Flourless monster cookies made with a few healthier swaps — coconut oil instead of butter and quick oats + peanut butter instead of white flour.
In case you’re unfamiliar, monster cookies are cookies loaded with peanut butter, oats, chocolate chips, AND M&Ms. These cookies are meant to be soft-baked and chewy with slightly crisp edges. They’re completely delicious and addictive. Today I’m putting a bit of a healthier spin on these famous cookies. We’re leaving out the flour, reducing the sugar (I know, it’s still a good amount, but most recipes use 1/2 cup or more sugar), and replacing butter with coconut oil.
You can also opt to use dark chocolate which has a myriad of health benefits. So let’s get started!
How to make flourless monster cookies:
Step One: beat peanut butter, sugar, and coconut oil until smooth.
- We’re using coconut oil in place of butter (you CAN use butter if you prefer (3 tablespoons)) and need to cream the peanut butter, brown sugar, and solid oil together.
- Make sure the mixture is smooth and creamy before adding other ingredients.
- Add in an egg and egg yolk. You can save the whites and make these spinach and feta wraps after these monster cookies!
Step Two: add dry ingredients
- The great news about these monster cookies? One bowl. No need to mix dry ingredients separately.
- Add in the baking soda (is your baking soda fresh?), salt, and vanilla. Mix.
- Last, but not least, stir in the oats (quick not old fashioned or steel cut), chocolate chips, and M&Ms.
- Any flavor chocolate chips work in these cookies. Dark, milk, or semi sweet chocolate all work in these cookies, just up to your preference.
Step Three: bake and enjoy!
- Give the monster cookie dough a quick 10 minute chill in the fridge. Don’t skip this step!
- Now roll big balls of dough (3 tablespoons in size) and place on a silpat or parchment paper lined baking sheet. Aim for only 6-8 cookies per sheet pan.
- Bake for 9-12 minutes watching carefully to avoid overbaking. Ever so slightly underbaking these will yield soft, delicious, and ultra flavorful monster cookies!
- IF desired, add a little sprinkle of salt on top because YUM.
Monster cookies tips
- Use the right temperature of ingredients: when at room temperature, eggs form an emulsion which traps air. While baking in the oven, that trapped air expands and produces fluffy baked monster cookies. If possible, use room temperature eggs for this recipe. Soaking refrigerated eggs in a bowl of warm (not hot) water for about 5-10 minutes is a quick way to get eggs to room temperature.
- Measure carefully: level measurements to the top of the measuring cup (with the back of a butter knife) for precision and best results .
- Bake on a silpat liner or parchment paper. This helps bake the monster cookies evenly without burning and allows the cookies to release from the pan and clean up effortlessly.
More flourless treats
Flourless monster cookies made with a few healthier swaps -- coconut oil instead of butter and quick oats + peanut butter instead of white flour.
- 3/4 cup creamy peanut butter
- 1 cup light brown sugar, lightly packed
- 3 tablespoons firm (unmelted) coconut oil
- 1 large egg + 1 large egg yolk
- 1 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups QUICK oats
- 1/2 cup semi-sweet, milk, or dark chocolate chips (use dark chocolate as a healthier substitution)
- 1/2 cup M&Ms
- Optional: flaky sea salt
Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silpat liner and set aside.
In a large bowl, combine the peanut butter, sugar, and coconut oil. Use hand mixers to beat until smooth. Add the egg, egg yolk, baking soda, salt (OMIT if you plan to add flaky sea salt to the top), and vanilla. Mix well. Stir in the oats, chocolate chips, and M&Ms. Again beat until combined. Chill the dough for 10 minutes.
Roll balls of dough (about 3 tablespoons in size; around 2 ounces in size) and place on the prepared baking sheet. You can fit 6 to 8 per cookie sheet as these cookies do spread a bit.
Bake 9 to 12 minutes, until they’re just starting to turn golden around the edges. Be careful to not overbake these cookies as it will take away from the softness of them. Allow to "set" on the baking sheet for 2-3 minutes before transferring to a cooling rack. Repeat until dough has been used up.
If desired, sprinkle a tiny bit of flaky sea salt on cookies.
Store completely cooled cookies in an airtight container at room temperature. Cookies are best within 1-2 days, but will last for about 5 days.
*Make sure your oats are certified gluten-free if gluten intolerant. Do NOT use old-fashioned or steel cut oats in this recipe.