Tuesday, December 11, 2012
These are hands down my favorite Christmas cookies. Every year, my best friend's mom would make these and save some just for me, as she knew I liked them so much.
Well, the last few years since I've gone gluten free, I have really missed these cookies making their appearance during the Christmas season. This year I decided to change that and create a gluten free, refined sugar free version (except for the M&M's of course) that tasted just like the ones I remember from my childhood.
I am so happy to report success in this venture. My kids love them, my friends love them, my hubby loves them, and I love them! The only complaint my eldest son had was that they didn't look like monsters (after all, isn't that what a monster cookie is anyway?)!
I took my cue from Lori's recipe (aren't her photographs wonderful?), changing several things to fit my dietary profile, and here are the results for your Christmas (or anytime) enjoyment.
Monster Cookies (gluten free)
3/4 cup almond butter
3/4 cup peanut butter
3/4 cup coconut palm sugar
3/4 cup xylitol
1/2 cup butter
1/2 teaspoon powdered stevia
1 tablespoon vanilla
4 1/2 cups gluten free rolled oats
2 teaspoons baking soda
pinch cinnamon and salt
1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Line three large cookie sheets** with parchment paper.
Mix almond butter through stevia in a large bowl with an electric mixer. Once creamed, add eggs and vanilla and mix again to combine. Add oats, soda, cinnamon, and salt and mix with a large spoon to combine. Lastly add the chocolate chips and M&M's and stir once more to combine.
Drop in large rounds onto cookie sheet and press lightly with the palm of your hand to flatten. Bake for about 12 minutes, until the bottoms are just golden. Cool on wire racks for about 10-15 minutes** to "set" the cookies a bit before enjoying.
Makes approximately 3 dozen.
*If you are super sensitive to sugar, swap the M&M's for dark chocolate chips or chopped walnuts.
**If you'd rather make these into bars, you can press the batter into two 8x8 inch square baking pans or one 9x13 inch pan and bake for about 35 minutes until the sides start to get golden.