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Close up view of half of a monster cookie exposing the melted chocolate chips and crunchy M&Ms inside.
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Thick and Chewy Almond Flour Monster Cookies (No Chill!)

Almond Flour Monster Cookies are soft and thick with chewy edges, packed with peanut butter, oats, chocolate chips and M&Ms. This recipe also requires no chilling time! 
Course Dessert
Cuisine American, Canadian
Keyword almond flour, gluten-free, monster cookies, oats, peanut butter
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 14 cookies
Calories 305kcal
Author Leanne

Ingredients

  • 1 3/4 cups fine blanched almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup smooth peanut butter shelf stable
  • 1/4 cup unsalted butter room temperature
  • 1/2 cup dark brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup old fashioned rolled oats
  • 1/2 cup dark chocolate chips
  • 1/2 cup M&Ms
US Customary - Metric

Instructions

  • Preheat oven to 350F and line a large baking sheet with parchment paper.
  • In a medium-sized bowl, whisk together the almond flour, baking soda and salt.
  • In a large mixing bowl, use a stand or handheld electric mixer to cream together the peanut butter, butter, brown sugar and granulated sugar. This will take about 2-3 minutes. The mixture should look creamy with a lighter color.
  • Add the egg and vanilla and beat until combined.
  • On low speed, gradually add in the dry mixture until just combined.
  • Use a spatula to stir in the oats and about two-thirds of the chocolate chips and M&Ms.
  • Use a 3 tablespoon cookie scoop to measure out portions of the cookie dough and roll into balls. Place on the prepared pan about 3 inches apart. (I usually bake 5 per pan).
  • Use the bottom of a measuring cup to flatten the tops of the dough balls slightly and press the remaining chocolate chips and M&Ms into the tops.
  • Bake for 9-11 minutes, or until the cookies look slightly golden and almost set. (They will still look a little glossy in the middle).
  • Let the cookies rest on the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Repeat with remaining dough.

Notes

  1. For greater accuracy, I recommend weighing your ingredients. If you don't have a kitchen scale, be sure to use the spoon and level method when measuring.
  2. Make sure the peanut butter, butter and sugars are beaten together until creamy and light. This will take a few minutes.
  3. Flatten the cookie dough balls a little before baking. This will help them spread.
  4. Don't over bake the cookies as they will turn out dry and crumbly. They should look a little underbaked when you pull them out of the oven.
  5. I always recommend using a light colored baking sheet as darker sheets tend to brown cookies too much on the bottom.

Nutrition

Calories: 305kcal | Carbohydrates: 28g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 141mg | Potassium: 127mg | Fiber: 3g | Sugar: 20g | Vitamin A: 137IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg