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Dairy-Free, Egg-free, Gluten-free Monster Cookies

Cook Time 12 minutes
Total Time 12 minutes
Servings 4 1/2 dozen cookies
Author Sonja

Ingredients

  • 2 cups evaporate cane juice coconut sugar, or granulated sugar of choice
  • 1/2 cup melted coconut oil can use butter
  • 3 "chia eggs" or pasture-raised eggs
  • 1 TBS vanilla
  • 1 1/2 cups peanut butter or nut butter or choice
  • 5 cups old fashioned oats GF if needed
  • 2 tsp baking soda
  • 2 1/2 cups mix-ins like walnuts pecans, and chocolate chips (I use 1/2 cup walnuts, 1 cup chocolate chips, and 1 cup of chocolate covered sunflower seeds~just watch labels if you need dairy-free)

Instructions

  1. Preheat oven to 350 degrees.
  2. If you are using an egg substitute, place 3 tablespoons of chia seeds with 9 tablespoons of water in a small bowl to gel for a few minutes.
  3. In a large bowl (preferably an electric mixer like a Kitchen Aid) cream together the sugar, coconut oil, eggs, and vanilla.
  4. Add nut butter.
  5. Mix in oats and baking soda.
  6. Add in your choice of 2 1/2 cups of mix-ins.
  7. Place cookie dough by the tablespoonful onto a cookie sheet. I use a small cookie scoop and mash the dough into the scoop to make sure the dough stays together. These cookies won't spread, so if you want them flatter, you'll need to flatten them by hand.
  8. Bake 10-12 minutes or until the edges are golden brown.
  9. Cool on baking sheet for a few minutes, transfer to wire rack to finish cooling, and store in an airtight container.
  10. Enjoy!