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.
Diane says
Can’t wait to try these. I’m going to make them for my grandchildren for Easter
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Susan Mc says
I just ordered some of the gems from Target. cannot wait to make these! Thanks for the awesome recipes
Sheila says
Cowboy cookies are my fave so far, but these may take the lead!
Frances Brinkley says
Sweets are my weakness and Is can’t wait to try these! I love all your cookbooks and look forward to seeing the daily email!
I would love to win!
K Carter says
I’ve been looking for these candies ever since I heard they were coming out! Can’t wait to get my hands on some and try these cookies. They look AMAZING!!
Lori says
Thanks for another awesome looking keto cookie recipe! Your Tagalong bars are my fave but these look great too!
Amanda Dietrick says
Can’t wait to make these, I didn’t realize they were peanut butter faux-tmeal chocolate chip cookies! I guess I should pay more attention when I read😂
Alanna says
Wow, these look delicious!
Alanna says
Also ,these might be my new favorite keto cookie recipe!
Anna Jados says
My favorite cookies are tagalong cookies – I love your recipe for them! Dangerously amazing!! 😁😁😁
Patty Marks says
I LOVE your “oatmeal” cookies so these are gonna be amazing!
Jody Dix says
just told my husband I needed to find a good cookie recipe for him! this looks like it!!!!
Jaime says
Wow! I didn’t know Lily’s made their own version of M&Ms. That’s great news! These cookies look amazingly scrumptious…I’ll have to make some as soon as I can get my hands on some of those candies.
I always love your cookie recipes. We just made your cinnamon roll ones and they were super yummy. But I’d have to say my favorite overall is the “sugar” cookie recipe from your cookbook. I’ve used that one several times to make adorable cut out cookies. (and they are absolutely DELICIOUS with cream cheese frosting! Droooooool….)
Angie B says
These look delicious! I really, really miss M&Ms and look forward to trying the new candies by Lily’s. Thanks for coming up with so many great keto recipes – I don’t think I would stick to this way of eating otherwise!
Debra says
My favorite cookies are non-keto whipped shortbread. So great with a sugar drenched cherry on top. Not sure how this could translate to keto other than using powdered sweetener, but the cornstarch makes it so melt in your mouth delicious. Thanks for the intro to Lily’s candy pieces. I haven’t seen them in Canada yet but hopefully soon!
Jan H says
These look delicious!
Jen Plummer says
OH MY GOODNESS!!!! Monster Cookies are my FAVORITE cookies!!!! I am so excited to try this recipe!
Anber Naef says
I have never tried a keto cookie recipe but these are to be my first! I hope to find some of the chocolates tomorrow! The closest Whole Foods is an hour away but I’ll be in the area so wish me luck!
Do you have a keto no bake cookie recipe?
Will these recipes work with the white swerve sweetener? I bought some a few months back that so have yet to use.
Deanna L Paine says
When I saw this picture in my FaceBook feed I was disheartened! Monster Cookies and Chocolate no-bakes are my nemesis in the cookie world. Then, I saw it was one of your recipes! I admire and love your recipes so much! So delicious & healthy without tasting “diety” 🙂 Thank you for this recipe for Monster Cookies, I’m sure it will be my favorite!
Diane says
My favorite cookie is your recipe for Cowboy Cookies.
Vivian says
Can I please get the cowboy cookie recipe!! Thanks 🙂
Carolyn says
She is not at liberty to give it out, since it’s in my cookbook.
Katy Marshack says
These are absolutely delicious! Since I didn’t have sliced almonds, I used a combination of pistachios, marcona almonds and macadamia nuts, which turned out to be more of a paste, but they still worked well! Thank you for making delicious recipes!