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These flourless monster cookies are delicious chewy almond butter oatmeal cookies that are filled with chocolate chips and chocolate candies.
If you love monster cookies, but are looking for a flourless, lower sugar, peanut-free option, look no further. These healthier monster cookies are delicious and filled with oats and chocolate chips. They have a soft, chewy center. And since they are flourless, they are also naturally gluten-free.
If you love baking with chocolate candies, try my Gluten Free Cookie Bars with Chocolate Chips or Small Batch Almond Flour Brownies.
Table of Contents
What makes this recipe great
- They are made without any flour and are naturally gluten-free.
- There is less sugar than in the average monster cookie. Most have 1 cup of sugar and these only have 1/2 cup.
- Since these cookies are made with almond butter, they are great for those with a peanut allergy.
- If you use dairy-free chocolate candies, this recipe is completely dairy-free.
Recipe ingredients
- Old fashioned rolled oats– make sure to use old fashioned oats as opposed to quick oats because they have more texture. If you are gluten-free, make sure your oats are certified gluten-free to avoid cross-contamination.
- Baking soda– this help the cookies to rise.
- Brown sugar– you can use any kind of brown sugar that you like from light brown to dark brown.
- Olive oil– any kind of olive oil works here. I like to use olive oil that is lighter in taste for baking.
- Eggs– these help the cookie batter bind together.
- Vanilla extract– you can use vanilla extract with or without alcohol.
- Almond butter– make sure to use a creamy, no-salt added, almond butter for this recipe.
- Chocolate candies– you can use any chocolate candies that work for you, from M&Ms to, Unreal candies, to dairy-free chocolate candies.
- Semi-sweet chocolate chips– you can use any that fit your dietary needs. These HU chocolate chips don’t have dairy in them.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of almond butter, you can use a different nut butter like cashew butter, peanut butter, or hazelnut butter. You can also use sunflower butter for a nut-free option, just know that it may turn a little green while baking.
- Instead of brown sugar, you can use coconut sugar.
- Instead of olive oil, you can use avocado oil.
- Instead of chocolate candies, you can use all chocolate chips.
- Instead of semi-sweet chocolate chips, you can use milk chocolate chips.
Step by step instructions
Step 1: Mix the rolled oats, baking soda and salt together in a bowl.
Step 2: In another bowl, mix the brown sugar, olive oil, eggs, vanilla, and almond butter together.
Step 3: Mix the dry ingredients into the bowl of wet ingredients.
Step 4: Fold in the chocolate chips and half of the chocolate candies.
Step 5: Scoop cookie dough into ball shapes and place on a cookie sheet. Put some of the chocolate candies that were set aside on top of each cookie.
Step 6: Bake!
Expert tips
- Make sure to only put half of the chocolate candies ( 1/4 cup) in the cookie batter. You’ll put the rest on top of the cookie dough balls on the pan. The uncooked cookies look small but they will spread, so make sure to put lots of chocolate candies on top.
- Place the uncooked cookies farther apart on the cookie sheet because the cookies spread.
- Since this makes 15 cookies, you’ll have to cook these in batches. I look to put 9 cookies on one pan and 6 on another and bake them separately.
- Optional- sprinkle the cookies with sea salt.
- To store: cover the cookies with aluminum foil and keep on the kitchen counter for 3-5 days. You can also place them in zip lock bags or airtight containers.
Other cookie recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Almond Butter Flourless Monster Cookies (Gluten-free)
Ingredients
- 1 1/4 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup brown sugar, packed
- 3 Tablespoons olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond butter, (make sure to use creamy almond butter)
- 1/2 cup chocolate candies
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a large bowl, mix the oats, baking soda, and salt together.
- In another bowl, mix the brown sugar, olive oil, eggs, vanilla, and almond butter together.
- Mix the bowl of dry ingredients into the bowl of wet ingredients.
- Take half of the chocolate candies and put them aside. Fold the chocolate chips and the rest of the chocolate candies into the cookie batter.
- Scoop 2 Tablespoons worth of the cookie dough and roll into a ball and place on the pan. Repeat with the rest of the dough. Take the remaining chocolate candies and place on top of each cookie dough ball. Make sure to have room in between the cookies because they spread while baking. This is why you probably will end up using two cookie sheets or baking them in two batches.
- Cook for 11-13 minutes, remove from the oven and then let the cookies sit on the pan for 5 minutes. Then transfer the cookies to a plate or cooling rack.
- Note: I like to cook one cookie sheet of cookies at a time. So as soon as one of them comes out of the oven to cool, I put the other one in to bake.
Notes
- Instead of almond butter, you can use a different nut butter like cashew butter, peanut butter, or hazelnut butter. You can also use sunflower butter for a nut-free option, just know that it may turn a little green while baking.
- Instead of brown sugar, you can use coconut sugar.
- Instead of olive oil, you can use avocado oil.
- Instead of chocolate candies, you can use all chocolate chips.
- Instead of semi-sweet chocolate chips, you can use milk chocolate chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
