Healthy Monster Cookies are a sweet treat that are kid-friendly and made with simple, real ingredients! Perfect for an after-school snack!
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This post is sponsored by Bob’s Red Mill, the opinions are my own.
Healthy Monster Cookie Recipe
These delicious, easy-to-make monster cookies are going to become your new favorite! Made with yummy ingredients like coconut sugar, ground flax, oats and the perfect blend of Bob’s Red Mill Cassava and Almond Flour (my go-to brand) so they are grain-free and gluten-free! Check out the recipe card for other substitutions!
Why You Will Love This Recipe
- Classic: who doesn’t love a good, hearty Monster Cookie! Packed with tons of yummy flavors and ingredients!
- Better Ingredients: don’t get me wrong these are still good, old-fashioned cookies, but we have made a few switches to make these a tad healthier and gluten-free/grain-free-friendly!
- Easy: keeping it simple and easy these cookies come together quickly and are so easy to make!
What You Will Need
- butter: these made the cookies soft and delicious – you can use a vegan butter, but the texture may be a tad more crumbly.
- coconut sugar: love this as a natural sweetener.
- drippy creamy peanut butter: here is the brand we used!
- vanilla extract: a baking must-have.
- egg: this helps bind all the ingredients together.
- Bob’s Red Mill super-fine almond flour + cassava flour: this blend has been working so well for me when it comes to making grain-free and gluten-free goodies.
- xantham gum: this is optional, but it does help bind everything together.
- ground flax: so much goodness in flax – packed with fiber.
- Bob’s Red Mill quick-cooking rolled oats: these also help bind everything together and add additional fiber.
- baking powder: these help the cookie rise a little.
- kosher salt: to help amplify the flavors.
- m&ms: I used this healthier alternative.
- semi -sweet chocolate chips: feel free to use dairy-free.
How to Make Monster Cookies
Step One: mix the coconut sugar and butter together.
Step Two: add in the peanut butter.
Step Three: mix in the egg.
Step Four: then add in the dry ingredients.
Step Five: mix in the oats.
Step Six: stir in the m&m’s.
Step Seven: roll dough into little balls then flatten gently with hands onto greased cookie sheet.
Step Eight: bake at 350 for approximately 9-10 minutes.
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Healthy Monster Cookies – naturally sweetened and packed with good-for-you ingredients like ground flax and oats! Perfect for after-school!
- 1 stick butter, softened
- 1 cup coconut sugar
- ¾ cup drippy creamy peanut butter (I used this kind)
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup Bob’s Red Mill super-fine almond flour
- 1 cup Bob’s Red Mill cassava flour
- ⅛ teaspoon xantham gum
- ¼ cup ground flax
- ½ cup Bob’s Red Mill quick-cooking rolled oats
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup m&ms (I used this healthier alternative)
- ½ cup semi sweet chocolate chips
- Preheat oven to 350 degrees F.
- Add softened butter and coconut sugar to stand mixer and whisk/beat to combine.
- Add vanilla and peanut butter; mix to combine.
- Add in egg and mix to combine (don’t over-mix).
- Combine almond flour, cassava flour, xanthum gum, flax, oats, baking powder and salt to a medium mixing bowl; whisk to to combine.
- Using the dough hook on your stand mixer, add in the flour mixture 1/2 at a time. Keep mixing until fully combined.
- Use a spoon to fold in the m&ms and chocolate chips.
- Spray a cookie sheet with olive or avocado oil and then place approx. 2 tablespoons of dough in your hand at a time, roll into a smooth ball and place on the cookie sheet. Gently press down and flatten a bit with your fingers (cookies don’t spread much at all). Repeat until you have about 6 cookies on the sheet.
- Bake on middle rack for 9-10 minutes.
- Let cool on the hot cookie sheet at 5-10 minutes.
- Move to cooling rack to finish cooling.
- Gluten-Free: you can substitute 1 1/4 cup Bob’s Red Mill 1-1 Gluten Free Flour for BOTH the cassava and almond flour.
- Whole Wheat Flour: you can substitute 1 1/4 cup whole wheat flour for BOTH the cassava and almond flour.
- Nut Free: you can either the whole wheat flour or gluten-free flour substitutes above and substitute Sunbutter for the peanut butter.
- Coconut Sugar: you could also use 1/2 cup organic cane sugar + 1/2 cup brown sugar here
- Peanut Butter: I used this kind of creamy, drippy peanut butter.
- Xantham Gum: this is optional, but it helps the cookies stick together more since they are gluten-free. If you are using a regular flour substitution, this can be omitted.
- Quick-Cooking Oats: you can make your own quick-cooking oats by pulsing whole rolled oats in a food processor a couple times.
- Healthier M&M Swap: I used these as a regular m&m alternative.
- Dairy-Free: you could use vegan butter here, but the cookies may be a tad more crumbly.
- Storage: Store in an airtight container on the counter for a 3-5 days.
Keywords: monster cookies