One of the first jobs I had in high school was working at a daycare. I was one of the leads in the afternoon preschool room, but eventually started working with toddlers and babies. It was an AMAZING learning experience for the future and I loved every minute of it. After high school I took up a few nanny jobs, which allowed me to essentially become apart of a new family.
Anytime I babysat on the weekends, I’d have baking parties with the kids. Everything from chocolate chip cookies to brownies to cake. Oh and this banana bread was always a favorite. One afternoon I decided to make the kids these healthier monster cookies without all the excess butter and sugar. I wanted them 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? The kids LOVED them! In fact, they started calling them ‘dinosaur’ cookies instead of monster cookies (cute, huh?). When I would babysat every other Saturday, they’d beg me to make this monster cookie recipe. In all honesty, I kinda forgot these cookies for a few years so that’s probably why I never gave you the recipe.
But finally, here we are! I’m sharing this chewy, healthier monster cookie recipe with you today in hopes that you’ll make it soon.
So what makes these soft, healthy monster cookies a little bit better for you?
Lots of peanut butter. That’s right, peanut butter makes up most of this recipe so you get in protein & healthy fats for a little nourishment. Each cookie has almost 5g of protein — whoo hoo! I like to use an all natural peanut butter with just peanuts and salt.
Oats. I used gluten free certified oats to keep these cookies gluten free. Of course, you can use regular oats if you’d like too! It’s up to you and what your preference is. Most oatmeal packages say on the front if they are certified gluten free or not.
No flour. That’s right, these monster cookies are made without any flour. The peanut butter and oats hold together very, very well even without any traditional flour.
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. If you don’t like any of these, you can simply leave them out or add in something else such as dried fruit! This cookie is very forgiving so know that using your own add-ins is entirely possible!
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.
See how to make the healthy monster cookies here:
If you make this recipe, be sure to leave a comment below and rate it! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!
More healthy cookie recipes to try:
Healthy Flourless Monster Cookies
- 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)
- 2/3 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
- 1/2 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)
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!
TO MAKE THESE VEGAN: I suggest using a flax egg; 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.
TO MAKE THESE NUT FREE: Try subbing in sunflower seed butter or tahini! I think they both would work well. Sometimes sunflower seed butter causes baked goods to turn green FYI; they'll still be good to eat though.