Egg-Free & Peanut-Free Monster Cookies Recipe Highlights
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 a replacement! 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 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 “monsters” in size. But if you’d like to make them larger, you can! It can be a fun way to customize them.
Step 4 – Fold In The M&Ms And Chocolate Chips
Ingredients Notes & Substitutions
Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. 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. Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Butter: For baking, I use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Sugar: For this recipe, you will need Regular white granulated sugar or caster sugar and brown sugar. Creamy peanut butter: I use Wowbutter Natural Peanut Free Creamy. If you don’t have a peanut allergy, you can use your favorite creamy peanut butter. 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. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! M&Ms: Any size or variety. Chocolate Chips: I like to add Semi-sweet chocolate chips but feel free to use dark or milk chocolate chips.
Step 1 – Mix All the Dry Ingredients
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. 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 them from the freezer about two hours before enjoying them and let them thaw at room temperature.
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…
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in February 2021, the post content was edited to add more helpful information, with no change to the recipe in August 2022.
