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.
Chrystal says
Have you ever worked with lupini flakes by chance? I have some of those I. the house, and was curious whether they could work in place of the almonds.
Carolyn says
I find lupin flour etc tends to spike my blood sugar.
Amy says
Just made these. I was missing my monster cookies I used to make. Not anymore! Thank you for helping me stay keto/low carb!
Wendy G Elman says
Love this colorful cookie!! I used convection bake for 12 minuets. I also made a “mix” of all the dry ingredients to make the next batch easier.
Cheri Mello says
YUM 👏🏼👍🏼♥️Thank You FOR SHARING 😊Carolyn ❗️These Look GREAT ❗️G-d♥️Bless😊Bless
Carolyn says
Enjoy!
Kim says
Hi Carolyn, looking forward to making these with my grandchildren but can I use golden monkfruit instead of the brown swerve? Thanks! Kim
Petra says
I’ll make these on Saturday for Father’s day on Sunday. I will write a review after but they look absolutely scrumptious.
Liz Odle says
I love these cookies they are perfect and remind me of the monster cookies I had growing up. Question for you, my Walmart is now only selling the new Swerve and saying it is just new packaging. I thought they added allulose to it as well? Have you tried the new Swerve in these cookies? Does it affect how they turn out?
Carolyn says
What does the package say on the back? If it has allulose it won’t make crisp cookies, but it will be fine in these since they aren’t meant to be crisp!
Sharon C says
These are awesome and non-keto hubby even likes them. I added a tablespoon of unsweetened coconut just because it was there next to my Lily’s chocolate chips. It added nicely to the mouth-feel.
I used a monk fruit Allulose blend brown sweetener and it made these cookies very soft which is probably why hubs likes them.
Carolyn says
Excellent!
Tanya Roach says
Super easy and delicious cookie. Loved the addition of Lillys on top of the cookie after it bakes.
Claudia Blyth says
Can i swap out almond butter for the peanut butter. My husband is allergic to peanits?
Carolyn says
Absolutely!
Debbie Givan says
So excited to recreate a childhood fave!! My go to is your pecan shortbread cookie.
Hayley says
Looks great for Easter this year! If A crisp cookie is desired would I swap out the brown Swerve for granulated?
Carolyn says
This is not designed to be crisp so a sweetener swap won’t help.
Hilary says
I love your recipes, but I think this is one of my faves now! I love most anything with chocolate and my kids love m&ms cookies, so this is a perfect combo!
Sarah deBoer says
Can’t wait to make these cookies for Easter. They look amazing!
Kristine Eisenhour says
These look delicious. My G’pa used to make monster cookies for us as kids. I never thought I could find a Keto version! Looking forward to trying these!!
Dawn says
These look yummy! Need to find some of these candy pieces 🙂
Debbie says
Yum! I have been missing cookies and m&m’s. Especially at this time of year. I think chocolate chip cookies are my favorite. Chocolate oatmeal no bakes come in a very close second.
Candice Grunseth says
I am so excited to try these! My daughter always loved Monster Cookies and now to be able to make her favorite but healthified when she goes to college is even better!
Christi A. says
My favorite cookie is snickerdoodles! Another favorite is Russian tea cakes – I’m so glad there are keto versions of both!
Corrie says
I have liked all the recipes I have tried from you. I am excited to try these!