These Healthy Monster Cookies are for all those peanut butter and m&ms lovers. They are lightened up flourless peanut butter cookies packed with tender oats and chocolate chips full of flavor. A must for your cookie jar!
Where my COOKIE MONSTERS AT?? I made you healthier gluten-free monster cookies because I just couldn’t help myself.
What are Monster Cookies, you ask?
Generally speaking, monster cookies are peanut butter and oat cookies with chocolate chips and M&M’s®. Sometimes chopped nuts, shredded coconut or other similar ingredients might be mixed in as well.
This recipe is a simple and healthy flourless monster cookie recipe with basic ingredients and naturally colored chocolate candies as well.
Why You’ll Love These
- A total of 11 ingredients, including many healthy pantry items (check out my shopping list for FMK staples !)
- Easy to make and a one bowl recipe!
- Soft, thick and full of peanut butter flavor.
- No flour necessary, thanks to old-fashioned rolled oats!
- They’re gluten-free friendly, using certified gluten-free oats.
- organic old-fashioned rolled oats – I found this recipe works best with old fashioned rolled oats. Use certified gluten-free oats as needed (I love Bob’s).
- flax seed meal – for a little nutrition boost. You could also substitute hemp hearts.
- baking soda & salt – baking soda helps the cookies rise and remain soft while salt balances flavor.
- creamy peanut butter – I use a natural creamy peanut butter, with just peanuts as the main ingredient. Usually this variety is very drippy and needs to be stirred before adding into a recipe.
- unsalted butter – make sure it’s softened to ensure easier mixing. Coconut oil may work as a substitute, but I haven’t tried this myself.
- dark brown sugar – I like dark brown sugar for its flavor, but coconut sugar or another granulated sugar works too.
- egg + egg yolk – to help hold the ingredients together. It’s best eggs are at room temperature so they incorporate into the butter and sugar better.
- vanilla extract – for a hint of sweet flavor.
- chocolate chips – I like to use dark chocolate morsels to balance the sweetness of the milk chocolate candies.
- chocolate coated candies – M&M’S® candies are a classic monster cookie ingredient. I actually used these, which are naturally colored using veggies such as spirulina and beets. They also have 28% less sugar than traditional brands and are made with Fair Trade ingredients!
How to Make Flourless Monster Cookies
These monster cookies are made with no flour, thanks to loads of peanut butter and old-fashioned rolled oats! This recipe comes together in one bowl and is so easy to make!
Here is a quick step-by-step overview of the recipe, with ingredients amounts and instructions in the recipe card below.
First the Wet Ingredients
In a large mixing bowl beat together softened butter, peanut butter and brown sugar for about 1 minute. Scrape down the sides of the bowl then add in egg, egg yolk and vanilla; mix on low-medium speed until combined. An electric mixer works best here but you can use a metal whisk as well.
Add the Dry Ingredients
Add in rolled oats, flaxseed meal, baking soda and salt. Batter should be soft but not too wet and not too dry.
Fold in Mix-ins
Fold in the chocolate chips and m&ms until combined, being careful not to break too many m&ms.
Scoop & Flatten
Using a medium cookie scoop (about 1.5 tablespoons), scoop dough and drop onto baking sheet lined with parchment paper. Space evenly and shape into even circle, flattening slightly with palm of hand (about 1/2″ thickness).
Note: These cookies won’t spread much, so you want to flatten them slightly.
Bake the cookies for 7-9 minutes, until bottoms are lightly golden.
This recipe works best with old-fashioned rolled oats. If you only have quick oats on hand, you can probably get away with using them, but I’d only use 1 full cup.
Natural peanut butter offers the best flavor and will ensure a good consistency for these cookies. Natural peanut butter (with just peanuts and salt listed as ingredients) is usually pretty drippy and the oil settles. Be sure to give it a good stir before adding into the mixing bowl with the butter and sugar.
Evenly space cookies on the parchment lined baking sheet to ensure even cooking.
For a dairy-free recipe, use plant based butter and replace m&m candies with finely chopped walnuts.
How To Store
These gluten free m&m cookies will keep best stored in the fridge in an airtight container for up to 1 week.
To freeze, transfer to a plastic freezer storage bag, seal, label, date and store in the freezer for up to 1 month. Remove from the freezer for 5 minutes to take the chill off before enjoying!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too. Xx Ashley
- 1/4 cup unsalted butter, softened
- 1/2 cup dark brown sugar (can use 1/3 cup)
- 3/4 cup natural creamy peanut butter (the drippy kind)
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1.25 cups gluten-free rolled oats
- 3 tablespoons flaxseed meal
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1/3 cup chocolate chips
- 1/3 cup coated chocolate candies (plus more for topping if desired)
- Preheat oven to 350ºF. Line large baking sheet with parchment paper; set aside
- Mix wet ingredients: In large bowl of stand mixer or using electric hand mixer, beat together butter, peanut butter and sugar for about 1 minute. Scrape down sides of bowl then add in egg, egg yolk and vanilla; mix on low-medium speed until combined.
- Add dry ingredients: Add in rolled oats, flaxseed meal, baking soda and salt. Use mixer on low-medium speed until combined. Batter should be soft but not too wet and not too dry.
- Fold in mix-ins: Using a sturdy spatula or wooden spoon, fold in chocolate chips and candies until evenly distributed.
- Add to baking sheet: Using medium cookie scoop (about 1.5 tablespoons), scoop dough and drop onto cookie sheet spacing evenly, shaping into even circle and flattening slightly with palm of hand (about 1/2″ thickness). These cookies won’t spread much, so you want to flatten them slightly.
- Bake for 7-9 minutes. Remove from oven and allow cookies to cool on baking sheet for 2-3 minutes. At this time, you can finish off the tops with more chips or candies.
- Transfer to cooling rack and enjoy!
Recipe update 2022 – recipe updated for better results after reader feedback. They hold together much better now! Thick and soft!
Peanut Butter – I used a natural peanut butter with just peanuts and salt for the ingredients. If you choose to use a creamy peanut butter (i.e. JIF), that should also work but you may want to add a tablespoon of oil to the batter.
Butter vs Coconut Oil – I did NOT test these with coconut oil, but it will likely work – just make sure oil is softened and you may need to cream longer with peanut butter and sugar. Let me know if you try!
- Serving Size: 1/20th
- Calories: 109
- Sugar: 4g
- Sodium: 132mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
More Gluten-Free Cookie Recipes You’ll Love:
- Healthier Cranberry Orange Cookies [Gluten-Free, Dairy-Free]
- Vegan Double Chocolate Cookies [Gluten-Free]
- Healthier Cherry Oatmeal Cookies [Gluten-Free, Dairy-Free, Refined Sugar-Free]
- Grain-Free Espresso Cashew Butter Cookies
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