In middle school, I became friends with a girl who lived across town. Because we were both in band (I played flute; she played tenor sax!), we ended up with similar schedules and a few of the same classes.
During many weekends throughout the years, my mom drove me to her house for sleepovers. She dropped me off mid-afternoon, which gave us plenty of time to decide what we wanted for dinner, flip through magazines, walk to the park, paint our nails… Or whatever else we felt like doing.
Regardless of what fun activities we picked, we always loved those nights without homework… Where we could sleep in the next day instead of waking up at 6 am for our A Period PE class!
However, our nights usually ended with desserts and a movie once we finished eating dinner. Although we started out by watching VHS tapes (remember those??) in the beginning of the year, my friend’s mom eventually rented DVDs a few times once we figured out that we could play the discs on their family’s computer.
On those evenings, we grabbed pillows and blankets, and we curled up on the few feet of floor space in their tiny office to watch the movies. We turned out the lights to make it feel like a theater, and sometimes, if we had eaten a bit too much chocolate and didn’t feel sleepy after the first film, we popped in a second.
Although we often gravitated towards movies with regular actors, one of our favorites was the animated “Monsters Inc.” By the end of middle school, we had watched it enough times to quote over half of the movie, and whenever one of us would squawk, “Mike Wazowski!” in the same voice as the character, both of us would dissolve into giggles.
Although monster cookies aren’t actually named after Sully, Mike Wazowski, or the other monster characters (or any monsters, for that matter!), I still think of that movie every time I bake them… Including when I whipped up a batch of these healthy flourless chocolate monster cookies a few weeks ago!
These cookies are extremely soft and chewy with lots of cozy oats, nutty peanut butter, and rich chocolate flavor. And if the flourless chocolate cookie dough wasn’t enough… hey also include chocolate chips and M&Ms!
Quite a delicious mouthful, in my not-so-unbiased opinion… And nobody who tasted them could believe they were healthier and lightened up!
WHAT ARE MONSTER COOKIES?
So what exactly are monster cookies? I’m glad you asked!
When I first heard of them, I imagined cookies decorated with googly eyes or fangs made out of candy… Or frosted to look like Sully and Mike Wazowski!
However, neither of those is correct. They’re not even Halloween-themed, which was my third guess!
Instead, monster cookies are peanut butter cookies with oats, chocolate chips, and candy-coated chocolate bits (aka M&Ms!). They actually earned their name because their creator, Dick Wesley, broke multiple stand mixers when trying to beat together all of the ingredients… So he called it a “monster” of a cookie dough, and the name stuck!
KEY INGREDIENTS TO MAKE HEALTHY FLOURLESS CHOCOLATE MONSTER COOKIES
Now with that out of the way… Let’s go over what you’ll need to make these healthy flourless chocolate monster cookies! This easy recipe deviates from the original in a few ways, including one key part… You don’t need a stand mixer or electric mixer to make them!
Instead, you just need a couple of bowls, a whisk, and a fork. I love any kind of recipe where I don’t need to pull out my mixer… Especially because that usually means I can stick everything in the dishwasher for easy clean up! 😉
Oats. In your first bowl, you’ll start with instant oats. They’re also called “quick cooking” or “one minute” oats. They’re not the ones sold in those individual brown paper packets with flavors like apple cinnamon or maple brown sugar!
Instant oats are simply smaller and thinner than traditional old-fashioned rolled oats. This means that they cook faster and soften better in cookie dough, which makes your flourless chocolate monster cookies perfectly soft and chewy!
Tip: You can use certified gluten-free instant oats to make your double chocolate monster cookies gluten-free!
Cocoa powder. The cocoa powder actually replaces the flour! You’ll need regular unsweetened cocoa powder. It’s also called “natural unsweetened” cocoa powder, and it’s one of the most common kinds used in baking recipes (including mine!).
I actually don’t recommend substituting Dutched or “special dark” cocoa powder. Both of those have a different acidity level than regular unsweetened cocoa powder, which means they behave differently in baking recipes and can change the texture of your treats. They also taste more muted compared to the extremely rich flavor of regular unsweetened cocoa powder… Especially in these flourless double chocolate monster cookies!
Egg white. This helps bind together all of the ingredients. It helps keep your flourless double chocolate monster cookies low calorie and low fat too!
Peanut butter. Next on the ingredients list is homemade creamy peanut butter. ← That’s my super easy recipe! You just need 5 minutes to make it. It turns out just as smooth, satiny, and creamy as store-bought jars… But for a fraction of the price!
Tip: If you’d rather use store-bought peanut butter, make sure it’s the drippy natural kind! The only ingredients on the label should be peanuts and salt (or just peanuts and no salt — either of those will work!).
Don’t substitute crunchy peanut butter! The peanut butter replaces the butter in this recipe (that’s right — no butter or oil in these flourless double chocolate monster cookies!), but it also contributes to the total liquid volume.
