Growing up I was always around kiddos, which definitely helped prepare me for motherhood. One of my first jobs in high school was working at a daycare, and after high school, I took up a few nanny jobs. Anytime I babysat on the weekends, I’d have baking parties with the kids and always made these healthy monster cookies because I wanted the kids to have a treat that still felt like a real deal kind of cookie, but had more protein, complex carbs and healthy fats.
The verdict? Kids LOVED them! And fast-forward many years and 3 of my own kiddos later, we still bake these up together for weeknight treats.
Whether or not you have kids, these deliciously chewy, easy monster cookies make the perfect dessert for busy weeks. Bonus points if you serve them up on Halloween!
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What makes these monster cookies healthy?
- They’re packed with protein & healthy fats: peanut butter makes up most of this recipe so you get in protein & healthy fats for a little nourishment without using tons of extra oil. Each cookie has almost 5g of protein — whoo hoo!
- They’re flourless: that’s right, these healthy monster cookies are made without any flour. The peanut butter and oats hold together very, very well even without any traditional flour. They’re also gluten free as long as you use certified gluten free rolled oats!
- They have a boost of fiber: the rolled oats in these cookies add a wonderful boost of fiber for a super satisfying treat.
Everything you’ll need to make these healthy monster cookies
These delicious flourless monster cookies use super simple ingredients that you probably have in your pantry. Of course, I still kept the chocolate chips and candy pieces because it’s not a monster cookie without them. I also added nuts for some additional flavor and healthy fats and shredded coconut for amazing texture. Feel free to get creative with the mix-ins, too! Here’s what you’ll need:
- Peanut butter: use an all natural, drippy peanut butter that’s made just with peanuts + salt. You can also use an all natural crunchy peanut butter or any nut or seed butter you’d like.
- Butter: for a little extra moisture. You can use regular butter, vegan butter, ghee or coconut oil.
- Brown sugar: the delicious molasses flavor of brown sugar makes these cookies irresistible. You can also use coconut sugar.
- Eggs: you’ll need 2 eggs for this recipe. I also think that flax eggs will work fine, just note that they’ll be a bit more fragile.
- Vanilla: for a little boost of flavor.
- Oats: be sure to use rolled oats (not steel cut) and feel free to use a gluten free kind.
- Cinnamon: I like to add a pinch of cinnamon for a cozy flavor but this is optional.
- Baking soda: so that these cookies bake properly.
- Mix-ins: I packed these babies with chocolate chips, M&M’s, shredded coconut and chopped pecans. But you can really add any mix-ins you like!
If you don’t want to use M&M’s try using the Little Secrets candy instead. They’re really, really good and don’t use any corn syrup, dyes or artificial flavors.
Customize your monster cookies
- Make them vegan: try using a flax egg to make these vegan! They just might be a little more fragile so let them rest on the baking sheet a bit longer before removing them. You’ll also need to use dairy free/vegan chocolate chips and vegan chocolate candies instead of M&M’s.
- Reduce the sugar: if you’re watching your sugar intake, I have instructions for easily reducing the brown sugar. You can also used an unrefined sweetener like coconut sugar, and can always leave out the candy pieces.
- Choose your fav add-ins: traditional monster cookies have both M&M’s and chocolate chips in them, but you can feel free to add your favorite nuts, dried fruit, or even do a chocolate drizzle. YUM.
Can I make them nut free?
Sure! Try subbing in sunflower seed butter or pumpkin seed butter. Sometimes sunflower seed butter causes baked goods to turn green FYI; they’ll still be good to eat though.
Healthy monster cookies in 3 simple steps
- Mix the wet ingredients. Mix together the peanut butter, butter, brown sugar, eggs, and vanilla until nice and smooth.
- Add the dry ingredients. Stir the dry ingredients right in the same bowl, then fold in all of your mix-ins.
- Scoop & bake. Use a large cookie scoop to scoop the dough and space the dough balls onto your prepared cookie sheet. Add a few M&M’s on top of each dough ball, then bake them up until golden brown on the edges. Cool and devour!
Choose your cookie thickness
Like thinner cookies? After adding the dough to your cookie sheet, gently flatten the tops of the dough balls before baking. Like thicker cookies? Simply add the dough balls to your cookie sheet and bake them as is!
