Home > Desserts > Monster Cookies Monster Cookies April 12, 2019 | 23 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. In case you’re unfamiliar, monster cookies are cookies loaded with peanut butter, oats, chocolate chips, AND M&M’s. 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 myriad 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, which we cream with peanut butter, brown sugar, and solid oil together. If you prefer to use butter you can–use 3 tablespoons. 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 you’re done making these cookies! QUICK TIP Step Two: Add dry ingredients. The great news about these cookies? One bowl. No need to mix dry ingredients separately. Mix in the baking soda (is your baking soda fresh?), salt, and vanilla. Last, but not least, stir in the oats (quick not old-fashioned or steel-cut), chocolate chips, and M&M’s. Any flavor chocolate chips work in these cookies. Dark, milk, or semi-sweet chocolate all work in these cookies; it’s up to your preference. [quicktip] If you have celiac disease, avoiding gluten is an essential health concern. The standard varieties of M&M’s are gluten-free (Milk chocolate, Peanut, Peanut butter, Almond) but some of the special flavor blends aren’t. Celiac.com has an article that lists the flavors that do and do not contain gluten. Most chocolate chips are gluten-free, but butterscotch chips aren’t. Read labels to be sure! Step Three: Bake and enjoy! Give the Flourless 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 silicone liner or parchment paper-lined baking sheet. Aim for only 6-8 cookies per sheet pan because they will spread quite a bit. Bake for 9-12 minutes, watching carefully to avoid overbaking. Ever-so-slightly underbaking these will yield soft, delicious, and ultra-flavorful Flourless Monster Cookies! If desired, add a little sprinkle of salt on top, because… YUM. Flourless Monster Cookie tips Use ingredients at the right temperature: When at room temperature, eggs form an emulsion that traps air. While baking in the oven, that trapped air expands and produces fluffy 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 table knife) for precision and best results. Bake on a silicone liner or parchment paper: This helps bake the cookies evenly without burning and allows the cookies to release from the pan and clean up effortlessly. More flourless treats Milk Chocolate Meltaway Cookies Flourless Pumpkin Cake Flourless Applesauce Spice Cake Banana Muffins FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Flourless Monster Cookies 5 from 4 votes - Review this recipe Flourless Monster Cookies made with a few healthier swaps -- coconut oil instead of butter and oats + peanut butter instead of white flour. SAVE TO RECIPE BOX Print Recipe Flourless Monster Cookies 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Flourless Monster Cookies made with a few healthier swaps -- coconut oil instead of butter and oats + peanut butter instead of white flour. Course Dessert, Snack Cuisine American Keyword Flourless Monster Cookies, healthy monster cookies Prep Time 10 minutes Cook Time 10 minutes Chilling Time 10 minutes Total Time 30 minutes Servings 13 -15 cookies Calories 260kcal Author Chelsea Cost $4.12 Ingredients3/4 cup creamy peanut butter1 cup light brown sugar lightly packed3 tablespoons coconut oil firm (unmelted)1 large egg 1 egg yolk1 teaspoon baking soda1/8 teaspoon fine sea salt1 teaspoon pure vanilla extract1 and 1/4 cups oats quick oats, not instant, steel-cut or old-fashioned1/2 cup chocolate chips semi-sweet, milk, or dark (use dark chocolate as a healthier substitution)1/2 cup M&M'sOptional: flaky sea salt InstructionsPreheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silicone liner and set aside.In a large bowl, combine the peanut butter, sugar, and coconut oil. Use a hand mixer to beat until smooth. Add the egg, egg yolk, baking soda, salt (omit salt if you plan to add flaky sea salt to the top), and vanilla. Mix well. Stir in the oats, chocolate chips, and M&M's. 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. Fit 6 to 8 per cookie sheet--these cookies do spread a bit.Bake 9 to 12 minutes, until they’re just starting to turn golden around the edges. Be careful not to 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 all of the dough has been used.If desired, sprinkle a tiny bit of flaky sea salt on hot 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 the oats are certified gluten-free if you're gluten-intolerant. Do NOT use instant, old-fashioned or steel-cut oats in this recipe. Nutrition FactsCalories: 260kcal | Carbohydrates: 30g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 192mg | Potassium: 153mg | Fiber: 2g | Sugar: 23g | Vitamin A: 59IU | Calcium: 38mg | Iron: 1mg DID YOU MAKE THIS RECIPE? 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.