Peanut Butter Coconut Monster Cookies.

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.

 

3 eggs

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.

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