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    Salted Plains » Recipes » Cookies & Bars

    Almond Butter Monster Cookies (Gluten-Free)

    Published: Sep 6, 2018 · Modified: Aug 24, 2021 by Tessa · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    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.

    Almond Butter Monster Cookies made with gluten-free oats, pretzels, and chocolate pieces for a protein-packed 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.

    Almond Butter Monster Cookies made with gluten-free oats, pretzels, and chocolate pieces for a protein-packed gluten-free cookie. Vegan.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.

    Almond Butter Monster Cookies made with gluten-free oats, pretzels, and chocolate pieces for a protein-packed gluten-free cookie. Vegan.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!

    Almond Butter Monster Cookies made with gluten-free oats, pretzels, and chocolate pieces for a protein-packed gluten-free cookie. Vegan.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! 

    Almond Butter Monster Cookies made with gluten-free oats, pretzels, and chocolate pieces for a protein-packed gluten-free cookie. Vegan.

    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
    Print Pin Rate
    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
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Comments

    1. Angela

      September 19, 2020 at 3:56 pm

      Well, these were just what I was looking for! I did sub quinoa flakes for the oats, used a real egg, swapped the sugar and syrup quantities and added almond slivers, currants and mini-choc chips. Boy Howdy!!

      Reply
      • Tessa

        September 20, 2020 at 9:28 am

        Love it! Thanks, Angela!

        Reply
    2. Traci | Vanilla And Bean

      September 09, 2018 at 12:24 pm

      Ohhhh yesss.... this monster cookie looks so good. That salty crunch tho... :o !! One that would travel well on a road trip or extended vacation... or how about a lunch box? Perfect cookie for the cooler days ahead Tessa!

      Reply
    3. Sharon

      September 07, 2018 at 10:18 am

      I must be missing something, the recipe does not state what to do with the crushed pretzels.

      Reply
      • Tessa

        September 07, 2018 at 10:35 am

        Thank you, Sharon! Fold them in with the oats and chocolate.

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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