Monster Cookies My WayMay 11, 2012
I halved the recipe (because who needs 48 monster cookies!!! Okay, maybe I do), cut out most of the sugar, added some honey, walnuts, coconut oil, flaxseed meal, instant coffee grounds, and dark chocolate. Boo-ya!
These cookies didn’t spread out as much as the originals did, but I didn’t really care. They’re really filling, and very, very yummy. And healthy! (As healthy as cookies can be, except for maybe these Carrot Cookies.)
These are my new favorites. They might be almost 300 calories a cookie, but they’re so filling that I am satisfied with only one. And let me tell you that’s really hard to do. When making cookies I usually eat about 3 tablespoons of the cookie dough, then go on to eat anywhere from 1-10 cookies throughout the day. And then it’s time to say goodbye to my diet.
Since I have no self-control when it comes to cookies, I try not to make any. But you can see how that goes, seeing as I usually have a new cookie recipe each week.
recipe adapted from Whisky Drinkin’ Chimney Sweep
- 3 eggs
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup butter, at room temp
- 2 T coconut oil, melted at room temp
- 1/2 cup peanut butter
- 1/2 T vanilla extract
- 3 cups oats (not instant)
- 3/4 cup flour (I used whole wheat pastry flour)
- 2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 cup flaxseed meal
- 1 cup walnuts, chopped
- 1/2 cup white chocolate chips (or whatever chocolate chips you want)
- 1/2 cup dark chocolate, chopped (I did 2 oz. of a chocolate baking bar)
- 1 T instant coffee granules
- Beat eggs, honey, brown sugar, butter, and coconut oil in a large bowl. Add peanut butter and beat until smooth. Then beat in vanilla extract.
- In a separate bowl, whisk oats, flour, baking soda, salt, and flaxseed using a whisk. Stir flour mixture into peanut butter mixture using a wooden spoon. Then stir in walnuts, chocolate chips, dark chocolate, and coffee granules. Mix until everything is incorporated.
- Line a baking sheet with parchment paper. Using a 1/4 cup measuring cup put mounds of dough on the baking sheet. Cover and refrigerate at least two hours up to overnight.
- Preheat oven to 325 degrees. Bake 6 cookies at a time for 17-20 minutes or until bottoms are brown. Let cool on baking sheet for a few minutes and then move to a wire rack to cool completely.
— the Jilb