These Christmas Monster Cookies are soft, chewy and loaded with dairy-free white chocolate and festive holiday candy coated chocolate gems. Made with a wholesome and delightful blend of almond flour, cashew butter, coconut sugar and more, they make the perfect gluten-free holiday treat.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Stir in the chopped coconut and almonds.
In a separate medium bowl, whisk together the melted butter and coconut sugar together until smooth & combined. Whisk in the vanilla, cashew butter followed by the flax egg (or regular) until well incorporated. Pour the wet ingredients into the dry ingredients and gently mix together with a wooden spoon or spatula until just combined.
Fold in the white chocolate chips and M&M's reserving 1/4 cup of each for topping if desired.
Once the dough has chilled, preheat oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone baking mats.
Using a large cookie scoop or measure and roll 2-1/2 tablespoon size cookie dough balls. Place about 8 balls onto prepared cookie sheet.
Bake in preheated oven for 9-12 minutes for a soft and underbaked cookie. They will continue to bake on the cookie sheet. Press a piece or two of the remaining chocolate chips and M&M's into each cookie if desired. Cool on the cookie sheet for 10 minutes before transferring to a wire rack.