Healthier Monster Cookies full of yummy peanut butter, oats, and chocolate, but minus the candy and sweetened with maple syrup. An easy, fun, feel-good spin!
I would love to tell you a sweet little story about how I grew up eating these usually m&m filled cookies, about how remaking them was a nostalgic feel-like-a-kid-again moment for me. But that is not true. Because honestly I’ve never had a monster cookie before in my life until this week. But damn have I been missing out.
So I can’t speak on the original. But what I can tell you is this version is tender, chewy, slightly crisp, and perfectly crumbly. And I can tell you that the peanut butter flavor comes through LOUD and clear, so I hope you love that (otherwise use almond butter!). And that the oats are a perfect wholesome contrast to the abundance of melty chocolate chips. And that it’s a one bowl, 10 minutes, super easy recipe. And that my candy-free, maple syrup sweetened version is probably a whole lot healthier than any monster cookies of your youth.
Speaking as someone who is not even the biggest peanut butter person, I ate 4 the first day I made them. In case that is any indication of how GOOD they are.
Consider them the funfetti of the cookie world – happy, party-perfect, and definitely will not last long!
Healthier Monster Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: american
Description
Healthier Monster Cookies full of yummy peanut butter, oats, and chocolate, but minus the candy and sweetened with maple syrup. An easy, fun, feel-good spin!
Ingredients
- 1/2 cup (125g) peanut butter
- 1/3 cup (105g) maple syrup
- 1 tsp vanilla extract
- 3/4 cup (75g) rolled oats
- 3/4 cup (90g) almond flour*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (60g) dark chocolate chips
- 1/4 cup (30g) rainbow sprinkles
Instructions
- Preheat the oven to 350ºF.
- Whisk together the peanut butter, maple syrup, and vanilla.
- Stir in the remaining ingredients. Mix to form a thick dough.
- Scoop/roll into balls. Press lightly to flatten (they will spread some on their own too)
- Bake for 10-12 minutes at 350ºF.
- Cool for 10 minutes before moving from the pan. Eat!
- Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
Notes
*Or 1/2 cup oat flour
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 8g
- Sodium: 147mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
Keywords: baking, breakfast, dairy-free, egg-free, healthy, m&ms, oatmeal, one bowl, peanut butter
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Do the sprinkles you used, I checked the link at amazon, melt during baking? There were comments saying that they do…it looks like from your photos that they last just fine!
Are they really $7 for a small jar? Yikes!
Nope didn’t melt at all! And yes they are pricey. I got mine at Fresh Market and I don’t think they were quite that much ($5ish) but still more than conventional for sure.
Hi Natalie! My 7-year-old son just asked me the other day if I could make cookies with peanut butter and chocolate chips. Then this recipe came to my inbox and it was perfect! My son and I made it together; he opted to put in mini M&M’s, peanuts, mini chocolate chips, shredded coconut, and pretzels. They turned out really well, although I should have checked on them at 10 minutes instead of getting distracted and waiting until 12 (or after…I’m not sure….oops!). But even though they were browned on the bottom, they were still very good, cooked all the way through, and holding their shape well. Thank you for a great recipe!
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Haha what coincidentally perfect timing🤗 Although I needed him over here when I was developing the recipe, because that combination of mix-ins sounds even better than mine–love the pretzel idea! I am so happy you guys liked them, and yes definitely a little less crispy at 10 minutes but delish either way😋🍪 Thanks for the feedback Sarah!
I can’t believe you never had monster cookies as a kid?!?!? 😂 but you definitely did a fabulous job recreating a healthier version! These were incredible!! We made them for my aunt last week for her birthday and everyone went back for more ❤️ Finding legit vegan sprinkles in our local stores was unsuccessful, soooo we splurged and used those Unreal crispy chocolate gems and it took me right back to the cookies I had as a kid! Bold peanut butter flavor, great texture, and fun to eat! It’s been requested that I make them again soon ☺️ Thank you for yet another great recipe 😘😘
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I am so very happy you guys loved these🤗🤗 That’s crazy that there were no vegan sprinkles, you have all the best health food stores though😱 I got mine at Fresh Market, idk if you have that up there by you or not, but the unreal gems sound perfect and colorful and I am sure they were beautiful. And perfectly festive for a bday too🥳 I’ve had people make them with sunbutter and almond butter and all sorts of fun variations, I need to make more too. Thank you for the feedback friend😘
Is the texture of the cookies really moist when you take them out of the oven after 10-12 minutes and then they firm up when you cool them? Mine were very soft and crumbly so I ended up baking them 6-7 minutes longer so they’re on the dry side. The batter was delicious after I mixed it. It might be an issue with my oven.
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Yep, they will be very soft and delicate when hot and then become firm and crispy as they cool. Try baking them for the recommended time, shouldn’t be too dry then 🙂
Can I use almond butter instead of peanut butter?
For sure, that will be delicious!
These were so good! I’ve never head regular monster cookies but theses were amazing! I think I added baking powder instead of baking soda by accident. 🥴 But they were super tasty. I love that there isn’t any oil. And I love how simple the ingredients are and that this is still tasty. My husband was not too sure that it would be tasty but THEY WERE AND HE IS CHANGED!!! Haha
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YESSSSS🤗🤗 When you can convince the husband you know you have found something VERY good! Baking powder for soda is usually pretty safe, a little less puff, but soda for powder is the one that will get you so I am glad it wasn’t that🙈 Appreciate your feedback!
These are the best cookies! I’ve made them multiple times now and this time I doubled the recipe from the start! Please note that when you hit the 2x button, the cup measurements change but the weight measurements do not.
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I am soooooo happy you love them Cindy!! Appreciate your feedback 🙂
Made these a dozen of times now but wanted to change it and see if one could use Stevia or Monk fruit? If so, wha two ups you do for those portions and would have to change other things? Thank you!
Hi Jenn! So happy you like this one😊 I don’t bake with monk fruit much, but my recommendation would be swapping in 1/3 cup granulated monk fruit for the maple syrup and then adding 1/4 cup more PB and 2 tbsp or so almond milk to make up for the moisture difference. They will likely turn out more soft/chewy, without real sugar you won’t get quite the same crunchy outside. Hope that helps!
These might not be nostalgic cookies for you, but they really bring back memories for me in how they resemble the cookies my father used to bake! These are SO yummy and are just as you describe them! I’ve saved this recipe with my other favorites of yours to continue to reference. Thank you, Natalie!
I also subbed with almond butter and it’s wonderful 🤤 😋
With kindness from the girl with food allergies/ sensitivities ♥️
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I am so happy they evoke some delicious childhood memories for you🥰 And so so happy you loved this recreation too!! Appreciate your feedback girl💕
Hey Natalie, I just made these this morning to bring to a beach picnic later…can’t wait til they come out of the oven!
Haha – we’ll see if they last til later!
I am a big fan of “loaded” cookies and your recipe is better than ever with no butter or refined sugar! I added some unsweetened coconut and dried cranberries and the batter is DELICIOUS!
Thanks for another awesome recipe 😊
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Ooooh I love the sound of your extra mix in additions!! I hope they come out just perfect and delicious, enjoy and enjoy your picnic😋🤗
I’ve made these so many times! I love to double the recipe and blend the almond and oat flour options in one. I prefer almond flour but I feel like oat is less guilty. I also love to mix different types of chips together – right now I’ve got chocolate and white chocolate. I can barely wait for these to cool. They are just so yummy.
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Tess, I love the sound of your spin! Almond and oat flour do work so well together, that’s a great idea🤗🍪