It’s chewy, chocolatey, peanut buttery bliss…all wrapped up in a big giant cookie! Paula Deen has a recipe for a Monster Cookie that is full of store-bought candies, brown and white sugars, oats, eggs and of course tons of BUTTER and The Pioneer Woman’s recipe has white flour, rice crispy cereal AND two and a half sticks of butter for 18 cookies! I stopped eating that kind of cookie years ago…but I came across a Monster Cookie at Whole Foods Market that I thought might be a better alternative…Ha, I was lucky enough to be able to get a peek at the recipe and decided DEFINITELY not a better option. Makes 18-24 servings.įight Back Fridays, Gluten-Free Fridays, Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, Gluten-Free Wednesdays, Allergy-Free Wednesdays ,Wheat Free WednesdaysĮveryone knows who Cookie Monster is but what about a Monster Cookie? Well, let me just tell ya…it’s the best cookie you will ever eat. Let cool on a wire rack for 1 hour and then refrigerate. Bake at 350 for 20-25 minutes or until the topping its lightly golden brown. Distribute the topping evenly over the fruit spread layer, pressing it down slightly with the back of a spoon. Stir in the coconut oil, coconut nectar and flax egg. warm water…allow to thicken)Ĭombine the almond flour, salt and cinnamon in a large bowl. Top the peanut butter layer with your favorite fruit spread flavor, spreading evenly.ġ flax egg (1 Tbsp. Spread the peanut butter in a thin layer over the hot crust. Prepare the topping and measure out the filling while the crust is baking.ġ/2 cup peanut butter, room temperature or slightly warmed Bake at 350 for 12-15 minutes, until lightly golden. Press the dough into a greased 9×13 baking dish. These are great for an on-the-go snack too…I cut them up, wrap them in plastic wrap and freeze them, EASY! PB&J Barsīlend the almond flour, salt, coconut oil and vanilla in a food processor or high-speed blender until a smooth dough forms. The Raspberry Bar recipe is simply scrumptious as is but today I thought I’d add a little oomph to it…and nothing goes better with jelly (for me, anyways!) than peanut butter! The original recipe of course calls for Raspberry fruit spread but my favorite is Black Currant so that’s what I used, you can substitute your favorite flavor and any nut butter would work in place of the peanut butter. I replaced the egg in the recipe with a flax egg to make this a vegan-friendly treat as well. In honor of National Peanut Butter Day I modified one of my favorite dessert bar recipes from Elana Amsterdam’s Gluten-Free Almond Flour Cookbook.
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