Texas Monster Cookies

Everything is bigger in Texas.

Having spent my last six years in the Lone Star State, I have witnessed this proclamation ring true again and again. Texas may be the second most populous (after California) and the second largest state (after Alaska), but the pride of Texans is second to none. This is evident in the utmost importance of football, the state fair (see Big Tex pictured below), and the cultural fusion of America and Mexico into the greatest cuisine of all time: Tex-Mex, of course.

Despite my initial reluctance to adopt the Texas way of life in favor of my Kansas roots, I have slowly but surely fallen victim to the charms of cowboy culture. “Y’all” has entered my vocabulary, not just one but three pairs of cowboy boots have found their way into my closet, and when I have a craving for waffles, only my trusty Texas-shaped waffle maker will do the trick. As a tribute to my Texas transformation, I present to you the Texas Monster Cookie.

In some ways, the Texas Monster Cookie and I have a lot in common.

  • We both hail from Kansas. I based this healthier recipe on my mom’s original. Mama would double or even triple the recipe for summer trips to the lake, and we would always return home with an empty container. They are that good.
  • We both adore M&M’s. Anyone who knows me probably also knows that I have an endless supply of my favorite candy on hand at all times. These cookies are chock-full of the colorful little chocolate goodies. The plain M&Ms are my all-time favorite, but you can use any variety: peanut, peanut butter, mini, pretzel, dark chocolate–or a combination!
  • We are both healthy. Living a healthy lifestyle is important to me, and the cookies embrace the same philosophy by cutting flour, butter, and oil from their ingredient list and replacing some of the sugar with zero calorie sweetener.

Y’all, these cookies are seriously amazing. They are the softest, chewiest, most perfect combination of chocolate and peanut butter you can imagine in Texas-sized cookie form. After your first bite, both Texans and non-Texans will agree: there is no way you can eat just one!

Does this mean I am officially a Texan now? If the state cookie is the Texas Monster Cookie, there is no place I’d rather be.

Texas Monster Cookies

Yields: 30 cookies

1/2 cup Greek yogurt
1 cup zero calorie sweetener (I like Swerve or Stevia In The Raw)
1/2 cup Splenda Brown Sugar Blend (or 1 cup brown sugar)
1 heaping cup peanut butter (I use crunchy)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup egg substitute (or 3 large eggs)
1 teaspoon vanilla extract
4 1/2 cups rolled oats
1 cup M&M’s (plain, peanut, peanut butter, mini, pretzel, dark chocolate—up to you!)
1 cup dark chocolate chips

Preheat your oven to 350 degrees and spray a cookie sheet with cooking spray.

In a large mixing bowl, beat together the yogurt and the sugars. Add the peanut butter, baking powder, and salt. Mix well. Add the egg substitute and vanilla and mix on low speed until just combined. Stir in the oats by hand. Fold in M&M’s and chocolate chips.

Scoop the dough onto the prepared cookie sheet by the (giant) spoonfuls and bake for 15 minutes. Allow cookies to cool on the cookie sheet for a few minutes before transferring.

Servings: 30
Serving size: 1 cookie
Calories: 180
Fat: 8.7g
Carbs: 28.9g
Sugar: 7.8g
Fiber: 2.3g
Protein: 5g

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