Description
These Small Batch Gooey Monster Eye Cookies are a fun and delicious flourless treat packed with high protein from grass-fed beef isolate protein powder. Perfect for a quick snack or a spooky dessert, these cookies blend gluten-free oats, natural peanut butter, and sweet add-ins like chocolate chips, M&M-like candies, and colorful sprinkles. Topped with candy eyeballs, they offer a playful twist on classic cookies while staying gluten-free and high in protein.
Ingredients
Scale
Dry Ingredients
- 6 tablespoons chocolate grass fed beef isolate protein powder
- 3 tablespoons gluten free oats
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup natural peanut butter (stirred well)
- 2 tablespoons maple syrup
- 2 tablespoons almond milk
- 1 tablespoon vanilla extract
Add-Ins
- 2 tablespoons chocolate chips
- 2 tablespoons M&M type candies, plus more for decorating after baking
- Candy eyeballs for decorating
- Sprinkles for decorating
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to ensure cookies don’t stick.
- Mix Dry Ingredients: In a mixing bowl, add the chocolate grass fed beef isolate protein powder, gluten free oats, baking powder, and salt. Stir with a fork until combined.
- Add Wet Ingredients: Pour in the natural peanut butter, maple syrup, almond milk, and vanilla extract to the dry mix. Use a fork to mix everything together until a thick, sticky batter forms, resembling traditional cookie dough but slightly stickier depending on your protein powder.
- Fold in Add-Ins: Gently fold in the chocolate chips, sprinkles, and M&M type candies into the batter for bursts of flavor and texture.
- Scoop Dough: Using an ice cream scoop or cookie scoop, portion the dough onto the lined baking sheet. Make 3 large cookies or 6 smaller ones, leaving room between each for spreading. Press each scoop gently with your palm or the back of the scoop to shape into cookie rounds, as they don’t spread much during baking.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes until set and golden brown. If the cookies are still slightly unset after baking, instead of longer baking, place them in the refrigerator for 5 minutes to help them firm up.
- Decorate: Immediately after removing from the oven, press the candy eyeballs into the centers of the warm cookies in pairs to create the monster eyes. Add extra sprinkles or M&Ms if desired for festive decoration.
Notes
- The batter will be sticky, which is normal due to the protein powder used.
- Do not bake the cookies longer than 10 minutes; refrigerate if they need more setting.
- Press the candy eyeballs into the cookies right after baking while still warm to help them adhere properly.
- You can customize the amount and type of add-ins based on preference.
- These cookies are gluten-free but not suitable for those with peanut allergies due to peanut butter.
Nutrition
- Serving Size: 1 large cookie
- Calories: 220
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
