Flourless monster cookies loaded with so many of your cookie favorites! They're packed with peanut butter, coconut, dried cranberries, and chocolate. They're chewy and lightly sweet and guaranteed to disappear quickly. Easily made as a gluten free cookie, too!
- 1 cup old fashioned oats gluten free,if necessary
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup natural unsweetened peanut butter creamy or chunky
- 2 tablespoons butter melted
- 2 whole eggs lightly beaten
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1/4 cup miniature semi sweet chocolate bits
- 1/4 cup dried cranberries (I used Ocean Spray blueberry craisins)
- 1/4 cup dark chocolate bits add after baking!
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Preheat oven to 350 degrees Fahrenheit. Line 3 cookie sheets with parchment or prepare with a light coating of spray oil.
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Combine oats and baking soda in a small bowl. Set aside.
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In a separate bowl, combine the peanut butter, butter, eggs, brown sugar, and vanilla. Add the oat mixture and stir until well combined.
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Fold in the mini chocolate bits, coconut, and cranberries. (Save the dark chocolate bits to add to the tops of the cookies once they're out of the oven.)
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Using about 2 tablespoons of batter for each cookie, portion them out onto the cookies sheets, leaving about 2 inches in between each. Pat down each mound of batter a little bit, into the cookie shape you want. (They do not spread much while cooking)
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Bake for 10-12 minutes, until they're lightly golden. Remove from the oven and give the pan a little bang to settle the cookies. Then, dot the tops of each cookie with a few dark chocolate chips. Allow cookies to cool on pan for 2 minutes before transferring to a cooling rack.
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After cooling completely, cookies will stay fresh and chewy in an airtight container for 3-4 days.
I like to add the dark chocolate chips after they come out of the oven so that they really stand out. You can mix them right into the batter if you'd rather.
While I normally chill cookie dough before baking, it's not necessary here since there's so little butter in the batter to cause over-spreading.
If you only have sweetened peanut butter, keep in mind the cookies will be higher in sugar and sweetness in the finished product. Try reducing the brown sugar by 2 tablespoons to adjust.
I used a 1.5 tablespoon cookie scoop, slightly over-filled, to portion these cookies out. That allowed for 20 equally-sized cookies.