This the ultimate keto cookie recipe! Peanut butter chocolate chip “oatmeal” cookies with some new sugar-free chocolate candies. All the best flavors in one delicious low carb package.
I love it when I find a new keto friendly treat on the grocery store shelves. I make a habit of wandering the aisles of local stores, to see if they’ve added anything I haven’t seen before.
And sometimes that weird habit of mine bears fruit. As it did a few months ago when I spotted some new candy coated pieces from Lily’s at my local Whole Foods. Of course, I grabbed a few bags to experiment with. (Pssst, I also grabbed a few extra to do a giveaway…make sure you scroll down to enter!).
The candies are Lily’s answer to M&Ms and I knew instantly that I wanted make some Keto Monster Cookies with them. Since Lily’s uses no artificial dyes, the candies are pastel rather than bright colors. So I decided they would also make a great Easter treat too!
Why you will love these cookies
Monster cookies are so named because they are a mashup of all the best cookie flavors. Peanut butter meets chocolate chip meets oatmeal. And then you toss in some candy coated chocolate too. It’s like the Frankenstein of cookies!
Of course, we don’t do real oatmeal on keto or low carb diets. But if you are familiar with my Keto Oatmeal Cookies, then you know I have a favorite way of faking the same texture. I also took parts of my Keto Chocolate Chip Cookies, and then added some creamy peanut butter.
I’d say the results are on point! You get all the great flavors of a monster cookie with a fraction of the carbs. And the pastel colored candies make them extra pretty!
Ingredients you need
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- Sliced almonds: Make sure you get the thin sliced almonds, not the slivered almonds. This helps replicate an oatmeal-like texture for these cookies.
- Creamy peanut butter: I recommend a natural no stir peanut butter like Santa Cruz.
- Sweetener: I like Swerve Brown for these cookies but they should work with most sweeteners. They aren’t meant to be crisp so allulose blends can work here too.
- Almond flour: A little finely ground almond flour gives the cookies structure so they don’t spread too much.
- Baking soda: Don’t use baking powder. Baking soda makes softer cookies and it helps them brown up nicely.
- Chocolate chips: I used Lily’s dark chocolate chips.
- Candy pieces: I found the Lily’s candy pieces at my local Whole Foods, but you can also purchase them online. See Expert Tips for possible substitutes.
Step by Step Directions
1. In a food processor, process the sliced almonds until they resemble oats. Set aside.
2. In a large bowl, beat the peanut butter, butter, and sweetener together on medium until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until well combined.
3. All at once, add the almond flour, processed almonds, baking soda, and salt. Beat until combined. Add the chocolate chips and half of the candy pieces and mix in by hand.
4. Roll the dough into 1 ½ inch balls and place several inches apart on two baking sheets lined with silicone mats. Press each down to about ½ inch thick.
5. Bake at 325ºF for 12 to 15 minutes, until the edges are just becoming golden brown. Remove and gently press the remaining candy pieces into the tops of the cookies. Let cool completely on the pan.
Expert Tips
Don’t add all the candies to the cookies before baking. The natural coloring and sugar-free candy shell makes them more delicate than M&Ms, so that they crack and bleed easily. To make sure your cookies look their best, save half of the candies and add AFTER baking. Just press them in lightly and don’t touch until the cookies are completely cool.
Candy substitutions: There are some similar candies you can use in place of the Lily’s. HighKey Snacks makes some, but they only come in blue. Then you could call them “Cookie Monster Cookies!”. I also spotted these ones from MaxSweets and have ordered them to try out.
I don’t really recommend any other brands, as many have Maltitol and other questionable ingredients. But if you can’t access any candies, you can still make these Monster cookies! Just add more chocolate chips, or perhaps try using some white chocolate chips for variety.
Sweetener Options: I used Swerve Brown for these cookies, and both the old and new formulas will work. These cookies have a softer, chewy consistency, so almost any sweetener can work. Do note that if you use a sweetener that is mostly allulose, the cookies may brown rather quickly. Keep your eye on them!
Giveaway
Since I have easy access to these new keto candies, I grabbed a few extra bags for a giveaway. I will package those up, along with some other keto baking goodies, and send to one winner!
