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 1/2 inch balls and place several inches apart on two baking sheets lined with silicone mats. Press each down to about 1/2 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 1/3 cups (122.67 g) sliced almonds
- 1/2 cup (129 g) creamy peanut butter
- 1/3 cup (75.67 g) unsalted butter
- 2/3 cup (121.33 g) Swerve Brown
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (112 g) almond flour
- 1/2 tsp (0.5 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 1/4 cup (45 g) 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 1/2 inch balls and place several inches apart on the prepared baking sheets. Press each down to about 1/2 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.
Nutrition
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I can’t wait to try these. They look like they could be my new favorite Keto cookie.
chewy chocolate chip or chewy ginger cookies
I love keto no bake cookies!
Can’t wait to start experimenting with your recipes. They look and sound fabulous!
These look amazing and fun! My go to cookie recipe is the Scottish Shortbread in your Baking Book, but I am anxious to try these if I can find the candies, or if I’m fortunate enough to win! Keep the great recipes coming!
Favorite cookie…hmmm… that’s a hard one. The Pecan Crescent Cookies probably, but I need to try the Butter Pecan Cookies.
These monster cookies are going on the “to make” list for sure! My 17 year old does most of my keto baking. He enjoys the baking and the eating of said treats.
I had just been looking for a recipe for rainbow cookies to try when I came across your latest recipe! The sugar cookie cheesecake bars have been a hit but I also love the salted butterscotch cookies.
This looks promising. I love your keto shortbread recipe, and I’m eager to give this a try: it has a little bit of everything that I love.
My favorite cookie recipe would be Peanut Butter Blossoms.
How long can they be left on the counter or in the fridge? thank you!
They’re good on the counter in a covered container for up to a week. Fridge for 10 days, maybe?
I will be trying these once I find the candies or a substitute. However, I love everything that you post. I have s few of your recipe books and I have enjoyed everything I have made so far.
Your Starbucjs bliss bars and Vanilla scones are to die for ❤.
These look delicious!
Tried loging in to Facebook for the giveaway but got a message that this site is not available for Facebook now???
My favorite is your chocolate chip cookie recipe! Can’t wait to try this, a cookie with all my favorite ingredients!
My favorite cookie recipe is your Keto Cookie Brittle. Fabulous recipe!
I have enjoyed most of your cookie recipes – love the Pecan ones! However, sadly when you make items that require special ingredients I either don’t have access to them or more likely I can’t afford them. Love all the wonderful recipes you have shared with us!
Looks amazing. I used to make M&M cookies back in my pre-Keto days, and I’ve wanted to recreate that. I’m looking forward to trying these soon. I have to finish the stash of ADIDAF Magic Cookie bars that are in my fridge first, lol!
I love your Keto “Oatmeal” cookies. Can’t wait to try these!
My favorite cookie is your Keto thick Chocolate Chip Cookie! The perfect recipe!
My fav so far are your chocolate chip cookies. Can’t wait to try this one!