How to Make Easy, Healthy Monster Cookie


I DON’T mean to brag, but these Monster Cookies are DANK AF.

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My BFF made Monster Cookies for my roomies and me during finals week and I’ve kept those cookies top of mind every since.

She told me that the recipe’s ingredients weren’t half bad. I looked at the ingredients and knew that I would have to whip up a Monster Cookie recipe in the kale kitchen as soon as finals were over.


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Rolled oats were flying, bites of Honey Mama’s chocolate were taken, and a monster was born. A healthy monster I may add. 😉

Bob told me that these cookies may be “one of the best desserts” I have made – and when Bob says that the dessert is good, you know it’s good!

Bob – AKA my taste test expert – ( OKAY, he’s my dad… ) has plenty of taste testing experience from travel to his daughter’s recipe testing.

I may be his little girl, but Bob will never B.S. feedback. If there is one thing I’ve learned from my dad, it’s that feedback is EVERYTHING – just don’t be an a-hole if your feedback is negative, keep it constructive.

Processed with VSCO with c1 presetHe was the first to tell me ( in his kind, constructive voice ) that my first batch of Coconut Energy Balls was too sweet and I was able to adjust the ingredient ratio before publishing the recipe! Feedback is good – it keeps your taste buds happy.

When Bob didn’t turn on his constructive // friendly voice after a couple bites of my Monster Cookies, I KNEW that I got his stamp of approval. He even thought that I snuck in some naughty ingredients…

I must have gotten my dad’s foodie gene, because we both absolutely LOVE food and agree that a night isn’t complete without a spoonful of peanut butter! He goes for the classic peanut butter with hydrogenated oils, I go for the natural // drippy kind – ya know what I mean?

Here’s the thing, this recipe has a BOAT load of peanut butter, but it doesn’t have Bob’s hydrogenated oil peanut butter. I used a peanut butter that has the healthy attributes of more protein and that doesn’t utilize hydrogenated oil.

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Just don’t tell my dad – he still doesn’t know that this peanut butter monster cookie doesn’t have any crappy peanut butter. 😉


I also swapped milk chocolate for Honey Mama’s Dutch bar. I struggled hard core when making these cookies because all I wanted to do was munch on the Honey Mama’s chocolate bar. SO YUM – and it’s only sweetened with honey.

G bless u, Honey Mama’s.

If you are into that spoonful of peanut butter before bed like Bob & me, you are in for a TREAT!!


♡ 2 cups coconut sugar

♡ 2 eggs

♡ 1 T vanilla extract

♡ Pinch of salt

♡ ¼ cup coconut oil

♡ 1 cup Wild Friends Peanut Butter Vanilla Protein

♡ 1 tsp baking soda

♡ ¾ cup m&m’s

♡ 3 1/2 cups old fashioned oats

♡ 1 bar Honey Mama’s Dutchbar


Preheat the oven to 350 degrees. Mix coconut sugar and eggs in a large bowl. Add vanilla, salt, coconut oil, peanut butter, and baking soda. Cut Honey Mama’s Dutch bar into the size of chocolate chips. Fold in m&m’s and Honey Mama’s Dutch bar. With a cookie scoop, scoop the mixture on a cookie sheet covered in parchment paper or tin foil. Bake for 12-15 minutes.

Processed with VSCO with c1 presetLet the cookies cool before eating them. I burnt my tongue because contrary to popular belief, the camera doesn’t eat first in my kitchen. The ENTIRE kitchen smelled like peanut buttah goodness and I just couldn’t resist 😉

I hope you enjoy these cookies as much as I do!

xx hails

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PS – you can find Honey Mama’s on instagram and their products HERE!!

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