Did your mom ever make Monster Cookies with you when you were little? When my brother and I were little my mom used to make them with us at Christmas. I don’t know how these cookies began, but I’m guessing Mars, Inc. was behind it, since Monster Cookies feature M&M’s candy. If you google Monster Cookies you will find tons of recipes and photos. They are typically made with wheat flour, peanut butter, sugar, M&M’s, oats and eggs. This Christmas I decided to recreate Monster Cookies without gluten, refined sugar, dairy or eggs for my little girls, and join December’s Go Ahead Honey, hosted by Stephanie at Gluten Free By Nature.
To make my Monster Qionoa Almond Butter Cookies, I combined two of my recipes: Chocolate Chip Bars (p 68 in my first cookbook) and Mini Cupcake Kabobs. I decided to use quinoa flakes because they are full of complete protein, and unlike quinoa flour, which I don’t like, quinoa flakes come out tasting similar to oats when you bake them in cookies or bars. I used almond butter rather than peanut butter because it’s milder, and because peanuts carry fungus. If you can’t do almond butter, Sunbutter (sunflower seed butter) is also great, and taste more like peanut.
Many thanks to Naomi, the creator of Go Ahead Honey, It’s Gluten Free!, and Stephanie! XOXO
gluten-free, grain-free, sugar-free, egg-free
Add to bowl:
1/2 cup coconut milk (or almond milk)
1/4 tsp guar gum OR xanthan gum
1 tbsp flax seed meal OR 1/2 tbsp Chia Seed meal (you can buy meal or grind the seeds yourself—I use my coffee grinder)
1/4 cup honey OR coconut sugar
Mix with electric mixer.
1/4 tsp vanilla liquid stevia
1/4 tsp sea salt
1/2 cup almond butter
1/2 cup Sunbutter
1/4 cup coconut flour
1/2 cup quinoa flakes
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/4 cup dairy-free chocolate chips (I used Enjoy Life)
1/2 cup chopped walnuts
Roll into balls and flatten them between your hands, as thin as you can. (They really don’t change shape in the oven.)
Place on unbleached parchment paper on a cookie sheet.
Bake at 350 degrees for about 20 minutes.
If you want to keep the outside crunchy (so good) don’t store them in an air-tight container. Just put them on a plate and cover them with a cloth napkin.
After I made these I realize that if I left out the chocolate chips and walnuts maybe I could roll the dough out and we could use cookie cutters. They wouldn’t be the color of a sugar cookie, but the dough might work well for cookie cutters. I’ll let you know if we try that