Healthy Flourless Monster Cookies (Vegan, Gluten Free)
An easy recipe for healthy flourless monster cookies made with 4 ingredients and no eggs! Thick, soft and chewy oatmeal cookies combined with vegan candy buttons, these cookies take less than 15 minutes!
Healthy Monster Cookies
Monster cookies made without flour, butter or sugar, but tastes better than the original?
I kid you not.
I’ve been on such a healthy cookie kick lately. We’ve had oatmeal breakfast cookies, no bake oatmeal cookies, and even flourless banana bread cookies.
It would be criminal not to add monster cookies to the mix!
Traditional monster cookies are made with rolled oats, flour, sugar, candy and loaded with butter. Delicious? Sure. Healthy? Not so much.
I wanted to recreate monster cookies, but give it a healthy twist. I also wanted to tweak it, to ensure it is naturally sweetened and made without butter or flour.
Friends, we have a winner.
In terms of texture, these healthy cookies tick all the boxes- Thick, soft and chewy.
Taste-wise, they are naturally sweet, thanks to the banana. They are also buttery, thanks to the smooth almond butter.
To make my flourless monster cookie recipe, you only need FOUR ingredients-
- Rolled Oats
- Tahini
- Banana
- Vegan chocolate buttons
That’s it!
OATS AND SUBSTITUTES
Using gluten-free rolled oats helps keep the cookies chewy, and also helps these cookies taste like the original.
However, I know many people cannot tolerate oats and oatmeal.
Suitable substitutions include quinoa flakes and buckwheat flakes.
TAHINI AND SUBSTITUTIONS
Wanting to keep these cookies 100% nut-free, I opted to use smooth tahini. Tahini is a fantastic peanut butter substitute, which has a mild, buttery flavor.
If you don’t have tahini or prefer another nut-free spread, you can use sunflower seed butter or wow butter.
HOW TO REPLACE THE BANANA
Using bananas in these cookies add natural sweetness and keeps the cookies soft and moist in the center.
You can substitute the banana with unsweetened applesauce or mashed pumpkin, but consider adding some liquid stevia to it, to compensate for the lack of sweetness.
VEGAN ALTERNATIVES TO M & M’S
M and M candies are, unfortunately, not dairy free. This means that they aren’t suitable for a vegan diet. Instead of replacing them with chocolate chips, I opted to use these chocolate candies. They are naturally colored, dairy-free and nut-free- Perfect for these cookies.
If you can’t get your hands on them, you can use dairy free mini chocolate chips and chocolate chips.
HOW TO STORE MONSTER COOKIES
Monster cookies can keep at room temperature, but to maintain freshness, you’d be best to keep them refrigerated.
Refrigerate leftover cookies once they have cooled completely. Keep them in a sealed container, and they will keep for at least a week.
These cookies are freezer friendly, and will keep frozen for up to 2 months,
Do not freeze uncooked cookie dough- It will yield dry and brittle cookies.
TIPS AND TRICKS TO PERFECT FLOURLESS MONSTER COOKIES
These cookies are eggless, so taste the batter before you bake the bake them. If they aren’t sweet enough, add a few drops of liquid stevia.
Do not overbake the cookies- These are designed to be soft and chewy, not crispy. If you really want extra chewy cookies, slowly add more oats than the recipe states, but not too much- Enough to still have thick cookie dough.
The cookies will continue to firm up slightly when removed from the oven, so leaving them a little underbaked is fine.
Healthy Flourless Monster Cookies (Vegan, Gluten Free)
Ingredients
- 2 cups gluten free rolled oats
- 3 large bananas mashed
- 1/2 cup tahini can sub for any nut or seed butter of choice
- 1/4-1/2 cup chocolate buttons
Instructions
- Preheat the oven to 175C/350F. Line a large baking tray with parchment paper and set aside.
- In a large bowl, combine all your ingredients, except for your chocolate buttons, and mix well.
- Fold in your chocolate buttons, reserving a few to add on top. Form 8 large balls of dough and place on the lined tray. Press each ball into a cookie shape and bake for 12-15 minutes, or until slightly golden brown.
- Remove from the oven and allow to cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Notes
Nutrition
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Your pictures show quite a lot of chocolate, it appears that choco chips have been added, and chocolate on top as well. Why is this not in the recipe?
Hi Roseann, it’s included in the post, the option to mix it with chocolate chips. Enjoy
Failed they are not gluten free as you have made them with oats and can contain wheat
Clearly didn’t read the post, used certified gluten free rolled oats, if you choose not to eat them, no worries but this recipe is gluten free. enjoy!
These were great! My daughter made a goof and we had to double the recipe. Since I didn’t have enough to account for doubling, we also used some substitutions listed in the post.
I was curious about the calorie content? With my double batch making 16 cookies, I keep coming up with about 210 calories per cookie. Every calorie was worth it, by the way. These were great snacks for the family, thank you so much for the treat!
That’s what I like to hear! Yep, the nutritional content has been calculated and is listed there- enjoy!
Loved these! Simple to make, tasty, nice chewy texture and I love that they are flour free. This is definitely going to be a go-to recipe for me when I am in a cookie mood!
🙂 That’s what I like to hear!
Yes, thanks so much, Arman, for creating and sharing the recipe! ❤