Peanut Butter Brownie Monster Cookies ~ Gluten-Free
I am a huge fan of just about any monster cookie and that’s probably because I am a huge fan of M&Ms, but these peanut butter brownie monster cookies are extra special. Why? Because they are chocolate for one thing, which is always a plus.
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There’s something more about these cookies that make them irresistible though; they are incredibly soft and just as chewy even when frozen. I literally cannot make enough. These chocolate monster cookies are constantly disappearing!
You may have noticed that sweet potatoes have become very popular over the last few years, especially in baking, which is great because they are really good for you.
This is what I do to make sure I always have sweet potatoes on hand when I feel like baking one of my favorite recipes:
Leaving the skin on, wash, and dry several sweet potatoes. Wrap them up in a large piece of foil and bake at 400 for about an hour. Give or take a few minutes on either side of that hour depending on the size of the potatoes. I also place the foil-wrapped potatoes on a large cookie sheet while baking them because sometimes the juices sneak out and drip in the oven.
When the potatoes are super soft to the touch remove them from the oven and let them cool down to room temperature. Remove the skins and mash them all together in a big bowl. Then bake something wonderful and delicious and freeze the remaining mashed potatoes in containers.
You could also make Sweet Potato Nuggets with the cooked sweet potatoes on the same day, just an idea; this is something I often do.
To Make Peanut Butter Brownie Monster Cookies You Will Need:
- Cooked Sweet Potatoes
- Vanilla
- Peanut Butter ~ or another nut butter of your choice
- Oat flour
- Sugar ~ Monk Fruit Sweetener works perfectly as well
- Cocoa powder
- Chocolate Syrup ~ non-dairy, no-fat type like Hershey’s Simply 5 ~ free from dairy, egg, tree nuts, peanut, gluten, soy, and corn.
- Baking soda
- Salt
- Mini Semi-Sweet Chocolate Chips ~ I used Enjoy Life Semi-Sweet Chocolate Mini Chips. Soy Free Sales produces allergy-friendly and corn-free chocolate chips.
- Mini M&Ms or allergy-friendly substitutes
Allergy-Friendly Plain M&M Option:
Choco No No’s are vegan, dairy-free, peanut-free, nut-free, soy-free, and gluten-free.
Enjoy your cookies!!
Peanut Butter Brownie Monster Cookies
Ingredients
- 3/4 cup sweet potato cooked and mashed
- 1 tsp vanilla
- 2/3 cup sugar or Monk Fruit Sweetener for a low sugar option
- 1 cup peanut butter or any nut butter of your choice. It works better if it isn’t chilled. The microwave can be used to soften it but be careful not to cook it.
- 1/2 tbsp chocolate syrup I suggest Hershey’s Simply 5 because it is allergy-friendly
- 1/4 cup plus 2 tbsp cocoa powder
- 1/4 cup plus 2 tbsp oat flour or other flour of your choice
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup mini semi-sweet chocolate chips I used Enjoy Life Allergy-Friendly Semi-Sweet Mini Chocolate Chips. Soy Free Sales are corn-free as well as allergy-free.
- 3 tbsp Mini M&Ms or allergy-friendly replacements. Extra to add on top of cookies if you desire.
Instructions
- Preheat oven to 325
- Line a baking sheet with parchments paper or a silicone liner.
- In a large mixing bowl add nut butter, sweet potatoes, vanilla, and chocolate syrup.
- Whisk together to mix well.
- In a small mixing bowl combine flour, sugar, cocoa powder, baking soda, and salt.
- Add flour mixture to sweet potato mixture and stir to combine.
- Stir in chocolate chips and mini M&Ms.
- Using a small cookie scoop, place mounds of dough on prepared cookie sheet. Gently press mounds to slightly flatten. I flatten the cookies to about half the size.
- Add a few M&Ms on top if desired and bake for 10-12 minutes.
- Remove cookies from the oven and let them sit for 3-5 minutes, as they will be fragile until cooled.
- Move to a cooling rack to reach room temperature.
Notes
Nutrition
