These Healthier Monster Cookies are crisp around the edges, soft in the center, and studded with chocolatey M&Ms in every bite. Made with oat flour and SunButter, they’re a gluten-free, nut-free version of your favorite childhood cookie!
What Are Monster Cookies?
There’s not a clear reason as to why monster cookies are called monster cookies. Some people think it’s because they look like monsters with bumpy edges and bright colors. However, others say it’s because they’re full of a variety of ingredients, making them a “monster” of a cookie.
Either way, all monster cookies are made with peanut butter (or in this case SunButter), oats, and chocolate candies. This gluten free monster cookies recipe combines the classic ingredients but makes a few simple swaps to keep the cookies gluten and nut-free. You can easily make them dairy-free, too. Trust me. I tested them 8 times to get them just right!
As a result, these cookies are basically failproof and turn out perfectly every single time. They're great for school parties, lunchboxes, and gatherings, and are loved by kids and adults alike. Prepared in a single bowl and ready to eat in minutes, they’re guaranteed to become your new favorite treat.
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Healthier Monster Cookies Ingredients and Notes
- Eggs - These add structure to the cookies, helping them hold their shape. I have not tried this recipe with a flax egg, but I think the cookies would fall apart after they're baked.
- SunButter - We use this in place of peanut butter to create a nutty flavor without the need for nuts!
- Coconut Sugar - This sweetens the cookie dough.
- Coconut Oil - This is used in place of butter to create a richer taste and contribute to the chewy consistency.
- Vanilla Extract - Use a high-quality pure vanilla extract to add a touch of natural vanilla flavor and enhance the rest of the ingredients.
- Oats - Oat flour forms the base of the cookie dough, keeping the cookies gluten-free. Then, we add quick oats to create the chewy texture you look for in monster cookies.
- Baking Soda - This acts as a leavener, helping the cookies rise. Make sure it’s fresh!
- M&Ms - I prefer to use mini M&Ms to ensure you get a little bit of chocolate in every bite, but regular M&Ms will also work. If needed, use a dairy-free substitute.
- Sea Salt - Use this in the cookie dough, and sprinkle it on top for the perfect balance of sweet and salty flavors.
How to Make The Best Monster Cookie Recipe
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Prepare. Before you begin, preheat your oven to 350 F.
Step 2: Combine the wet ingredients. Add the eggs, SunButter, coconut sugar, melted coconut oil, and vanilla extract. Whisk until the ingredients are well combined and the sugar is completely dissolved.
Step 3: Add the dry ingredients. Add the oat flour, quick oats, baking soda, and sea salt to the bowl of wet ingredients. Gently fold the mixture just until combined. Then, gently fold the M&Ms into the batter.
Step 4: Portion. Use a small cookie scoop to portion the batter into balls, and place them on a cookie sheet.
Step 5: Bake. Transfer the cookies to the oven, and bake for 7-9 minutes or just until the edges are lightly browned.
Step 6: Shape. If needed, use a fork to push the cookies into a more circular shape as soon as they come out of the oven.
Step 7: Serve. Sprinkle the monster cookies with sea salt, and allow them to cool on the pan slightly. Enjoy!
Expert Tips
- For easy mixing, allow your eggs to come to room temperature before you begin. To speed up the process, place the eggs in a bowl of warm water for a few minutes to warm them up quickly.
- Store-bought oat flour is best for this gluten free monster cookies recipe. It provides a smooth, soft texture that mixes easily. Homemade oat flour will also work, but your cookies will tend to be a little lumpier.
- Avoid overmixing, folding the ingredients just until they’re well combined.
- Leave at least 2 inches between the cookie dough balls on the baking sheet.
- Adjust the size of the cookies, using a large, medium, or small cookie scoop, and adjust the baking time as needed. Be careful not to let them burn.
- Allow your cookies to cool slightly on the baking sheet before serving. Otherwise, they will crumble and fall apart!
How to Store and Freeze
Store your cooled healthier monster cookies in an airtight container or cookie jar with a lid. They will keep fresh at room temperature for up to one week.
You can also freeze the dough before baking. To do so, arrange the cookie dough balls on the baking sheet, and freeze for a few hours or until solid. Then, transfer them to a sealable bag, and freeze for up to 2 months. To eat, thaw the dough in the fridge or at room temperature, and bake as normal.
Frequently Asked Questions
The most common reason for these gluten free monster cookies to fall apart is using too much flour. For the most accurate results, use a food scale. Or, opt for the spoon and level method!
Most M&Ms are naturally gluten-free, but a few flavor variations may contain gluten. Be sure to double-check the ingredient list before using them!
For more cookie recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Best Monster Cookie Recipe
Equipment
- 1 Small Cookie Scoop
- 1 Cookie Sheet
Ingredients
- 2 eggs
- ½ cup SunButter - creamy
- ⅔ cup coconut sugar - or light brown sugar
- 3 tablespoon coconut oil - melted and cooled, sub. melted butter
- 2 teaspoon vanilla extract
- ⅔ cup oat flour
- 1 cup oats - quick cooking
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup mini M&Ms
Instructions
- Preheat oven to 350 F. In a large bowl, whisk together the eggs, SunButter, coconut sugar, melted coconut oil, and vanilla extract until well combined and the sugar is dissolved.2 eggs, ½ cup SunButter, ⅔ cup coconut sugar, 3 tablespoon coconut oil, 2 teaspoon vanilla extract
- Add the oat flour, quick oats, baking soda, and sea salt to the bowl and gently fold into the wet ingredients until just combined.⅔ cup oat flour, 1 cup oats, ¼ teaspoon baking soda, ⅛ teaspoon sea salt
- Fold the M&Ms into the batter gently.½ cup mini M&Ms
- Use a small cookie scoop to scoop the batter into balls on a cookie sheet at least 2 inches a part. Bake the cookies in the preheated oven for 7 - 9 minutes until the edges are browned.
- If needed, I like to push the cookies into a more circular shape with a fork right out of the oven while they’re still warm.
- Top the cookies with sea salt while warm and allow them to cool slightly before enjoying!
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