These healthy monster cookies are the best lower sugar treat the whole family will devour!

They're made a bit healthier than the traditional cookie because they're made with natural peanut butter, high fiber oats and dark chocolate.

Pretzels and peanut mix-ins are optional!

How to make healthy monster cookies

Peanut butter. I use the natural kind without the oil on top. If you use the kind with oil on top, stir it before measuring for the recipe.
Brown sugar. Go for the dark, if you can! Light brown sugar will also work.
Eggs. To hold it all together.
Vanilla. I prefer the pure extract if possible!
Oats. Old-fashioned rolled OR quick oats will work.
Baking soda. To give them some puffiness.
Salt. For flava.
Mix ins. I like to use dark chocolate M&Ms, dark chocolate chips and pretzels if I have them. Crushed peanuts are also delish. You can even flake big crystals of salt on top.

Step-by-Step Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, brown sugar and eggs until fluffy.
Beat in the vanilla extract until incorporated.
In a medium mixing bowl, stir together the oats, baking soda and salt until combined.
Slowly add the dry ingredients to the stand mixer bowl while beating on low speed, just until incorporated.
Add the M&Ms, chocolate chips and crushed pretzels and/or peanuts (if using), until mixed in.
Use a medium cookie scoop to scoop dollops of the cookie dough 1-inch apart on the prepared baking sheet.
Roll each into a ball and use the back of a fork to lightly press down in the center of each.
Bake 8-9 minutes or until the cookies are very lightly browned and just barely set.
Let cool, then serve.

To make gluten free: Use certified gluten free oats.
To make dairy free: This recipe is naturally dairy free. Make sure your mix ins are dairy free.
To make vegan: Use an egg substitute, such as Bob Red Mill's Egg Replacer or flax 'eggs' (although I haven't tried this). Make sure your mix ins are vegan.
To make nut free: Use sunflower seed butter or tahini (sesame seed paste) instead of peanut butter.

To eat immediately: Store in an airtight container up to 7 days at room temperature.

To freeze: Freeze in an airtight container up to 2 months. Let thaw at room temperature, then enjoy within 7 days.

Lower sugar mini monster cookies made with natural peanut butter, oats and dark chocolate. Pretzels and peanuts optional!

Scale

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, brown sugar and eggs until fluffy. Beat in the vanilla extract until incorporated.
In a medium mixing bowl, stir together the oats, baking soda and salt until combined. Slowly add the dry ingredients to the stand mixer bowl while beating on low speed, just until incorporated.
Add the M&Ms, chocolate chips and crushed pretzels and/or peanuts (if using), until mixed in.
Use a medium cookie scoop to scoop dollops of the cookie dough 1-inch apart on the prepared baking sheet. Roll each into a ball and use the back of a fork to lightly press down in the center of each.
Bake 8-9 minutes or until the cookies are very lightly browned and just barely set. Let cool.
Store in an airtight container up to 7 days at room temperature.

Ingredient Tip: Choose the natural peanut butter without the oil on top.

Keywords: dessert, cookies, back to school, lower sugar