“Traditional” Monster Cookie recipes call for M&M’s, oats, wheat our, and refined sugar—so I took this as a worthy challenge to hack into something healthier.
In place of the M&M’s, we are using colorful, dried fruit. In place of the oats, we are using unsweetened, shredded coconut. And in place of the our and sugar, we are using almond our and coconut palm sugar. Don’t want to use peanut butter? No worries; creamy almond butter works great, too. You know what? This wholesome version came out pretty awesome! Give it a try.
Note: Often packaged dried fruit contains added sugars, so make sure to check the label and only purchase naturally sweetened, zero-sugar- added dried fruit. Because dried fruit is plenty sweet enough all on its own!
3 eggs
1 cup coconut palm sugar
½ teaspoon vanilla extract
½ teaspoon sea salt
1 (12 oz) jar creamy peanut butter OR almond butter
½ cup coconut oil
¼ cup coconut cream
2 teaspoons baking soda
2 cups unsweetened shredded coconut
2 cups blanched almond flour
¼ cup Dried Blueberries
¼ cup dried cranberries
4 dried apricots, diced
½ cup lily’s chocolate chips (stevia sweetened)
Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
In a food processor, combine the eggs, sugar, salt, vanilla, peanut butter, oil, cream, baking soda, shredded coconut, and almond flour. Pulse until fully combined. Fold in the dried fruit and chocolate chips.
Scoop the dough in 1-tablespoon mounds on the prepared baking sheet. Bake for 8–12 minutes, until golden.
Calories: 151
Fat: 10g
Carbohydrates: 12g
Sodium: 90mg
Fiber: 3g
Protein: 5g
Sugar: 8g