Peanut Free Monster Cookies using SunButter
These easy to make and deliciously fun peanut free monster cookies are the perfect cookie for anyone’s taste! Made with chocolate chips, m&m’s, SunButter, and oats, these cookies are a hybrid between chocolate chip, oatmeal, and peanut butter cookies – but made nut free!
I wanted to thank SunButter® for sponsoring this Peanut Free Monster Cookie recipe! As always, all opinions and ideas are 100% my own.
Table of Contents
- Why you’ll love this recipe
- Ingredient notes
- How to make the peanut free monster cookies
- Tips & tricks
- Equipment required
- How to store the cookies
- FAQ
- Related recipes
Why you’ll love this recipe
Peanut and nut free: Monster cookies usually have peanut butter, but these are made without any nut or peanut butter!
Easy, quick, and straight forward: There is nothing better than a cookie that is easy to make, doesn’t require a stand mixer, and can be made in under an hour.
Chewy and delicious: Nothing beats a chewy cookie, and these monster cookies definitely get an A+ on the chewiness scale!
Packed full of chocolate, m&m’s, and oats: It wouldn’t be a monster cookie without all these amazing add-ins! A true hybrid cookie to make everyone happy.
Ingredient notes
Natural SunButter: In place of traditional peanut butter, these monster cookies use SunButter, making them peanut free! SunButter is an excellent nut-free alternative to other nut butters, such as peanut butter. It is packed with a ton of vitamins, minerals and protein!
Rolled Oats: Rolled oats provide a nice chewiness and structure to the monster cookie!
Chocolate Chips: I used mini chocolate chips, but regular ones can be used too.
m&m’s: I also used mini size for these, but again you can use normal m&ms. If contamination is an issue, see this article about some Peanut Free facilities that make m&m substitutes. As well, for my fellow Canadians, you can substitute with Smarties (with the peanut free logo), as they are made in a peanut free facility.
Butter: Melted butter is used in this strawberry cookie recipe. So fear not if you’re butter is still hard!
How to make the peanut free monster cookies
1. Mix sugars, butter, SunButter, eggs and vanilla: Add both sugars, melted butter, mixed SunButter, eggs, and vanilla to a large bowl, then beat with a hand mixer or whisk the mixture until it looks is combined.
2. Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, rolled oats and salt, then add this dry mixture into the large bowl, and beat again until just combined.
3. Add chocolate and m&m’s: Add the chocolate chips and m&m’s to the cookie dough, then fold to combine.
4. Scoop and bake: Scoop the cookies out onto a prepared baking sheet then place the cookies into the oven to bake. For a thicker cookie, place the scoops into the fridge for 30-60 minutes before baking.
Tips & tricks
Mix up the SunButter. When you first open the jar, the oil may be sitting on top of the SunButter – you’ll want to make sure you mix this all together. I like to put 1 beater on an electric hand mixer and use that to give the jar a good mixing (just make sure to hold the jar tightly).
Give the monster cookie dough a quick chill. While not necessary for this recipe, I prefer to chill my scooped-out cookie dough for a short period of time – 30 or so minutes. I find it results in a chewier and slightly thicker cookie.
Don’t crowd the baking sheet. These cookies will spread, so leaving enough room is very important. I only bake 6 cookies on each baking sheet.
Weigh your ingredients: Volumetric measuring is inaccurate. I recommend weighing the ingredients, especially the flour, to get perfect cookies every time! Here is an excellent write-up about the important of weighing ingredients.
Don’t over mix your batter: Mixing the cookie batter too much will result in excess gluten development – which will lead to tougher cookies. As soon as everything is incorporated properly, stop mixing!
Equipment required
No stand mixer is required for this cookie recipe. You will only need simple kitchen tools like some bowls, a whisk, spatula, and a baking sheet. I do like to use a cookie scoop for more uniform and even cookies though.
How to store the cookies
Room Temperature: These monster cookies are best stored at room temperature in an airtight container or plastic bag. They will stay fresh for 3-5 days at room temperature.
Freezer: The scooped-out cookie dough may be frozen in an airtight container for 1 month. The baked cookies may be kept in the freezer for 1-2 months in an airtight container.
FAQ
Yes! You can freeze the baked cookies, or unbaked portioned cookie dough.
The cookie dough does not need to be chilled, although chilling it will result in a slightly thicker chewier cookie (I prefer them like that!).
The most likely culprit is that too much flour was used! Volumetric measuring can be off by 50-100%. I recommend weighing your ingredients (especially the flour).
This is likely caused by overmixing the dough or by adding too much flour.
Yes. I recommend scooping the finished cookie dough onto a baking sheet, covering with plastic wrap, and placing into the fridge overnight. The cookies can be baked from cold – they will just take 12-13 minutes to be done.
Yes!
No, you can use regular chocolate chips and m&m’s too!
I do not recommend instant oats, as they do not provide as much structure to the cookie.
Related recipes
Chocolate Dipped SunButter Cookies
SunButter Toffee Pretzel Cookies
Toffee Milk Chocolate Chip Cookies
Get the Recipe: Peanut Free Monster Cookies
Ingredients
- 2½ cups (300g) All Purpose Flour,, measured correctly (see above)
- 1/2 cup (40g) Rolled Oats
- 3/4 tsp Baking Soda
- 3/4 tsp Baking Powder
- 1 tsp Salt
- 1/2 cup (114g) Unsalted Butter,, melted and slightly cooled
- 1/2 cup (120g) Natural SunButter,, well mixed
- 3/4 cup (165g) Dark Brown Sugar
- 3/4 cup (150g) White Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 3/4 cup (200g) Semi Sweet Chocolate Chips, (mini or regular)
- 1/2 cup (120g) m&m’s, (mini or regular)
Instructions
- Preheat oven to 350°F and prepare 3 baking sheets with parchment paper. In a medium to large sized bowl, add in flour, rolled oats, baking soda, baking powder and salt. Whisk well to combine, then set aside.
- In a large mixing bowl, add the melted butter, SunButter, brown sugar, white sugar, eggs and vanilla, then beat with a hand mixer until well combined.
- Add in the flour mixture and mix on low until combined, scraping at the edges. Ensure it is well combined, but do not overmix. Add in the chocolate chips and m&m’s, then fold with a spatula until well dispersed.
- Using your hands or a scoop, scoop cookies to be about 2 tbsp each. Place all the cookies evenly onto the baking sheets (I do 6 per sheet). For a thicker, chewier cookie, place the cookies into the fridge for 30-60 minutes.
- Place into the oven and bake for 11-13 minutes. Allow to cool on baking sheet for 10 minutes before transferring onto a wire rack to fully cool.
