Healthy Flourless Monster Cookies
Incredible healthy monster cookies packed with peanut butter flavor, chocolate chips, coconut, chocolate candy pieces and nuts. These flourless monster cookies are a wholesome take on a childhood classic you know and love! Easy to make and great for customizing.
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)
- 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)
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
To make 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 nut free: 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.
To store: feel free to keep these healthy monster cookies in an airtight container at room temperature for a few 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!