detail MonsterCookies 2

Not-So-Scary Monster Cookies Recipe Made With Truvía® Baking Blend and Truvía® Brown Sugar Blend

These flourless cookies are made with gluten-free ingredients for those who follow a gluten-free diet. Sweetened with Truvía® Brown Sugar Blend and Truvía® Baking Blend, these oatmeal, peanut butter and chocolate chip gems have 7% fewer calories* and 53% less sugar* than the sugar-sweetened version. Makes 2 dozen cookies.

  • Serving Size: 1 cookie (30g)
130 Calories

Nutrition Per Serving

Calories 130
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 25mg
Sodium 110mg
Total Carbohydrate 16g
Dietary Fiber 2g
Sugars 6g
Eyrthritol 3g
Protein 4g
Vitamin A 2% DV
Vitamin C 0% DV
Calcium 0% DV
Iron 8% DV

Ingredients

  • 14 cup butter, melted

  • 14 cup Truvía® Baking Blend

  • 12 cup Truvía® Brown Sugar Blend

  • 34 cup peanut butter

  • 12 tsp vanilla extract

  • 2 eggs

  • 14 tsp salt

  • 1 tsp baking soda

  • 214 cup gluten free oatmeal

  • 14 cup candy coated chocolate candies

  • 14 cup chocolate chips

Directions

  1. Pre-heat oven to 350°F.

  2. Melt butter in microwave and add to large mixing bowl with the Truvía® Baking Blend and Truvía® Brown Sugar Blend.

  3. Add peanut butter, vanilla, and egg. Mix for 2-3 minutes to start dissolving the Truvía® sugar blends.

  4. Add salt, baking soda and oatmeal to the liquid ingredients and mix to form a soft dough.

  5. Stir in the chocolate candies and chocolate chips.

  6. Drop tablespoons of dough cookie sheet and press to flatten. Bake for 7-8 minutes until the edges are lightly brown.

  7. Cool on pan for 1-2 minutes until cookies set, then transfer to cooling rack.

*These cookies have 130 calories and 6 grams of sugar per serving compared to full-sugar version which have 140 calories and 13 grams of sugar each.

Monster Cookies is rated 4.5 out of 5 by 76.
Rated 4 out of 5 by from Great tasting cookie! I made this recipe yesterday actually because I had a moms group meeting. They sampled these cookies and everyone thought they tasted pretty good. The kids at the meeting enjoyed the cookies as well. I like how colorful the cookies looked with the colorful candies mixed in. I followed the recipe almost exactly as stated. The only thing that was different is that my four year old son was helping me and I let him put the salt in. He got a little too happy and did a bit more than the recipe called for. However, the cookies were still good.
Date published: 2016-03-06
Rated 5 out of 5 by from Yummy, but modified a bit I tried this recipe with a few raisins instead of chocolate and no molasses at all. To make them stay soft, I used two small boxes of sugar free vanilla pudding. To make raisins seem like more than they are - cut them into tiny pieces, they do swell up! I also used baking powder and baking soda and some flour, but it wasn't all purpose, as I don't use that, I use buckwheat or almond, also white wheat, combined with the oatmeal, they're delicious! Also freeze well and stay soft when unfrozen, a REAL PLUS!
Date published: 2014-09-03
Rated 5 out of 5 by from Tasty treat This recipe is so versatile! I made it once like the instructions called for, except I left out the candy and added all mini semisweet chocolate chips. The next time I made it, I used dried cherries and white chocolate chips in place of dark chocolate. Both were really good with all of them disappearing in record time. Next time I may add raisins and cinnamon and skip the chips!
Date published: 2016-02-26
Rated 5 out of 5 by from Can't taste the difference I love using this Truvia brown sugar in this recipe. The cookies turn out chewy, and so yummy you would not guess they were made without real sugar. Having weight loss surgery limited my options on sweet snacks but since I started using the Truvia brand I make all kinds of things. *One small option you can use half chocolate chip and half mint chips during the holiday season.*
Date published: 2017-01-04
Rated 3 out of 5 by from Two recipes? Why?? While I am glad to have found Truvia baking blend esp. the brown sugar blend, why two recipes for chocolate chip cookies? I have made both. The one on the Truvia brown sugar baking blend bag is the better recipe- much more like a classic chocolate chip cookie. The one on the website - soft and chewy spreads too much and is too thin and crispy not chewy. Just an FYI.
Date published: 2016-11-18
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