Monster Cookies (Gluten-Free, Dairy-Free, Egg-Free)

These are one of those recipes where the ratios matter more than the exact ingredients. They're easy to customize based on what you have in your kitchen, especially when it comes to the mix-ins. Chocolate chips, nuts, dried fruit, whatever sounds good! The dough doesn't spread much while baking, so you'll want to flatten the cookies slightly before putting them in the oven.

Prep Time 10

Cook Time 8

Ingredients

1/2 cup coconut oil
2/3 cup natural peanut butter
2 applesauce pouches approximately 2/3 cup
4 tablespoons granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
2 cups gluten-free oats
2 cups almond flour
3 –4 cups mix-ins of your choice chocolate chips, nuts, dried fruit, etc.

Instructions

Preheat your oven to 350°F.
In a large mixing bowl, combine the coconut oil, peanut butter, applesauce, granulated sugar, and brown sugar. Mix until well combined.
Add the salt, baking powder, baking soda, and vanilla. Stir to incorporate.
Add the gluten-free oats and almond flour, mixing until everything is combined.
Fold in your mix-ins. Aim for approximately 3–4 cups total, depending on what you're using.
Scoop the dough onto a baking sheet. These cookies won't spread much, so flatten them slightly before baking.
Bake at 350°F for 8–10 minutes.
Remove from the oven and allow to cool. If you didn't flatten the cookies before baking, you can gently tap the baking sheet on the counter immediately after removing it from the oven to help them settle.

Notes

Make them your own: The mix-ins are completely flexible. Use whatever combination you like or whatever needs to be used up in your pantry.

Allergy-friendly: These cookies are naturally egg-free and dairy-free when made with dairy-free mix-ins. Use certified gluten-free oats if you need to keep them gluten-free.

Texture tip: Don't expect these cookies to spread like traditional chocolate chip cookies. Flattening the dough before baking helps give them a more traditional cookie shape.

The big takeaway: Don't get too caught up in the exact mix-ins. Once you have the base recipe, you can make a different version every time depending on what you have on hand.

Course: Dessert, Snack

Cuisine: American