Healthy Monster Cookies are a wholesome spin on the classic! Made with almond flour, oats, peanut butter and packed with chocolate! Vegan and gluten free.
The cookie monster is here!!
Ok ok ok. These monster cookies are next level. I’ve been on a monster cookie kick, trying every recipe in sight, so at this point I think I know my stuff. What is a monster cookie, you ask? The batter is made with a combination of flour, oats, peanut butter, and fun add ins like coconut, chocolate chips, candy pieces, and sometimes nuts. The texture potential here!!
I baked up a storm last week before heading to the hospital and I’m so glad I did, because now we’re all stocked up on treats. If baby makes his debut over the holidays, I can totally say these are good for breast milk production since they have oats, right?!
To make these gems, I used my Vegan Peanut Butter Cup Cookies as the base and then simply added the classic additions. The combination of almond and oat flour never lets me down when it comes to a stellar vegan and gluten free baked good.
They turned out exactly as I’d hoped! Crispy edges, soft in the middle, perfectly sweet, and irresistibly delish.
Ingredients tips and substitutions
For more everyday flours (not gluten-free), you can use my Peanut Butter Blossoms as the base.
If you use the blossoms as the base, you could use sunflower seed butter for a nut free cookie. Beware that the baking soda will react with the sunflower seed butter and cause them to turn green, but it’s harmless!
Almond flour: The base of this dough is my favorite combo of super fine blanched almond and oat flour for optimal texture and flavor. I get three pound bags at Costco for about $12—crazy good deal! Most store brands now sell almond flour, like ALDI and Kroger’s Simple Truth brand.
Oat flour: You can find this under Bob’s Red Mill brand at pretty much any grocery store these days. Or make your own at home by grinding old-fashioned oats in the blender until you reach a fine powder. Use certified gluten free if needed!
Coconut oil: We’re using solid coconut oil for the fat here, which is buttery and delish. Don’t melt it! Use refined for zero coconut flavor. I suppose you may be able to use butter or non-dairy buttery spread but I haven’t tried this myself.
Peanut butter: We’ve got 1/3 cup of creamy salted peanut butter (I get the Kirkland brand at Costco) for stupendous pb flavor. It should be drippy and easily pour into the measuring cup. I never refrigerate it!
Coconut sugar: For sweetness, structure, and moisture! Ahhh, the power of sugar. I imagine brown sugar would also work here. I have not tested this recipe with maple syrup or granulated sugar.
Add ins: Candy pieces, chocolate chips, and coconut! Go wild here. You can use your favorite chocolate bar or whatever you have on hand. What makes them fun is the difference in flavors and textures.
Tools to make monster cookies
- Silicone baking mat: reusable and makes for the easiest clean up. I make roasted vegetables, cookies, and more on this!
- Cookie sheet: because everyone needs a few. This extra large one is the best!
- Cookie scoop: for easy cookie portioning. I use the scoop and then roll the dough into balls so they’re smooth.
- Hand mixer: less than $20 and my go-to appliance for mixing since I don’t have a stand mixer.
- Air tight container: my storage solution for just about everything.
This recipe yields about 20 cookies. I doubt they’ll last on the counter for long, but you can keep them sealed on the counter for about four days. After that, you can refrigerate them.
They freeze very well, too!
More holiday treats to love
- Vegan Ginger Molasses Cookies
- Vegan Peanut Butter Cup Cookies
- Coconut Oil Chocolate Chip Cookies with Pomegranate
- Pumpkin Gingerbread with Maple Glaze
- Vegan Peppermint Chocolate Skillet Cookie
- Fudgy Avocado Walnut Brownies
If you make these healthy monster cookies, please let me know by leaving a comment and star rating. I’m so grateful for your feedback!Print
Healthier Monster cookies are a wholesome spin on the classic! Made with almond flour, oats, peanut butter and packed with chocolate goodness! Vegan and gluten free.
- 1 1/2 cups almond flour
- 1/2 cup quick oats (certified GF if needed)
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 2/3 cup coconut sugar
- 1/4 cup solid coconut oil, not melted
- 1/3 cup natural salted peanut butter*
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1/4 cup semi sweet chocolate chips
- 1/4 cup milk chocolate candies (I used Trader Joe’s chocolate drops, can use M&Ms)
- 1/4 cup unsweetened shredded coconut
- Preheat oven to 350°F and line one large or two regular cookie sheets with parchment paper or silicone baking mat. In a mixing bowl, whisk together almond flour, oats, baking soda, and salt.
- Add coconut oil, coconut sugar, peanut butter, vanilla extract, and milk. Cream together using a hand mixer or a stand mixer until dough comes together into large, moist crumbles that easily form a dough. Use a wooden spoon to fold in chocolate chips, candies, and coconut.
- Use a cookie scoop to roll dough into round balls, using about 2 tbsp of dough each. Place cookies evenly on baking sheets 2 inches apart. Press any remaining candies at the bottom of the bowl onto cookie tops. For flatter cookies, you can gently press down each cookie with the palm of your hand (they won’t spread much while baking). The photographed cookies were not pressed.
- Bake for 11-12 minutes. Let cookies cool for 15 minutes on baking sheet. Store cooled cookies at room temperature in an air tight container for up to four days before transferring to the refrigerator.
*Use natural, drippy peanut butter (just peanuts and salt for ingredients).
For a cookie made with wheat flour (not gluten-free), try my Peanut Butter Blossoms.