Peanut butter and chocolate together in these flourless Monster Cookies is a classic combination that everyone loves! Soft baked with crispy edges and gooey chocolate chips, these cookies are loaded with chocolate peanut butter flavor. These cookies are naturally gluten free, made healthier with no unnatural dyes, and coconut sugar as a natural sweetener. They’re also super easy to make, and freeze perfectly, which is a huge bonus.
Did you grow up with Monster Cookies? I didn’t (my mom baked chocolate chip cookies) but most of my friends moms made these. And so I have a handful of their recipes handwritten on old fashioned recipe cards that I love to make. Some have flour and some of them don’t. And I’ve found I actually prefer the naturally gluten free flourless Monster Cookies.
And ever since I discovered naturally dyed M&M candies from Unreal, I knew it was time to make a healthier version of Monster Cookies! These cookies are made with natural coconut sugar and healthier candies for a super tasty cookie that everyone loves. These are most definitely not ‘health food’ cookies, but they are a healthier treat, with less sugar than the originals.
Ingredients & Substitutions
- Butter – will give you the best flavor and results, but if you’re dairy free you can sub in any dairy free/vegan butter you normally bake with. Or you can also use coconut oil as well.
- Coconut sugar – works perfectly in place of the usual brown sugar and cane sugar. It also has a lower glycemic index as well as being a natural sweetener.
- Eggs – are what holds these cookies together, I haven’t tried flax eggs etc. in this recipe.
- Peanut butter – almond butter or cashew butter all work here, so no worries if you can’t have peanuts! Peanut butter is my #1 choice here just because of the unbeatable flavor combo with chocolate. But cashew butter is also very addictive, and almond butter is a close second to that.
- Oats – I use old fashioned oats and they are the ‘flour’ in these flourless cookies that hold it all together along with the eggs. If you’re feeding anyone with allergies, be sure to buy certified gluten free oats like Bob’s Red Mill. Not all their oats are certified, it will say ‘gluten free’ on the front of the package.
- Baking soda – provides just a touch of rise to these cookies.
- M & M’s + Chocolate chips – the combination of the 2 gives you plenty of chocolate flavor. I use the Unreal brand of M&M’s that are dyed with all natural plant based dyes, no unnatural dyes. However they’re definitely more expensive and not always available. So you can always use just chocolate chips and no one is going to complain!
How to make this recipe step by step
Step 1: Start by beating the butter, coconut sugar, and peanut butter or nut butter of choice together in an electric mixer.
Step 2: Scrape down the sides, then add the eggs one at a time and beat to thoroughly incorporate, then add the vanilla and salt.
Step 3: Mix in the oats and baking soda until combined, then add the M & M’s and chocolate chips. Mix the candies in on low speed so you don’t break up the M & M’s too much.
Step 4: Portion the cookies out onto a parchment lined baking tray, flatten lightly with your hands, and add extra candies on top if desired.
Step 5: Bake until lightly puffed in the center and the edges are crispy, but the center is still soft. Let cool slightly, then transfer to a cooling rack and repeat until all the cookie batter is baked.
They’re flourless cookies made just with oats so they’re whole grain with no refined flour. They’re also made with coconut sugar which is a natural sweetener and healthier candies made from natural plant based coloring – no food dyes!
Yes, both almond butter and cashew butter work really well in place of peanut butter.
Yes these monster cookies are made without any flour at all. You’ll want to buy oats that say ‘gluten free’ on the package if you’re feeding these to anyone with allergies. Bob’s Red Mill makes gluten free oats, just be sure to look for the regular oats rather than the extra thick ones.
- To store – these cookies are best right away but will keep for 2-3 days in a tightly sealed container at room temperature. The will get drier as they sit out.
- Freeze – I freeze all my leftover baked cookies right away to keep them fresher. Place them into an airtight sealed container and freeze for up to 1 month. Simply thaw at room temperature and enjoy!
Tips & Tricks
- Budget tip – use all chocolate chips in place of the healthier candies. They can be expensive if you’re making lots of cookies, and chocolate chips are much more affordable.
- Try the different nut butters mentioned above. Both almond butter and cashew butter are super tasty as a variation in these cookies.
- I don’t recommend cutting back on the amount of butter, sugar, or nut butter in this recipe because that’s what makes the incredible texture. I’ve also already reduced the sugar by 1/2 cup from the handwritten classic recipes I mentioned above. They’re crunchy on the edges and just a touch gooey in the center. But when you cut back either the butter, nut butter, or sugar any further you sacrifice on both texture and flavor.
I really hope you enjoy this Monster Cookies! If you do get a chance to make this recipe, I’d love to hear from you in the comments.Print
Soft baked with crispy edges and gooey chocolate chips, these flourless Monster Cookies are gluten free & can be made without peanut butter.
1 stick salted butter, 1/2 cup, 8 tablespoons, softened
1 1/2 cups coconut sugar
1 1/2 cups creamy peanut butter, see notes
1/2 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons baking soda
4 1/2 cups old fashioned rolled oats
1 cup M&M’s, see notes
1 cup semi-sweet chocolate chips
Preheat the oven to 350ºF and line 2 cookie sheets with parchment paper.
Add the butter to an electric stand mixer, and break it up using the paddle attachment. Add the coconut sugar and peanut butter and beat until combined, scraping down the sides as necessary.
Add the eggs one at a time continuing to beat to thoroughly combine. Scrape down the sides, then add the salt and vanilla and beat again.
Mix together the oats and baking soda, then add them to the cookie dough. Mix just to combine, then add the M&M’s and chocolate chips. Stir in the mix-ins, or beat on low to combine.
Portion the cookie dough out in 1.5-3 tablespoons of dough. I use a #40 scoop that’s 1.5 tablespoon and takes 6-8 minutes to bake, making 5 dozen. Larger scoops take 8-15 minutes.
Lightly flatten the cookies with your hand and decorate the tops with more M&M’s if desired. Bake until lightly puffed in the center, crispy on the edges, but still chewy and gooey in the center.
Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool completely before storing.
I used natural peanut butter, creamy not chunky, with no added sugar or salt. You can also use cashew butter or almond butter as well.
I use the Unreal brand of M&M’s which are made with all natural coloring.
To store – these cookies are best right away but will keep for 2-3 days in a tightly sealed container at room temperature. The will get drier as they sit out.
Freeze – I freeze all my leftover cookies right away to keep them fresher. Place them into an airtight sealed freezer safe container and freeze for up to 1 month. Simply thaw at room temperature and enjoy!
For giant monster cookies, use 3 tablespoons dough per cookie and increase the baking time to 10-15 minutes. This recipe makes 5 dozen 1.5 tablespoon cookies or around 2 dozen larger cookies.
- Prep Time: 15
- Cook Time: 10
- Category: Baking
- Method: Mixing
- Cuisine: American
Keywords: Monster Cookies Recipe, Monster Cookies no flour, Monster Cookies without peanut butter, Monster Cookies healthy