Almond Butter Monster Cookies (Gluten-Free)

ThAlmond 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 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 these almond butter monster cookies are the mix-ins. Ready? Read on below.

First, organize your mix-in's. This recipe uses gluten-free oats, gluten-free pretzels, and dairy-free color-coated chocolate pieces. If you're not dairy-free or vegan, good old M&M's work well.

Then, make the cookie batter base. This is created by combining almond flour and almond butter. 

The cookie batter is sweetened with maple syrup and coconut sugar. All unrefined sweeteners!

Ultimately, the result is a deliciously chewy cookie. It's chocked full of whole grain goodness and a sweet and salty crunch.

The result? A gluten-free vegan monster cookie! 

Love almond butter? Check out these healthy almond butter cookies!

More Cookie Recipes:

Gluten-Free Snickerdoodles

Lemon Butter Cookies

Double Chocolate Chip Hazelnut Cookies

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.

5 from 1 vote

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Course: Dessert, Snack

Cuisine: American

Prep Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

Servings: 24 cookies

Calories: 140kcal

Author: Tessa

Ingredients

• ▢ 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water
• ▢ ¾ cup all-natural unsalted almond butter
• ▢ ½ cup maple syrup
• ▢ ¼ cup coconut sugar 37 g
• ▢ ¾ cup almond flour 90 g
• ▢ 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
• ▢ ⅓ cup gluten-free oats
• ▢ ½ cup gluten-free pretzels, crushed

Instructions

• 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. 

Notes

Adapted from my Chocolate Tahini Cookies. 

*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. 

Nutrition

Calories: 140kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 165mg | Potassium: 81mg | Fiber: 2g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

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