Paula Deen takes most of the credit for these because of this recipe. Naturally, since she’s a proper southern goddess of cooking, her Monster Cookies are made with butter. Since my kid can’t eat dairy, my husband and I would just only enjoy the h-e-double-hockey-sticks out of these after our kid was tucked in bed for the night. I started feeling bad about that and decided to create a new, dairy-free version that my kid (and everybody else) adores.
1 c granulated sugar
1/2 c brown sugar
1/2 c coconut oil
1 1/2 c (12 oz) creamy nut butter (like almond, peanut, or sun butter)
2 tsp vanilla
1 tsp salt
4 c oats
2 tsp baking soda
1/2 c shredded coconut
1 1/2 c semi-sweet chocolate chips
In a very large mixing bowl, combine sugars and eggs until creamy. Stir in coconut oil, nut butter, vanilla, and salt; mix until smooth. Fold in oats, baking soda, coconut, and chips. Drop by tablespoons onto a parchment-lined cookie sheet and bake at 350 degrees for 8 minutes.