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Eggless Monster Cookies with a glass of milk

Eggless Monster Cookies

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Servings 24 cookies
Calories 201kcal


  • 1 ½ cups (210 g) all-purpose flour
  • 1 1/4 cups (150 g) oats (You can use old-fashioned rolled or quick oat - I recommend quick oats - read notes)
  • 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


  • 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.
  • 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. Note: The cookies spread just slightly while baking, so press them down with a spoon after you remove them from the oven. That’s what gives the cookies their crinkled tops.
  • Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Peanut Butter: This recipe can be made with peanut-free butter. I use Wowbutter Natural Peanut Free Creamy. If you don't have a peanut allergy, you can use regular creamy peanut butter. 
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, so quick oats are my favorite for this recipe. 
Store at room temperature in an airtight container for up to 7 days.
Freeze: 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 for up to 2 months. To thaw, remove from the freezer about 2 hours before enjoying and let them thaw at room temperature. You can also freeze unbaked cookie dough balls for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 
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.
  • I don't recommend using natural peanut butter.
  • Right when the cookies come out of the oven, I like to press a couple of extra chocolate chips and M&Ms into the tops of the warm cookies.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 201kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 105mg | Fiber: 1g | Sugar: 15g