Healthy Flourless Chocolate Monster 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!)
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
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: 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 make them cakey instead of chewy.
IMPORTANT BAKING NOTE – READ BEFORE BEGINNING: Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.
OATS NOTES + ALTERNATIVE: 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!)
In a pinch, to make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
COCOA POWDER NOTE: Use regular unsweetened cocoa powder, not Dutched or “special dark” cocoa powder. The latter two have a different acidity level and can change the taste and texture of your cookies.
PEANUT BUTTER NOTES: 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.
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup. Alternatively, substitute ½ cup (96g) coconut sugar or light brown sugar and 4 ½ tablespoons (68mL) milk (any type!).
I don't recommend substituting sugar-free maple syrup. It's often water-based, and that can make your cookies turn out cakey, bready, or dry.
M&MS NOTE + CLEAN EATING OPTION: If you're not a fan of M&Ms, that's okay! Substitute additional miniature chocolate chips for the miniature M&Ms for a "clean eating" version.
GLUTEN-FREE OPTION: Use certified gluten-free instant oats. (Alternatively, in a pinch, use certified gluten-free old-fashioned rolled oats to make your own "DIY" instant oats, following the tutorial above!)
CUTE "MONSTER" APPEARANCE: Press mini candy eyeballs into the tops of the cookies right after removing them from the oven. Alternatively, once the cookies have fully cooled, use small dots of chocolate icing (my super quick homemade recipe is here!) to attach the mini candy eyeballs instead.
HOW TO STORE: Store 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). Once baked and fully cooled, these cookies also freeze really well!
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ Page.
{gluten-free, low fat, clean eating option}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.