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.
Samantha says
I haven’t tried these keto cookies yet, but they look delicious! Hope to try some keto cookies soon!
kesha says
My favorite Keto cookies are chocolate chip
Trish Allen says
Your recipes are always easy to follow and I gain insight when I read your blog rather than just “jump to the recipe” I do wish my results looked as good as yours!
The chewy ginger cookies are my favorites!
Lili H says
This recipe looks amazing!!!!
Donna says
Your Butter Pecan cookies are incredible and who can resist a Chocolate Chip cookie? It’s hard to choose! All your recipes are delicious.
Jennifer D Rosso says
These look absolutely darling and very festive for spring. Can’t wait to try it out. I do miss a good, chocolate chip oatmeal cookie.
Amy Pilgrim says
I have never made any keto cookies, but I think I will have to give these a go! They look easy and super yummy!
Erica says
So far my favorite keto cookies have been chocolate chip but I hope this recipe surpasses them! Making them very soon!
Michelle Neville says
My favorite cookie is anything with peanut butter in it so these will definitely fit into my recipe folder! I love how Lily’s chocolate has bloomed into something other than chocolate bars so we can have a vast majority of different goodies without the guilt!
SUSAN KENDALL says
Haven’t tried these yet. My favorite cookie are the Pecan Sandie style cookies. Family loves them…even my husband who doesn’t eat any nuts except peanuts.
Brenda Wessels says
My favorite, so far, is your tagalong recipe! yummy!!
R.Lampreht says
These look amazing. I look forward to giving them a try. I like peanut butter cookie. 💚
Vic T says
My favourite of these wonderful cookie recipes is the Keto Chocolate Chip Cookies (thick and chewy). They are the best! Actually all of Carolyn’s recipes are the best Keto recipes I’ve come across — all with good instructions and reliable outcomes.
Erica Gott says
So far, my favorite keto cookie is the Keto Butter Pecan. Looking forward to trying this one next!
Elaine Kilmer says
Can’t wait to try these! 🍪
Lori Smith says
These look great- can’t wait to try them. I also like some of the other cookie recipes you’ve posted, I like the peanut butter cookies, too.
Marcie says
Gingerbread followed closely behind by oatmeal butterscotch chip.
Marcie says
Ha ha I didn’t follow the directions very well – those are my favorite cookies. I haven’t made a lot of keto cookies so this one might become my favorite!
JB Hill says
These look very good. Perfect for Easter.
Sandra Slater says
Can’t wait to try these. I hope Choc Zero will also come out with their brand of these. Chocolate chip cookies for the win!
Donna Hoster says
I can’t wait to try this recipe! Signed me up for any cookie with peanut butter and chocolate in it!