Everyone knows who Cookie Monster is but what about a Monster Cookie? Well, let me just tell ya…it’s the best cookie you will ever eat. It’s chewy, chocolatey, peanut buttery bliss…all wrapped up in a big giant cookie! Paula Deen has a recipe for a Monster Cookie that is full of store-bought candies, brown and white sugars, oats, eggs and of course tons of BUTTER and The Pioneer Woman’s recipe has white flour, rice crispy cereal AND two and a half sticks of butter for 18 cookies! I stopped eating that kind of cookie years ago…but I came across a Monster Cookie at Whole Foods Market that I thought might be a better alternative…Ha, I was lucky enough to be able to get a peek at the recipe and decided DEFINITELY not a better option. I actually calculated out the approximate calorie count for the cookie and it was well over 500 calories…per cookie! Better ingredients don’t always make a healthier choice. I have tried and tried to replicate the recipe using different ingredient options here and there and could never quite get it right…until today. Now, let’s be clear…cookies are a treat and no matter what kind they are and how “healthy” the ingredients may be they still should be enjoyed on special occasions (yeah, yeah, yeah…I know, whatever!). Anyway, cookies are my treat of choice so this recipe is a complete and total victory for me!
1/2 cup quinoa flour
2/3 cup quinoa flakes
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. celtic sea salt (omit if your peanut butter is salted)
1/4 cup butter, melted (or coconut oil for vegan option)
1/4 cup peanut butter (or roasted almond butter)
6 Tbsp. coconut palm sugar
1 Tbsp. maple syrup
1/2 tsp. vanilla
2 Tbsp. water, if needed
1/4 cup walnuts, chopped
1/4 cup dark chocolate chips
Position a rack in the center of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl combine the quinoa flour, quinoa flakes, cinnamon, baking soda, baking powder and salt. Stir to blend well. In a large bowl combine the sugar, peanut butter, melted butter (or oil), syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the peanut butter mixture, if the mixture is too dry and not holding together add the water by tablespoon until it’s combined. Stir in the walnuts and chocolate chips.
For each cookie, drop 2 generous tablespoons of batter onto the prepared sheet, spacing the mounds about 2 inches apart. (Or use an ice cream scoop.) Using moistened fingertips, flatten each to a 3-inch-diameter round.
Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.
Makes 8 GIANT Cookies!
This recipe is shared at:
Slightly Indulgent Tuesday, Fat Tuesday, Tempt My Tummy Tuesday, Gluten-Free Wednesday, Allergy-Free Wednesday, Whole Foods Wednesday, Gluten-Free Friday, Fight Back Friday, Fill Those Jars Friday, Made From Scratch Monday