Grain-Free “Monster” Cookies

Grain-Free “Monster” Cookies

I’m sure most of you have heard of monster cookies…chocolate chips, M&M’s, peanut butter chips and oats.  This recipe is my healthier version of monster cookies that are grain-free and loaded with dark chocolate chips, walnuts, shredded coconut and cranberries  for a little extra sweetness.  What I love about these cookies is that they are crispy around the edges and soft and chewy in the middle.  So yummy!!  I dare you to eat  just one!



  • 1½ cup fine almond flour (I used Bob’s Red Mill)
  • 3 Tbsp coconut flour
  • 1/2 tsp Himalayan salt
  • 3/4 tsp baking soda
  • 1/4 cup organic coconut sugar (can also use a sugar substitute such as Swerve or Natvia)
  • 1/4 cup maple syrup (I used organic, grade A)
  • 2 eggs, pasture-raised, if possible (organic is next best option)
  • 8 Tbsp grass-fed butter, softened (1 stick)
  • 1 tsp vanilla
  • 1/2 cup Lily’s chocolate chips (no sugar added)
  • 1/2 cup walnuts, chopped
  • 1/4 cup unsweetened shredded coconut 
  • 1/4 cup cranberries  



  1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
  2. In a mixing bowl, add almond and coconut flours, salt and baking soda.  Use a whisk to combine and break up any clumps.  Set aside.
  3. In a large mixing bowl, add softened butter, maple syrup and coconut sugar.  Using a hand mixer or stand mixer, cream together on medium speed for about 2-3 minutes.  Add the eggs and vanilla and beat an additional 2 minutes.
  4. Slowly add in half of the dry ingredients and mix on low speed.  Add remaining dry ingredients and mix just until combined.  If desired, mix by hand if dough gets too thick.
  5. Fold in chocolate chips, walnuts, coconut chips and cranberries.
  6. For best results, refrigerate dough for 2-4 hours before baking.  Dough should be somewhat stiff.
  7. Scoop desired size onto baking sheet.  Don’t press down or overcrowd.
  8. Bake for 10-12 minutes.  All ovens are different so check the cookies near the end of baking time.  When browned around edges, remove from oven.  They will be somewhat soft in the middle but will continue to cook on the baking sheet.  If dough appears raw, bake for an additional 2 minutes.
  9. Allow cookies to rest for about 5 minutes and then move them to a cooling rack.


Note:  You may want to bake 2-3 cookies in the first batch to test the time.  This will ensure that you get the best desired texture and don’t over-bake or under-bake the cookies.

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