Milk Monster Cookies
A healthy twist on classic Monster Cookies with added nutritional benefits for breast feeding mamas with little milk monsters. Made with simple whole food ingredients these healthy cookies are ones the whole family can love, with or without brewers yeast. However I omit it for the families cookies and they still have milk producing benefits for me. Cookies are gluten and dairy free friendly.
Servings Prep Time
12jumbo cookies (12-13) 10minutes
Cook Time
10minutes
Servings Prep Time
12jumbo cookies (12-13) 10minutes
Cook Time
10minutes
Ingredients
  • 1c peanut butter, natural made with just peanuts*
  • 1/2- 2/3c maple syrup, or coconut palm sugar*
  • 2 large eggs
  • 2TBSP coconut oil, melted
  • 1c rolled oats
  • 1/2tsp baking soda
  • 1/2tsp cinnamon
  • 1/2tsp salt
  • 2TBSP ground flax seed
  • 2TBSP brewers yeast, optional see notes
  • 1/4-1/2c chocolate candies*(Little Secrets for dairy free)
  • 1/4c chocolate chips(Enjoy Life Dark Chocolate Chips)
  • 1/3c raisins
Instructions
  1. If making these cookies with maple syrup the dough will need to be chilled for 30 minutes before baking.
  2. Preheat oven to 350F.
  3. In a large bowl mix together peanut butter, maple syrup/coconut palm sugar, eggs, and coconut oil with a hand-mixer or whisk.
  4. Using a food processor grind 1/2 cup of oats to a course to fine oat flour texture and sprinkle over wet mixture. For the other half a cup of oats use whole or pulse to chop only 10-15 seconds. Add remaining oats to the mixture.
  5. Add baking soda, cinnamon, salt, ground flax seed, and optional brewers yeast to the mix and mix until well combine.
  6. Stir in chocolate chips and raisins.
  7. If you made your dough with maple syrup chill in the fridge for 30 minutes before baking.
  8. Line a baking sheet with a silpat mat or parchment paper.
  9. Using an ice cream scoop drop spoonfuls of dough on prepared baking sheet. The maple syrup ones will spread, coconut palm sugar not so much so flatten with the bottom of a glass or measuring cup to about 1/2″.
  10. Slightly press chocolate candies into the top of cookies.
  11. Bake for 10 minutes, they will be set but still soft.
  12. Remove and let cool, 5 minutes for coconut palm sugar and 15-20 for maple syrup version as they are very soft while still warm, before moving to a wire rack.
  13. Enjoy!
Recipe Notes

*I use a natural peanut butter with no added sugar and little to no salt versions for these. For nut free sunbutter or tahini can be used.

*If making with coconut palm sugar use 2/3 cup. If making with maple syrup use 1/2-2/3 cup, using 2/3 cup will result in even softer cookies (aren’t the best option for traveling unless pulling from the fridge or freezer).

*Brewers yeast added for lactation but there are other health benefits and is optional.

*To make them dairy free I use Little Secrets Candies which are about the size of Peanut M&Ms so I use 1/2 cup. If using a smaller candy or M&Ms you can use 1/4-1/3 cup. Another dairy free option would be to just use twice as many dairy free chocolate chips, your favorite chocolate bar chopped up, or another candy.