• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat Well.
Live Well.
Be Well.
Display Search Bar
  • Dinners Made Simple
  • Work with Us
  • Let’s Chat!
  • Blog
Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!

The Real Food Dietitians

Eat well. Live well. Be well.

  • Home
  • Recipes
    • Specialty Diets
      • Whole30
      • Paleo
      • Egg-Free
      • Dairy-Free
      • Gluten-free
      • Grain-Free
    • Meal Prep Recipes
    • Whole30
    • Freezer-Friendly
    • Appetizers
    • Main Entree
    • Breakfast
    • Drinks & Smoothies
    • One-Dish Meals
    • Slow-Cooker
    • Instant Pot
    • Salads & Sides
    • Sauces & Dressings
    • Soups & Stews
    • Snacks
    • Sweets & Treats
  • Real Plans
  • Meal Prep

Nov 19, 2019 By Stacie Hassing

The Best Monster Cookies

Dairy-Free
Gluten-free
Vegetarian
Jump to Recipe

A soft and chewy peanut butter-oatmeal cookie studded with chocolate chips and candy-coated chocolate pieces. These Monster Cookies are gluten-free, made all in one bowl, and truly the best!

Overhead view of The Best Monster Cookies studded with colored candy pieces and fresh from the oven.

A longtime family favorite recipe

Why I’m JUST now sharing this recipe after 4 years of this blog’s existence beats me! But lucky for you, because today is the day. These Monster Cookies have been a favorite in my family since I started making them back in high school (a long time ago). Over the years, I’ve tweaked the recipe that I first started with (likely found on allrecipes.com) several times which evolved into what I’m sharing today. My Monster Cookies are a recipe I make all year round – especially during the holidays. They come together quickly and can be made all in one bowl. All you have to do is add the ingredients to a bowl, give them a stir, transfer to a cookie sheet, and bake them. In no time at all, you’ll be sinking your teeth into warm, peanut butter-y, oatmeal cookie goodness!

These Monster Cookies can be made peanut- or nut-free with one simple substitution.

Now if you’re looking for a cookie option that’s peanut-free, you can simply substitute almond butter or cashew butter for the peanut butter. Both of these nut butters have a neutral flavor and will work well in this recipe. If you want to make the cookies completely nut-free, you can substitute sunflower seed butter for the peanut butter. This will change the flavor of the cookies a bit, but they’ll still be totally delicious!

 

A close up The Best Monster Cookies studded with colored candy pieces and fresh from the oven.

A quick note about candy-coated chocolate pieces

Though this post is not sponsored, I do want to give a quick and well-deserved shout-out to Little Secrets! The makers of the candy-coated chocolate pieces you see used in this recipe. If you’re looking for a dye-free, better-for-you alternative that’s similar to M&M’s, you’ll want to check them out! The chocolate pieces are made with non-GMO, Fair Trade Certified chocolate, and no artificial colors (food dyes) or corn syrups. In these Monster Cookies, I like to use a combination of the Little Secrets Dark Chocolate Pieces and Little Secrets Peanut Butter Pieces. So good! You can browse and shop all of the Little Secrets products, here OR see where they’re available in a store near you here.

A note about allergens: Little Secrets Peanut Butter Pieces contain peanuts while the dark chocolate pieces are manufactured on equipment that also processes tree nuts, dairy, and peanuts.

Overhead view of The Best Monster Cookies with a package of Little Secrets peanut butter candy-coated pieces.

Add a stash to your freezer

A cookie stash in your freezer is always a good idea! For many reasons:

  • Something delicious to offer to a surprise (or planned) guest.
  • The perfect treat to bring to a new mom, a neighbor, or a special someone “just because.”
  • Something to have on hand for those last-minute situations – a treat to bring to a holiday gathering, birthday party, work potluck, etc.
  • You just never know when you’ll have a mad craving for a cookie!

A gooey peanut butter oatmeal cookie with melty chocolate chips and colored candy pieces sits on a grey countertop with a big bite out of it.

If you plan to add a stash of these scrumptious Monster Cookies to your freezer, I recommend doubling or even tripling the recipe.

