Healthy Monster Cookies
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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.
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!
why we love Flourless Monster Cookies
- 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
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!
Substitutions
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 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.
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!)
- Protein Vanilla Ice Cream
- Healthy Banana Ice Cream
- morning coffee or a Healthy Pumpkin Spice Latte
Storage
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.
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 50+ 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.
These are so good! My husband loved them! Will he making these again.
Made these for my daughter who is gluten free and she absolutely loves them. They are soft, moist and quite tasty which is a surprising change from the normal
Gluten free choices. I did switch out the Bob’s oats for Quaker gluten free oats because that’s what we had in the house. Will definitely make these again! Thank you!
Excellent cookies! It killed my sweet craving, plus my kids and husband approved! When a teen, a toddler, and a picky husband approve, it is a winner!
these cookies are amazing!! easy to make and perfect sweetness. I added nuts and a few pumpkin seeds for extra nutrition.
These were delicious! Best monster cookies I’ve ever had and easy to make! Perfection!
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?
I’m so sorry to hear this! Did you use quick cook oats? those are smaller than regular oats.
Yes I used the Quaker Quick 1 minute oats. Not sure what went wrong
Delicious! Made these with my 4 year old and they turned out so great!
My daughter made these and they were soooo good! Perfect crunchy, peanut-buttery with perfect amt of chocolate!!
Why can’t I Pin your recipes any more????
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!