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Chocolate Peanut Butter Monster Cookies (Gluten-Free)

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Well it’s that time of the year again babes… Time to bring on all the themed treats! And what could be more fun than a spooky themed treat for Halloween, right?! (Yes I know…these aren’t the “spookiest” of cookies. But I’ve never been one for blood and guts during Halloween, sooo spooky-cute is what ya’ll get!) Trust me though, your friends and family will go crazy over these Chocolate Peanut Butter Monster Cookies!

If your local grocery store is anything like mine, then they’ll have a set up of Halloween “specialty items” somewhere in the store. I would look there for candy eyes first. However, I’ve also found that most stores usually carry them in the baking aisle too. If you’re still not able to find them then Amazon always has some available and most options are pretty cheap.

I used both medium and small eyes for mine. (I thought they looked “spookier” that way.) But after my first test batch, I realized that the different sizes actually “cooked” differently too. Below are directions as to WHEN to put the candy eyes on your cookies depending on their size.

So who’s ready to make these cookies and have some spooky fun this Halloween?! Hope you have a great day everyone!

Further Food Nutritionist Commentary:

Coconut sugar contains healthy fats that are known to help prevent high cholesterol and heart disease. While standard table sugar is pure sucrose, coconut sugar only contains about 75 percent sucrose

By Anna Lee

Chocolate Peanut Butter Monster Cookies (Gluten-Free)

  • Prep Time:5 Minutes
  • Cook Time:9 Minutes
  • Servings: 28 Cookies

Ingredients

1 cup peanut butter

¼ cup unsweetened coco powder

½ cup coconut sugar

1 large egg

1 teaspoon baking soda

½ cup m&m’s

¼ cup semi-sweet chocolate chips

Candy eyes

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a bowl, whisk the egg. Add the peanut butter, coco powder, coconut sugar and baking soda and stir with a large spoon. (DO NOT whisk these ingredients together as the dough becomes VERY THICK.)
  3. Stir in the m&m’s and chocolate chips.
  4. Roll the dough into balls and place them on the baking sheet. Flatten them slightly and press a few candy eyes on top. (See note below if using small candy eyes!)
  5. Bake for 9 minutes. Then let them cool on the sheet for 5 minutes before taking them off to cool. NOTE: Cookies will look underdone when you take them out but will harden as they cool!
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a bowl, whisk the egg. Add the peanut butter, coco powder, coconut sugar and baking soda and stir with a large spoon. (DO NOT whisk these ingredients together as the dough becomes VERY THICK.) Stir in the m&m’s and chocolate chips. Roll the dough into balls and place them on the baking sheet. Flatten them slightly and press a few candy eyes on top. (See note below if using small candy eyes!) Bake for 9 minutes. Then let them cool on the sheet for 5 minutes before taking them off to cool. NOTE: Cookies will look underdone when you take them out but will harden as they cool!

Nutrition Information

Per Serving: Calories: 107; Total Fat: 6 g; Saturated Fat: 2 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 8 mg; Sodium: 34 mg; Potassium: 3 mg; Carbohydrate: 11 g; Fiber: 1 g; Sugar: 8 g; Protein: 3 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 2%; Calcium: 1%;

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