No flour means more peanut butter flavor. Let’s do this! Have you ever made monster cookies or these big fat peanut butter oatmeal chocolate chip cookies before? They’re two reader (and personal!) favorites. Today’s cookies are a lot like those… but with less sugar, less butter, and—did I mention this?—no flour. Yet, magically, they’re somehow just as delicious. Not one of the many very satisfied taste testers (including an entire tee-ball team!) missed the flour at all in these cookies!
What Are Monster Cookies?
The label monster cookies refers to an all-in-one combination of several different types of cookies: a monster mash-up of peanut butter cookies, oatmeal chocolate chip cookies, and M&M cookies! Like Frankenstein’s monster, if Dr. Frankenstein were a baker. (And that would have been a very different story.) My recipe today is for flourless monster cookies.
Here’s What You’ll Love About These Flourless Monster Cookies
Naturally gluten free, if using certified GF oats Chewy, peanut buttery, and loaded with chocolate chips and M&M’s Easy dessert recipe that doesn’t require a mixer Only 30 minutes of dough chilling time, so they can be ready in an hour!
Grab These Ingredients
Oats: Old-fashioned whole rolled oats are the base for these chewy cookies. If needed, use certified GF oats to ensure the cookies are gluten free. Baking Soda: For a little lift, to counteract the weight of the peanut butter. Salt: Flavor enhancer/sweetness balancer. Butter: Just a little bit of melted butter goes a long way in adding delicious flavor and even more chewiness, just like in chewy chocolate chip cookies. Brown Sugar: Light brown sugar sweetens, and keeps the cookies moist. Eggs: These provide structure and richness, while binding all the ingredients together. Vanilla Extract: Another key flavor enhancer in most cookie recipes. You can use homemade vanilla extract or store-bought, either works! Peanut Butter: I recommend using creamy processed peanut butter for this recipe, like Jif or Skippy. Whether you’re making these cookies, peanut butter blossoms, or really any peanut butter-based cookies, processed creamy peanut butter will give you the best taste and soft-baked texture. M&M’s: You can use either mini or regular-size M&M’s in these cookies. I like to use the color-themed holiday edition M&M’s if I’m making these for a holiday or party. Chocolate Chips: Because, obviously.
Expect a Gooey, Sticky Cookie Dough
The cookie dough comes together in 2 bowls—one for the wet ingredients, and one for the dry ingredients. Then stir everything together with a silicone spatula. It may take a bit of arm muscle, but it will come together. Finally, add the chocolate chips and M&M’s, folding them in with the spatula. When you’re ready to bake, scoop mounds of cookie dough (a heaping 2 Tablespoons in size, about 45g each). A medium cookie scoop is helpful with the sticky dough, but make sure it is a heaping scoop to yield the proper amount of cookie dough. Then bake on a lined baking sheet until the edges are set. The centers will still look a bit soft, and that’s ok. Mine take about 14 minutes in the oven. Chilling is one of my top tips for how to prevent cookies from overspreading. Yes. The team & I tested these flourless monster cookies with sunflower seed butter in place of the peanut butter, and the recipe works. However, keep in mind that when sunflower seed butter and baking soda combine, there’s a natural reaction that causes the inside of the cookies to turn green! It’s harmless and doesn’t change the taste or texture. The kids loved it. 😉 (Now they’re really Dr. Frankenstein’s monster cookies!) This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page including:
Lace Cookies (GF) Drop-Style Christmas Sugar Cookies Coconut Macaroons (GF) Peppermint Snowball Cookies Almond Butter Sparkle Cookies
And if you’re looking for more inspiration, here’s my Christmas Cookies page with 75+ recipes.
