Eggless Monster Cookies
Learn how to make Eggless Monster Cookies with organic ingredients and no artificial colors! These soft and chewy cookies combine the best of peanut butter, oatmeal, and chocolate chip cookies all wrapped up into one cookie that everyone will love!
If you’re looking for more eggless cookies, be sure to check out some of my other favorites like Eggless Cosmic Brownie Cookies, Espresso Walnut Chocolate Chip Cookies, Eggless Sprinkle Cookies, or Eggless Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Eggless Monster Cookies
- Ready In: 23 minutes
- Makes: 16 cookies
- Main Ingredients: peanut butter, rolled oats, and organic chocolate candies
- Flavor Profile: peanut butter, oatmeal, chocolate
- Dietary Info: eggless, no seed oils, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: organic Monster cookie recipe without artificial colors
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Why You’ll Love This Recipe
- Organic Cookies: While traditional cookies named Monster cookies have M&Ms, I’m using organic chocolate candies with no artificial colors! It’s the small things like this that will make this your new go-to cookies when you want a taste of nostalgia!
- Eggless Cookies: You don’t need eggs to make these organic Monster Cookies! While eggs are in short supply right now, they’re simply not needed for soft and chewy cookies! So whether you just ran out of eggs or have an allergy, these nostalgic eggless cookies check all the boxes! For more eggless baking tips, check out Easy Egg Replacers for Baking!
- Nostalgic: If you’re a fan of Monster Cookies you’ll love this better for you option! Made with organic ingredients and chocolate candies with no artificial colors, you’ll love these Eggless Monster Cookies even more!
- Flexible: Because these are already eggless, you can easily make these into vegan cookies with my simple swaps!
What are Monster Cookies?
Traditional Monster Cookies are thick, soft, and chewy peanut butter cookies with oats and M&Ms. Why they are called Monster Cookies is not really known. But some say it’s because they combine different types of cookies (peanut butter, oatmeal, M&M) making them like the Frankenstein of cookies with everything mashed up into one. Whatever the reason, they are a delicious mash up of cookies!
While I’m a huge fan of homemade cookies, and an advocate for enjoying a small dessert daily, many nostalgic cookie flavors can include a lot of harmful ingredients! Traditional Monster Cookies are made with M&Ms which include artificial colors, artificial flavors, soy, seed oils and more.
But, now you can enjoy these Eggless Monster Cookies made with organic ingredients. If you are looking for more nostalgic treats made better, check out Homemade Twix Bars, Organic Sugar Cookie Bars With Frosting, Vegan Snickers Bars, or Chocolate Dipped Animal Crackers.
Ingredients
- Light Brown Sugar: Using all light brown sugar makes these organic cookies extra chewy with a rich flavor. I use my homemade light brown sugar, but store bought also works.
- Peanut Butter: Use organic creamy peanut butter, my favorite is Costco! Theirs has the best flavor and it only has 2 ingredients: peanuts and salt. If you prefer to use almond butter, you can but these are traditionally made with peanut butter.
- Milk: Use whole milk for the best results. You need the fat in whole milk, as water can dry out cookies so don't use a skim or reduced fat milk. Dairy free or plant-based milk like coconut, almond or oat milk is also a great option.
- Baking Soda: I use baking soda as this is a quick rise bake and there’s an acid (brown sugar) to react with the baking soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Chocolate Candies: I use organic chocolate candies from Azure. This is the only place I’ve found all organic chocolate candies and they’re so good! If you don't have chocolate candies, you can use chocolate chips in their place.
- Raisins: I use organic raisins for added sweetness and texture. This is optional as they are not in traditional Monster Cookies, but I really love what they add to these organic cookies!
- Oats: I use organic rolled oats, which are the same as old fashioned oats.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Eggless Monster Cookies
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to allow butter to soften naturally on the counter before baking.
- I use milk in place of eggs in these eggless cookies. Definitely use whole milk as you need that fat, and reduced fat or skim milk is more water, which can dry out cookies.
- I add raisins into these Organic Monster Cookies as I love the sweetness paired with the peanut butter, oats, and chocolate candies. These are optional and I’ve made them both ways, so if you don’t want them just leave them out.
