Lunchbox Cookie Recipes


With your lunchbox cookie recipes, you do not need to sacrifice nourishment to provide your kids a lunchtime treats. These cookies travel well in school and integrate nutritious ingredients such as dried fruit and oats, with less extra sugar that are traditional cookies, for a delicious dessert you will feel happy about giving a lunchbox cookie to your children.

1. Monster Cookies

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If you believe it was not possible to create a healthier monster cookie, think again. This oatmeal, peanut butter, M&M and chocolate chip cookies have the lesser amount of sugar and butter than the traditional recipes, but they’re just as great tenderness and flavor, thanks to extra peanut butter. Even better, they are made in just one bowl for easy cleanup.


  • ¾ cup of creamy peanut butter
  • 6 tablespoons of unsalted butter, melted
  • ⅓ cup of light brown sugar
  • 2 pcs large eggs
  • 1 teaspoon of vanilla extract
  • 1 cup of quick-cooking oats
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • ⅓ cup of candy-coated milk chocolates
  • ¼ cup of semisweet chocolate chip


  1. Preheat the oven to 350 degrees Celsius F. Wipe a large baking piece with cooking sprays.
  2. Beat the peanut butter, sugar and butter in large bowl with the electric mixer until become creamy. Add vanilla and eggs then beat until it combined. Sprinkle baking soda, salt, and oats lightly on the top of the dough and beat in the low speed until it combined. Mix in chocolate chips. Roll level tbsp. of dough into a balls and place it on the ready baking sheet, making twelve cookies/batch. Press maximum of 4 candy-coated chocolates on the top of the cookie.
  3. Bake until just brown on a bottom, 8 – 10 minutes. Let it cool on the rack for 5 min before placing it on the rack.

Tip: People who have gluten sensitivity or celiac disease must use oats that were labeled “gluten-free,” as oats are frequently cross-contaminated with  barley and wheat.

2. Dark Chocolate Peanut Butter Cookies

These peanut butter cookies are super delicious at their own, but try to make them better by pressing or putting a piece of dark chocolate candy into each of hot cookie after the cookies remove from the oven.


  • 1 cup of packed light brown sugar
  • ¼ cup of natural peanut butter
  • 2 tablespoons of canola oil
  • 1 piece of large egg
  • ⅓ cup of whole-wheat flour
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of baking powder
  • 1 tablespoon of water
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1 cup of all-purpose flour
  • 28 pcs of large dark chocolate candies, unwrapped


  1. Preheat the oven into 350°F. Coat two baking sheets through the cooking spray.
  2. Combine the peanut butter, brown sugar, egg, vanilla, and oil in the mixing bowl; add water then beat using an electric mixer till becoming smooth. Mix together the whole-wheat and all-purpose flours, baking soda, salt and baking powder in the small bowl. Mix all dry ingredients in the brown sugar mixture until combined.
  3. Using your wet hands, roll the dough to form a ball, using about 1 tbsp. each. Flatten each of ball into a ½-inch-thick disk. Place two inches space on the ready baking sheets.
  4. Bake cookies, one sheet at a time, until it becomes golden, 8-9 minutes. Immediately put and press the chocolate piece to each center of cookies. Transfer it to the wire rack to make it cool.
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