Monster Cookies on a plate

Flourless Keto Monster Cookies

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Skip the flour and make soft and chewy Keto Monster Cookies. Loaded with peanut butter, shredded coconut, and low-carb toppings!

These cookies are monster good! So soft and scrumptious, you won’t know they are low-carb. And yet they are! We make them completely without any flour (nor almond flour) or added sugar. Serve them to your kids (or yourself) and know that you are giving them a wholesome treat.

What are Monster Cookies?

Monster cookies are thick cookies made with oats, peanut butter, M&Ms, and chocolate chips. Colorful and chewy, they make great birthday party treats and are especially popular with kids. Unfortunately, regular monster cookies are high in carbs and sugar, but don’t worry we can solve this problem!

How to make Monster Cookies keto-friendly!

freshly baked Monster Cookies

By simply swapping out the high-carb ingredients with healthy, low-carb alternatives, we can quickly make a keto-friendly version of monster cookies.

Oats. While oats are gluten-free, they are high in carbs. So instead, we use unsweetened, shredded coconut for our cookie base. They give the cookies a great texture, similar to oats.

Flour. No flour needed for our version!

Peanut butter. Peanut butter (or almond butter) fits right into a low-carb way of eating. Just pick the unsweetened jar.

Sugar. To sweeten our cookies, we use Swerve Brown, an erythritol-based brown-sugar substitute. You can also go for granular erythritol.

Chocolate chips. Pick from one of the keto-friendly, sugar-free chocolate chips on the market. I like both Lily’s and Bake Believe.

M&Ms. They taste great but are filled with sugar and artificial coloring. I use Lily’s Candy Coated Chocolate Pieces. They are sweetened with stevia and erythritol, and beautifully colored with natural concentrates. If you can’t find them, you can use chopped nuts instead (or more sugar-free chocolate chips).

How to make flourless Monster Cookies!

It’s as easy as 1-2-3.

First whisk together the shredded coconut, baking soda, and salt. Set aside. In another bowl, whisk together eggs, sweetener, and vanilla extract. Then stir in peanut butter.

Add coconut mixture to peanut butter mixture and combine well. Lastly, add your toppings (chocolate chips, Lily’s candy, or chopped nuts).

Scoop dough onto a large, lined baking sheet. About a heaping tablespoon per cookie. With the palm of your hand, slightly press down onto each cookie. Bake at 350 F for about 12 minutes, until the edges are golden brown.

Remove from oven. You can now decorate the still warm cookies with a few more of Lily’s Candy Coated Pieces (this is just for looks). Let the cookies cool down completely before eating them.

Tips for making delicious, low-carb cookies!

Mixing. The cookie dough will be sticky and thick. Once you stir in the peanut butter, use a large spoon or spatula to combine the ingredients. A whisk won’t be able to work through all the thickness.

Peanut butter. Pick unsweetened peanut butter to keep the carb-count low. I also go for peanut butter without any extra oils. So keep an eye on the ingredient list, as commercial peanut butter is often made with unhealthy seed oils.

Instead of peanut butter, you can also go for almond butter (or a combination of both).

Portioning. I make about 16-18 cookies with this recipe with about 1 heaping tablespoon of dough per cookie. Press down each mount of portioned dough with the palm of your hand, as the cookies won’t spread much during baking. Just press slightly though, to keep the cookies thick (thin cookies brown quickly).

Don’t overbake. As soon as you see the edges turn brown, remove the cookies from the oven.

Enjoy these monster-good cookies!

MORE SCRUMPTIOUS KETO TREATS

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one serving of Creme Brulee.
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Monster Cookies on a plate

Keto Monster Cookies

Skip the flour and make soft and chewy Keto Monster Cookies. Loaded with peanut butter, shredded coconut, and low-carb toppings!
5 from 2 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 169 kcal

Ingredients
  

Mix ins

Instructions
 

  • Preheat oven to 350 ℉ (175 ℃). Line large baking sheet with parchment paper.
  • In a medium bowl, whisk together shredded coconut, baking soda, and salt. Set aside.
  • In a large bowl, whisk together eggs, sweetener, melted butter, and vanilla extract. With a spoon or spatula, stir in peanut butter.
  • Add coconut mixture to peanut butter mixture and stir well. Add your toppings (chocolate chips and M&Ms substitute) and combine well.
  • Scoop the dough, about a heaping tablespoon per cookie, onto lined baking sheet. With the palm of your hand, slightly press down on each dough mount. Bake for 12-15 minutes, just until edges turn golden brown (don't overbake).
  • If desired, decorate still warm cookies with a few more "M&Ms" or chocolate chips. Let cool down 5 minutes, then transfer to cooking rack and let cool down completely.

Video

Notes

Peanut butter. Pick unsweetened peanut butter to keep the carb-count low. I also go for peanut butter without any extra oils. So keep an eye on the ingredient list, as commercial peanut butter is often made with unhealthy seed oils.
Instead of peanut butter, you can also go for almond butter (or a combination of both).
M&Ms. They taste great but are filled with sugar and artificial coloring. I use Lily’s Candy Coated Chocolate Pieces. They are sweetened with stevia and erythritol, and beautifully colored with natural concentrates. If you can’t find them, you can use chopped nuts instead (or more sugar-free chocolate chips).

Nutrition

Serving: 1cookieCalories: 169kcalCarbohydrates: 7gProtein: 5gFat: 15gFiber: 3gSugar: 2g
Keyword flourless cookies, keto cookies
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