Eggless Monster Cookies

Today I am sharing my recipe for soft and chewy eggless monster cookies.

These cookies are famous for having a little bit of everything, from peanut butter and oats to chocolate chips and colorful candies.

Many traditional recipes rely on eggs to hold everything together, which does not work if you have an allergy or choose to avoid them.

In this eggless version, a splash of milk and a short rest in the fridge help the oats absorb moisture so the dough stays together nicely.

They bake up with soft centers and lightly crisp edges, making them a wonderful treat for anyone who cannot eat eggs.

Why You’ll Love It

Perfect Chewy Texture – Rolled oats and creamy peanut butter create an amazingly thick, soft, and chewy texture in every single bite.

Loaded with Goodies – These cookies are packed with rich peanut butter, sweet chocolate chips, and colorful crunchy candies all in one.

Everyday Pantry Staples – You do not need any fancy or hard to find substitutes to make this classic bakery treat today.

Safe to Sample – Because this sweet dough contains no eggs, you can safely sneak a taste before baking the cookies.

Ingredient List

• 1/4 cup Unsalted Butter, Softened
• 3/4 cup Creamy Peanut Butter
• 1/2 cup Brown Sugar, Packed
• 1/4 cup Granulated Sugar
• 3 tbsp Milk
• 1 tsp Vanilla Extract
• 1/2 cup All-Purpose Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 1/2 cups Old-Fashioned Rolled Oats
• 1/2 cup Semi-Sweet Chocolate Chips
• 3/4 cup M&M Candies, Divided

Directions

Step 1

In a large bowl, beat the butter, peanut butter, brown sugar and granulated sugar with a mixer on medium speed for 2 minutes, until creamy and slightly lighter in color. Use regular creamy peanut butter, since natural style can make the cookies oily and crumbly.

Step 2

Beat in the milk and vanilla until smooth. The mixture may look a little loose at this point, which is completely normal.

Step 3

Add the flour, baking soda and salt and mix on low just until combined. Stir in the oats, chocolate chips and 1/2 cup of the M&M candies with a spatula.

Step 4

Cover the bowl and chill the dough for 20 minutes. This gives the oats time to soak up moisture so the cookies hold together beautifully without eggs.

Near the end of chilling, preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 5

Scoop the dough into 2 tbsp balls, place them 2 inches apart and flatten each one slightly with your palm. Press the remaining 1/4 cup M&M candies onto the tops.

Step 6

Bake for 9-11 minutes, until the edges are lightly golden and the centers still look soft. Avoid overbaking, as they firm up while cooling.

Step 7

Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Makes about 18 cookies.

Tips

Choose Conventional Peanut Butter

I recommend using standard, shelf-stable creamy peanut butter rather than natural varieties that require stirring.

Natural peanut butter separates easily and releases excess oil into the dough. In an eggless recipe, that extra oil causes the cookies to spread too thin and turn crumbly.

Regular creamy peanut butter gives the dough the right thickness so your cookies bake up soft and hold their shape.

Do Not Skip Chilling the Dough

I’ve found that chilling the dough in the fridge for twenty minutes makes a massive difference in how these bake.

The rolled oats need that time to soak up moisture from the milk and butter. This helps bind the ingredients together naturally without eggs.

If you bake the dough right away, the cookies will spread out too quickly on the hot pan and turn greasy around the edges.

Stick with Old-Fashioned Rolled Oats

You’ll get the best results if you use traditional old-fashioned rolled oats instead of quick oats.

Quick oats are chopped finely and soak up liquid much faster. In this eggless dough, quick oats can pull out too much moisture and make your cookies dry and stiff.

Rolled oats stay intact during baking and create that classic, chewy texture you want in a monster cookie.

Try These Next

• Eggless Bakery Chocolate Chip Cookies
• Eggless Oatmeal Raisin Cookies
• Eggless Peanut Butter Cookies
• Eggless Snickerdoodle Cookies
• Eggless Soft & Chewy Sugar Cookies

Questions You Might Have

Can I use natural peanut butter instead of regular creamy peanut butter?

It is best to stick with standard commercial peanut butter because natural versions have excess oils that separate easily.

Those extra oils can make the eggless dough spread too thin on the pan and cause the cookies to crumble.