Monster Cookies (Dairy Free)
13 Mar
A rainy day is the perfect time to make some warm cookies for breakfast (or snack time). But not just any cookies – monster cookies! I found this recipe in a Betty Crocker Cakes magazine, and adapted it for my family (i.e., dairy free!). The result was a filling cookie that the kids gobbled up. The recipe makes 18 cookies, with one cookie per serving (believe me, it’s enough).
I used this recipe calculator to determine the nutritional information for each cookie. There is almost 7 grams of protein in each cookie (that’s the equivalent of about 3-4 bowls of most popular kids’ cereals)! No wonder one was enough. Here are the rest of the details, followed by the complete recipe…
Calories: 278
Total Fat: 12.6 g (1.8 g saturated)
Cholesterol: 23.6 mg
Sodium: 190 mg
Potassium: 155 mg
Total Carbs: 37.5 mg
Fiber: 2.4 g
Sugars: 7.2 g
Protein: 6.6 g
Ingredients
3/4 cup creamy peanut butter
1/2 cup Fleishman’s unsalted (dairy-free) margarine, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
1-1/4 cup all-purpose flour
1 tsp baking soda
2-1/2 cups quick-cooking or old-fashioned oats
1/2 cup semi-sweet chocolate chips (I use Trader Joe’s, which are dairy free)
1/2 cup chopped dried apples (or dried cranberries)
Directions
- Heat oven to 375 degrees F. In large bowl, beat peanut butter and margarine with electric mixer on medium speed until creamy. Add brown sugar and granulated sugar; beat until fluffy. Beat in vanilla and eggs until well mixed. On low speed, beat in flour and baking soda. Stir in oats, chocolate, and fruit.
- On ungreased cookie sheets, drop dough by 1/4 cupfuls about 3 inches apart.
- Bake 11 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Store in airtight container.
