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

If you’re looking for a fun, delightfully gooey treat that’s also packed with protein and perfectly sized for a small batch, you’re going to want to try my Small Batch Gooey Monster Eye Cookies (Flourless, High Protein) Recipe. I absolutely love how these cookies come out — they’re soft, chewy, and just the right amount of sweet, plus those quirky monster eyes make every bite playful and perfect for sharing (or not!). Once you get a taste, you’ll find that these cookies satisfy your sweet tooth and protein needs without the guilt and hassle of making a huge batch.

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Ingredients You’ll Need

These ingredients come together beautifully to create a cookie dough that’s soft, chewy, and packed with protein. Using a grass-fed beef isolate protein powder adds richness without the chalkiness some protein powders can bring. I’ve included tips on each so your cookies turn out just right!

• Chocolate grass fed beef isolate protein powder: This is key for that rich chocolate flavor plus a high-protein boost; make sure it’s finely powdered for smooth dough.
• Gluten free oats: Use rolled oats or quick oats; they add texture and help hold the dough together since this recipe is flourless.
• Baking powder: Just a small pinch helps these cookies rise lightly and keep a fluffy texture.
• Salt: Balances the sweetness and enhances the flavors—don’t skip it!
• Natural peanut butter: Stir well before measuring so the oil and solids are mixed; this adds creaminess and natural fats.
• Maple syrup: A natural sweetener with a hint of caramel flavor that keeps the cookies moist.
• Almond milk: Adds just enough moisture to bring the dough together without making it runny.
• Vanilla extract: A splash elevates the overall flavor, giving those sweet notes more depth.
• Chocolate chips: I always go for dark or semi-sweet for contrast; melting them inside creates gooey pockets of chocolate.
• M&M type candies: Adds playful color and crunch; plus, you can save some to press on top after baking!
• Candy eyeballs and sprinkles: These are the real stars for the “monster eye” look—easy to find online or at any baking aisle.

Variations

I love customizing this recipe depending on the season or who I’m baking for. You can easily swap out ingredients or add your personal touch to keep it exciting. Don’t be afraid to experiment!

• Nut Butter Swap: If you’re allergic to peanuts, I’ve had great results using almond or cashew butter instead — it slightly changes the flavor but keeps the gooey texture.
• Dairy-Free Option: Use coconut milk or oat milk if you don’t have almond milk on hand — just keep the amount the same.
• Mix-ins Variety: Sometimes I add chopped nuts or a handful of dried cranberries for a tart twist, which pairs surprisingly well with the chocolate.
• Protein Powder Flavors: Vanilla or unflavored protein powders work, but you might want to add a tablespoon of cocoa powder to maintain that chocolatey depth.

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

Step 1: Get Your Oven and Baking Sheet Ready

First things first, preheat your oven to 350°F. I like to line the cookie sheet with parchment paper before anything else — it prevents sticking and keeps things simple for cleanup. Having your baking sheet ready ahead of time means when your dough is mixed, you can jump right into scooping and baking without delay.

Step 2: Mix the Dry Ingredients Thoroughly

Combine the protein powder, gluten free oats, baking powder, and salt in a bowl. I use a fork to mix them well so everything is evenly distributed. I discovered this trick helps prevent clumps of protein powder in the final dough — trust me, no one likes surprises in their cookies!

Step 3: Add Wet Ingredients and Form the Dough

Next, add the well-stirred natural peanut butter, maple syrup, almond milk, and vanilla extract to the dry ingredients. Mix with a fork until it forms a thick batter. It should resemble traditional cookie dough but might feel a bit stickier, depending on your protein powder. This consistency is exactly what you want for gooey cookies, so don’t add extra flour or oats thinking it’s too sticky.

Step 4: Fold in Your Favorite Add-Ins

Gently fold in the chocolate chips, sprinkles, and colorful candies. This is my favorite part—it turns a simple dough into a party in a bowl! Be careful not to overmix at this stage; you want those chocolate chips and m&ms to stay somewhat intact to provide texture and bursts of flavor.

Step 5: Scoop and Shape Your Cookies

Using an ice cream scoop (or cookie scoop if you prefer), place three large scoops onto your parchment-lined baking sheet, spacing them out to give your cookies room to spread just a little. I like to gently press them down with the back of the scoop or the palm of my hand — these cookies won’t spread much on their own, so this step helps give them a nice flat shape.

Step 6: Bake until Gooey and Golden

Bake for 8-10 minutes. Keep an eye on them—once you see the edges turning golden and the cookies set but still soft, it’s time to pull them out. If they feel a little underdone at 10 minutes, don’t worry! Instead of overbaking, pop them into the fridge for about 5 minutes to help them set up. This way, they’ll stay gooey and moist inside without drying out.

Step 7: Decorate with Monster Eyes and Extras

The final touch: press the candy eyes into the warm cookies right after baking, spacing them playfully around the tops. You can also add a few extra sprinkles or m&ms at this stage for that extra fun, festive look. My family goes crazy for this part almost as much as eating the cookies!

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

Garnishes

I usually finish mine with a sprinkle of flaky sea salt to balance the sweetness, and occasionally a dusting of cocoa powder if I want to amp up the chocolate flavor. The candy eyes and sprinkles already bring the fun, so I keep garnishes simple and complementary.

Side Dishes

These monster eye cookies pair wonderfully with a cold glass of almond milk or a black coffee if you need a little caffeine kick. I’ve also served them alongside vanilla Greek yogurt or even a scoop of vanilla ice cream for a quick dessert that feels extra special.

Creative Ways to Present

For Halloween or kids’ parties, I love arranging these cookies in a “monster eye family” on a platter, grouping the eyes in clusters to create miniature cookie creatures. Adding a little edible glitter or extra sprinkles really makes them pop. Wrapping individual cookies in clear bags with a colorful ribbon turns them into cute, tasty favors that guests rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and gooey, but if they firm up a bit, a few seconds in the microwave bring back that freshly baked texture.

Freezing

These cookies freeze really well! I freeze them individually on a baking sheet first, then transfer to a zip-lock bag. This way, they don’t stick together, and I can take out just what I need. Frozen, they keep great for up to a month.

Reheating

To reheat, I pop the cookie in the microwave for about 15-20 seconds — just enough to warm the chocolate and soften the cookie without drying it out. It tastes just like it did fresh from the oven!

FAQs

Final Thoughts

Making these Small Batch Gooey Monster Eye Cookies (Flourless, High Protein) Recipe has become one of my favorite quick indulgences when I want something sweet but nourishing — plus, the monster eyes just make me smile every single time. Whether you’re baking for a cozy night in, a Halloween treat, or just because, these cookies won’t disappoint. I can’t wait for you to try them and tell me how you customize your batch!

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