Healthy Flourless Chocolate Monster Cookies
Yields: 15 cookies
These cookies are deliciously soft and chewy, and they’re perfect for anyone who loves peanut butter and chocolate! They taste really rich and decadent with lots of strong chocolate flavors, and the sweet peanut butter taste shines through at the end of each bite. Leftovers will keep for at least one week if stored in an airtight container in the refrigerator — if they last that long! (The fully baked cookies freeze really well, too!)
  1. 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.
  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 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: It’s extremely important to measure both the oats and cocoa powder 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.

Instant oats are also known as quick-cooking or minute oats. They’re smaller and thinner than traditional old-fashioned rolled oats, and they come in large canisters, just like old-fashioned oats. (They’re 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.

Use regular unsweetened cocoa powder, not Dutched or “special dark” cocoa powder. The latter two have a different acidity level and don’t behave quite the same in baking recipes.

This is my favorite homemade creamy peanut butter recipe. You just need 5 minutes and a blender to make it! If using store-bought creamy peanut butter, make sure it only contains peanuts and salt—no other ingredients. It should be liquidy at room temperature. Do not substitute crunchy peanut 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