Monster Cookies Without Peanut Butter (Nut-Free Monster Cookies)
Originally posted September 2021
Updated September 2026.
If you love the classic monster cookie, but need a peanut-free version, these Monster Cookies Without Peanut Butter are about to become one of your favorite cookie recipes!
This is also one of my top performing posts on Urban.Apron, so it was about time for an upgrade on this post - I originally posted this recipe in 2021! I made a batch this weekend as I am headed to a cookout at my parents house and needed to bring an allergy-friendly cookie.
They're soft, chewy, packed with oats, M&M's, and chocolate chips - and nobody will ever guess they're made without peanut butter or any nut butter at all. These have all the monster cookie vibes.
Why You'll Love These Cookies
Completely peanut-free and nut-free
Soft, chewy centers with lightly crisp edges
Loaded with chocolate chips and M&M's
Easy to make with a mixer
Perfect for birthdays, parties, and events
Freezes well
Why Make Monster Cookies Without Peanut Butter?
Traditional monster cookies rely on peanut butter for flavor and texture. But if you're baking for someone with a peanut allergy - or simply need a nut-free dessert - you don't have to skip this classic cookie.
These cookies still have everything people love in a monster cookie: chewy oats, melty chocolate chips, and crunchy candy-coated chocolate. The result tastes surprisingly close to the original, and most people never realize there's no peanut butter inside.
Ingredients You'll Need
White sugar
Dark brown sugar (opting for dark brown sugar instead of light brown sugar is a game changer!)
Unsalted butter, softened
Pure vanilla extract
Eggs
Quick cooking oats
All-purpose flour
Baking soda
Salt
M&M's
Mini chocolate chips (or regular chocolate chips or chopped chocolate)
Baking Tips
Use softened butter.
Soft butter creams much better with the sugars, giving the cookies their soft texture.
Quick oats work best.
Quick cooking oats create a softer cookie than old-fashioned oats. I recommend quick cooking for this recipe!
Don't overbake.
The cookies should look just barely done in the center. They'll continue baking as they cool on the cookie sheet. Bake for 10 minutes and then check on them, if looking allllmost done in the center, take out and cool 5-10 minutes on the baking sheet.
Chill the dough if you have time.
Thirty minutes in the refrigerator helps keep the cookies thick and chewy.
If you make these Monster Cookies Without Peanut Butter, I'd love to see them! Tag me on Instagram @urban.apron so I can share your creations. Also be sure to subscribe to my newsletter for more recipes and everyday life things that we can connect on.
Monster Cookies Without Peanut Butter Recipe
Ingredients:
1 cup white sugar
1 cup dark brown sugar
1 cup (two sticks) unsalted butter, softened
2 teaspoons pure vanilla extract
3 eggs
4 cups oats (I prefer to use quick cooking oats!)
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups M&M’s (I use one 10-ounce bag)
1 cup mini chocolate chips (regular size chocolate chips also work!)
Instructions:
Preheat oven to 350°F and line baking sheets with parchment paper.
Beat together the butter, white sugar, and brown sugar until light and creamy.
Add eggs one at a time, then mix in the vanilla.
Stir in the flour, oats, baking soda, and salt until just combined.
Fold in the M&M's and chocolate chips.
For the best texture, chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much and creates a thicker, chewier cookie.
Scoop 1.5 tablespoon-sized portions onto prepared baking sheets.
Bake for 10–11 minutes, until the edges are lightly golden and the centers still look slightly underbaked. They'll continue to set as they cool, giving you a soft and chewy cookie. I check them at 10 minutes and leave in for 30 seconds to a minute more.
Let cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
These will make around 50 cookies.
FAQs
Storage
Store cookies in an airtight container at room temperature for up to 5 days.
Can You Freeze Them?
Absolutely! Allow cookies to cool completely before placing them in a freezer-safe container or freezer bag. Freeze for up to 4 months.
To freeze cookie dough: Scoop dough into balls and freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen by adding 1–2 extra minutes to the baking time.
Can I use old-fashioned oats?
Yes, although quick oats create a softer, more traditional monster cookie texture.
Are these cookies gluten-free?
No. This recipe uses all-purpose flour. You could experiment with a quality gluten-free flour blend and certified gluten-free oats if needed.
Can I add other mix-ins?
Definitely! Try mini peanut butter cups (if peanut allergies aren't a concern), white chocolate chips, butterscotch chips, or chopped pretzels.
Do these taste like traditional monster cookies?
Yes! While they don't contain peanut butter, the combination of buttery cookie dough, chewy oats, chocolate chips, and M&M's creates a very similar flavor and texture that people absolutely love.
