As any person that has a gluten allergy knows, it can be very hard to find a compatible dessert. Luckily, Monster Meli’s Choco-lot cookies are the perfect option. 

This recipe turned out amazing as expected. It was tasty, quick and perfect to make if looking for a recipe with no room to mess up. 

The entire process takes a relatively short amount of time. All of the ingredients can go into the bowl at once which cuts down a lot of time compared to other recipes that need to combine ingredients separately. With that being said, the ingredients required are more than likely already in the kitchen. 

The prep time is about 5-10 minutes. The longest part of the process is making sure the ingredients in the bowl are mixed thoroughly, avoiding clumps of powder. The cooking time is generally until the cookies have become flat and when poked come out clean, but at 350 degrees that took 14 minutes.  

Some tips and tricks include using parchment paper as the cookies may stick to the tray or dish they’re placed on or in. They taste far better if eaten after they’ve cooled in the fridge for about 15 minutes. The taste is quickly accustomed; it tastes a bit odd at the first bite, but after a couple seconds the cookies are really good. 

In conclusion, this recipe is delicious and perfect for people that are fairly new to baking, rating at an easy 4 out of 5 stars. 

Prep time: 10 minutes

Cook time: 14 minutes

Cooling time: 15 minutes

Total time: 39 minutes

Ingredients

½ cup peanut butter 

1 egg

4 tbsp salted butter, softened 

Directions: 

1. Soften the butter and add to a medium sized mixing bowl
2. Add an egg to the mixing bowl
3. Add peanut butter to the mixing bowl
4. Add the provided cookie mix to the mixing bowl
5. Stir until no clumps are visible 
6. Place parchment paper on a baking sheet
7. Form the cookies into a round shape, spacing them an inch away from each other
8. Bake at 350 degrees for 14 minutes or until thoroughly cooked