Nut Free Monster Cookies are chewy oatmeal cookies made with SunButter (sunflower seed butter), dark chocolate chips, and colorful candy-coated chocolates. These nut-free cookies swap peanut butter for sunflower seed butter and come together with just a few simple ingredients.
Nut free · Gluten free · Dairy-free option available
Disclaimer: This post is sponsored by SunButter. Thank you for supporting the brands that make this blog possible.
Growing up with peanut and tree nut allergies, I never tried classic monster cookies until I started recipe testing. Traditional monster cookies pair peanut butter with oats, chocolate chips, and candy-coated chocolates. To keep these safe for those with nut allergies, I developed a version using sunflower seed butter that still gives you the chewy texture and nostalgic candy-studded finish.
For a seasonal touch I used red candy-coated chocolates for a Valentine’s feel, but any allergy-friendly candy-coated chocolate will work.
These Nut Free Monster Cookies are…
- Easy to make in one bowl
- Made with fewer than 10 ingredients
- Gluten free and flourless
- Chewy in the center with slightly crisp edges
- A small-batch recipe that yields about 14 cookies
How to make these chocolate chip oatmeal cookies
This recipe is designed for simplicity: everything is mixed in one bowl, so cleanup is minimal. Use a hand mixer or stand mixer to combine the wet ingredients, then fold in the oats and chocolates by hand. The dough is hearty and easy to portion—use two heaping tablespoons per cookie and gently flatten before baking. Because this is a small-batch recipe, one large baking sheet is all you need.
During development I tested the dough a few times to ensure the cookies bake up with the right color and texture—sunflower seed butter can react differently in baking compared to peanut butter, so I adjusted ratios accordingly.
Kitchen tools you’ll need
- Mixing bowl
- Handheld mixer or stand mixer
- Large baking sheet
- Measuring cups and spoons
Ingredients
- ¼ cup (½ stick) unsalted butter, melted (or dairy-free alternative)
- 1 cup SunButter (No Added Sugar or your preferred variety)
- ½ cup white sugar
- 1 extra large egg
- 2 tablespoons ground flaxseed
- ½ teaspoon salt
- 2 cups rolled oats
- ½ cup chocolate-coated candies (allergy-friendly)
- ¼ cup dark chocolate chips
Recipe details
- Author: Chelsey
- Prep time: 5 minutes
- Cook time: 11–12 minutes
- Yield: About 14 cookies
Instructions
- Preheat the oven to 350°F (177°C).
- In a large bowl, stir together the melted butter and SunButter until smooth and uniform.
- Add the sugar, egg, ground flaxseed, and salt; mix until evenly combined.
- Gradually mix in the rolled oats, ½ cup at a time, until the dough comes together. Fold in the chocolate-coated candies and dark chocolate chips.
- Scoop about 2 heaping tablespoons of dough per cookie onto a lined or lightly greased baking sheet. Gently flatten each mound with the palm of your hand and leave a couple of inches between cookies.
- Bake at 350°F for 11–12 minutes, until the edges are golden brown. Allow cookies to cool completely on the baking sheet before transferring to a wire rack.
Notes
Dairy-free option: substitute a non-dairy butter for the unsalted butter. If you have severe allergies, always confirm that the candy-coated chocolates and the SunButter product are produced in allergy-safe facilities to meet your needs.
These nut-free monster cookies deliver the classic combination of oats, chocolate, and candy with a sunflower seed butter base that’s friendly for those avoiding tree nuts and peanuts. They’re quick to mix, bake up chewy and satisfying, and are perfect for gifting or enjoying with a glass of milk or dairy-free alternative.
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XO