Peanut Butter

Healthier Monster Cookies


I have a confession to make. I don’t really like baking. I know, I know. Here I am with a food blog and I really can’t say with confidence that I enjoy baking. The main reason being that the act of baking is so precise. I like to add dashes of this and that into whatever I am making. With baking, I don’t know what to add if something is too dry, or if my cookies are too flat after they’ve baked, or what is okay to change in a recipe and what isn’t.

It’s just never been my thing. I will bake from time to time but I have to follow a recipe with exact precision, which, drives me crazy.

When it comes to healthier baking, like this recipe for Monster Cookies that I found online, it’s almost cheating. I mean, I bake casseroles, and roast chickens, and this, seems close to that somehow.

Allow me to explain.


The reason this recipe feels like I’m cheating the Baking Gods is because there is so much oatmeal, peanut butter, etc. that you actually shape the cookies with your hands and cook them in the oven until they aren’t raw anymore. There’s very little science involved. I can do that! Correction: I did that!

These cookies are chewy, peanutty, oatmealy, chocolately… and almost guilt-free! Definitely better for you than most cookies anyway. Why? Because the fat in these cookies comes mostly from the peanut butter. Take a guess as to how much butter is in this batter. Come on… guess.

A single tablespoon! Not one stick, like many other cookie recipes, but ONE TABLESPOON! So go ahead, indulge. Enjoy for breakfast. Eat three of these in one sitting. Because honey, in my book, these are pretty darn good for you!


To me these cookies could be cousins with a granola bar or oat bar. There’s enough sweetness that this could be a dessert but its not overpowering and could be eaten as a breakfast on the go too. I added M&Ms and Pecans to mine but customize these and make them your own. Let me know your thoughts in the comments below.

I did not create this recipe. This recipe was written by Amy’s Healthy Baking.

Healthier Monster Cookies


  • 1 cup instant oats (or oatmeal that has been pulsed in a food processor 5-6 times)
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 Tablespoon unsalted butter or coconut oil, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup nonfat milk or almond milk
  • 2 Tablespoon mini M&M candies, divided
  • 2 Tablespoon mini chocolate chips, divided
  • 2 Tablespoon chopped pecans (optional)


  1. Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the melted butter, egg white, and vanilla. Mix in the peanut butter until smooth. Stir in the brown sugar and milk. Mix completely. Add in the flour mixture, stirring just until incorporated. Fold in all of the pecans, most of the M&Ms, and most of the chocolate chips. Chill for 30 minutes.
  2. Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet and flatten to the desired thickness and width. Cookies will not spread. Gently press the remaining M&Ms and chocolate chips into the tops of the cookies. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack. Keep in a sealed container.

I did not create this recipe. This recipe was written by Amy’s Healthy Baking.

Chocolate Peanut Butter Pretzel Bites

Dessert and myself go together like oil and water.  I was raised by a mother who believed sugar to be the evil of all evils.  We had sugar-free syrups, diet sodas and sugar-free candies and cereals.  Nowadays, I have a low tolerance for super-rich desserts.  One or two bites in and I’m dragging myself toward the nearest cup of milk or coffee to cut the sweetness.

These pretzels are the perfect balance of sweet and salty for my picky palette.  They broke my dessert defense barrier.  The added crunch from the pretzel and peanuts really make these treats even more irresistible.

Trust me, if you make these you’ll see chocolaty fingertips galore.

And those fingers may or may not belong to yours truly.

Recipe adapted from Framed Cooks via Southern Living

Chocolate PB Pretzel Bites

Rating: 51

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yields: About 45 Bites

Chocolate PB Pretzel Bites


  • 2 1/2 cups fountain and fondue chocolate
  • 3-ounces bittersweet chocolate chips
  • 2 (8-ounce) bags of peanut butter pretzel sandwiches
  • 1 cup chopped salted peanuts
  • 3/4 cups peanut butter morsels
  • 1 1/2 tablespoons shortening


  1. Microwave both chocolate in a large bowl for 2-3 minutes or until melted, stirring at 1 minute intervals.
  2. Pour pretzels into bowl of melted chocolate and stir gently until coated. Lift out with a fork and allow excess chocolate to drip off. Lay in a single layer on cookie sheets lined with wax paper.
  3. Sprinkle chopped peanuts over chocolate covered pretzels.
  4. Melt peanut butter chips and shortening in microwave for 30 seconds, or until chips are soft and smooth and spoon easily into a small ziplock bag. Snip a tiny corner off of the bag and squeeze the peanut butter mixture over the pretzels.
  5. Place the cookie sheets in the fridge until the chocolate has hardened, about an hour. Break into pieces and serve.

No Bake Chocolate Oatmeal Cookies

I wonder how a no-bake cookie gets away with the title of being a type of cookie.  Shouldn’t a no-bake cookie be some type of candy?  I always consider a good cookie to have an amazing aroma that fills your home while you’re baking them.  Hm.

My good buddy Jason and I made these [whatever you want to call them].  I refrained from eating all of them in one sitting… but not for long.  I had two immediately and two more after he left (secret’s out).  I quickly threw them into a ziplock bag and hid them in the back of my freezer.  Panic-stricken, I still indulge from time to time and gorge with my freezer door still open.

No Bake Chocolate Oatmeal Cookies

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Yields: 2 Dozen

No Bake Chocolate Oatmeal Cookies


  • 3 cups oatmeal (4.5 cups if you are using quick oats)
  • a dash of salt
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons cocoa
  • 2 cups sugar
  • 1/4 cup natural peanut butter
  • 1 teaspoon vanilla


  1. Place sugar, cocoa, butter, milk and salt in a 2-quart pan. Bring to a boil and remove from heat. Add peanut butter and stir until incorporated into a smooth, chocolately concoction. Add the oatmeal and vanilla and mix. Drop by the teaspoonfuls onto wax paper and cool for 1-2 hours until set.


For faster results, you can place these in the fridge to cool.

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