A trio of monster cookies on a grey table.

The Best Monster Cookies

A soft and chewy peanut butter-oatmeal cookie that’s studded with chocolate chips and candy-coated chocolate pieces. These Monster Cookies are gluten-free and made all in one bowl! They’re truly the best.

Prep: 10 minCook: 10 minTotal: 20 minutes
Servings: 18 cookies 1x


  • 1¾ cups rolled oats
  • ½ cup brown sugar, packed (may substitute coconut sugar)
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ¾ cup crunchy or creamy peanut butter* (or nut or seed butter of choice)
  • 2 Tbsp. melted butter (may substitute coconut oil for dairy-free)
  • 2 whole eggs
  • 1 tsp. pure vanilla extract
  • ½ cup candy-coated chocolate pieces 
  • ½ cup chocolate chips 


  1. Preheat oven 350ºF. Line 2 baking sheets with parchment paper. 
  2. In a medium bowl, combine all of the ingredients except for the candy-coated pieces and chocolate chips. Stir to combine. 
  3. Once combined, fold in candy-coated chocolate pieces and chocolate chips. 
  4. With a small cookie scoop, spoon a heaping amount of dough and place on prepared baking sheets. Repeat until dough is gone. You will end up with about 18 cookies.
  5. Oil hands and press dough down to flatten slightly (about 3/4-inch thick). 
  6. Bake in the oven for 11-13 minutes or until lightly golden brown. 
  7. Leave on baking sheet for 15 minutes before transferring to a wire rack to cool completely.
  8. Store in an airtight container for up to one week. May also freezer for later.


For a nut-free option: Substitute sunflower seed butter for peanut butter

For a peanut-free option: Substitute cashew or almond butter for peanut butter

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 180
  • Fat: 10 g
  • Sodium: 145 mg
  • Carbohydrate: 20 g
  • (Fiber: 2 g
  • Sugar: 11 g)
  • Protein: 5 g


© The Real Food Dietitians
Recipe By: Stacie Hassing

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