Monster Cookies (Flourless!)

IMG_1239Let me introduce to you the ultimate cookie mash-up: oatmeal cookie meets peanut butter cookie meets chocolate chip cookie…meets M&M cookie! Phew. It’s no wonder they’re called monster cookies with all that goodness loaded in (although I’ve heard rumors that the name actually comes from a bakery that made mass–monster–quantities of these cookies). While my past few posts have featured recipes with some considerably strange ingredients, these monster cookies feature the exact opposite. Most of their ingredients are pretty typical for cookies–sugar, eggs, butter, vanilla, salt, baking soda–but there’s one common cookie ingredient missing…flour!IMG_1234

That’s right. The quick-cooking oats and three whole eggs hold these monster cookies together just fine, and they have the best chewy texture. I was worried that the lack of flour might result in flat pancake cookies, but they also stay tall and thick. In fact, you’d be wise to pat them down a little before baking, because their shape holds up really well in the oven. I made them extra-large because no way was I making regular-sized MONSTER cookies, and seriously, each cookie is like a meal in itself! The peanut butter and oats offer such a fantastic texture and flavor, and the chocolate chips and M&Ms bring in a nice dose of richness. IMG_1232

For those of you gluten-free folks out there, here is a cookie that you can eat too! Just make sure to use gluten-free oats, and you should be all set. My gluten-free mother, who has long since resigned herself to forgoing homemade cookies, was astounded to hear that she could actually eat these. At first she thought I was teasing her! Nothing like a pleasant surprise in the form of a monster cookie. 🙂 IMG_1236

Ditch the flour and make yourself a batch of these overloaded monster cookies. You’ll never have to decide between peanut butter, oatmeal, and chocolate chip cookies again!IMG_1241

Monster Cookies

Makes about 3 dozen cookies

1 & 1/4 cup light brown sugar, packed

1 cup granulated sugar

3 large eggs

1/2 cup (1 stick) unsalted butter, softened

1 & 1/2 cups creamy peanut butter

1 teaspoon vanilla extract

1/2 teaspoon salt

2 teaspoons baking soda

4 & 1/2 cups quick-cooking oats

1 cup chocolate chips

1 cup M&Ms

Directions:

Preheat oven to 350 degrees F. Line or grease two cookie sheets and set aside.

In a large bowl, beat together the sugars and eggs until smooth. Mix in the butter, peanut butter, vanilla, and salt until well-combined. Stir in the baking soda, oats, chocolate chips, and M&Ms.

Roll the dough into balls (mine were about 1.5 tablespoons each) and place 2 inches apart on prepared cookie sheets. Slightly flatten each ball with the back of a spoon or the palm of your hand.

Bake for 10-12 minutes, or until the tops are set and the edges are light golden-brown. Don’t overbake! Cool the cookies for 2 minutes on the cookie sheets before transferring to a wire rack. Store in an airtight container at room temperature.

*Note: the dough balls can also be frozen and baked for 12-14 minutes (without thawing!) as desired.IMG_1244

Recipe adapted from Mel’s Kitchen Cafe

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Flourless Peanut Butter-Chocolate Chip Cookies

IMG_0245So. Let’s overlook the fact that this recipe might possibly be interpreted as cheating, since I already have two variations of these cookies here on the blog, and just roll with it. Because seriously, guys, these cookies are good enough to be posted three times! They’ve always been one of my go-to recipes for their a) minimal ingredients, b) quickness, c) easiness, and d) gluten-freedom (I was gonna say “freeness,” but “freedom” has the upper hand of actually being a word.)

While you can stick to my original 3-ingredient recipe and make these with 1 cup of peanut butter, 1 cup of sugar, and 1 egg (yes, that’s all!!!), I prefer to use this recipe with its little adjustments. It goes against my nature as a baking addict to just leave a good recipe alone, so naturally I’ve come up with some tweaks. First of all, using half brown sugar and half white makes the cookies especially chewy and flavorful. Brown sugar FTW! Secondly, I add vanilla to pretty much everything (including my oatmeal while it’s cooking–if you haven’t tried it, DO!), so of course I had to include it in these cookies. The baking powder is just for a little extra lift, and I’m sure the chocolate chips need no explanation. Chocolate should never need an explanation–remember that.IMG_0242

These cookies are the perfect recipe for a college student with a limited budget, limited time, and a limited kitchen (namely myself), or anyone else who wants cookies that are fast, easy, don’t require a grocery store trip, and/or are gluten-free. Despite their lack of flour (and other usual cookie ingredients), they’re some of the best cookies I make. In fact, they’re the only peanut butter cookies I ever make! What more could you want than a perfectly chewy, slightly-crisp-around-the-edges, ultra-peanut buttery cookie with chocolate chips? Actually, I can think of quite a few things, but for all intents and purposes the proper answer here is “nothing.”IMG_0250

Flourless Peanut Butter-Chocolate Chip Cookies

Makes about 2 dozen cookies

1 cup creamy peanut butter

1 large egg

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or baking mats and set aside.

