March 28, 2013 posted by dre

easter egg (monster) cookies


it’s totally not about easter eggs or a bunny…but crosses and a crown of thorns just wouldn’t have looked as cute as these pastel m&m’s I found.

for those of you who follow my blog…you may recognize these cookies from my original healthy(ish) monster cookie recipe i posted a while back.  (and for those of you who don’t follow my blog…you should definitely start now!)  this is one of my all-time favorite cookie recipes and every time i bake them and carefully place the pretzel m&m’s on top, it reminds me of a cute little bird’s nest.

so when i saw these speckled, egg shaped, peanut butter m&m’s…i couldn’t resist. besides, my husband was just blessed with an amazing new job, so i totally had an excuse to get busy in the kitchen & help him impress all his fellow co-workers! ;)

i used the peanut butter egg m&m’s, but the easter-edition white chocolate or pretzel m&m’s will also work (deliciously) on these cookies!

the chocolate is really the only splurge of actual sugar in these cookies…despite how amazing they taste, there is only 1/2 cup of coconut sugar in each batch!  (i explained benefits of coconut sugar in more detail on another recent cookie recipe i posted.)

needless to say, these cookies are absolutely perfect for an easter family gathering where your diabetic grandmother and hyper-active children equally don’t need any excess sugar in their diet!

one more thing to point out for those of you still reading at this point…as i re-read the title of this recipe, it made me think of some weird messed up easter character, “the easter egg monster.” haha! monster was supposed to describe the cookies…but, yeah. :)


easter egg (monster) cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 12-15

easter egg (monster) cookies


  • 2 tsp organic coconut oil (softened, but not completely melted)
  • 2 tbsp organic butter (softened at room temperature)
  • 1/2 cup organic coconut sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/3 cup organic creamy peanut butter
  • 3/4 tsp baking soda
  • 1.5 cups oats
  • 3 tbsp milled flax seed
  • 2 oz. mini enjoy life chocolate chips
  • 1/2-3/4 cup {easter} peanut butter or pretzel m&m's (i placed about 3 on each cookie)


  1. preheat oven to 350 degrees. cover cookie sheet with parchment paper and set aside.
  2. using a stand or hand mixer, cream together coconut sugar, coconut oil, and butter. then add the egg, vanilla, and peanut butter and mix well. next, add in the oats and baking soda and blend until completely mixed together.
  3. stir in the remaining ingredients, except for the m&m's...i like to place those on after i scoop the cookie dough so the amount on each cookie is consistent...and i think they look prettier that way! (however, you may mix these in if you'd like.)
  4. using a cookie scoop (mine measures 1 1/2 tbsp each) place the balls of cookie dough on the parchment paper and press in the pretzel m&m's into each one.
  5. bake for 9-10 minutes, then let rest on the cookie sheet for at least 5 minutes before transferring to a cooling rack...this ensures a chewy and delicious cookie! let cool for 10-15 minutes before eating.

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1 Comment

  • Holy smokes, would you look at the size of those Easter eggs. They’re HUGE!!! My gosh, those are some MONSTER cookies! Look at ’em, they’re HUGE!!!

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