Chocolate Oat Monster Cookies

Chocolate Oat Monster Cookies

Chocolate oat monster cookies are gluten-free. They’re an easy halloween treat to make with kids. This recipe uses oat flour and coconut sugar in the base of the recipe.

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: 8 cookies

Ingredients

1¾ cup oat flour
¼ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter - room temperature
⅓ cup coconut sugar
¾ cup milk - dairy or non-dairy will work
1 egg
1 tsp vanilla extract
2 Tbsp rainbow sprinkles
24 candy eyeballs

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Tip: To get the parchment paper to stay down, first spray the bare baking sheet with cooking spray. Then place the parchment paper on top - the oil will help it stay in place.
In a large bowl, combine the oat flour, cocoa powder, baking soda, baking powder, and salt. Mix together and set aside.
In a separate bowl bowl with hand mixer, cream the butter and coconut sugar together for 1-2 minutes.
Add in the egg, milk and vanilla extract. Mix until smooth and creamy.
Pour the wet ingredients into the dry ingredients and mix together. The batter will be sticky.
Divide into 8 cookies (you can use ¼ cup if you want them precise) and place on the baking sheet.
Rinse a spatula under some water and lightly press down the cookies to flatten them. Repeat rinsing with water everytime the batter starts to get sticky.
Add three candy eyeballs in the center of each cookie. Then place sprinkles around them. Gently press the candies into the top of the cookie batter.
Bake for 11-12 minutes. Remove from the oven and let sit for 5 minutes. Use a spatula to gently transfer the cookies to a rack to cool completely.

Recipe Notes:

Note: These cookies have a delicate texture and are naturally a bit crumbly.

They store best in a glass container, gently stacked on top of each other.

Nutrition

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