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Welcome to Honey Butter where you will find simple + wholesome home cooked meals for you and your family!

Protein Monster Cookies

Protein Monster Cookies

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My FAVORITE cookie recipe EVER. These protein monster cookies are packed with protein from peanut butter and hemp hearts and loaded with chocolate chips, M&Ms and coconut flakes. I even eat these for breakfast sometimes!

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This recipe makes a lot of cookies. The amount varies on how big you make the cookies. I usually like to make them pretty big and that makes around 42 cookies. Or you could make them smaller. Remember that if you make them bigger or smaller, they will need to bake for less or more time. I scooped about two tablespoons worth of dough into my hand and shaped it into disc form. I also pushed them down a little bit. These cookies don’t spread too much, so they will stay pretty thick unless you push them down.

These cookies are so good baked and then stored in the freezer. I eat them straight out of the freezer all the time. No idea why, just trust me! But it works because it keeps them fresher longer!

Protein Monster Cookie

Monster cookies full of hemp hearts, peanut butter, and other mix ins.

  • 2 sticks softened butter

  • 2 cups packed light brown sugar

  • 2 cups sugar

  • 1 tbsp vanilla

  • 6 eggs

  • 4 tsp baking soda

  • 2 1/2 cups natural creamy peanut butter

  • 1 cup hemp hearts

  • 5 cups quick cooking oats

  • 4 cups old fashioned oats

  • 1 cup mini chocolate chips

  • 1 cup mini M&Ms

  • 1 cup unsweetened coconut flakes

  1. Preheat oven to 350 degrees and line baking sheets with parchment paper. With an electric mixer, cream the butter and sugars together on high speed for 3 minutes.

  2. Add the eggs one at a time. Beat until light and fluffy, about 3 minutes.

  3. Add the vanilla, baking soda, and peanut butter. Mix until combined.

  4. Add the hemp hearts and then add the oats one cup at a time. Mix until combined.

  5. Mix in the chocolate chips, M&ms, and coconut flakes (You may need to hand mix at this point. It can get very thick).

  6. Form 2 tablespoons worth of dough into disks and place on the baking sheets.

  7. Bake for 12 minutes until edges begin browning. Remove from the oven and let cool 2-3 minutes on sheet before transferring to a wire cooling rack.

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