Last night I got a craving for cookies my mom use to make all the time growing up, Monster Cookies!! Oatmeal peanut butter cookies with M&Ms, chocolate chips, and raisins, they were so good! I blew it off and figured I would have to make them soon but they popped in my head again and I decided to make a batch for the girls for breakfast for a Halloween treat! Actually I am debating letting them have them for breakfast because other than the few M&Ms in the cookies and chocolate chips they are healthy and would be the same thing they would have in a bowl of oatmeal. Had to make a test batch modifying my “standard” breakfast cookie recipe. So good I had to whip up this post to share the cookies with you so you can make them for your little monster(s) or yourself for a healthier Halloween treat. Really thought these cookies are a delicious treat anytime not just on Halloween but I thought with the timing of craving hitting me and the name it worked out perfect.
What treat or candy are you most looking forward to enjoying today?
Makes 12 cookies
2c oats, gluten free (rough chopped in food processor or whole, I do half and half)
1 ripe banana
14/ c non dairy milk (used So Delicious Unsweetened Plus Protein)
2 TBSP coconut palm sugar, honey, agave, or sweetener of choice (used coconut palm sugar)*
1 tsp pure vanilla
1/2 tsp baking soda
1/4 tsp salt
1/3c peanut butter (used Peanut Butter & Co Smooth Operator)
2 TBSP raisins
2 TBSP M&M, or more dairy-free/vegan chocolate chips or favorite candies
2 TBSP chocolate chips
*You can omit the sugar/sweetener if desired but if you are looking for a cookie that tastes like a monster cookie you will probably want to add it. Also adding a ripe banana is best and will give you a must sweeter taste than if you add a less ripe banana.
Preheat oven to 350. Place banana, almond milk, vanilla, coconut sugar, and peanut butter in a mini blender and/ mini food processor blend smooth, you can also mash the banana with a fork and mix by hand. In a large separate bowl combine oats, baking soda, and salt. Pour wet ingredients into the dry and stir until just combine. Stir in raisins, chocolate candies, and chocolate chips. Place spoonfuls of dough onto a non-stick cookie sheet and bake for about 10 minutes. Remove from oven, after a couple of minutes transfer to a wire rack to cool. These cookies are best enjoyed the day you make them, or within a day or two, if they last that long ours usually disappear hours after cooking out of the oven! You can also freeze the pre baked cookies and pop them in the oven as needed, or eat from the freezer as raw cookies if desired. Enjoy!