I have made these monster cookies for years now.

The original recipe came from a book called Breaking the Vicious Cycle. You can find info about it here.

The original recipe calls for eggs and butter, but I make these cookies gluten-free, grain-free, egg-free, and dairy-free. They are also soy-free, which is a big one for us too!

Monster Cookies

2 TBSP flax meal mixed with 6 TBSP hot water
(set aside and let gel)
5 cups almond meal (also called almond flour)
1 cup raisins
1 cup walnut pieces
1 cup flaked unsweetened coconut
1/2 cup melted coconut oil
1 cup honey
1 tsp baking soda
1/8 tsp sea salt
1/2 cup chocolate chips (we use allergy-friendly enjoy life brand)

Mix all ingredients. I do this in my Kitchen Aid Mixer, literally dumping everything but the chocolate chips together and then turning the mixer on low until all is mixed.

Add the chocolate chips while the mixer is still running, and let it mix until they are incorporated. You may want to measure, or not pour from a jar while taking a photo at the same time. Just saying.

Line your baking sheets with parchment paper. We use bleach free parchment paper, to avoid chemicals being leached into the cookies.

Use a 1 1/2″ cookie scoop to scoop out the cookies. If you do not have a cookie scoop, get it on your Christmas list pronto!

The dough will be a bit sticky, but also crumbly. Just use your fingers to press the dough together as your cookie scoop releases the cookie. I promise they will stay together once baked and cooled!

Press the cookies down with a fork, dipping the fork in water between each press.

Bake at 325 degrees, for 12-15 minutes, until golden brown. The cookies are very fragile when hot. Let them cool completely before trying to move them. Or, get a spoon like my kiddos do and dig right in!

This recipe made 55 cookies. I store them in the fridge, and they freeze very well too!

Enjoy!

*This is the flax meal we use to replace eggs. I buy this at Costco, but last time we checked, they were not carrying it anymore.

To replace one egg in a recipe, mix 1 TBSP of flax meal with 3 TBSP of hot water. Let it sit until it gels, and then add to recipe like you would an egg.