Healthy Almond Butter Monster Cookies
Yields: 15 cookies
These are a fun little twist on classic monster cookies! Almond butter replaces the peanut butter, but they still have lots of oats, chocolate chips, and M&Ms! These soft and chewy cookies will keep for at least one week if stored in an airtight container.
  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the egg white and vanilla. Stir in the almond butter until fully incorporated. 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 20 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly using a spatula. Gently press the remaining miniature M&Ms into the tops. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out the cookies and leave them cakey instead of chewy.

For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.

This is my favorite homemade creamy almond butter recipe. You just need 10 minutes and a blender to make it! If using store-bought creamy almond butter, make sure it only contains almonds and salt—no other ingredients. It should be liquidy at room temperature. Do not substitute crunchy almond butter.

For a clean-eating version, substitute additional miniature chocolate chips for the miniature M&Ms.

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.

{gluten-free, low fat, clean eating option}
Recipe by Amy's Healthy Baking at