The peanut bits in crunchy peanut butter reduce the amount of creamy peanut butter available… Which then throws off the ratio of wet and dry ingredients, and that can make your cookies cakey, bready, or crumbly. So for the best soft and chewy texture, use natural-style creamy peanut butter!
Sweetener. Unlike the original recipe that called for refined granulated sugar, you’ll sweeten your healthy flourless chocolate monster cookies with pure maple syrup. You want the kind that comes directly from maple trees! The only ingredient on its label should be “maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs (like this!).
Tip: I don’t recommend pancake syrup or sugar-free maple syrup. They contain other added ingredients, so they often behave differently in baking recipes. This is especially true of sugar-free syrup! It’s typically water-based, and that tends to give your cookies a bready texture instead.
Chocolate morsels. Time for more chocolate! Just like Wesley’s original batch, these chocolate monster cookies also include chocolate chips and M&Ms. I save some of the M&Ms to press into the tops of the cookies right before baking. I think it makes them look even cuter and more irresistible, don’t you?
But wait… I’m getting ahead of myself!
HOW TO MAKE THE BEST FLOURLESS CHOCOLATE MONSTER COOKIES
Now that you’ve gathered your ingredients — and maybe even started to whip up the cookie dough! — let’s quickly go over how to make the best flourless chocolate monster cookies. Like I promised earlier, this recipe is simple and straightforward to make!
Measure correctly. Pretty, pretty please… Remember to measure the oats and cocoa powder correctly! Use this method or a kitchen scale. (← That’s the one I own!) Too much of either ingredient will dry out the dough and make your cookies taste cakey or crumbly, rather than soft and chewy. Too much cocoa powder will also make your cookies taster bitter.
I pinky swear promise it’s worth taking a few extra moments to measure correctly. It means you end up with the best soft, chewy, and almost fudgy brownie-like chocolate monster cookies imaginable!
Chill the cookie dough. Before baking these healthy flourless chocolate monster cookies, you’ll need to chill the cookie dough. If you’ve measured everything correctly (especially the oats and cocoa powder!), the cookie dough should be rather sticky. Chilling helps stiffen the cookie dough, and it also prevents your cookies from spreading into one giant blob on your baking sheet.
Not that there’s anything wrong with one gigantic monster cookie… 😉
Flatten + shape. Before sliding your baking sheet into the oven, gently flatten your cookies with a spatula. These cookies don’t really spread much — if at all! — so they’ll look exactly the same when they finish baking as they did before. Just… No longer raw. 😉
Hint: One of the most common questions I get hear is “How do you make your cookies look so perfectly round?” There’s no special trick! I just use a spoon and spatula to transfer the cookie dough to my silicone baking mat. Then I use a mini spatula (← those are my favorite!) to flatten the tops and smooth out the sides.
Do not overbake. Your healthy flourless chocolate monster cookies are actually done baking when the centers still look and feel slightly underdone — so do not overbake them! (Overbaking = dry and cakey cookies. Not good.) You’ll leave them on the warm baking sheet for at least 10 minutes, and that heat from the metal baking sheet will continue to cook the centers all the way through… Just without the cookies drying out!
FAQS ABOUT FLOURLESS DOUBLE CHOCOLATE MONSTER COOKIES
Are these double chocolate monster cookies gluten-free, low calorie, low fat, or clean eating friendly?
Yes — to everything! These chocolate monster cookies are naturally flourless, so they’ll be gluten-free if you use certified gluten-free oats. They’re also low calorie and low fat (compared to many traditional recipes!), and I included how to make them clean eating friendly in the Notes section of the recipe.
Can I use old-fashioned rolled oats?
Kind of! Measure out the same amount, but pulse those old-fashioned rolled oats in a food processor or blender until they’re about ⅛ to ¼ of their original size. This makes them closer in size to instant oats, so your monster cookies should have a similar soft and chewy texture.
I have a peanut allergy. Can I make these monster cookies without peanut butter?
Yes! Creamy almond butter works just as well — whether my homemade creamy almond butter or the store-bought natural kind (with only almonds and salt).
Can I substitute a different sweetener?
You sure can! Honey and agave work just as well.
I don’t have M&Ms. What can I use instead?
That’s totally fine! Substitute more chocolate chips for the M&Ms.
How should I store these flourless double chocolate monster cookies? And how long will they last?
Store any leftover cookies in an airtight container. If left at room temperature, they’ll keep for at least two or three days. If refrigerated, they’ll last longer (often closer to a week or more — if they last that long!). Once baked and fully cooled, these cookies also freeze really well!
Then once they’ve cooled enough so you won’t burn your tongue… Feel free to eat as many as you’d like — I won’t judge! 😉
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy flourless chocolate monster cookies!
