Halloween Monster Cookies!
Updated: Apr 21
Halloween is just around the corner and the best thing about halloween is chocolate and candy!! And cookies. And brownies. And all the goodies. I have the best halloween memories of trick-or-treating and ding dong ditching and eating tons of candy.
I always change my favorite candy, but I feel like it would have to be Nestle Crunch bars. But I don't discriminate- I love all candy. Ever since traveling down the road of improving my health and wanting to make better dietary and lifestyle choices for myself, candy may not be in the cards for me this year. I am a 100% supporter of candy, but having avoiding dairy and gluten, consuming candy this week may give me headaches and the runs. SO I thought I can definitely still celebrate halloween with all my fav candy into one cookie. Something delicious and nostalgic and something for those out their with dietary restrictions.
This week, I scrapped together Halloween Monster Cookies! These are so gooey and sweet and really encourage the sweet tooth craving.
Halloween Monster Cookies
Yields 10 Cookies
-½ cup maple syrup
-½ cup honey
-2 tbsp coconut oil
-⅔ cup coconut sugar
-1 tsp vanilla
-1 cup gluten free rolled oats
-½ tsp baking soda
-½ tsp cinnamon
-3/4 cup almond flour
-¼ cup chopped Justin’s milk chocolate peanut butter cups
-¼ cup Enjoy Life mini chocolate chips
-¼ cup chopped gluten free oreos (generic brand)
-¼ cup unsweetened shredded coconut
Set the oven to 350 degrees.
Add all the dry ingredients into one bowl and whisk together. In a separate bowl add in all the wet ingredients and mix together. Once both are mixed, combine the dry ingredients into the wet ingredients and mix together. The mixture should have a sticky and thick consistency.
Once everything is combined, chop up the peanut butter cups and oreos. Take 1/4 cup of all the mix ins and add them to the mixture.
Place a sheet of parchment paper on a cookie pan and scoop palm size balls onto the pan. The cookies will flatten themselves in the oven.
Let cook for 10-12 minutes until they are browned on the bottom. Let cool before moving. Enjoy!