Monster Cookies without Peanut Butter
A whimsical chewy cookie made with seed butter, chocolate chips, colorful chocolate candies, and rolled oats. Made for nut-free schools and kids with peanut allergies!
Servings: 16 cookies
Ingredients
Wet Ingredients
- ½ cup butter softened
- ½ cup brown sugar
- 2 tablespoons honey
- ½ cup sunbutter and/or tahini (I like to use half and half)
- 1 egg
- 1 teaspoons vanilla
Dry Ingredients
- 1 ¼ cup whole wheat flour
- 1 cup rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips
- ½ cup mini coloured chocolate candies ¼ of it to go on top
Instructions
- Preheat your oven to 350°F (175°C). Use a stand mixer to cream together the softened butter, brown sugar, and honey until smooth and slightly fluffy. Scrape down the sides with a spatula and then add in the sunbutter (and/or tahini), egg, and vanilla until fully combined.
- Scrape down the sides again and add whole-wheat flour, rolled oats, baking soda, and salt into the cookie batter bowl, and mix until evenly mixed. Then fold in the chocolate chips and about half of the chocolate candies, saving the rest for later.
- Scoop about 1.5 tablespoons of dough to roll it into a cookie balls. Place them on baking sheet, spacing them a couple of inches apart. Then press a few of the saved colourful chocolate candies onto the tops. No need to press the dough down.
- Bake for about 10 minutes, or until the edges are set and lightly golden while the centers are still soft. When you bring the pan out of the oven, slam the pan down on the counter a few times to release any air from the cookies. Then let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
If you want them super soft bake for 10 minutes, if you want them chewier bake for 12 mintues.
Notes
For notes about M&M's/colored candies being peanut free, and where I got them please see the yellow box up in the blog post!
If you don't have an issue with peanuts, then use peanut butter instead of sunbutter!
Storage: Keep in a container or bag at room temperature and eat within a week. Or freeze in a sealing bag or container and enjoy within 6 months.
Nutrition
Serving: 1cookie | Calories: 236kcal | Carbohydrates: 28g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 130mg | Potassium: 114mg | Fiber: 2g | Sugar: 15g | Vitamin A: 213IU | Vitamin C: 0.4mg | Calcium: 36mg | Iron: 1mg