These whole grain M&M cookies are made healthier with coconut sugar, coconut sugar and whole wheat flour!
But really. These don’t taste healthy! If you want a healthier alternative to M&M cookies, you can stop right here. :)
After a bunch of baking flops, I was so pleased with myself when I took a bite of these. Then I sat down to take pictures, googled “monster cookies” to see what other peoples’ cookies looked like, and then I saw it. Monster cookies involve peanut butter. Whoops. So here we are with peanut butter-less monster cookies!
I took pictures anyway. They are tasty. Just missing a really important ingredient.
These are fat and chewy. The way a cookie should be, right? I adapted these from my oatmeal raisin cookies. I reduced the sugar because of all the added sweetness from the M&Ms; and chocolate chips, but feel free to reduce it even more. These were basically as sweet as a normal cookie.
But most importantly, they don’t taste healthified. Yay!
I think I’m done with oat-containing cookies for a while. I’m bored with them and besides, oats like to just fall all over the floor anyway.
Hey, do any of you guys have any peanut butter cookie recipes that use natural peanut butter and they actually taste as good as cookies with normal peanut butter? Natural peanut butter is nice for raw stuff but whenever it gets baked, I don’t know… it’s just not as good as the “real” stuff!
Have a lovely week, everyone! I hope you all had a nice Valentine’s day. :)
And by the way, if you don’t like the coloring in M&Ms;, Unreal Candy Coated Chocolates are without artificial ingredients. I’ve never tried them but apparently you can find them at CVS, Target, and Michael’s. And if you live in Germany, Aldi has naturally colored M&M-ish; candy, but the colors aren’t so pretty and sometimes bleed.
100% Whole Grain M&M Oatmeal Cookies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 18-20 cookies
- 1½ cups (190 grams) whole spelt or whole wheat flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (168 grams) coconut oil
- 1 cup (2⅓ dl) unrefined or coconut sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2¾ cups (260 grams) oats (I had half rolled and half quick oats)
- ⅔ cup (1½ dl) M&Ms
- ⅓ cup (.8 dl) chocolate chips
- Preheat your oven to 375°F (175°C) and line a cookie sheet with parchment paper or a Silpat.
- Whisk together the dry ingredients (flour through salt) in a medium bowl and set aside.
- In a large microwave safe bowl, melt the coconut oil in the microwave. Add the sugar, eggs, and vanilla and stir.
- Add the dry mix to the wet mix and stir just until combined. Stir in the oats, M&Ms, chocolate chips and stir until combined.
- Form the dough into balls, about two tablespoons in size, and press the balls down into cookie shape. These don't spread very much so be sure to flatten them.
- Bake for 9 - 12 minutes or until the middle appears to be set. The cookies will still appear very, very light, even when they're done.