Small Batch Gooey Monster Eye Cookies (Flourless, High Protein) Recipe

If you’re like me and love cookies that are a little gooey, packed with protein, and easy to whip up in a small batch, then you’re going to adore this Small Batch Gooey Monster Eye Cookies (Flourless, High Protein) Recipe. These cookies are not only deliciously soft with a fun, spooky twist, but they also skip the flour and sneak in some nourishing ingredients to keep things a bit healthier. Whether you’re making these for a quick snack or a playful treat to share, this recipe is seriously a winner — and I can’t wait to share all my tips and tricks so you get that perfect monster-eye gooeyness every single time.

this Recipe

Ingredients You’ll Need

Getting the balance of protein powder, oats, and peanut butter right is what makes these cookies gooey and satisfying. I find using quality grass-fed beef isolate protein powder really helps keep the texture soft but protein-packed. Plus, the mix-ins like chocolate chips and M&Ms bring in that nostalgic cookie vibe.

• Chocolate grass fed beef isolate protein powder: Choose one with a mild chocolate flavor for the richest cookie base without any grittiness.
• Gluten free oats: Adds a little texture and heartiness; you can blitz them slightly if you prefer a smoother dough.
• Baking powder: Just a touch for subtle lift, so your cookies don’t turn out too dense.
• Salt: Enhances all the flavors, balancing sweetness perfectly.
• Natural peanut butter stirred well: Creamy peanut butter blends best, but chunky works if you want extra texture.
• Maple syrup: Adds natural sweetness and moisture, which keeps the cookies nice and gooey.
• Almond milk: A bit of plant-based milk helps loosen the batter to perfect cookie consistency.
• Vanilla extract: This little flavor booster makes all the difference in cookie depth.
• Chocolate chips: Melty pockets of chocolate yum that everyone loves.
• M&M type candies: Adds a pop of color and playfulness—plus a crunch.
• Candy eyeballs: The star of the monster eye theme, piped on right after baking so they stick perfectly.
• Sprinkles: Optional, but they add such a cute finishing touch.

Variations

I love how versatile this Small Batch Gooey Monster Eye Cookies (Flourless, High Protein) Recipe is. You can tweak the mix-ins or the nut butter and still get great results. Feel free to get creative and make these your own!

• Nut Butter Swaps: I’ve swapped peanut butter for almond or cashew butter before, and it changes the flavor profile beautifully without affecting texture.
• Mix-in Madness: Try adding chopped nuts or dried berries instead of chocolate chips if you want a less sweet twist – my family actually loved the nutty crunch!
• Sweetener Options: If you don’t have maple syrup, honey or agave work just fine, though it might slightly change the moistness.
• Protein Powder Variations: Looking to make this vegan? Pea or rice protein powders can work here, but be prepared for a slightly different texture.

How to Make Small Batch Gooey Monster Eye Cookies (Flourless, High Protein) Recipe

Step 1: Mix Your Dry Ingredients

Start by combining your protein powder, gluten free oats, baking powder, and salt in a bowl. I like using a fork to mix them thoroughly, making sure all those dry bits are well blended before the wet ingredients come in. This is key to an even dough texture without pesky clumps of protein powder stuck in one spot.

Step 2: Add Wet Ingredients and Mix

Next, stir in the peanut butter, maple syrup, almond milk, and vanilla extract. The batter will be thicker than your usual cookie dough and slightly sticky, which I learned to expect after trial and error with different protein powders. Use a fork or sturdy spoon to fold everything together until smooth and evenly combined.

Step 3: Fold in Your Chocolate Chips and Candies

Gently fold in chocolate chips, your M&M type candies, and sprinkles if you’re using them. This part is the fun bit—getting a little burst of color and sweetness in every cookie bite. Don’t overmix here; just enough to incorporate everything evenly.

Step 4: Scoop and Shape Your Cookies

I find an ice cream scoop works perfectly here for portioning, making three large cookies. If you prefer bite-sized, a smaller cookie scoop makes about six. Either way, press each mound down gently with your palm or the back of the scoop, because these cookies won’t spread much during baking. Giving them a little shape will help achieve that perfect gooey texture.

Step 5: Bake and Add Monster Eyes

Bake your cookies at 350°F for 8-10 minutes until they’re golden around the edges and set. I used to worry about overbaking, but here’s what I learned: if your cookies still feel slightly soft, resist the urge to bake longer and just pop them in the fridge for 5 minutes instead – that chills them just right to set with minimal dryness. Press the candy eyeballs into the cookies immediately after baking, while they’re still warm, so they stick perfectly without sliding off.

How to Serve Small Batch Gooey Monster Eye Cookies (Flourless, High Protein) Recipe

Garnishes

I like to add a sprinkle of extra mini chocolate chips or colorful sprinkles on top just before serving for that extra pop of fun. The candy eyeballs steal the show, but a few bright sprinkles give them an inviting look that my kids go crazy for!

Side Dishes

These cookies pair wonderfully with a cold glass of almond milk or your favorite cup of coffee or tea. For a Halloween party or themed snack, I’ve served them alongside fresh fruit skewers to balance the sweetness.

Creative Ways to Present

One year, I laid these out on a platter with some green-tinted coconut shredded “grass” and tiny edible spiders for a spooky forest vibe at a party. Mini cupcake liners also work well for individual servings if you’re gifting or making these for little hands.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and gooey, but I always recommend a quick chill before serving to bring back some firmness without drying them out.

Freezing

These cookies freeze great if you want to batch make ahead. Just freeze them flat on a tray first, then transfer to a freezer bag. When you want one, thaw at room temp or warm gently in a microwave for 15 seconds—the gooey magic comes right back.

Reheating

Reheating takes just a few seconds in the microwave (10-15 seconds) or 3-5 minutes at low oven heat. I avoid overheating because then the cookies can dry out and the gooey texture disappears—slow and gentle is the trick.

FAQs

Final Thoughts

I absolutely love how this Small Batch Gooey Monster Eye Cookies (Flourless, High Protein) Recipe turns out every time. It checks so many boxes—quick, delicious, fun, and packed with protein. When I first tried this, I was amazed at how soft and gooey the cookies stayed, even without flour. Plus, adding those monster eyes just makes it a crowd-pleaser for both kids and adults. Give this a try—it’s like having a secret weapon for a healthy-ish cookie fix that feels like a treat. I’m confident you’ll enjoy making (and eating) these as much as I do!

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