Grain Free and Paleo
Grain-Free Monster Cookies with Almond Flour and Dark Chocolate
These cookies capture the nostalgic chew of a classic monster cookie without a trace of grain, relying instead on the rich texture of almond flour and creamy roasted nut butter. Studded with dark chocolate and naturally-colored gems, they are a hearty addition to any kitchen table for sharing with friends and family.
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 18
- Level
- Easy
- Per serving
- 185 kcal
Method
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the nut butter, maple syrup, egg, and vanilla extract. Whisk or stir vigorously until the mixture is completely smooth and well-emulsified.
Add the almond flour, baking soda, and sea salt to the wet ingredients. Mix until a thick, tacky dough forms.
Gently fold in the dark chocolate chips and the candy-colored gems until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheet, spaced about 2 inches apart. Flatten each ball slightly with the palm of your hand or the back of a spoon, as these cookies do not spread much on their own.
Bake for 10-12 minutes, or until the edges are just beginning to turn a light golden brown. The centers will still look quite soft.
Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes. This is crucial, as grain-free cookies need time to set their structure before being moved.
Notes
Ensure your nut butter is well-stirred and creamy; if it is too dry or oily, the cookie texture will be inconsistent.
For a dairy-free version, ensure your chocolate chips and candy gems are labeled dairy-free.
Do not overbake. Grain-free flours can dry out quickly; the cookies will firm up significantly as they cool.
If the dough feels too soft to scoop, chill it in the refrigerator for 15 minutes before portioning.