How to store and freeze monster cookies
- To store: feel free to keep these healthy monster cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge or freezer.
- To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
More cookie recipes to try
- The Best Gluten Free Chocolate Chip Cookies You’ll Ever Eat
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Soft Almond Flour Sugar Cookies with Vanilla Buttercream
- Paleo Ginger Molasses Cookies
- Grain Free Peanut Butter Chocolate Chunk Cookies
Get all of my cookie recipes here!
I hope you love these healthy flourless monster cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Flourless Monster Cookies
Ingredients
- Wet ingredients:
- 1 cup natural creamy or chunky peanut butter (only peanuts + salt)
- 2 tablespoon melted butter or ghee (melted coconut oil will also work)
- ⅔ cup packed brown sugar or coconut sugar (can also reduce to 1/2 cup with good results!)
- 2 eggs
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 cup gluten free old fashioned rolled oats
- ½ teaspoon baking soda
- Optional: ½ teaspoon cinnamon
- For the mix ins:
- ¼ cup M&M’s, plus ¼ cup more for topping cookies
- ¼ cup dark chocolate chips
- ¼ cup chopped pecans or walnuts
- ¼ cup unsweetened shredded coconut (not the 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!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on February 5th, 2018, republished on October 20th, 2020, and republished on October 8th 2023.
One of my top cookie recipes! So good and version
I’m so glad!
I make these all the time, all of a sudden then keep coming out really really wet. I am not doing anything different to them. I got new baking soda, made sure the peanut butter is stirred enough and they are still wet and flat. Please help!
I’ve been making these cookies for over 2 years now. These are incredible!! I’ve tweaked it some. I do 1/3 mini chocolate chips, 4 tbsp butterscotch chips, and maybe half the M&M’s. I love you can use this base and change up the mix ins!
The best! Yes, these are perfect for customizing 🙂
Could you make this into bars vs cookies?
Try these monster cookie bars!
Great, easy recipe! I substituted some of the brown sugar for stevia and mixed in chopped walnuts and chocolate chips. Everyone in my family loved them.
I’m glad that worked out well! Perfect dessert 🙂
I made these not too long ago and they were delicious. I want to make them again but I realized I don’t have natural peanut butter at home. I have a natural, no stir peanut butter that has roasted peanuts, sugar and sea salt. Would it still work for this recipe? Or is there a way to modify it so I can use the peanut butter I have?
Yes that should work!
A very aesthetically pleasing cookie! They turned out really pretty!
I like that it’s flour free. However, being flour free definitely affects the texture. Also not too much sugar. I wouldn’t do less than 2/3rd cups next time.
I did all the add ins except for the nuts. I also split the 1 cup of peanut butter to be half smooth half crunchy. I used mini M&Ms. I’d like to try to try Unreal’s chocolate gems next time.
Easy to follow recipe. Letting them rest on the pan and then cooling on the rack for the recommended time really helped with handling them.
Let me know how it goes with those tweaks! 🙂
These are so good! My kids devoured 3 in one sitting😂😂 Will definitely make again!
The best treat!!
Where are the instructions for reducing the sugar? Thanks!
In the list of ingredients you’ll see that you can reduce it 🙂
I love every recipe from ambitious kitchen but this one was above and beyond! Amazing!!! I’ve already made this recipe twice. I’m obsessed!!
So happy to hear that!!
Love all your recipes. Can I use sprouted oats?
I haven’t tried it, so I’m not 100% sure how the texture will change! Let me know if you give it a try 🙂
So, I love the idea of these. But, mine turned out runny as if the butter seemed to melt right out of the cookie… I followed the recipe and notes. Any suggestions?
So strange! Did your dough seem overly wet before you baked the cookies?
Absolutely love this recipe. It’s a hybrid of both peanut butter and oatmeal chocolate chip cookies. Probably the best recipe ever and it’s altitude friendly!!!
The best! Glad you love them (and that they turn out well at altitude!)
These are SO good! I can’t have gluten and I love that these just use oats. We’ve made them multiple times already for the holidays. We add in mini chocolate chips and the mini Christmas m&ms and they are perfect. I usually use butter but I did try to sub avocado oil on one batch (I do this all the time in baking recipes), but it made the dough for these super oily. They still baked just fine and taste great! But just a warning. Stick to the recipe!
