Today, January 9, 2012 is the first snow of this season, here in Virginia. What do I do when I am in the house for a lengthy period of time with my three kids? Make cookies. They absolutely love to pour/eat the ingredients into the mixing bowl and watch as they create something from scratch. OK, really they just love sweets and go screwball when I mention cookies.
I adapted this recipe from one that my Mother had given me several years ago. The orignal recipe for traditional “Monster Cookies” (A cookie with everything but the kitchen sink in it) is completely delicious and decadent, filled with candies and chocolate chips, although they are out of this world I wanted to modify them to make the slightly healthier.
My husband is also Gluten intolerant so I had to think of a way to be able to make something he could enjoy as well. I call them “Marathon Cookies” because you could also use them as fuel before, during or after a marathon. My family gobbles them up.
I have updated this recipe to make it a lighter Cookie recipe- I use Truvia Baking Blends to reduce the sugar and replace corn syrup with Organic Brown Rice syrup. The result was wonderful– you can’t tell the difference. Here is the recipe..
Preheat oven to 350 degrees
Line 2 cookie sheets with parchment.
3 eggs (at room temp)
1/4 cup of Truvia Brown Sugar Baking Blend
1/2 cup Truvia Baking Blend
1 t. vanilla extract
1 t. of honey or Organic Brown Rice Syrup
1 t. baking soda
1 t. baking powder
1/2 t. cream of tarter
1 t. salt
12 T. butter (1 stick & 1/2) melted and cooled
1 1/2 cups natural peanut butter or nut butter of your choice
4 cups of Gluten Free rolled oats
1/2 cup of Gluten free flour (I use King Arthur brand)
1/2 cup of chocolate chips
1/2 cup of chopped nuts and or dried fruit (optional)
1/2 cup of dark chocolate M&M’s
1/3 cup of chia seeds (optional)
In a large mixing bowl, combine the eggs, sugars, vanilla, honey/brown rice syrup, chia seeds, protein powder, baking soda and salt. Stir in the melted butter, then the peanut butter, oats and flour, mixing until combined. Stir in the chips, nuts and M&M’s. Let the dough rest for about 15 min so the oats absorb some of the batter.
Drop the dough on cookie sheets and bake for 12-14 min. remove and cool on a rack.
It makes my mouth water thinking of them they are butterscotch-ie, peanut butter-ie, candies and chips melt in your mouth. We like ours slightly crisp if you like them more chewy go for less cook time (I go for the full 14 min) Not the healthiest cookie but a tad better than most only because the nuts have Omega 3’s and the dark chocolate has antioxidants… good for a snowy day with a glass of cold milk.
[bctt tweet=”Low Sugar Gluten Free Monster Cookies”]
For more Dessert and Sweet ideas (Some healthy, some not) follow my Sweet Tooth Dreams Board–