When I lived in Southern California, a good friend shared her tradition with me of baking cookies with her children every time it rained. I thought, “What a great idea!” And my children and I did that… that is until we moved to Oregon… the land of one big long perpetual rain cloud. Don’t get me wrong, I love the rain, but we definitely had to put that tradition to rest for the sake of our waistlines.
Nonetheless, we still love making cookies together. One of our favorites is definitely the monster cookie. This plant based, much healthier version is as good if not better than the original. So chewy on the inside with the perfect firmness on the outside. The ideal mix of oatmeal, peanut butter, raisins, and chocolate. The oh so scrumptious rainy day comfort.
If you plan on making these cookies with your little ones, don’t forget, preparation leads to less frustration! I like to separate the ingredients into different stations. The first station will have all the ingredients for the first step as well as the measuring spoons and cups. The next stations has the next step, and so on so forth. If one step is particularly messy, I measure it ahead of time into a small bowl and then we add the mixture together to the mixing bowl. Also, don’t make your kids stick around until all 3 dozen cookies are complete. Have them help get the first dozen on a cookie sheet, then wash their hands and send them to the play room. You can finish up from there =).
This recipe makes about 3 dozen cookies and was originally adapted from Paula Deen’s monster cookies.
And you probably don’t need 3 dozen cookies lying around your house, so share some with your neighbors or freeze half for later. Happy baking!
| Prep Time | 15 minutes |
| Cook Time | 8-10 minutes |
| Passive Time | 5 minutes |
| Servings |
dozen
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- 3 flax eggs or chia eggs (3 TBS chia or flax mixed with 9 TBS water refrigerate for 15 minutes)
- 1 cup coconut sugar
- 1 cup turbinado sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 1/2 cups peanut butter
- 1/2 cup coconut oil
- 1/2 cup chocolate chips
- 1/2 cup raisins
- 2 tsp baking soda
- 3 cups rolled oats
Ingredients
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- Preheat the oven to 350 degrees F.
- In a large bowl combine the eggs and sugars and mix. Add the salt, vanilla, peanut butter and coconut oil and mix. stir in the chocolate chips, baking soda, raisins, and rolled oats.
- Use your hands to roll a ball of dough about the size of a ping pong ball. Flatten it into a puck shape and place on a baking sheet a couple inches apart.
- Bake for 8 to 10 minutes, till slightly golden on top, and do not over bake! Let them cool for 5 minutes or so and then place them on a cooling rack.