Good tip on the avocado oil – glad they still turned out! Such a great holiday treat 🙂
I never liked eating cakes until I made these cakes myself according to the shared recipe.
Yay! Glad these turned out great for you!
Made this gluten free cookie for my family this evening and everyone had at least 4 each haha I had one teen boy that posted up next to the cooling rack and devoured quite a few as they were cooling. Successful cookie recipe Id say.
Yay!! So glad these are a hit, Misty 🙂
Um what the hell. These are literally crack, can’t stop eating them!!!!
Hi!
Can I substitute almond butter for the peanut butter?
Let me know!
Thanks,
Eve!
Absolutely! Any nut butter will work for this recipe, enjoy!
the best monster cookie ever
Yay!! I am so glad you are loving this recipe 🙂
Quick, easy, very customizable and so yummy! Picky kid approved.
My family really likes these cookies!! I tried them because I am gluten free, and was also wanting a healthier cookie for my Cookie Monster grandson!!
I added some extra protein powder, and cut back the sugar to half cup packed , and put the dough in the frig for a bit, and they turned out great!! Check your oven temp. as mine runs low, and I had to bake them a little longer.. Will definitely make again!
YUM! So glad everyone loved these cookies ❤️
Can you use regular peanut butter instead of all natural? I know it’s less healthy but the only peanut butter I have at the house!
Unfortunately it’ll change the consistency of the cookie, I recommend using the natural pb.
These are the only cookies I’m making again for my cookie boxes this year! They were a hit last year! I increased the M&Ms and chocolate chips instead of adding nuts and/or coconut just as a personal preference and am doing the same this year! They are so festive with red and green M&Ms and the perfect addition to any cookie box/platter!
Love this! So glad you are enjoying this recipe and they have become a favorite ❤️🙂
I made these tonight for a sweet treat after dinner & they were super yummy!! 10/10 for us! I used coconut, m&m’s and enjoy life chocolate chunks. Thanks for a fun, yummy treat.
Absolutely! SO glad to hear they came out great 😊
Yummy! Used 1/2 cup of brown sugar and they were delicious. Substituted 1/2 of the peanut butter with cashew butter because I ran out of peanut butter. Thanks for the recipe!
SO DELICIOUS
Can you make these into bars?
Probably, although I haven’t tested it so not totally sure about the bake temp/time! Let me know if you try it 🙂
My absolute favourite cookie recipe! I’ve been pleased with every recipe of yours that I’ve tried. It’s hard to find a blog with consistent good results and your blog is my fav 😄
Quick and easy recipe. I used Smarties instead of M&M’s and I’m worried I may have just ruined them. I’ll let you know (I’m wondering if there is a reason Monique doesn’t suggest Smarties as an add in). Doing a cookie week with a colleague to spread cheer for our last week of teaching before the holidays!
I haven’t tried Smarties in here–hope you enjoy them!
These are incredible and so easy to make. I have brought them to several gatherings and everyone always loves them.
Yay!! So happy everyone loves them. Appreciate the review!
I was searching for the perfect cookie recipe to make and I found this one. It’s so delicious. And easy. I did use the coconut sugar option and they’re fabulous! Make sure to set your timer on the lowest – 10 minutes and watch them after that. I got a few too brown. But they’re delicious. A keeper for sure!
Yaaaay happy you tried and loved them, Kathy!
These are so delicious and so easy! I did a mix of coconut oil and butter and it was perfect!
Yay!! Happy you loved these, Grace!
Yum! Just made these with a little fall twist and added candy corn! I added a little salt for a salty/sweet bite. Thanks for the recipe:)
Ooooh love that so much!! And YES to the salt 🙌
These are fantastic!!! I did use the 1/2 cup brown sugar and chopped up chocolate almonds… so good!
Nice!! So happy you loved them, Michelle 🙂
Every AK recipe I’ve made has been a hit. These are so delicious my husband and I struggle to not eat the entire batch in one night. Love love love these.
I’m so happy you love these, Melissa! Aren’t they addicting?!
Love these, and the monster cookie energy bites!
Monster cookie everything!! Haha! So glad you love them 🙂
These are on repeat in my household on a monthly basis. Love making these for peoples birthdays or to bring to a weekend away with friends!! I love having a healthy treat around that I feel good about having multiple of in one sitting.