Chewy Monster Trail Mix Cookies, inspired by that fabulous Monster Trail Mix at Target. They are super-chew and delicious! Instead of using flour, I used a food processor to grind oats and peanuts to a powder. These cookies are naturally gluten-free!
These cookies also probably have a bunch of protein in them, due to the large amount of peanuts here.
I realized after the fact that I should’ve put raisins in these cookies. I wanted a balance of chocolate, peanut butter M&Ms and peanut M&Ms, so I got a bag of Classic Mix M&Ms. My four-year-old is peanut butter obsessed. He loved these cookies.
Monster Trail Mix Cookies
Servings: 18
Calories: 148kcal
Equipment
- 1 food processor
Ingredients
- 1 cup old fashioned rolled oats
- 1 cup peanuts
- ¼ cup butter or margarine (I used Olivio spread)
- ¼ cup peanut butter
- ¼ cup granulated sugar
- ½ cup firmly packed brown sugar
- ¼ cup liquid egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon ground flax seed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces peanut butter M&Ms
Instructions
- Combine the uncooked oats and peanuts in a food processor and pulse until ground into a powder. Set aside.
- Cream together the margarine, peanut butter and sugars with an electric mixer until light and fluffy (this takes about 2 minutes)
- Beat in the egg white and vanilla extract
- In a separate bowl, combine the peanut/oat powder from step #1, the ground flax seed, the baking soda, baking powder and salt. Whisk together.
- Add the M&Ms to the peanut/oat mixture.
- Pour the wet ingredients, the peanut butter/sugar/egg mixture into the bowl with the dry ingredients. Stir with a spatula until a cookie dough comes together.
- I prefer to refrigerate the cookie dough for 2 hours before baking it.
Bake the cookies:
- Preheat the oven to 350 °F. Line 2 large baking trays with parchment paper.
- Roll teaspoon-sized balls of dough with your hands and arrange the dough balls on the prepared baking sheet. There's no need to flatten the dough balls, as they will spread out in the oven — but be aware that they will spread in the oven! Leave plenty of room, about 9 to 12 cookies per baking sheet.
- Bake each sheet of cookies for about 12 minutes in the oven.
- Don't try to move the cookies right when they come out of the oven! They'll break! Let the cookies sit and cool on the baking sheet for about 5 minutes, then use a spatula to transfer the cookies to a cooling rack.
Notes
Recipe makes about 18 cookies.
