MONSTA! Cookies

I consider these cookies the sequel to my ever-popular “Super Charge-Me Cookies” from ed&bv.  And, like the super chargers, these come with a story.

Our family was visiting my sister one afternoon, and she asked if we’d like a cookie.  *uh, yeah*!  When I think of cookie, I usually envision a smaller, two-bite kind of cookie, more of a dessert than a snack.  But what she delivered was quite more than the delicate, after-dinner cookie I had imagined.  It was substantial and not cloying, leaving us feeling satisfied more than a cookie could.  It was more of a snack – and cookie – put together!  Could I call it a snooki(e)?  Nooo, we know where that would take us (and I haven’t even watched an episode).

All the drive home my mind was on developing another healthy, delicious snack cookie.  Something like my Super Charge-Me Cookie, but without nuts, or at least with a nut-free option.  Of course when I got home, the testing rounds began.  With one nibble, all I could think was “these are monster good“!!!  And, when I had my testers try them, one of them reported back with “Monsta, marvelous, magnificent, more-ish!”, which I used in the recipe intro…

MONSTA! Cookies from Let Them Eat Vegan wheat-free, soy-free LINK to RECIpage to print/share

Monsta, marvelous, magnificent, more-ish! These are jam- packed with healthful ingredients, and even though these are not your dessert kind of cookies, they will give that sweet tooth something to sing about!

1/3 cup organic extra-virgin coconut oil

1/4 cup pure maple syrup

¼ cup brown rice syrup (or more maple syrup)

2 tbsp coconut sugar or other unrefined sugar (optional, I often omit it, see note)

1 – 1½ tsp pure vanilla extract

1 cup light or sifted spelt flour

3/4 cup oat flour (see note)

2 tsp baking powder

½ tsp cinnamon (or ¼ tsp freshly grated nutmeg)

¼ tsp sea salt

½ cup unsweetened shredded coconut

2 tbsp flax meal (or 1 ½ tbsp ground white chia)

1/3 cup pecans or walnuts, lightly broken or chopped (for a nut-free version use ¼ cup of sunflower seeds)

¼ cup hemp seeds

¼ cup pumpkin seeds (or sunflower seeds if not substituting for pecans, above)

Preheat the oven to 350°F. Line a baking sheet with parch- ment paper. In a mixer fitted with the paddle attachment, combine the co- conut oil, maple syrup, brown rice syrup, sugar (if using), and vanilla. Mix on low speed to incorporate for about a minute. In a separate bowl, combine all the dry ingredients, except the nuts and seeds, and stir well. Add about half of the dry mixture to the wet mixture. Churn with the mixer to start to incorporate, and then add the re- maining dry mixture, as well as the nuts and seeds. Continue to stir on low speed, just until the mixture comes together and forms a dough on the paddle.  Scoop spoonfuls (11⁄2 to 2 tablespoons in size; a cookie scoop works very well but isn’t essential), and place on the prepared baking sheet. Bake for 14 minutes, then remove from the oven and let the cookies cool for about a minute on the bak- ing sheet. Transfer to a cooling rack to cool completely.

If This Apron Could Talk: The unrefined sugar is optional— the cookies are still sweet and tasty without it, so if you don’t want to use any granulated sugar of any sort, then omit it. But, for a slightly sweeter taste, you can include the 2 table- spoons of sugar.

Savvy Subs and Adds:  If you prefer another oil to coconut, feel free to do so, just use a slightly scant measure. Feel free to add 1⁄4 cup of raisins, dried cranberries, or other dried fruit to the dry ingredients. You can include it as an addition, or as a replacement for some of the seeds or nuts.

Extra Tips: (1) One of my girlfriends gave me a tip that she first pulsed the seeds and nuts before adding to the batter – so they would be better ‘disguised’ for her kiddos.  I gave it a try, and it worked beautifully.  Thanks for the clever suggestion Sara!

(2) When I make these, I use a smallish cookie scoop and over-fill it, and then press it on to the parchment, like a big scoop of ice cream!  What is fun about that technique is the cookies keep these nooks and crannies and edgy bits… making them just a little more monstacular. :)  Once, I scooped and baked them ‘tidier’, and my husband said “I like them better with all the imperfect edges“.  I agreed!  (and that doesn’t happen often, lol!)  There’s something about baking them up with those nibbly edges that you just want to snap off and eat.  And, I’m notorious for doing just that.

Enjoy the cookies guys! :)

Reminder:  Subscribe to my posts to get more plant-powered goodness delivered to your inbox!

Finally, thanks to Ricki Heller for including this recipe in her Wellness Weekend!

8 Responses to MONSTA! Cookies

  1. Sandy says:

    hi Dreena,

    Thanks for the response. I found spelt flour but not oat flour at the grocery store. Any suggestions?

    Sandy

  2. Sandy says:

    hi Dreena,

    Thanks for the response. I found spelt flour at the grocery store but couldn’t find oat flour. Any suggestions?

    Sandy

  3. Sandy says:

    hi,
    I just tried making these. I didn’t have any spelt flour on hand so I just used all purpose (unbleached) flour. I had to really squish them in my hand to get them to stick together. Not surprisingly, they turned out dry-ish. Next time, do you recommend I just add more coconut oil (in proportion to the dry ingredients)?

    • Dreena says:

      Hi Sandy, I can see how that would happen, it’s the difference in substituting white wheat flour for spelt. In LTEV I talk about the substitution measure diff between wheat/spelt flour, but I don’t have that detailed in each recipe (such as here). White flour requires more moisture than spelt, as does w/w pastry flour, so when you are substituting for spelt you should use less (about 1 cup less 3 tbsp of wheat flour for every 1 cup of spelt, roughly). Spelt flour has a beautiful texture, hopefully you can search some out on your next grocery trip – worth it! :)

  4. I made these last week and loved them. I’m always looking for ways to get more seeds into my kids meals–thanks!

    • Dreena says:

      Excellent!! You’re welcome, and yes, seeds are trickier than nuts – little more bitter so we need to get a bit creative as mamas! Thanks Allison. :)

  5. Dreena says:

    Hi Tiffany, miso is good in the fridge for about six months – maybe longer. I know I’ve had some last well for about 8 months or so. I’ve never frozen it, that’s a good question, I suspect it would thaw ok, but have never tried it. Hope that helps!

  6. Tiffany says:

    Hi Dreena,

    These look great!

    I recently bought some miso to use in your mushroom pecan burgers and I wanted to know, how long can miso be kept in the fridge?

    Does it go bad quickly? Can I freeze it so it doesn’t spoil?

    Sorry for the questions, this was my first time buying miso.

    Thank you!! Hope you’re having a great weekend with the family! :)

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