Healthy Flourless Chocolate Monster Cookies
Ingredients
- 1 cup + 2 tbsp (113g) instant oats (gluten-free if necessary and measured like this)
- ½ cup (40g) unsweetened cocoa powder (measured like this)
- 1 tsp baking powder
- ⅛ tsp salt
- 1 large egg white
- 1 tsp vanilla extract
- ¼ cup (64g) homemade creamy peanut butter
- ½ cup (120mL) pure maple syrup
- 2 tbsp (28g) miniature chocolate chips
- 2 tbsp (28g) miniature M&Ms, divided (see Notes!)
Instructions
- In a medium bowl, whisk together the oats, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the egg white and vanilla. Stir in the peanut butter until fully incorporated and smooth. Stir in the maple syrup. Add in the oat mixture, stirring just until incorporated. Fold in the miniature chocolate chips and 1 tablespoon of miniature M&Ms. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten using a spatula. (They don’t spread much, if at all!) Gently press the remaining miniature M&Ms into the tops. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Best Healthy Classic Monster Cookies
♡ Healthy Almond Butter Monster Cookies
♡ Healthy Banana Monster Cookies
♡ Healthy Pumpkin Monster Cookies
♡ Flourless Triple Chocolate Oatmeal Cookies
♡ Flourless Chocolate Oatmeal Breakfast Cookies
♡ Flourless Pumpkin Chocolate Chip Oatmeal Protein Cookies
♡ …and the rest of Amy’s healthy oatmeal cookie recipes!
Whaaaat! I didn’t know that was how monster cookies got their name! Interesting! Sleepovers were always the best, weren’t they?!
Isn’t that interesting?? The story made me smile — I can imagine my childhood self trying to add SO many ingredients into cookie dough (chocolate chips! M&Ms! oats! butterscotch chips! sprinkles! you name it!) and having the same thing happen! ???? Sleepovers were definitely the best! Miss those good ol’ days! 😉
Any can these be made with powdered peanut or almond butter (with water added)?
Sorry- Amy (not Any)
No worries Brooke! If I had a dime for every time I accidentally signed my name “Any” instead of “Amy…” I’d be a really rich woman! 😉 I don’t actually recommend making these with powdered peanut butter or almond butter, even with water added, because it has a negative impact on the texture. I’d love to hear what you think if you end up trying these monster cookies!
Thank you Amy! I’m thinking of making these for our annual cookie drive for first responders… might make another kind too… I have to make roughly 8 dozen (i’ll do 6 for the responders, 1 for work, and 1 for home :-))
Do these freeze well? I should have time off around Thanksgiving and can bake up a storm that week.
Thanks 🙂
It’s my pleasure Brooke! Yes, these cookies should freeze really well. Basically all of my oatmeal cookie recipes do, so I almost always have a couple of different batches of them in my freezer! 😉 You’re such an incredibly kind and generous soul to make so many cookies for the first responders too — they’re so lucky to have you!!
What size is the 15 rounded cookies
I really appreciate your interest in my recipe Heather! Their width and size does vary slightly with how much you decide to flatten them before baking. I just use a spoon and spatula to divide up the cookie dough — nothing too precise! — but they should be about your average cookie size. Not too big and not too small. 🙂 I’d love to hear what you think of these cookies if you make them!
Could you use unsweetened applesauce or mashed banana in place of the maple syrup? I need to keep the sugar count as low as possible. Maple syrup is better than white sugar but it is still sugar.
Sorry I did not mean to hit the one star. Don’t know how to change it.
I really appreciate your interest in my recipe Sonia! I have family members who are diabetic, so I completely understand needing to keep the sugar content low. What’s your favorite no-calorie sweetener? We may be able to modify this recipe to use that instead, which could be even better thank applesauce or mashed banana! 🙂
Hi. I cant eat egg. Can you please tell me what to use instead of 1 large egg. It will be really grateful of you.
I really appreciate your interest in my recipe Priti! My brother is actually allergic to eggs, and Ener-G is my favorite substitute. Ener-G is a shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk, although that doesn’t apply to this particular recipe!). 🙂 I can’t wait to hear what you think of these cookies!
Well, came to these when the word flourless jumped at me. for some reason I have developed an allergy to baked goos that combine flour and sugar. But as I read through the recipe, they have maple syrup, another sweetener I cannot eat (along with stevia, corn syrup,HFCS, and molasses and sorghum, monk fruit to name a few). These allergies have developed in the alt two years and I am 65+!!. Anyway, do you think I could use regular white sugar (the only sweetener I seem to be able to tolerate) in place of maple syrup. If I need the liquid, could I make a thick simple syrup? These look delicious. I think I would put in chopped peanuts instead of the M&Ms. I don’t like that adulterated chocolate any longer. Thanks for a great recipe idea. Oats are the best.
I’m honored by your interest in my recipe, Judy! I’ve actually answered your question about substituting sugar on my Oatmeal Cookie FAQ Page, and there’s a link to that FAQ Page in the Notes section of the recipe (located directly underneath the Instructions!). I know it can be easy to miss! 😉 Your idea of chopped peanuts sounds so fun too. I can’t wait to hear what you think of these cookies!