Dairy-Free Monster Cookies
Indulge in the ultimate guilt-free treat with these Dairy-Free Monster Cookies—a delightful twist on the classic recipe, crafted for those who are dairy-sensitive or simply seeking a wholesome alternative. These irresistibly chewy and flavorful cookies feature a winning combination of creamy peanut butter, hearty old-fashioned oats, and a medley of mix-ins like dairy-free chocolate chips, raisins, and optional chopped walnuts for added crunch. Perfectly balanced with a hint of vanilla and a touch of sweetness from brown and granulated sugars, these cookies are easy to prepare in just under 30 minutes and yield soft, melt-in-your-mouth treats that everyone will love. Whether you enjoy them warm from the oven or paired with your favorite non-dairy beverage, these Dairy-Free Monster Cookies are a versatile, crowd-pleasing dessert that checks all the boxes for simplicity, taste, and dietary inclusivity.
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Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 cups Old-fashioned oats
- 1 cup Dairy-free chocolate chips
- 0.5 cup Raisins
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the creamy peanut butter, brown sugar, and granulated sugar. Mix until smooth and well combined.
Add in the eggs and vanilla extract, and mix until the ingredients are fully incorporated.
Sprinkle in the baking soda and salt, and mix to combine.
Stir in the oats until evenly distributed throughout the dough.
Fold in the dairy-free chocolate chips, raisins, and walnuts (if using) until they are well mixed into the cookie dough.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball slightly with the back of a spoon or your fingers to form disk-shaped cookies.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set at the edges and lightly golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
5175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.9 g | 323% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 657.9 g | 239% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 416.0 g | ||
| Protein | 131.7 g | 263% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 541 mg | 42% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 4450 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
