Healthy Monster Cookies

Healthy Monster Cookies | Food & Nutrition | Stone Soup
Photo: Emily Cooper, RDN

If you give a mouse a cookie, you best have at least two more on hand because he’s gonna want seconds.

Especially if said cookies involve a bomb-diggity dog monster cookie recipe.

You wanna know something funny? I didn’t even know what a monster cookie was before I explored making my own version of one. What makes them so monster-worthy anyway? Turns out chocolate in two forms and peanut butter turns a cookie into a Thriller character. Learn something new…

But really, chocolate and peanut butter can do no wrong. They make up for the lack of butter, oil, flour or sugars you won’t find any which way in these cookies.

Money Saving Tips for This Monster Cookie Recipe

  • Buy a small bag of candy-covered chocolates. Unless you’re baking oodles of these cookies, buying a single serve pack will be enough for this recipe, and will save some money.
  • Use store brand. Most supermarkets have their own brand of chocolate chips and natural peanut butter and are most often cheaper than name brands with no taste difference.
  • Buy oats in bulk. These are one of the items I like to buy a big canister of since I always use them later on. Buying the bigger container ends up giving you more for your money.

Healthy Monster Cookies 

Ingredients

  • 1½ cup oats
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 1½ bananas, mashed
  • ⅓ cup chunky natural peanut butter
  • 2 teaspoons vanilla
  • ⅓ cup semi-sweet chocolate chips
  • ⅓ cup candy-covered chocolates

Instructions

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper, aluminum foil or silicone baking mat and set aside.
  3. In a large bowl, combine oats, cinnamon and salt.
  4. In a separate bowl, stir together banana, peanut butter and vanilla until combined.
  5. Add peanut butter mixture to oats, and stir to combine.
  6. Stir in chocolate chips.
  7. Drop mixture by spoonfuls onto prepared baking sheet.
  8. Flatten and shape cookies with hands.
  9. Top each with candy-covered chocolates and bake for 10 to 12 minutes, or until firm.
  10. Let cool for 5 minutes on baking sheet before transferring to wire cooling rack to cool completely.

Cooking tips:

Adding the candy-covered chocolates to the top instead of directly into the batter helps to keep their color and texture. Use certified gluten-free oats to make these gluten-free friendly. Many candy-covered chocolates may contain wheat and should be avoided for those with severe gluten allergies.

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Emily Cooper
Emily Cooper, RDN, is a registered dietitian nutritionist based in central New Jersey. Read her blog, Sinful Nutrition, and connect with her on Pinterest, Facebook and Instagram.


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