Gooey and chewy and chocolatey and flourless! These amazing and easy to make flourless monster cookies are filled with flavorful and colorful ingredients and have a chewy texture without any flour. These are so simple to make gluten free too.
These are the BEST monster cookies I’ve ever had. Even better than monster cookies with flour. This is not a joke people. I’ve decided that flour is not necessary for this killer cookie recipe. Plus it’s suitable for all my gluten-free friends (shout out to you mom!).
I know that’s a lot to live up to. Saying it’s the best monster cookie out there. Because there are thousands, millions maybe. But I am confident in this proclamation because I may or may not have eaten 3 of these flourless monster cookies in one day. And being a dessert food blogger my will power to resist multiple of the same baked goods is pretty decent. Or else I’d be in trouble!
But these? They have trouble written all over them. In the best way.
These flourless monster cookies aren’t technically gluten free because the oats I used have gluten in them. But if you are sensitive to gluten you can easily use gluten free oats. They will do the exact trick and produce the same delicious and chewy cookie recipe.
And if you are a gluten free reader, you can check out my gluten free archives! I love a good gluten-less recipe any day of the week.
So you’re probably wondering how these cookies come together and don’t melt all over the pan when you put them in the oven since they don’t have any flour. And that’s a great question! And I have a few answers for ya as a matter of fact.
3 Reasons these Flourless Monster Cookies have the best texture:
- All that peanut butter! The peanut butter is the glue to this recipe. Peanut butter is the glue to life, actually. But specifically this cookie too. It’s creamy and sticky and holds all of the oats, chocolate and candy right in place.
- The oats! Though not flour, they do act as somewhat of the same thing. They provide structure to the cookie and give the PB something to hang on to.
- Chilling the dough. This is crucial! This step is the reason these flourless monster cookies don’t spread. The dough needs to be chilled for at least two hours then you place them in the oven straight from the fridge. I like to even put the dough back in the fridge while I wait for each batch to bake. This ensures a cold dough that will bake perfectly. DO NOT skip this step.
Cold dough allows the ingredients to settle together after the mixing stage. But most importantly? Cold dough results in thicker cookies. Thick cookies = delicious cookies. If you want you can even mix up this dough the day or night before you need them and chill them overnight. Makes it super easy when you do! Just cover and chill them overnight and bake them the day you need them. Cookie perfection, you guys.
After chilling it’s time to bake them up. Preheat your oven and get your cookie sheets ready for that dough! I always use parchment paper when I’m making cookies. Silicone baking mats do the trick too but I swear parchment paper is magical. My cookies turn out perfectly every single time. Both options allow for even heat distribution around the entire cookie.
Plus it’s the easiest clean up. Crumble the parchment paper up and throw it away. Done and done.
I also always like to use flat cookie sheets. I tend to stay away from ones with tall edges, and if I’m in a pinch I flip those sheets upside down and use the bottom of the cookie sheet to bake on. I find that the edges can prevent the air in the oven to circulate evenly so no edges means evenly baked cookies. Another trick to make them bake evenly!
When your ready to bake, use a tablespoon to scoop a heaping mound of dough onto the sheet. You can roll them in to perfect balls if you want but I found if they’re somewhat close to a ball shape they’re good. Just depends if you feel like getting your hands dirty!
These flourless monster cookies spread just a bit and bake to chewy perfection in approximately 10 minutes. When I pull them out of the oven I like to add a few more Mini M&Ms and chocolate chips to the top to make them look picture perfect. It makes them look extra pretty, so remember to save a handful of add ons before mixing them in to your dough!
So there you have it. The best ever flourless monster cookies. And a contender for one of my favorite cookie recipes of all time (still love the classic chocolate chip). Kids and adults will swoon over this recipe!
Also, did I mention it only requires one bowl? This recipe seriously does not get any better.
- 2 large eggs
- 1 cup creamy peanut butter (I used JIF)
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup old fashioned oats (use gluten-free oats for GF option)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup Mini M&Ms
- ½ cup mini semisweet chocolate chips
- Using a large mixing bowl, add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract. Stir together until combined using a rubber spatula or wooden spoon.
- Once combined, add the oats and baking soda and mix well. Then add the M&Ms and chocolate chips and mix well until combined. Dough will be thick and grainy from the sugar. The ingredients will combine more while chilling..
- To chill the dough, cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 4 days, before baking.
- Once chilled, preheat oven to 350°F and line a large baking sheet with a silpat mat or parchment paper. Scoop a heaping tablespoon of dough on prepared baking sheet to form about two-tablespoon mounds. Place at least 2 inches apart. Bake for 8 minutes or until edges are set. It's okay if slightly underbaked and glossy in the center. Do not overbake.
- While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is gone.
- Allow cookies to cool on the baking sheet for approximately 10 minutes then transfer to rack to cool completely. Keep in an air tight container for 1 week or freeze for up to 6 months.
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