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Plate of monster cookies.

Healthy Monster Cookies

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: 24 minutes
  • Yield: 18-22 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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


  1. Preheat oven to 350 degrees F. 
  2. Add softened butter and coconut sugar to stand mixer and whisk/beat to combine.
  3. Add vanilla and peanut butter; mix to combine.
  4. Add in egg and mix to combine (don’t over-mix).
  5. Combine almond flour, cassava flour, xanthum gum, flax, oats, baking powder and salt to a medium mixing bowl; whisk to to combine. 
  6. Using the dough hook on your stand mixer, add in the flour mixture 1/2 at a time. Keep mixing until fully combined.
  7. Use a spoon to fold in the m&ms and chocolate chips. 
  8. 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.
  9. Bake on middle rack for 9-10 minutes.
  10. Let cool on the hot cookie sheet at 5-10 minutes.
  11. 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.