A soft and chewy peanut butter-oatmeal cookie studded with chocolate chips and candy-coated chocolate pieces. Monster Cookies are gluten-free, made all in one bowl and truly the BEST! Click To Tweet

It’s time to whip up a batch of The Best Monster Cookies! Who’s with me?

Other recipes made with rolled oats!

  • Monster Cookie Bars
  • Peanut Butter Banana Overnight Oats
  • Pumpkin Pie Overnight Oats
  • Berry Crumble Bars

This post contains affiliate links that will not change your price but will share some commission.

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let's Get Cookin'

The Best Monster Cookies

A soft and chewy peanut butter-oatmeal cookie that’s studded with chocolate chips and candy-coated chocolate pieces. These Monster Cookies are gluten-free and made all in one bowl! They’re truly the best.

  • Author: Stacie Hassing
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 18 cookies 1x
  • Cuisine: Gluten-Free, Nut-Free option
Print Recipe
★★★★★ 5 from 5 reviews

Ingredients

  • 1¾ cups rolled oats
  • ½ cup brown sugar, packed (may substitute coconut sugar)
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup crunchy or creamy peanut butter* (or nut or seed butter of choice)
  • 2 Tbsp. melted butter (may substitute coconut oil for dairy-free)
  • 2 whole eggs
  • 1 tsp. pure vanilla extract
  • ⅓–½ cup candy-coated chocolate pieces 
  • ⅓–½ cup chocolate chips 

Instructions

  1. Preheat oven 350ºF. Line 2 baking sheets with parchment paper. 
  2. In a medium bowl, combine all of the ingredients except for the candy-coated pieces and chocolate chips. Stir to combine. 
  3. Once combined, fold in candy-coated chocolate pieces and chocolate chips. 
  4. With a small cookie scoop, spoon a heaping amount of dough and place on prepared baking sheets. Repeat until dough is gone. You will end up with about 18 cookies.
  5. Oil hands and press dough down to flatten slightly (about 3/4-inch thick). 
  6. Bake in the oven for 11-13 minutes or until lightly golden brown. 
  7. Leave on baking sheet for 15 minutes before transferring to a wire rack to cool completely.
  8. Store in an airtight container for up to one week. May also freezer for later.

Notes

A note about allergens: Little Secrets Peanut Butter Pieces contain peanuts while the dark chocolate pieces are manufactured on equipment that also processes tree nuts, dairy, and peanuts. 

For a nut-free option: Substitute sunflower seed butter for peanut butter

For a peanut-free option: Substitute cashew or almond butter for peanu butter

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 11 g
  • Sodium: 145 mg
  • Fat: 10 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 5 g

Pin now to make later!

Pin image for The Best Monster Cookies


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

  • Facebook41
  • Pinterest1.2K
  • Yummly2
  • Email

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

< Previous Post
Next Post >

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Laurel says

    November 21, 2019 at 7:34 pm

    These were sooo tasty. A scooper would have worked much better when forming them as suggested, but they still worked out for me! Adding oil to my hands was something I hadn’t thought of. I’ll be making these again soon!

    ★★★★★

    Reply
    • Jessica Beacom says

      November 22, 2019 at 3:08 pm

      So glad you loved them! And yes, a scoop is pretty handy for making cookies (and meatballs!)

      Reply
  2. Alexis Lee says

    November 26, 2019 at 7:23 am

    My mom makes monsters cookies every year and I am obsessed with them. I am going to have to try your recipe out because they look so good and have healthier substitutions! I love them but know all of that butter can’t be good, definitely going to try it with coconut oil. Did you taste a difference?

    Reply
    • Jessica Beacom says

      November 26, 2019 at 10:51 am

      The coconut oil does impart a slightly coconutty flavor and the cookies are slightly more ‘oily’ when made with all coconut oil vs. butter.

      Reply
  3. Nicole says

    December 5, 2019 at 7:06 am

    Quick question: do you use natural peanut butter (stir the oil in, keep in the fridge-type) or shelf-stable, no stir-type? Thank you!

    Reply
    • Jessica Beacom says

      December 5, 2019 at 1:08 pm

      Hi Nicole,

      I’ve used both types in this recipe (including the grind-your-own kind) and both work really well. However, if your natural peanut butter is really runny you may need to add an extra pinch of oats to compensate for that.

