Healthy Flourless Monster Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
20 cookies
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Calories
191 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Healthy Flourless Monster Cookies
Description
The monster cookies start with mixing wet ingredients including creamy natural peanut butter, melted butter or ghee, brown sugar, eggs, and vanilla extract until smooth. Rolled oats, baking soda, and optional cinnamon are folded in, followed by a generous amount of mix-ins: M&Ms, dark chocolate chips, chopped pecans (or walnuts), and unsweetened shredded coconut. Large scoops of the dough are placed on a parchment-lined baking sheet with some M&Ms added on top for appearance.
Baked at 350°F for 10-13 minutes, the cookies develop barely golden edges while maintaining a chewy center from the oats and peanut butter. Letting them cool on the sheet before transferring preserves texture. These cookies are dense and satisfying, with sweet and nutty flavors balanced by chocolate and candy bits.
Notes suggest vegan adaptations using flax eggs and dairy-free chocolate, and nut-free substitutions like sunflower or pumpkin seed butter, although sunflower butter can sometimes produce a greenish tint without affecting taste.
Ingredients
- Wet Ingredients:
- 1 cup peanut butter natural creamy or chunky; only peanuts and salt
- 2 tablespoon butter melted; or ghee (melted coconut oil will also work
- ⅔ cup brown sugar packed; or coconut sugar; amount can reduce to 1/2 cup with good results
- 2 egg
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 cup gluten free old fashioned rolled oats
- ½ teaspoon baking soda
- cinnamon optional; ½ teaspoon
- For the mix ins:
- ¼ cup M&M’s plus ¼ cup more for topping cookies
- ¼ cup dark chocolate chips
- ¼ cup pecans or walnuts, chopped
- ¼ cup shredded coconut unsweetened; not big flakes
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl mix together the wet ingredients until smooth: peanut butter, melted butter/ghee, brown sugar, eggs and vanilla extract.
- Next stir in the oats, baking soda and cinnamon. Finally add in all of your mix-ins: M&Ms, dark chocolate chips, nuts and shredded coconut.
- Use a large cookie scoop to scoop rounded balls of dough onto prepared baking sheet, leaving 2 inches of space between them to spread. Add a few M&Ms on top of each dough ball. If you like fat cookies, do not flatten the dough. If you like thinner cookies, use your hands to gently flatten the tops of the dough before baking.
- Bake for 10-13 minutes until edges are barely golden brown. Allow cookies to sit on cookie sheet for 5-10 minutes before transferring to a wire rack to finish cooling. This is an important step. Enjoy!
Notes
- To make vegan, substitute eggs with flax eggs, and use dairy-free chocolate chips and candies.
- For nut-free versions, replace peanut butter with sunflower or pumpkin seed butter, noting sunflower butter may cause a green coloration without affecting flavor.
- Do not flatten dough balls if thicker, chewier cookies are desired; flatten gently for thinner cookies.
- Allow cookies to cool on baking sheet 5-10 minutes before transferring to avoid breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 191cal | 10% |
| Carbohydrates | 20.2g | 7% |
| Protein | 4.5g | 9% |
| Fat | 11.6g | 18% |
| Saturated Fat | 3.6g | 18% |
| Fiber | 1.8g | 7% |
| Sugar | 12.3g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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