Almond Butter Monster Cookies made with almond flour, almond butter, gluten-free oats, pretzels, and chocolate pieces for a protein-packed, healthier, gluten-free cookie. Vegan.
I’m a sucker for all things made with rainbow sprinkles or M&M’s. Those vibrant pops of color make me instantly feel like a kid again.
Those split seconds of pure happiness and smiles are surely something to be harnessed.
This week, I’m doing that in the form of a healthier monster cookie. Just the name monster cookie makes me smile. See, there it is again.
Now, the best part about monster cookies are the mix-ins.
In this recipe, I’ve used gluten-free oats, gluten-free pretzels, and dairy-free color-coated chocolate pieces (or, if you’re not df or vegan, good old M&M’s).
Almond butter and almond flour provide the cookie batter base, which is sweetened with unrefined maple syrup and coconut sugar.
The result is a slightly chewy cookie, chocked full of whole grain goodness, chocolate, and salty crunch.
Plus, you’ve got a gluten-fee vegan monster cookie, and one made without peanut butter, making it even more allergy-friendly for those that need it.
More Cookie Recipes:
Almond Butter Monster Cookies (Gluten-Free, Vegan)
Almond Butter Monster Cookies made with almond flour, gluten-free oats, pretzels, and chocolate pieces for a protein-packed gluten-free cookie. Vegan.
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- ¾ cup all-natural unsalted almond butter
- ½ cup maple syrup
- 1/4 cup (37g) coconut sugar
- ¾ cup (90g) almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ cup dairy-free chocolate gems or chocolate chips (or M&Ms if not df) I use Choco No No's brand
- 1/3 cup gluten-free oats
- 1/2 cup gluten-free pretzels, crushed
Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside. Line cookie sheet with parchment paper.
In a large bowl, whisk almond butter, maple syrup, and flax egg together. Add coconut sugar, almond flour, baking powder, baking soda, salt, and vanilla extract. Stir to combine.
Fold in chocolate gems, gluten-free oats, and crushed pretzels. Using a small spoon, scoop cookie dough and gently roll into a loose ball with your hands. The cookie dough will be sticky, so spray your hands with cooking spray as needed. Place on cookie sheet in even rows.
Bake for 10-12 minutes. Allow cookies to rest on cookie sheet for 2-3 minutes before transferring them to a wire cooling rack.
*I like to reserve or use extra chocolate pieces and press a couple into the tops of each cookie when they are just out of the oven for that vibrant candy color look!
Store in an airtight container.
Adapted from my Chocolate Tahini Cookies.