The Most Perfect Healthy Chewy Monster Cookies

Mix together peanut butter, oatmeal, mini chocolate chips, and M&Ms to make the most perfect healthy chewy Monster Cookies! Each monster cookie has heart healthy fats, 5g of protein, half the amount of refined sugar, and absolutely NO CHILL TIME.













  • ½ C Country Crock Olive Oil Stick Butter, melted (or butter of choice)
  • ½ C 100% natural peanut butter*
  • 1 C brown sugar, packed
  • ¾ C Stevia
  • 1 egg (room temperature)
  • 1 egg yolk (room temperature)
  • ½ Tbsp vanilla
  • ¾ C + 2 Tbsp all purpose flour (gluten-free if necessary)
  • ¼ C peanut butter powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 6 Tbsp mini chocolate chips
  • 6 Tbsp M&Ms (about 1.5 oz.)
  • 1½ C rolled oats (gluten-free if necessary)


  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. In a large bowl (or with a stand mixer), beat the melted butter, peanut butter, brown sugar, and Stevia together until smooth, about 30 seconds. Mix in the egg, egg yolk, and vanilla until well combined, about 1 minute.
  3. In a small bowl, whisk together the flour, peanut butter powder, baking soda, and salt until well combined. Gradually add in the dry ingredients to the wet ingredients until a few streaks of flour remain.
  4. Add in the rolled oats and chocolate chips, mixing until just combined. Then, use a spatula to fold in the M&Ms. The dough will be thick.
  5. Use a 2 tablespoon cookie scoop** to portion out 16 cookies. Roll each ball of dough into a smooth ball, then place on a baking sheet and press gently to flatten into a thick disc. There should only be 5 cookies per baking sheet.
  6. Bake each batch of cookies for 11 minutes (no peeking!). When the cookies are finished, bang the pan once on the counter to deflate the cookies and allow to cool for 5 minutes on the pan. Transfer to a cooling rack to finish cooling.


*This is the peanut butter that comes with a natural oil separation at the top. Using this peanut butter is very important because we need it to be thin and drippy. If you use JIF or something similar, you'll have to melt it in the microwave with 1/2 tsp coconut oil to thin it out and then measure 1/2 cup.

**You can also use a regular cookie scoop and just combine two portions of dough if you don't have a 2 TBSP cookie scoop.

Nutrition facts are a calculated estimate of one cookie.


Serving: 1 cookie / Calories: 250 / Fat: 12.7g / Saturated Fat: 4.5g / Carbohydrates: 29.5g / Fiber: 2.1g / Sugar: 17.4g / Protein: 5.4g

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