In a large bowl, stir together all ingredients except for the chocolate chips until well-combined. Fold in the chocolate chips. Drop by rounded tablespoons onto prepared cookie sheets. (At this point, if you like thinner cookies, you can slightly flatten each ball of dough or make a criss-cross pattern with a fork.)

Bake for 8-10 minutes, or until the cookies are set around the edges and the tops are no longer shiny. Err on the side of underdone! Let the cookies cool for 5 minutes on the sheets before transferring to a wire rack. Store in an airtight container at room temperature.

Flourless Chocolate-Peanut Butter-Banana Muffins

IMG_0388First of all…Happy 2nd Anniversary to Emma’s Baking Addiction! I can’t believe that two years ago I sat down and created a WordPress account with no idea what I was doing. Sometimes I still feel like I have no idea what I’m doing, but it’s been fun 🙂

These muffins were made with my mother in mind. My poor gluten-free, dairy-free mother, who has to watch as piles of cookies, ice cream, brownies and other taboo treats fill our kitchen, knowing she can’t have them. She never complains, not once, but I try to make sure that I create a fair share of gluten-free, dairy-free baked goods as well.

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The last mom-friendly treats I made were these awesome little energy balls, but they were eaten up in approximately 12 seconds, give or take a couple days. The problem with gluten-free treats is that they are also accessible and perfectly acceptable to the gluten-eaters in the house, and unless I clearly label treats as being “FOR MOM” (or hide them), they disappear way too quickly. Which is why, after the last three blog posts centered around cookies and ice cream, it was time to make these muffins.

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What these muffins do have: peanut butter, chocolate, & banana (one of the ULTIMATE flavor trios), heart-healthy flaxseed, and a handful of other healthy ingredients. What these muffins do not have: FLOUR, gluten, dairy, or more than two tablespoons of refined sugar. What these muffins require: a bowl, a spoon, a muffin tin, and some measuring cups. That’s it! They don’t require worrying about over-mixing (which can create tough muffins, but ONLY if there’s gluten involved) or dirtying up a million little bowls and spoons. Easy as cake muffins!

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The best part is that, despite their considerably healthy list of ingredients and their lack of flour, these muffins are not lacking in flavor or texture! They have a wonderful soft, dense-yet-springy texture and are smooth and rich. The peanut butter/chocolate/banana flavors really shine through, and the muffins are full of flavor but not overly sweet. They were a huge hit in our house for both the gluten-free eater (my mom) and all the other eaters. They were so popular, in fact, that I had to take my mother aside and let her in on my little secret: I had snatched a few muffins from the communal container and hidden them away in a tupperware in the freezer. That way she could snack on them whenever she saw fit, safe from all other muffin-eaters. If you feel the need to hide away a few of these muffins for yourself, you won’t see me judging you!!

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Flourless Chocolate-Peanut Butter-Banana Muffins

1 cup mashed banana (from about 2 medium-large bananas)

1 cup creamy peanut butter

1/4 cup honey or agave nectar

2 tablespoons brown sugar

1/3 cup unsweetened cocoa powder

2 large eggs

1 tablespoon ground flaxseed (optional)

2 teaspoons vanilla extract

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips (optional)

Directions:

Preheat oven to 425 degrees F. Grease or line a 12-cup muffin tin.

Mix together all of the ingredients in a large bowl until well-combined. Divide evenly among muffin cups, filling about 3/4 of the way. Bake for 5 minutes, then decrease oven temperature to 350 degrees. Bake for an additional 10-15 minutes, or until the muffin tops spring back when lightly touched and an inserted toothpick comes out clean.

Cool in the muffin tins for 15 minutes, then run a knife around the edges of each muffin and carefully remove to a cooling rack. Store the muffins in an airtight container for up to 5 days.

(Recipe inspired by Averie Cooks and Detoxinista)