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4.3 from 24 votes

The Best Healthy Monster Cookies

These Healthy Monster Cookies are for all those peanut butter and m&ms lovers. Lightened up, flourless peanut butter cookies made gluten-free using certified gluten-free rolled oats. Loaded with peanut butter flavor, chocolate chips and candy coated milk chocolate. The perfect thick, soft peanut butter cookie.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 20 cookies
Calories: 109 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/4 cup unsalted butter softened
  • 1/2 cup dark brown sugar can use 1/3 cup
  • 3/4 cup natural creamy peanut butter the drippy kind
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1.25 cups gluten-free rolled oats
  • 3 tablespoons flaxseed meal
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1/3 cup chocolate chips
  • 1/3 cup coated chocolate candies plus more for topping if desired

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF. Line large baking sheet with parchment paper; set aside
  2. Mix wet ingredients: In large bowl of stand mixer or using electric hand mixer, beat together butter, peanut butter and sugar for about 1 minute. Scrape down sides of bowl then add in egg, egg yolk and vanilla; mix on low-medium speed until combined.
  3. Add dry ingredients: Add in rolled oats, flaxseed meal, baking soda and salt. Use mixer on low-medium speed until combined. Batter should be soft but not too wet and not too dry.
  4. Fold in mix-ins: Using a sturdy spatula or wooden spoon, fold in chocolate chips and candies until evenly distributed.
  5. Add to baking sheet: 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 (about 1/2" thickness). These cookies won't spread much, so you want to flatten them slightly.
  6. Bake for 7-9 minutes. Remove from oven and allow cookies to cool on baking sheet for 2-3 minutes. At this time, you can finish off the tops with more chips or candies.
  7. Transfer to cooling rack and enjoy! 

Notes

  • Recipe update 2022 – recipe updated for better results after reader feedback. They hold together much better now! Thick and soft!
  • Peanut Butter – I used a natural peanut butter with just peanuts and salt for the ingredients. If you choose to use a creamy peanut butter (i.e. JIF), that should also work but you may want to add a tablespoon of oil to the batter.
  • Butter vs Coconut Oil – I did NOT test these with coconut oil, but it will likely work – just make sure oil is softened and you may need to cream longer with peanut butter and sugar. Let me know if you try!

Nutrition Information

Serving 1/20th Calories 109kcal (5%) Carbohydrates 9g (3%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Cholesterol 10mg (3%) Sodium 132mg (6%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 109

% Daily Value*

Serving 1/20th
Calories 109kcal 5%
Carbohydrates 9g 3%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g 24%
Cholesterol 10mg 3%
Sodium 132mg 6%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.