Monster Oatmeal Cookies

Makes: 18 (3") cookies

Prep Time: 15-minutes; Cook Time: 12-minutes

Total Time: 27-minutes

Recipe developed by: Shannon Costello, RDN, LD


  • 2 flax eggs* (2 tablespoons ground flax seeds + 5 tablespoons water)
  • 1 cup unsalted, natural creamy nut butter
  • ¼ cup mashed ripe banana
  • ½ cup brown or coconut sugar
  • ¼ cup honey or maple syrup*
  • 1 teaspoon vanilla extract
  • 1 ½ cups rolled oats
  • ½ cup oat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon (optional)

*Can also use 2-large eggs

Choose 1/2 cups of mix-ins:

  • Chocolate coated candies
  • Crushed pretzels
  • Walnut pieces
  • Peanut butter chips
  • Dark chocolate chips
  • Shredded coconut

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
  3. In a small bowl, combine ground flax seeds with water and gently stir. Let sit for at least 5 minutes until a gel is formed.
  4. In a large mixing bowl, combine mashed banana, nut butter, brown/coconut sugar, honey/maple syrup, vanilla extract and flax egg. Stir until smooth.
  5. Add dry ingredients: rolled oats, oat flour, baking soda, salt, and cinnamon. Stir until ingredients are well combined.
  6. Add choice of mix-ins. Gently fold until well incorporated. If dough gets too crumbly with mix-ins, add about 1 tablespoon additional honey/maple syrup to help stick together.
  7. Use a cookie scoop or large spoon to scoop balls of cookie dough onto baking sheet. Leave about 2 inches between each cookie. Gently flatten cookies with the back of a spoon until about 1-inch thick (cookies will only slightly expand in oven).
  8. Bake for 10-12 minutes until edges are slightly crispy and centers are still slightly soft. Allow cookies to cool on baking sheet for about 5 minutes before transferring to a drying rack to finish cooling.
  9. Leftovers should be stored in an airtight container in a cool, dry place for up to 2-3 days. After 3 days, cookies can be stored in the refrigerator for 1 week or the freezer for up to 3 months.

Corporate Fitness Works | Chef Shannon Nutrition, L.L.C.