These Eggless Monster Cookies are soft, chewy, thick, and so easy to make! These may, in fact, be your new go-to cookies for every occasion. Go ahead and fire up the oven; you’ll need to make these ASAP.
EGG-FREE & PEANUT-FREE MONSTER COOKIES RECIPE
If chewy oatmeal cookies and soft peanut butter cookies decided to merge along with your favorite chocolate goodies, you’d have my Eggless Monster Cookies.
What is a Monster Cookie?
You may not have had the pleasure of eating a Monster Cookie. Basically, a Monster Cookie is a peanut butter oatmeal cookie jam-packed with chocolate chips and M&M’s. They are seriously tasty cookies.
I’ve never published a monster cookie recipe on my website before because my daughter is allergic to peanuts. But I found that peanut-free butter, such as soy butter, Wowbutter, or Field Trip Chickpea Butter, works great as replacements!
These Eggless Monster Cookies are soft, chewy, thick, and so easy to make!
One awesome thing about Eggless Monster Cookies is that the cookie dough does not need to be chilled so that you can make these in no time! They can also be frozen unbaked or baked.
My Eggless Monster Cookies also have the option of using peanut-free butter, so if you have any allergies to peanuts to contend with, this recipe is definitely for you.
Despite the name, Eggless Monster Cookies aren’t actually “monster” in size. But if you’d like to make them larger, you can! It can be a fun way to customize them.
EGGLESS MONSTER COOKIES INGREDIENTS
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:
- All-purpose flour: To make this recipe gluten-free, substitute all-purpose for 1-to-1 Gluten-Free flour. This is my fave.
- Old-fashioned rolled oats
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Creamy peanut butter (I use peanut-free butter – see notes in the recipe card)
- 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.
- Pure vanilla extract
- M&Ms (any size or variety)
- Semi-sweet chocolate chips
HOW TO MAKE EGGLESS MONSTER COOKIES
Detailed instructions are included in the printable recipe below (scroll down).
1 – MIX ALL THE DRY INGREDIENTS
2 – CREAM BUTTER AND SUGARS
Beat the butter and sugars in a separate, larger bowl, then add the peanut butter.
Bring back your passion for baking, even if you cannot use eggs!
3 – MIX IN DRY INGREDIENTS
Add the dry ingredients. And then the milk.
4 – FOLD IN THE M&MS AND CHOCOLATE CHIPS
5 – FORM THE DOUGH INTO BALLS
I highly recommend getting a small cookie scoop for this step! It will help make the cookies uniform in size, and it will save you time.
6 – BAKE
Bake until just the edges are lightly brown. The middle may look a little doughy, but it will finish cooking as it cools.
EGGLESS MONSTER COOKIES BAKING TIPS
Be sure to measure the ingredients properly! A kitchen scale is always the best option, in my opinion.
Don’t over mix your cookie dough, or you will end up with a dense cookie.
For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough. Trust me; this isn’t the only recipe you will use this little tool for!
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but they will be perfect once they cool.
Let the cookies cool on the hot baking sheets for about two minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will end up hard.
STORING & FREEZING EGGLESS MONSTER COOKIES
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.
PRO TIP TO KEEP YOUR COOKIES SOFT
No one likes a hard, dry cookie. To ensure cookie freshness, store them in a container with a slice of white bread. The cookies will absorb that moisture, keeping them softer longer.
MORE EGGLESS COOKIE RECIPES YOU’LL LOVE
- Eggless Oatmeal Cookies
- Eggless White Chip Chocolate Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Red Velvet Cookies
- Eggless Snickerdoodle Cookies
- more cookies…
Eggless Monster Cookies
Equipment
Ingredients
- 1 ½ cups (210 g) all-purpose flour
- 1 1/4 cups (150 g) old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup (115 g) unsalted butter, cold and diced
- 1/4 cup (50 g) granulated sugar
- 3/4 cup (150 g) brown sugar
- 1/2 cup (125 g) creamy peanut butter (I use peanut-free butter – see notes)
- ¼ cup (60 ml) milk
- 1 teaspoon pure vanilla extract
- 3/4 cup (150 g) M&Ms (any size or variety)
- 1/2 cup (100 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Combine flour, oats, baking powder, baking soda, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer, beat the cold butter on medium speed for 30 to 45 seconds just to break it down a little. Add the granulated sugar and brown sugar and mix until just combined, 30 to 45 seconds. Add peanut butter and beat until incorporated. Scrape down the sides and bottom of the bowl as needed.
- Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Add the milk and vanilla; mix until the dough comes together into a big ball.
- Add the M&M’s and chocolate chips and gently fold them into the cookie dough.
- Use a small cookie scoop (1.5 tablespoons) to measure out the oatmeal cookie dough. Roll each portion into a ball and place them evenly spaced, about 2 inches apart, onto the prepared cookie sheet. NOTE: these cookies do not spread much when baking, so I recommend gently flattening the balls lightly with your hand.
- Bake for 10-12 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Eggless Oatmeal Cookies
- Eggless White Chip Chocolate Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Red Velvet Cookies
- Eggless Snickerdoodle Cookies
- more cookies…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Awesome recipe. I didn’t have brown sugar or chocolate chips. So I used half cup of maple syrup in place of brown sugar and full cup of m&m’s, no chips. They are delicious.
Hello Teri! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!