- Store cookies in an airtight container so these stay soft.
- Vegan — Replace the butter and milk with vegan butter (my favorite is Miyoko’s) and the milk with coconut milk for vegan monster cookies.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until the cookies look cracked and the edges look dry.
How to Make Eggless Monster Cookies
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract.
- Mix on low until combined and there’s no butter chunks.
- Add the peanut butter and milk.
- Then add the flour, oats, baking soda, and salt.
- Mix on low until combined into a cookie dough.
- Add in the chocolate candies and raisins.
- Mix on low until combined.
- Using your hands, form the dough into 16 balls and place on the prepared baking sheets, spacing evenly apart. You’ll have 8 cookies per sheet.
- Bake for 13 to 15 minutes or until the cookies look cracked and the edges look dry.
Recipe FAQ’s
Monster cookies have the addition of peanut butter and chocolate coated candies along with oats! So, they are like a loaded oatmeal cookie! I also like to add raisins into mine.
I use organic creamy peanut butter, my favorite is Costco! You don't want to use crunchy as we don't want the pieces of peanuts here, we need a smooth peanut butter for the right texture. Be sure to use a high quality organic peanut butter with minimal ingredients for the best flavor.
Yes! This is what I recommend using and what I used here.
I use milk as an egg replacer, which is one of my favorites in cookies. It provides fat and moisture, just like eggs.
Yes, if you don’t want them just omit them. But I really love this addition to the classic!
Yes, just replace the butter with vegan butter (my favorite is Miyoko's) and the milk with coconut milk. Luckily the organic chocolate coated candies I use are vegan!
Yes, you can! They just won't have the same colorful look or candy texture.
Because this monster cookie recipe is eggless, they are actually softer and chewier than monster cookies with eggs. Eggless cookies
No, this is a no chill cookie recipe!
The edges will be golden brown and dry and the middle will look set. Because these are eggless monster cookies, there's no worry of under baking them!
These are super thick cookies, so they don't spread much. Make the cookie dough balls about the size you want the cookies to be and be sure they are a round disk (see video).
Incorrect measuring is most likely what made the cookies dry (too much flour, not enough milk). Or, sometimes when using natural peanut butter it can be dry at the bottom of the jar, if you used this part, it can cause cookies to be dry. So, be sure to stir peanut butter well and use the creamy smooth part. I usually just throw out those dry bits at the end of the jar!
Be sure to store in an airtight container so these cookies stay soft and chewy. They’ll be okay at room temperature for 7 days but will last even longer in the fridge (2 weeks). Store in the freezer for up to 3 months and then just thaw to enjoy!
Yes, if you want to prep the dough in advance, you can portion it out onto one baking sheet in the dough balls. Pop the tray in the freezer, let them harden, and then transfer to a freezer safe container or bag. Remove them and allow them to come to room temperature before baking off.
More Eggless Cookie Recipes
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Eggless Monster Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 2 teaspoons vanilla extract
- 226 grams peanut butter
- ¼ cup milk
- 142 grams all purpose flour
- 100 grams rolled oats
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams organic candy coated chocolates
- 75 grams raisins
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there’s no butter chunks.
- Add the peanut butter, milk, flour, oats, baking soda, and salt. Mix on low until combined into a cookie dough.
- Add in the chocolate candies and raisins and mix on low until combined.
- Using your hands, form the dough into 16 balls and place on the prepared baking sheets, spacing evenly apart. You’ll have 8 cookies per sheet.
- Bake for 13 to 15 minutes or until the cookies look cracked and the edges look dry.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to allow butter to soften naturally on the counter before baking.
- I use milk in place of eggs in these eggless cookies. Definitely use whole milk as you need that fat, and reduced fat or skim milk is more water, which can dry out cookies.
- I add raisins into these Organic Monster Cookies as I love the sweetness paired with the peanut butter, oats, and chocolate candies. These are optional and I’ve made them both ways, so if you don’t want them just leave them out.
- Store cookies in an airtight container so these stay soft.
- Vegan — Replace the butter and milk with vegan butter (my favorite is Miyoko’s) and the milk with coconut milk for vegan monster cookies.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until the cookies look cracked and the edges look dry.
Nutrition
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