Where my COOKIE MONSTERS AT?? I made you (healthier) monster cookies because I just couldn’t help myself.
When I had my siblings over for cookie decorating Christmas eve, I made those (amazing) little pretzel kiss m&m treats – you know the ones. They’re basically a must for the holidays. Well when I started the pretzel kiss assembly I realized I forgot to pick up m&ms. *DOH* So I asked my sister to bring me a bag of red and green m&ms on her way over. But what she brought me instead was a ginormous bag of regular m&ms. Which was fine because I
made asked my little brother to pick out all of the red and green ones for the pretzel kiss treats 😀 But then that still left me with a big ole bag of m&ms. I mean there are only so many green and red m&ms per regular bag, ya know?
So anyways, I don’t like to leave candy sitting out because I WILL eat it – especially m&ms. I just can’t help but love those little coated bites of chocolate. So I stuck the bag in the pantry out of eyesight and told myself I’d make some cookies with them at a later date.
Well that date is now, my friends. And Healthier Monster Cookies won over “real” cookies for Mr. FMK. Although I honestly doubt Mr. FMK even noticed these were made a touch healthier.
Healthier Monster Cookies
But what does “healthier” mean in this case? We’re using less butter, less sugar and just oats as the binder (no all-purpose flour). Thankfully these are still loaded with flavor and satisfy the sweet tooth craving.
Ingredients needed for Peanut Butter Monster Cookies
How to Make Flourless Monster Cookies
Overall this is a pretty standard cookie recipe.
Scoop into dough balls using a rounded tablespoon or medium cookie scoop.
Press flat slightly – the cookies don’t spread too much.
Then bake and eat!
- 1 cup gluten-free quick oats*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup natural peanut butter**
- 1/4 cup butter***, softened
- 1/3 cup coconut or brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 2 TBSP non-dairy milk (or milk of choice)
- 1/4 cup mini chocolate chips
- 1/3 cup m&ms (plus more for topping if desired)
- Preheat oven to 350ºF. Line large baking sheet with parchment paper; set aside
- In medium bowl combine oats, baking soda and salt.
- In large bowl of stand mixer or using electric hand mixer, beat together peanut butter and sugar for about 1 minute. Scrape down sides of bowl then beat in softened butter for another 30 seconds – 1 minute.
- Add in egg and vanilla; beat slowly until combined – scrape down sides of bowl as needed.
- Add in 1/2 the bowl of dry ingredients, milk and being beating on low speed. Then add the rest of the oats until combined; dough will be thick, and just slightly soft.
- Add in mini chocolate chips and m&s; use large wooden spoon or rubber spatula to gently fold in, being careful not to break m&ms.
- 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 (see pictures in post). Add more m&ms to tops of cookies if desired. These cookies won’t spread much, so you want to flatten them slightly.
- Bake cookies for 7-9 minutes. Remove from oven and allow cookies to cool on baking sheet for 2-3 minutes before transferring to cooling rack.
- Enjoy with your favorite person!
2019 – recipe slightly updated to include more peanut butter, for better results after reader feedback.
*I tested these with both quick oats and rolled oats. While both worked okay, the quick oats held the cookies together slightly better. The pictures are shown with rolled oats but I would recommend quick oats for the best results. However if you only have rolled oats on hand, you can use those. OR pulse them *slightly* to break them up.
**I used a natural peanut butter with just peanuts and salt for the ingredients. If you choose to use a creamy peanuit butter (i.e. JIF) that should also work.
- 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
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SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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