Thick and super soft peanut-buttery monster cookies! Filled with chocolate chips, m&ms, oats, and are dairy-free and gluten-free friendly. No matter what occasion you serve these cookies at they’ll be a HIT!
I’m fully obsessed with these chocolate-studded cookies and I think you’re gonna love them too. Between the thick, chewy texture and the pieces of chocolate-y m&m’s in each bite – they are perfection and take a lot of self-control to not eat 5 in one sitting.
One of the best things about these cookies is they’re made with quick oats, oat flour (ground up oats), and are naturally sweetened with coconut sugar. All around these cookies consist of healthier ingredients that are good for you and make indulging in them that much sweeter. ❤️
If you love a GOOD cookie recipe and need your sweet-tooth satisfied – you will absolutely love these tasty m&m treats!
What are Monster Cookies?
I know you’re probably wondering, what makes them “monster” like. These kind of cookies consist of oatmeal, m&m’s, peanut butter, and chocolate chips.
Since they’re a mash-up of different baking ingredients they’re referred to as a frankenstein/monster cookie – hence the name. You learn something new every day. 😏
Let’s Whip Up a Batch
HOW TO MAKE
- First, preheat oven to 350F and then cream together wet ingredients.
- Then gently stir in egg until just combined.
- Add all of dry ingredients to wet and mix together.
- Gently fold in m&m’s and chocolate chips. Then cover and chill dough in freezer for 10 minutes or refrigerate for 30+ minutes.
- Roll into dough balls and lay out on a pan lines with parchment paper. Lightly press down on dough balls to help spread. Bake for 9-10 minutes then let cool for 10 minutes before enjoying.
Our Top Tips to Remember
- Use quick oats over rolled oats: quick oats are easier for baking because they’re smaller pieces and form a better shape. You can also chop up regular rolled oats to replace.
- Flour options: I used oat flour (ground up oats) because of the nutritional value. You can also swap for all-purpose flour as well.
- Make it gluten free: use certified gluten free oats/quick oats for this recipe – to make oat flour simply grind oats in a blender until consistency resembles flour.
- No coconut sugar? swap for brown sugar instead (although this is not an unrefined/natural sweetener).
How to Store Leftovers or Freeze
Keep leftovers fresh: I prefer keeping cookies in an airtight container or ziplock bag and chilling the fridge for up to 7 days. Room temperature also works but chilling gives a great chewy texture and keeps them fresh longer.
Freezing tips: Place cooled cookies in a freezer ziplock bag or airtight container and freeze for 2 to 3 months.
Truly, what is not to love about these cookies?! They have it all.
Taste. Texture. Flavor. And tons of m&m’s so every bite is miraculously decadent and delicious. I mean, heck, you can even chuck in more if you want. The more chocolate gems the merrier in my cookie mind.
Anyway, time to get baking. We truly hope you enjoy these just as much as we do! I’m currently off to make another batch ASAP.
For the Cookie Fans
We are avid cookie bakers and eaters. If you love this kinda cookie recipe, we think you’ll love our gluten free peanut butter cookies, chewy almond butter cookies, or our 1-bowl chocolate brownie cookies. We have many more cookies to try as well – click here for more sweet eats!
If you tried this Monster Cookies recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
Thick and super soft peanut buttery monster cookies! Filled with chocolate chips, m&ms, oats, and are dairy-free and gluten-free friendly. No matter what occasion you serve these cookies at they'll be a HIT!
Preheat oven to 350F – in a large mixing bowl cream together peanut butter, coconut sugar, melted butter, and vanilla. Then slowly stir in egg.
Add dry ingredients to wet ingredients (quick oats, oat flour, baking soda, and salt). Then fold in m&m's and chocolate chips. Cover and freeze for 10 minutes or refrigerate for 30 minutes.
Line a baking pan with parchment paper. Then use a cookie scoop to measure dough and use hands to roll into dough balls. Place 2-inches apart on pan and use your hand to lightly press down on cookies to help them spread. Bake for 9-10 minutes – allow cookies to cool for 5-10 minutes before enjoying.