Flourless Jumbo Peanut Butter Monster Cookies! {Healthy}

am a monster of all cookies! Isn’t everyone?  You should give these Flourless Peanut Butter Monster Cookies a try. 

These can be made healthy or semi-healthy, depending what ingredients you decide to add into your own modified version.

 Hard to believe these are made without flour.  These were made with the honey version and they were really tasty!  I’m an oatmeal fan, so these are right down my alley, especially when the cookies include chocolate & M&Ms! 

Somebody stop me!  Noo…just kidding!:)

These are also jumbo size, but you can make them whatever size your little heart desires. 

I kept mine in the fridge and I loved them cold! 

But you could bring out that big glass of milk and enjoy these super, delicious and easy cookies right from the oven warm!  So many good things going on with this cookie, you won’t be able to resist.  Seconds (or thirds) are permitted.  Great for snackin!

Here’s the recipe!  Bake on! 🙂

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Flourless Jumbo Peanut Butter Monster Cookies

Flourless, delicious, chewy peanut butter oatmeal monster cookie made a little healthier! You would never know there wasn't flour in these monsters!

Author: Kim Lange

Ingredients

• 3/4 cups creamy or crunchy peanut butter
• 1/4 cup butter or 1/4 cup applesauce, softened
• 1/2 cup honey or 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups quick-cooking oats or {GF} quick-cooking oats
• 1 teaspoon baking soda
• 1/2 cup semisweet chocolate chips
• 1/2 cup M&M's
• 1/2 cup Peanut butter M&M's

Instructions

• Preheat oven to 350°.
• In a large bowl, cream peanut butter, butter and sugars until blended and then beat in eggs and vanilla.
• In another bowl, whisk oats and baking soda and gradually beat into wet mixture.
• Stir in chocolate chips, m&ms. (also could use dark chocolate chips, raisins, craisins, peanuts, walnuts, etc).
• Use a large cookie scoop or drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets or use parchment paper lined baking sheets.
• Bake 12-14 minutes or until edges are browned. Let sit on baking sheets for 5 minutes before removing. Remove from pans with spatula to wire racks to cool. Store in airtight containers.
• These freeze well too!

Notes

For smaller cookies, reduce time to 8-10 minutes, medium cookies bake 10-12 minutes and large cookies bake 12-14 minutes.