Monster Cookies

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Flourless monster cookies made with a few healthier swaps — coconut oil instead of butter and quick oats + peanut butter instead of white flour.

After you’ve gotten hooked on these flourless monster cookies, be sure to try out these other popular cookie recipes: chewy chocolate chip cookies, snickerdoodle cookies, or oatmeal cookies.

Image of the baked flourless monster cookies stacked on top of each other with one broken in half showing off the middle

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:

Image of the peanut butter, coconut oil, and sugar in a bowl for these 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! 

Image of the ingredients melted and mixed together for this flourless monster cookie recipe

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.

Image of eggs being added to the wet ingredients for this flourless monster cookie recipe

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.

Image of the oats, chocolate chips, and m&m's for these flourless monster cookies

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.

Image of the baked monster Cookes ready to eat

More flourless treats

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Healthier Flourless Monster Cookies

5 from 4 votes
Flourless monster cookies made with a few healthier swaps -- coconut oil instead of butter and quick oats + peanut butter instead of white flour.
Print Recipe

Healthier Flourless Monster Cookies

5 from 4 votes
Flourless monster cookies made with a few healthier swaps -- coconut oil instead of butter and quick oats + peanut butter instead of white flour.
Course Dessert
Cuisine American
Keyword healthy monster cookies
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 10 minutes
Total Time 30 minutes
Servings 13 -15 cookies
Calories 205kcal
Author Chelsea
Cost $4.12


  • 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 theyโ€™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.

Recipe Notes

*Make sure your oats are certified gluten-free if gluten intolerant. Do NOT use old-fashioned or steel cut oats in this recipe.

Nutrition Facts

Calories: 205kcal


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Nutrition Facts in flourless monster cookies



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  1. Oh my gosh! This is just the kind of recipe I’ve been looking and longing for! You see, I too have gotten in to the habit go peanut butter with a sprinkle of crunchy M&Ms on top ๐Ÿ™‚ lol! Anyway, I’ll be trying this sometime this week!

  2. I pretty much eat a spoonful of peanut butter or nutella every day! I just can’t resist it. These cookies look SO good, Chelsea! I love that they’re flourless and on the healthier side. Means I can have two (or five) more! Pinned!

  3. Monster cookies are THE best, hands down. Something about peanut butter, oats, and MnM’s is just plain addictive! Who woulda guessed these were flourless? They’re so fun to look at, I can only imagine how good they taste!

  4. 5 stars
    Look, Iโ€™m not an expert cook but Iโ€™m trying to be a good cook for my family. And, this go-to snack is perfect for my lovely kids, especially with the M&Mโ€™s topping. They love M&Mโ€™s. So Iโ€™d love to try this one tomorrow to add up to their school snack. But I really wonder, how about using whole wheat flour? You have very good recipes. I will now follow your blog.

    1. I’m sorry, I haven’t tried whole wheat flour in these cookies. If you try the recipe as written, I think you’ll find they don’t need flour as they do really well with peanut butter and oats making up the base ๐Ÿ™‚

      1. 5 stars
        Yeah. Peanut butter and oats are good too. I also tried using whole wheat flour as it’s also healthy. Thank you for the prompt response. I highly appreciate it. More power to this blog ๐Ÿ™‚

  5. These cookies sound amazing, Chelsea! Love that they are flourless and healthier! My lil guy is a big fan of peanut butter and would totally devour these especially with the pretty pop of color from the M&M’s. They look gorgeous!

  6. I just made these as instructed (minus the m&ms because I never have candy in the house) and they are so good!!!! I had to read the recipe a few times because I kept thinking I messed up somewhere since the dough was crumbly and hard to form into balls, but once I put them together the best I could and into the oven they came out perfect. I will definitely be making these again! The only complaint is that they are so good and made with healthy ingredients that I convince myself that it is okay to have a third and fourth cookie haha, but thank you so much for this recipe!

    1. Haha!! I definitely have the same problem — I always eat way more of a treat when it is healthy ๐Ÿ™‚ Thanks so much for your comment; I’m so glad you loved these!

  7. These were so good! To make them vegan, I used a flax egg. I also cut down the fat by replacing half of the peanut butter with powdered peanut butter. Both substitutions worked great! I will definitely be making these again! ๐Ÿ™‚

  8. 5 stars
    So delicious! I added shredded coconut and refrigerated the dough overnight and they turned out perfectly.

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