ve been experimenting more and more lately with gluten-free, flourless, and lower sugar options, and when a friend passed this recipe along to me, it sounded a bit like my mom’s classic oatmeal cookies, with a healthier twist. Gone is the flour, gone is (most) of the butter, and gone is the white sugar. I modified this recipe by substituting almond butter for the originally recommended peanut butter, cutting the brown sugar to ½ cup and substituting dark brown sugar for a richer flavor, and upping the cinnamon quotient (because I love it). The small amount of coconut adds another layer of nuttiness – you can’t quite taste the coconut, you just know that you like what’s going on in there. I dare you not to eat the whole batch!
Gluten-free Flourless Monster Cookies (Ambitious Kitchen)
Makes 20 cookies
1 cup natural creamy almond butter (only peanuts + salt)
2 tablespoon melted butter
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1 cup gluten free old fashioned rolled oats
1/2 teaspoon baking soda
½ teaspoon cinnamon (I added closer to 1 teaspoon)
For the mix-ins:
¼ cup M&M’s
¼ cup dark chocolate chips
¼ cup sweetened shredded coconut
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl mix together the wet ingredients until smooth: almond butter, melted butter, dark brown sugar, eggs and vanilla extract. Next stir in the oats, baking soda and cinnamon. Finally add in all of your mix-ins.
Use your fingers to scoop rounded balls of dough onto prepared baking sheet, leaving 2 inches of space between them to spread. If you like fat cookies, do not flatten the dough. If you like thinner cookies, use your hands to gently flatten the tops of the dough before baking. I personally like them small and bite-size!
Bake for 9-11 minutes until edges are barely golden brown. Allow cookies to sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling. This is an important step. Enjoy!
Recipe adapted from Ambitious Kitchen, original can be found here.