      Reply
      • Nicole says

        December 11, 2019 at 9:59 am

        Thank you! These are cooling on my counter right now, and they look and smell heavenly. I opted for refrigerated PB and added a spoonful or two of ground flax meal to thicken the batter. I am adding these to my recipe binder – so easy!

        ★★★★★

        Reply
        • Jessica Beacom says

          December 12, 2019 at 8:46 am

          Great to hear! Nut butters are funny – sometimes they’re crazy thick and sometimes they’re almost runny depending on the brand so that was a great fix.

          Reply
  4. Megan says

    December 30, 2019 at 2:33 pm

    These are awesome! I made them with applesauce (1/2 cup) instead of eggs for my allergy kid and they turned out great.

    ★★★★★

    Reply
    • Stacie Hassing says

      December 31, 2019 at 6:20 am

      That’s good to know that they can be made without eggs! Thanks for sharing.

      Reply
  5. Jill says

    March 20, 2020 at 10:06 pm

    Your recipes look delicious! I can’t wait to try some!!

    Reply
  6. Rachel says

    April 10, 2020 at 7:25 pm

    Hi ladies,
    trying to limit my trips to the grocery store because of COVID 19. I have everything on hand except for rolled oats. Would steel cut oats work with this cookie? Any adaptations would be much appreciated. I know my boyfriend will love them!

    Reply
    • Jessica Beacom says

      April 11, 2020 at 6:59 pm

      Hi Rachel,

      Unfortunately, steel-cut oats won’t work in this recipe. If you have almond flour on hand you could try these Paleo Almond Butter Chocolate Chunk Cookies using peanut butter in place of the almond butter.

      Reply
      • Rachel says

        April 12, 2020 at 4:06 pm

        I ended up getting some rolled oats from a grocery delivery! These cookies are fantastic. You guys are the best- I’ve been making so many of your recipes and they’re perfect and delicious every time 🙂

        Reply
        • Jessica Beacom says

          April 14, 2020 at 6:53 pm

          We’re so glad you got some rolled oats and enjoyed these cookies!!

          Reply
  7. Catie says

    August 16, 2020 at 5:56 pm

    These are seriously the BEST “healthy” cookies I have ever made! I always make a big batch and keep them in the freezer. Perfect for when that sweet tooth kicks in. Thank you for sharing recipe!

    ★★★★★

    Reply
  8. Lennie Gail says

    September 9, 2020 at 6:47 pm

    I’ve tried a few different flourless monster cookie recipes before this one and this is definitely my favorite. The others fell apart, but these stay moist and the added taste of the butter is definitely welcomed.

    ★★★★★

    Reply
    • Jessica Beacom says

      September 15, 2020 at 9:07 am

      So glad you loved these – we’re also big fans!

      Reply

Primary Sidebar

Welcome

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Free eBook

Sign up to get your FREE recipe eBook + weekly newsletter!

Favorite Recipes

A large bowl of oven baked carrot fries with a side of dijon-thyme aioli

Baked Carrot Fries with Dijon-Thyme Aioli

Sautéed asparagus topped with goat cheese sauce and toasted almonds on a speckled plate

Sautéed Asparagus with Goat Cheese Sauce

Freshly baked oatmeal chocolate chip cookies on a gold cooling rack

Gluten-Free Oatmeal Chocolate Chip Cookies

Fresh grilled asparagus in a grill pan topped with fresh parmesan and lemon wedges

Grilled Asparagus with Parmesan

10 Healthy Meal Prep Recipes

Eight different Easter brunch recipes in a collage

8 Healthy & Easy Easter Brunch Recipes

Free Recipe eBook

Sign up to get your FREE recipe ebook + weekly newsletter!

Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!
  • Disclaimer
  • Terms & Conditions
  • Privacy Policy
  • Newsletter Sign Up
  • Let’s Chat!
Copyright © 2021 The Real Food Dietitians Site Credits. Designed by Melissa Rose Design. Developed by Once Coupled.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT
How about a free recipe ebook?

Sign up for our newsletter and get your FREE recipe ebook delivered right to your inbox!

We respect your privacy! Your information will *never* be shared, traded or sold to a 3rd party.
  • 41
  • 1.2K
  • 2