Healthier Monster Cookies

I’ve vowed never to make these again {too dramatic?}...not because they aren’t good {obviously, or I wouldn’t be posting them} but because they are TOO GOOD. I have zero self-control with these Monster Cookies...I can’t stop at just 1,2,3...don’t judge until you’ve made them. They are officially my favorite cookie.

I mean, I guess I shouldn’t feel too bad about eating them. They are dairy free, gluten free, refined sugar-free, and only sweetened with a touch of coconut sugar. But even healthier cookies are still cookies so don’t follow me on my lack of self-control, try to eat in moderation.

These cookies were created when I teamed up with JoJo’s and I immediately knew I wanted to create a healthier monster cookie using their Dark Chocolate Bark because it already has almonds, pistachios, and cranberries in the chocolate bark. The perfect combination for a monster cookie. Be sure to order some here and use the code KARA10 for 10% off your order. Grab an extra bag or two because this is the perfect treat to satisfy your chocolate craving.

These cookies are hearty and have the perfect combination of peanut butter, chocolate, and oats. Be sure to let them cool completely before taking them off the pan so they can set and harden up some. Or they will fall apart if they aren’t cooled.

But be warned, these cookies are highly addictive. Or maybe I just have a serious problem. Either way, I hope you love these cookies as much as I do.

healthy monster cookies


3 pieces of JoJo’s Dark Chocolate Bark {chopped into small pieces}

3 cups gluten free oats

¾ cup coconut sugar

2 eggs

7 tbsp coconut oil

1 cup peanut butter

1 ½ tsp baking soda

¼ cup mini chocolate chips


  1. In a bowl, mix together the coconut sugar, eggs, coconut oil, peanut butter and baking soda until well combined.

  2. Add the oats and stir until well combined and you don’t see any dry oats.

  3. Add the chocolate chips and the JoJo’s Dark Chocolate Bark

  4. Using a cookie scoop, scoop onto baking sheet.

  5. Bake at 350 for 10-11 minutes.

  6. Let cool completely or they will fall apart.