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.
Noelle says
My favorite cookie is a butterscotch oatmeal. Would love to try a keto friendly replacement for that. I do miss those. Otherwise a good old fashioned chocolate chip cookie is my fav. Thank you for creating wonderful recipes.
Sylvia says
These look so yummy, can’t wait to try these, yet my favourite cookie is peanut butter blossoms. They are absolutely fabulous
Judith says
Oh Gosh…sooo many to choose from! I’ll go with the white chocolate cranberry cookies – they are divine!
Holly says
Monster cookies were always my favorite kind of cookie growing up! I have missed them since I started keto, so I will definitely be trying this recipe as soon as I can find some of those Lily’s chocolate pieces.
Laurie says
One of my favorite recipes is the Coconut cream pie. It tastes like my grandma’s pie.
Patti Smith says
Thank you so much for the wonderful recipes! I use them all the time!!!!
Miriah Baxter says
My favs are your chocolate chip cookies and these will just be double, triple, quadruple the goodness with ‘oatmeal’ and peanut butter and the new ‘M&MS! I can’t wait to try them!! Yum!
Maria Rice says
I love it when you share new and exciting products with us. Especially when it comes with a new recipe! Thank you for all your hard work, it’s truly appreciated.
Dawn M Damrow says
BLUEBERY JAMBOREE is my FAVORITE
Sharlene says
My favorite keto cookie is anything that has chocolate in it. I am a true chocolate lover.
Kathleen Gregory says
my favorite Keto cookie is chocolate chip!
Julie says
Tagalong bars are my favorite! Can’t wait to make these! I have yet to try a cookie recipe of yours I don’t like. Anytime I need something sweet in my life I go to your website! You are a fabulous baker. I made your Chantilly cake for a baby shower two weeks ago and my husband asked where is his and I assured him there would be plenty leftovers not to worry, there wasn’t!
Thank you for all you do!
Stacy Smith says
I can’t wait to try these! The cowboy cookies are my favorite so far.
Stephanie Pavlantos says
I can’t wait to try these! I have always loved monster cookies…The keto peanut butter cookie has been my favorite so far. Thank you for all your work and recipes so we can enjoy eating our favorite foods made healthy! My husband thanks you, too!
Pauline Burns says
My favourite keto cookie recipe is your recipe for oatmeal cookies!
Jenn says
I absolutely love your ginger cookies as well as the “oatmeal” cookies. I hope these new candies are available in Canada so I can try these ones soon 🤤
Jan Hogg says
OMG these are the best of everything in one cookie! I can not wait to make these! I have everything needed except the new candies. My grandchildren will love these. They are autistic so we try real hard to limit their sugar intake. These are perfect for Easter!
Jane Fannon says
Love monster cookies and these are so cute with the candies! Thank you!!
Annemarie says
I can’t wait to try these. They are very similar to Cowboy Cookies just with candies added. Thanks for sharing.
Karen Rogers says
These look amazing. I need to try them soon