Egg-Free & Peanut-Free Monster Cookies

Ingredients You’ll Need

The ingredients needed for Eggless Monster Cookies aren’t all that different from traditional cookies, so most of the items you’ll already have on hand! Amounts are included in the printable recipe below (scroll down). Here’s what you’ll need:

Ingredients Notes & Substitutions

• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
• Oats: I have made this recipe with Old-fashioned rolled oats and with quick oats, and both are delicious. However, Quick oats will give the monster cookies a more uniform texture.
• Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Butter: For baking, I use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Sugar: For this recipe, you will need Regular white granulated sugar or caster sugar and brown sugar.
• Creamy peanut butter: I use Wowbutter Natural Peanut Free Creamy. If you don’t have a peanut allergy, you can use your favorite creamy peanut butter.
• Milk: I like to use whole milk for my baked good but feel free to use any milk you have on hand, even plant-based milk.
• Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
• M&Ms: Any size or variety.
• Chocolate Chips: I like to add Semi-sweet chocolate chips but feel free to use dark or milk chocolate chips.

Step By Step Recipe Photo Tutorial

Detailed instructions are included in the printable recipe below (scroll down).

Storing & Freezing Instructions

Store: Store Eggless Monster Cookies at room temperature in an airtight container for up to seven days.

Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!

Baking Frozen Cookie Balls: Frozen cookie balls can be baked without thawing first! Add an extra minute to the baking time.

Freeze Baked Cookies: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove from the freezer about two hours before enjoying and let them thaw at room temperature.