Eggless Monster Cookies
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Learn how to make Eggless Monster Cookies with organic ingredients! These soft and chewy cookies combine the best of peanut butter, oatmeal, and chocolate chip 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 Organic Cosmic Brownie Cookies, Espresso Walnut Chocolate Chip Cookies, or Eggless Chocolate Chip Cookies.
Table of Contents
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 organic cookies, and an advocate for enjoying sweets 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 you can make Organic Monster Cookies!
Why You’ll Love This Recipe
Organic Cookies: While traditional Monster Cookies have M&Ms, I’m using organic chocolate candies with no artificial colors! It’s the small things like this that can make a difference in how you feel when indulging in something fun and nostalgic.
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!
Nostalgic: If you’re a fan of Monster Cookies you’ll love this healthier option! Made with organic ingredients and chocolate candies with no artificial colors, you’ll love these Eggless Monster Cookies even more!
Ingredients
- Butter: My favorite is Organic Valley Salted Butter; you can use your favorite.
- 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.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- 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.
- 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. I also prefer grassfed milk for the best flavor and most nutrients.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Oats: I use organic rolled oats.
- 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.
- Salt: Use fine sea salt.
- Chocolate Candies: I use organic chocolate candies from Azure. This is the only place I’ve found all organic candies and they’re so good!
- 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!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but a hand mixer also works if you prefer it.
- Baking Sheets: You’ll need two half sheet pans to bake these eggless cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think cookies bake best with it.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
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.
Step 3
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.
Step 4
Bake for 13 to 15 minutes or until the cookies look cracked and the edges look dry.
Baker’s Tips
- 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.
How to Store
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!
FAQ’s
Yes, just add 1/4 teaspoon of salt to the dough.
Yes, if you don’t want them just omit them. But I really love this addition to the classic!
Yes, you can use chocolate chips in place of chocolate candies or you can use in place of raisins for more chocolate.
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!
Craving More?
Eggless Monster Cookies
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
Nutrition
Join Our Organic Community
Leave a Comment