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.
Vickie Denton says
These look absolutely beautiful and I know they’ll taste as good as they look. I sure hope I can find the little candies so that I can make them. Your Keto Butter Pecan cookies are my go-to cookies because they so delicious and easy to make as a bonus. Thank you for converting and inventing all of the fabulous recipes that you do.
Elaine Briggs says
Love, love, love all your recipes. Thanks for all your research and testing so I don’t have to.
Nicole Benthein says
These look amazing! Pretty sure these are going to be my new fave!
Cathy says
Could I use almond flour in place of the almonds? If so, how much I use? Thank you! These look delicious!
Carolyn says
It needs the sliced almonds.
Mj says
We love your chocolate chip cookie recipe–will definitely try this one too. Made your cheesecake last night for my husband’s 80th birthday–HUGE hit.
Thank you.
Nancy Loy says
I have all the ingredients, and am making them later this afternoon! I love chocolate chip and M-n-M cookies, these are going to be SOOOO GOOOOD!!! Thank you so much for all the R & D you do for us!
Amy says
These look delicious, will definitely make!
Bambi says
Oh be still, my heart! I’ll be on the search for these new Lily’s candies.
Cindy says
Would love to try these!
Rebecca says
I haven’t made this recipe yet, however, I am very excited to try it out on my kids! I have been following ADIDAF for quite some time, but have been a chicken about trying the dessert recipes out. My kids are huge skeptics and the Keto sweeteners and ingredients are expensive. Especially when feeding the large group that we have! Happy to say we finally tried two recipes the day before yesterday. We made donuts and Tagalong bars! Needless to say, they were a HUGE hit! Making a birthday cake today!!
Thank you for all of your hard work in developing these amazing recipes!
Tory says
Fun update to an already great cookie. I have a little grandson who will be especially thrilled! Thanks, Carolyn.
Carol Woods says
My favorite cookie is Keto Butter Pecan Cookies. I look forward to trying your Monster Cookie recipe. Fingers crossed on the giveaway.
sherry allen says
outstanding!!!
Krystal says
My local store put the new Lilly’s candies on clearance. I got 4 bags! Will definitely try this recipe as he get one cookie for lunch at school.
Peggy Helley says
My favorite of your cookie recipes are white chocolate macadamia. But these Monster cookies with the candies on top look like they would be a fun, Keto treat for Easter.
Cristin says
I can’t wait to try these!
Carol Putnam says
My favorite keto cookie has got to be chocolate chip, ya!
Paul says
This sounds so good, hoping I can find the Lily’s Candy Pieces around my area, if not, Amazon I guess
mickey says
Can’t wait to try these!
Donna Houchins says
I look forward to trying these. My sister in law was famous for hers and I’ve missed them so this will be a nice alternative