AJ's Flourless Peanut Butter Oatmeal Monster Cookies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 254.4
- Total Fat: 13.8 g
- Cholesterol: 15.9 mg
- Sodium: 216.9 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 2.2 g
- Protein: 7.0 g
View full nutritional breakdown of AJ's Flourless Peanut Butter Oatmeal Monster Cookies calories by ingredient
Introduction
My sister decided to go gluten free one Christmas to see if that would help her stomach troubles. She wanted cookies for Christmas, of course, and I found a peanut butter oatmeal cookie I modified into monster cookies. Yes, these are a lot of calories (MONSTER cookie, people!) but it's chock full of stuff that will keep you full for a while. I have them for breakfast with milk, and I'm good until lunch! My sister decided to go gluten free one Christmas to see if that would help her stomach troubles. She wanted cookies for Christmas, of course, and I found a peanut butter oatmeal cookie I modified into monster cookies. Yes, these are a lot of calories (MONSTER cookie, people!) but it's chock full of stuff that will keep you full for a while. I have them for breakfast with milk, and I'm good until lunch!Number of Servings: 12
Ingredients
-
1 cup peanut butter, creamy or crunchy
3/4 cup brown sugar (NOT packed)
1 large egg
1 teaspoon baking soda
1 cup rolled oats (use certified gluten free if you need GF)
1/4 cup (or one 1.5 oz package) candy-coated chocolates
1/4 cup (or one 1.5 oz package) raisins or craisins
1/4 cup carob chips, semi-sweet, milk chocolate, white chocolate or butterscotch morsels or mini-morsels (change it up as you like!)
Tips
These cookies can be a little crumbly. The longer you cook them, the more dry they get, so err on the shorter cooking side.
Directions
Preheat oven to 350 and prepare cookie sheet(s) with parchment paper.
In a large bowl, cream together peanut butter with brown sugar. Add egg and beat. Add baking soda, oats, candies, morsels and raisins/craisins; gently mix until well distributed.
Using a cookie or ice cream scoop, add golf-ball sized mounds to cookie sheet(s). Flatten each with the palm of your hand. Leave about half inch to an inch between cookies for some spreading (these won't spread too much because there is no butter).
Bake at 350 for 10-12 minutes or until the edges turn golden brown. Remove from cookie sheets and cool on wire rack.
Serving Size: Makes 12 cookies.
In a large bowl, cream together peanut butter with brown sugar. Add egg and beat. Add baking soda, oats, candies, morsels and raisins/craisins; gently mix until well distributed.
Using a cookie or ice cream scoop, add golf-ball sized mounds to cookie sheet(s). Flatten each with the palm of your hand. Leave about half inch to an inch between cookies for some spreading (these won't spread too much because there is no butter).
Bake at 350 for 10-12 minutes or until the edges turn golden brown. Remove from cookie sheets and cool on wire rack.
Serving Size: Makes 12 cookies.