Ces Biscuits Monstres Sains are healthy peanut butter, oats cookies filled with quinoa crisp candies that taste like M&M’s and packed with 6 grammes de protéines par portion.
I love making healthy versions of classic cookies, like my Biscuits à l'avoine sains, Biscuits sains à la banane, ou Biscuits sains aux pépites de chocolat and today I wanted to give the same treatment to the classic monster cookies.
These cookies are healthier than the classic version because they don’t include refined sweeteners or plain flour, they incorporate fiber from the oats, and they are made with lower-sugar chocolate candy.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Biscuits Monstres Sains
Ingrédients
- ½ tasse Beurre de cacahuète (non salé) - (remarque 1)
- ⅓ tasse de sirop d'érable - (remarque 2)
- 3 Cuillères à soupe L'huile de noix de coco - (remarque 3)
- 1 cuillère à café Extrait de vanille
- 1 tasse Flocons d'avoine - (remarque 4)
- ½ tasse Farine de blé entier blanche - (remarque 5)
- 1 cuillère à café La levure chimique
- ⅓ tasse Dark Chocolate Quinoa Gems
Instructions de Pose et d'Entretien
- Préchauffez le four à 180 °C (thermostat 350). Recouvrez une grande plaque de cuisson de papier sulfurisé. Vaporisez légèrement le papier d'huile de cuisson. Réservez.
- In a mixing bowl, add all the liquid ingredients: peanut butter, maple syrup, melted coconut oil, and vanilla extract. Stir with a rubber spatula to incorporate.
- Fold in quick oats, whole wheat flour, and baking powder.
- Combine until it forms a sticky cookie dough. If too dry, stir in 1-2 teaspoons of almond milk.
- Divide the dough into 8 equal portions, roll them into a ball between the palms of your hands, and release them on the baking sheet leaving a thumb of space between each.
- Press down the top of each cookies with your palm.
- Bake the cookies at 350 °F (180 °C) for 12-14 minutes or until the sides are golden brown.
- Let them cool down for 10 minutes on the cookie sheet, then transfer them onto a cooling rack.
Remarques
Alimentation
Ingrédients et substitutions
You only need a few ingredients to make these cookies.
- Beurre d'arachide – PB is the base fat for the cookies, bringing creaminess, flavor, and binding the ingredients together. You can substitute it with almond butter or sunflower seed butter for a nut-free option, but avoid peanut butter with added sugar or hydrogenated oils as it may alter the flavor and texture.
- de sirop d'érable – A natural liquid sweetener that adds sweetness and moisture. Agave syrup or coconut nectar works well as an alternative, but avoid granulated sweeteners like coconut sugar, as they will affect the dough’s consistency.
- L'huile de noix de coco – This oil adds moisture, richness, and a hint of coconut flavor. You can replace it with light olive oil or melted vegan butter for a similar texture. However, avoid using unrefined coconut oil unless you prefer a strong coconut flavor.
- Extrait de vanille – This enhances the sweetness and rounds out the flavors. Pure vanilla extract is best, but vanilla powder can work in a pinch. Avoid artificial vanilla essence as it may taste synthetic.
- Flocons d'avoine – Oats provide structure and a chewy texture. Quick oats work better here because rolled oats can make the cookies crumbly and harder to shape. Avoid steel-cut oats as they won’t cook through properly.
- Farine de blé entier blanche – This flour adds a mild nutty flavor while keeping the recipe light. For a gluten-free version, use all-purpose gluten-free flour or almond flour. Avoid using coconut flour, as it is too absorbent and will make the dough dry.
- La levure chimique – This gives the cookies a slight lift.
- Dark Chocolate Quinoa Gems – They add bursts of sweetness and crunch. You can swap these with regular vegan dark chocolate chips or other chocolate candies.
How to Make Healthy Monster Cookies
Making these monster cookies is really easy, here’s how in pictures.
Mix the liquid ingredients in a large mixing bowl, and pour the oats, flour, and baking powder, and incorporate them.
Add the chocolate bites gently and scoop out the dough with a cookie scoop.
Place the dough balls on a baking sheet, flatten them slightly, and bake the cookies at 350 °F (180 °C) for 12-14 minutes.
Let the cookies cool down for 10 minutes on the cookie sheet and then on a wire rack.
Conseils de conservation et de congélation
You can store the cookies in an airtight container in the fridge jusqu'à 5 jours. To maintain their freshness, layer parchment paper between them to prevent sticking. You can also freeze the cookies in a single layer on a baking sheet, then transfer them to a Ziploc bag or freezer-safe container. They can be stored for up to 1 month. Thaw at room temperature or warm in the microwave for 15-20 seconds for a quick snack.
Conseils de pâtisserie de Carine
I have a few more tips to help you make the very best cookies every time!
- Mesurer les ingrédients avec précision – Use a kitchen scale for precision, especially for flour to avoid dry or overly sticky dough.
- Ingrédients à température ambiante – Ensure all wet ingredients, like peanut butter and maple syrup, are at room temperature to mix more smoothly.
- Refroidir la pâte – If the dough feels too sticky to handle, refrigerate it for 15 minutes before shaping.
- Flatten the Cookies Evenly – Pressing them uniformly ensures even baking. Use the back of a glass if you want perfectly flat cookies.
- Ne pas trop cuire – The cookies will continue to firm up as they cool. Take them out when they’re just golden on the edges to keep them soft and chewy.
- Add Mix-ins – You can add chopped nuts, dried fruit, or seeds for extra texture and flavor without changing the base recipe too much.
- Keep Cookies Consistent in Size – Use a cookie scoop or weigh each dough ball to ensure uniform baking.
- Double the Batch – These freeze exceptionally well, so make a double batch and freeze some for a quick treat.
- Use Parchment Paper or Silicone Mats – This prevents sticking and makes cleanup easy. Avoid greasing the pan directly, as it can make the cookies greasy.
Delicious recipe! They are even better than the original recipe that is loaded with too much sugar!
Merci beaucoup!
I have a question If I was to use almonx flour do I need to change thd amount I use?
They won’t firm up very well and be crumbly with almond flour, unless you add way more of it. Since I didn’t try yet, I can tell the exact amount. You can simply add almond flour until the dough is easy to shape into ball, not too soft and runny, it’s a good sign.