This giveaway isn’t sponsored or endorsed by Lily’s. This one is from my own pocket, my friends. Which means I have to limit the entries to the USA and Canada only. International shipping is too costly and I can’t guarantee things will get there in good shape!
Enter using the Rafflecopter Widget. If you are having trouble with it, try switching browsers and/or doing it via desktop rather than mobile.
Good luck!
More cookie recipes you will enjoy
Keto Monster Cookies Recipe
Ingredients
- 1 ⅓ cups sliced almonds
- ½ cup creamy peanut butter
- ⅓ cup unsalted butter
- ⅔ cup Swerve Brown
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup Lily's sugar-free chocolate chips
- 1 package Lily's Dark Chocolate Candies divided (3.5 ounces)
Instructions
- Preheat the oven to 325ºF and line 2 baking sheets with silicone mats or parchment paper.
- In a food processor, process the sliced almonds until they resemble oats. Set aside.
- In a large bowl, beat the peanut butter, butter, and sweetener together on medium until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until well combined.
- All at once, add the almond flour, processed almonds, baking soda, and salt. Beat until combined. Add the chocolate chips and half of the candy pieces and mix in by hand.
- Roll the dough into 1 ½ inch balls and place several inches apart on the prepared baking sheets. Press each down to about ½ inch thick.
- Bake 12 to 15 minutes, until the edges are just becoming golden brown. Remove and gently press the remaining candy pieces into the tops of the cookies. Let cool completely on the pan.
Kristen Martinez says
OMG! You are amazing. These are the cookies I’ve been missing! I can’t wait to try these. Thank you for the opportunity as well.
Melissa Pettersen says
I can’t wait to try these cookies. They look so yummy!
Geoffrey Grinnell says
Very anxious to try this recipe!! I have to try those candies!!
Tomi B says
These look delicious! I have not tried to make any keto sweets because I think they won’t be good (based on experiences with pre-made cookies from the store, blech). I am going to give this recipe a whirl!
Carolyn says
Pre-made and homemade differ A LOT!
Christine says
These look amazing! Entering the contest! I live in a place where it’s hard to find keto products, so fingers crossed!!
Becky Sargeant says
These monster cookies are one of my favorites already. Adding the candy coated chocolate will only make them better. So pretty for spring.
lisa says
these look yum
Marilyn Wigen says
Marilyn
Julie Lucas says
I haven’t tried these yet, but they sound delicous. I really enjoy your snowball cookies, and the Chocolate chip cookies…so I know these will be yummy. I’m excited about the Lily’s Keto M & M type candies.
Pat Jennissen says
Another fabulous Carolyn recipe. As a cookie monster, I’m never without Cowboy Cookies in my cookie jar. This recipe will be added to the rotation.
Kristy James says
Question: could you leave out the egg and make these into no bake monster balls? Or if the moisture is needed, make a flax seed “egg” as a substitute? Sounds super yummmy!
Carolyn says
I really have no idea as I didn’t make mine that way.
Mara Swanson says
I have to say my favorite cookie would be a peanut butter blossom. I haven’t tried to make the keto version yet but plan on it!
Genevieve Cornish says
My favorite cookie recipe of yours is the Snickerdoodles!
Genevieve Cornish says
These Look So delicious. Great idea for Easter!
Wendee G says
Love monster cookies! Can’t wait to try!
MB Tombes says
Carolyn asks “what’s your favorite keto cookie recipe” – I have to say I’m a fan of ALL of Carolyn’s brownies & bars, because I really love the efficiency of a bar cookie! Along those same lines, my all time FAVE cookie recipe is Carolyn’s Dairy-Free Chocolate Chip Skillet Cookie – it’s a crowd pleaser and so easy to make!
Dee says
Looking forward to making these cookies. Perfect for Easter!
Candice Sauerbrunn says
My favorite cookie recipe of yours is the chocolate chip cookies!! It is amazing! I cannot wait to try this!! Monster Cookies are the best!!
Maria says
YUMM. Cannot wait to make this cookie
Nancy Roth says
These look fabulous. I like giving my granddaughter sugar free treats and these will be perfect.