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Tray of monster cookies with three small plates, each with a cookie on it.

Almond Monster Cookies

Sarah Baade
These almond monster cookies are definitely monster sized and absolutely delicious. They have a lighter flavor and texture compared to the traditional peanut version but still include the candies and oats you expect in a monster cookie.
Course Dessert
Cuisine American
Servings 24 cookies


  • 2 ½ cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable shortening (butter flavored)
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • 1 cup creamy almond butter
  • 1 ½ cups old fashioned oats
  • 1 cup mini chocolate chips
  • 1 cup plain m&m candies
  • ½ cup almond slivers


  • In a medium mixing bowl, whisk together almond flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat together shortening, brown sugar, and sugar.
  • Beat eggs and vanilla into sugar mixture.
  • Mix in almond butter.
  • Gradually mix in dry ingredients.
  • Stir in oats, chocolate chips, m&m's, and almond slivers.
  • Cover and chill dough for a minimum of 1 hour.
  • Preheat oven to 350°F.
  • Roll dough tightly into golf ball sized balls and space out six on a parchment lined baking sheet.
  • Bake 18-20 minutes or until cookies are golden in color.


  • If you are baking these for someone who has a gluten allergy, please be sure to use gluten-free certified products.
  • I used an ice cream scoop to make it easier to get the dough into such a large ball.
  • I have made this dough up to 2 days ahead of when I planned to bake the cookies. Just be sure the bowl is covered with a lid or plastic wrap so it doesn't dry out.
Keyword Almond Cookies, Almond Monster Cookies, GF Cookies, Gluten Free, Homemade Cookies, Monster Cookies