I developed Healthy Cookies made with peanut butter, oats and mini chocolate chips, topped with colorful mini M&M’s and containing no butter, oil or flour, and the unexpected ingredient combo is worth a look.

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I’d call these Healthier Monster Cookies my guilty smart choice. Creamy peanut butter gives them that rich peanut spin while mini M&M’s pop like confetti on top.

It’s like Choc Chip M&m Cookies ran into Cookie Monster, had a chaotic reunion and decided to behave like one of those Healthy Cookies people brag about. They turn out soft and a little chewy, sometimes flat, sometimes puffy, and thats fine cause every batch feels a bit different.

I burned one, underbaked another, still couldnt stop testing. If you like messy, snackable sweets treats that make you curious, this will.

Why I Like this Recipe

– I like that they’re chewy and soft, like a warm cozy bite every time
– I like the sweet and salty mix, it hits every craving and never gets boring
– I like the bright playful look from the colorful bits, it just makes me smile
– I like how forgiving they are if I mess up, I can screw things up and they still taste awesome

Ingredients

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Peanut butter: creamy, high in protein and healthy fats, adds richness and chew.
Brown sugar: gives caramel sweetness and moisture, less refined then white sugar.
Old fashioned oats: good fibre, whole grain carbs, makes cookies hearty and chewy.
Egg: binds ingredients, adds protein and moisture, helps structure but not too much.
Mini semisweet chips: deliver chocolate flavor with smaller bites, adds sugars and fat.
Mini M&Ms: colorful crunch and extra sweetness, mostly sugar and food coloring.

Ingredient Quantities

1 cup creamy peanut butter (if its oil separated give it a quick stir)

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg, room temp

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon fine sea salt

3 cups old fashioned rolled oats (or quick oats if you want them softer)

1/2 cup mini semisweet chocolate chips

3/4 cup mini M&M’s plus extra for topping

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat; if your peanut butter has oil on top give it a quick stir so it’s smooth.

2. In a large bowl beat together 1 cup creamy peanut butter, 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1 large room temp egg, 1 teaspoon vanilla, 1 teaspoon baking soda and 1/4 teaspoon fine sea salt until mostly smooth; you can use a hand mixer or just a sturdy spoon.

3. Stir in 3 cups old fashioned rolled oats until evenly combined, let the mixture sit a minute so the oats soak up some moisture.

4. Fold in 1/2 cup mini semisweet chocolate chips and 3/4 cup mini M&M’s, but reserve a handful of M&M’s for topping.

5. If the dough seems too loose or sticky chill it 15 to 30 minutes to firm up; if it’s too dry add a tablespoon or two of milk, if it’s too wet add a little more oats.

6. Use a cookie scoop or a heaping tablespoon to drop dough balls onto the prepared sheet about 2 inches apart.

7. Gently press a few extra M&M’s into the top of each cookie so they look pretty after baking.

8. Bake for 9 to 12 minutes, until the edges are set and centers still look slightly soft, don’t overbake or they’ll get dry.

9. Let the cookies cool on the baking sheet for 5 to 10 minutes so they firm up, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temp for up to 4 days or freeze baked or unbaked dough balls for longer storage.

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheet plus parchment paper or a silicone baking mat
3. Large mixing bowl
4. Hand mixer or a sturdy spoon for beating
5. Measuring cups and measuring spoons
6. Rubber spatula or wooden spoon for folding
7. Cookie scoop or a heaping tablespoon
8. Wire cooling rack

FAQ

Q: Can I make these gluten free? A: Yes, just use certified gluten free oats and check the mini M&M's and chocolate chips for cross contact. Some brands use shared equipment so read labels, otherwise it's the same recipe.

Q: Can I make them vegan or egg free? A: You can swap the egg for a flax egg (1 tbsp ground flax plus 3 tbsp water, let sit 5 minutes) or a commercial egg replacer, and use dairy free chocolate and vegan candy. Texture might be a tad more dense, but they still taste great.

Q: Will quick oats work instead of old fashioned? A: Yes, quick oats work and give a softer, more uniform cookie. Old fashioned oats keep a chewier texture. If you use quick oats you may need to shave off a minute or two of bake time.

Q: How do I stop the cookies from spreading too much? A: Chill the dough 15 to 30 minutes, scoop slightly larger mounds, or add an extra 1/4 cup oats if you want thicker cookies. Also don't overmix once you add the oats or the dough can get too loose.

Q: How should I store or freeze them? A: Store in an airtight container at room temp for 3 to 4 days, or in the fridge up to a week. Freeze baked cookies up to 3 months, separated by parchment. Thaw at room temp or zap 10 to 15 seconds in the microwave to warm them.

Q: How many do these ingredients make and what size should I scoop? A: Expect about 24 cookies if you use a 1.5 tablespoon scoop, a bit less if you go bigger. Typical bake time is around 9 to 11 minutes at 350 F, until edges are set but centers still look soft, they firm as they cool.

Healthier Monster Cookies Recipe Substitutions and Variations

Peanut butter: swap with almond butter or sunflower seed butter (for nut free option), use 1 cup 1:1. If the swap is thinner chill the dough a bit so cookies hold shape.
Light brown sugar: use coconut sugar 1:1 or make your own by stirring 1 cup granulated sugar with 2 tbsp molasses for the same molasses flavor and moisture.
Egg: replace with a flax “egg” for vegan baking, mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes then use in place of 1 egg, cookies will be a tad denser.
Mini M&M’s: swap for mini dark chocolate chips 1:1 or chopped dark chocolate for less candy coating, or use dried cranberries or chopped nuts if you want chew or extra crunch.

Pro Tips

1. If your peanut butter has oil on top stir it until smooth, and if it’s still super stiff nuke the jar for 5 to 8 seconds then stir again, but don’t overdo it or you’ll make it soupy.

2. Chill the dough if it’s too sticky, it’ll hold shape better and make chewier cookies, but if you want them flatter skip chilling and press the balls down a bit before baking.

3. For extra nutty flavor toast the rolled oats in a dry skillet for 3 to 4 minutes until they smell toasty, let them cool before adding to the batter it really lifts the taste.

4. Watch the bake time closely cause ovens lie, pull them at the low end when centers still look soft and let the sheet cool for 5 to 10 minutes so they firm up, and sprinkle a few extra M&M’s or a pinch of flaky salt right after baking for looks and flavor.