Eggless Monster Cookies
Learn how to make Eggless Monster Cookies with organic ingredients for a tasty treat that everyone will enjoy!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 2 teaspoons vanilla extract
- 226 grams peanut butter
- ¼ cup milk
- 142 grams all purpose flour
- 100 grams rolled oats
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams organic candy coated chocolates
- 75 grams raisins
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there’s no butter chunks.
- Add the peanut butter, milk, flour, oats, baking soda, and salt. Mix on low until combined into a cookie dough.
- Add in the chocolate candies and raisins and mix on low until combined.
- Using your hands, form the dough into 16 balls and place on the prepared baking sheets, spacing evenly apart. You’ll have 8 cookies per sheet.
- Bake for 13 to 15 minutes or until the cookies look cracked and the edges look dry.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to allow butter to soften naturally on the counter before baking.
- I use milk in place of eggs in these eggless cookies. Definitely use whole milk as you need that fat, and reduced fat or skim milk is more water, which can dry out cookies.
- I add raisins into these Organic Monster Cookies as I love the sweetness paired with the peanut butter, oats, and chocolate candies. These are optional and I’ve made them both ways, so if you don’t want them just leave them out.
- Store cookies in an airtight container so these stay soft.
- Vegan — Replace the butter and milk with vegan butter (my favorite is Miyoko’s) and the milk with coconut milk for vegan monster cookies.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until the cookies look cracked and the edges look dry.
Nutrition
Calories: 311kcalCarbohydrates: 37gProtein: 6gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 17mgSodium: 228mgPotassium: 173mgFiber: 2gSugar: 20gVitamin A: 210IUVitamin C: 0.3mgCalcium: 42mgIron: 1mg
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