The Best Healthy Monster Cookies Recipe! These Flourless Monster Cookies are SO delicious and easy to make. Naturally gluten free and yummy! This post is sponsored by my friends at Bob’s Red Mill.
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If you love chocolate chip cookies, but you haven’t yet tried monster cookies, you are missing out!
They are basically the best parts of an oatmeal cookie, a chocolate chip cookie, and a peanut butter cookie combined into one.
We’ve taken the traditional monster cookie recipe and lightened it up by reducing the sugar, removing the flour, adding extra protein and healthy fat with the peanut butter, and using Bob’s Red Mill Quick Cook Oats for a boost of fiber!
These cookies are seriously so yummy and we can’t wait for you to try them!
why we love Flourless Monster Cookies
There is a lot to love about these monster cookies. It’s one of our favorite desserts because they’re:
- Perfectly Crispy Edges – Leaving the cookies on the baking sheet after taking them out of the oven allows for the edges to crisp up without overcooking the center.
- Simple and Wholesome Ingredients – Most of these ingredients are pantry staples that you probably already have on hand!
- Packed with Chocolate – These cookies are loaded with mini chocolate chips and m&ms. YUM!
Ingredients for Healthy Monster Cookie Recipe
To make these healthy monster cookies you’ll need:
- salted butter
- brown sugar
- creamy peanut butter
- eggs
- vanilla extract
- baking soda
- Bob’s Red Mill Organic Quick Cook Oats
- mini chocolate chips
- m&ms
You can find substitutions for all of these ingredients below in the green shaded box.
We used Bob’s Red Mill Organic Quick Cook Oats in this recipe. Quick cook oats are a staple in our house. We love to have them for breakfast (we use them in this Egg White Oatmeal!) and use them in cooking!
They’re perfect for the base of cookies or for grinding up into oat flour! Bob’s Red Mill Organic Quick Cook Oats are made from whole grain oats that have been rolled flat so they cook quicker – they’re what gives these cookies the perfect texture and help to make them completely flourless!
How to Make Healthy Monster Cookies
- Cream together softened butter and brown sugar until light and fluffy. Add creamy peanut butter, eggs, and vanilla. Mix until combined.
- Add baking soda and oats, and mix again until combined. Then gently fold in chocolate chips and m&ms with a spatula.
- Place 1.5 tablespoon balls of cookie dough on a parchment lined baking sheet and press into a cookie shape.
- Bake at 350° for 10-12 minutes until golden brown on the edges. Let cool for 3-5 minutes before removing them from the baking sheet.
SUBSTITUTIONS FOR GLUTEN FREE MONSTER COOKIES
Butter: Don’t substitute butter. It’s essential for these cookies! We have not tried this with dairy free butter but don’t think it will work.
Brown Sugar: We also don’t recommend substituting brown sugar. You can use equal parts white sugar and a teaspoon of molasses if you don’t have brown sugar. Don’t substitute with coconut sugar, it will make the cookies soggy.
Peanut Butter: I haven’t tried substituting peanut butter with almond butter or cashew butter but I think it would work.
Eggs: Eggs are essential for a binder. I haven’t tried this recipe with a flax egg so I don’t know how it would work.
Vanilla Extract: You can use real vanilla extract, imitation vanilla extract or skip it if you don’t have it.
Baking Soda: Is essential to baking! Don’t substitute with baking powder.
Quick Cook Oats: Quick cook oats will give this cookie recipe the best texture. You can substitute with regular old fashioned rolled oats but they might be a little dry. Do NOT substitute will steel cut oats, the cookies will not cook.
Chocolate Chips: Mini chocolate chips work the best. Bigger chocolate chips didn’t mix in as well but they will work. You can also use chopped dark chocolate.
M&Ms: I like these cookies with mini m&ms, but any M&Ms will work.
Other Add Ins: You can also add in chopped nuts or shredded coconut. I wouldn’t’ add more than 1/4 cup each.
How to Serve Monster Cookies without Flour
These healthy cookies are delicious on their own, however, you could also add some chunky sea salt right when you get them out of the oven before they cool. We also like enjoying them alongside:
- a glass of milk (classic!)
- Healthy Banana Ice Cream
- Apple Cinnamon Ice Cream or Pumpkin Ice Cream in the Fall
- morning coffee or a Pumpkin Spice Latte
Healthy Monster Cookies FAQ
These healthy cookies are gluten free because they don’t require flour. Make sure to use certified gluten free oats and you will have no issues!
They will last 4 days on the counter in an air tight container or in the fridge for a week.
Yes, the peanut butter can be substituted with almond or cashew butter.
Homemade cookies are healthier than store bought cookies for many reasons. Most store bought cookies have added preservatives and funky ingredients to keep them shelf stable. Homemade cookies are made with only real ingredients!
How to Store Flourless Monster Cookies
Storing: These cookies will last on the counter for 4 days in an airtight container. You can put them n the refrigerator for up to a week.
Freezing: You can freeze these cookies. Freeze raw cookie dough or frozen baked cookies recipe for up to 3 months. We like these containers for freezing cookie dough. Code CLEANEATINGCOUPLE works sitewide.
Reheating: You can reheat these cookies from frozen in the microwave or let them thaw to room temperature before eating.
Other healthy dessert recipes:
Looking for other easy desserts? Check out these 40+ Healthy Dessert Recipes.
Healthy Monster Cookies Recipe
Ingredients
- 6 tablespoons salted butter softened
- ¼ cup brown sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup Bob’s Red Mill Quick Cook Oats
- ½ cup mini chocolate chips
- ½ cup m&ms
Instructions
- Preheat your oven to 350 degrees and prepare a parchment lined baking sheet.
- In a bowl or stand mixer, cream together softened butter and brown sugar until light and fluffy.
- Add creamy peanut butter, eggs, and vanilla. Mix until combined
- Add baking soda, oats and mix again until combined.
- Fold in mini chocolate chips and m&ms with a spatula (a mixer can break the m&ms)
- Using a cookie scoop or your hands roll the dough into 1.5 tablespoon balls.
- Place on a parchment lined baking sheet and press down to flatten using the palm of your hand.
- Bake for 10-12 minutes until golden brown on the edges and crispy.
- Let the cookies cool for 3-5 minutes before removing from the baking sheet.
Video
Linda H says
Why can’t I Pin your recipes any more????
The Clean Eating Couple says
I’m not sure what you mean by this! There’s a pin button at the top next to FB& Twitter – it’s right under the recipe name, Just click that!
Lynne says
My daughter made these and they were soooo good! Perfect crunchy, peanut-buttery with perfect amt of chocolate!!
Ashlea says
Delicious! Made these with my 4 year old and they turned out so great!
Annmarie says
Not sure why because I followed the recipe as stated but my cookies came out very dry. As soon as I took the first bite the inside just crumbles. Do you think you know why that happened? Maybe if I added a extra egg or more liquid would help?
The Clean Eating Couple says
I’m so sorry to hear this! Did you use quick cook oats? those are smaller than regular oats.
Annmarie says
Yes I used the Quaker Quick 1 minute oats. Not sure what went wrong