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.
Love almond butter? Check out these healthy almond butter cookies!
More Cookie Recipes:
Almond Butter Monster Cookies (Gluten-Free, 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.