Description
These Small Batch Gooey Monster Eye Cookies are a fun and delicious flourless treat packed with high protein from grass-fed beef isolate powder. Perfectly soft and chewy, these gluten-free cookies are sweetened naturally with maple syrup and peanut butter, and decorated with colorful candies and candy eyeballs for a spooky twist. Ideal for a small batch indulgence or a playful Halloween snack.
Ingredients
Scale
Dry Ingredients
- 6 tablespoon chocolate grass fed beef isolate protein powder
- 3 tablespoon gluten free oats
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup natural peanut butter, stirred well
- 2 tablespoon maple syrup
- 2 tablespoon almond milk
- 1 tablespoon vanilla extract
Add Ins
- 2 tablespoon chocolate chips
- 2 tablespoon M&M type candies plus more for adding after baking
- Candy eyeballs
- Sprinkles for decorating
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium bowl, add the chocolate grass-fed beef isolate protein powder, gluten free oats, baking powder, and salt. Use a fork to thoroughly combine the dry ingredients evenly.
- Add Wet Ingredients: Pour in the natural peanut butter, maple syrup, almond milk, and vanilla extract into the bowl with dry ingredients. Stir everything together with a fork until a thick dough forms, ensuring all ingredients are fully incorporated. The batter should resemble traditional cookie dough though it may be slightly stickier depending on the protein powder used.
- Add Mix-ins: Fold in the chocolate chips, sprinkles, and M&M type candies gently to distribute them evenly throughout the batter.
- Scoop the Dough: Use an ice cream scoop to scoop the dough onto the prepared baking sheet, making three large cookies spaced apart to allow for spreading. For smaller cookies, you can use a cookie scoop to make six. Gently press the scoops down with your palm or the back of the scoop to shape the cookies, as they won’t spread much during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes until the cookies are set and golden brown. If the cookies are not fully set after baking, instead of extending bake time, chill them in the fridge for 5 minutes to help firm them up.
- Decorate: Immediately after baking, press candy eyeballs into the centers of the warm cookies in pairs to create the monster eyes. Add any additional sprinkles or M&M candies on top as desired for more decoration.
Notes
- Use a gluten-free oats variety to keep the recipe gluten-free.
- Make sure peanut butter is natural and stirred to avoid oil separation.
- Do not overbake cookies as they could become dry; chilling after baking helps set them perfectly.
- The number of cookies and size can be adjusted; three large or six smaller cookies work well.
- Protein powder types vary in moisture absorption, adjust almond milk slightly if batter is too dry or too wet.
- Decorate with candy eyeballs immediately after baking while cookies are still warm for best adhesion.
Nutrition
- Serving Size: 1 large cookie
- Calories: 210
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
