Flourless monster cookies are gooey, chewy and chocolatey! These one-bowl cookies don't require a mixer and don't have any flour or butter in them. The edges are crispy and the insides are gooey.
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!).
What are monster cookies made of?
- Creamy peanut butter
- Light brown sugar
- Granulated sugar
- Rolled oats (I use gluten free)
- Baking soda
- Mini M&Ms (or dairy free M&Ms)
- Mini chocolate chips (or dairy free mini chocolate chips)
Love twists on classic cookies? Try these Smores cookie bars next—you can keep them gluten-free!
How to make flourless monster cookies
- Stir together the eggs, brown sugar, granulated sugar and vanilla in a large mixing bowl with a rubber spatula until no yellow streaks remain.
- Add the oats, baking soda and salt and mix well. Next, add the mini M&Ms and mini chocolate chips and stir well until combined.
- Line a large baking sheet with parchment paper and use a medium cookie scoop (about a heaping tablespoon) to scoop the dough out onto the prepared baking sheet. It's okay if they're close together. You could also chill the dough in the mixing bowl and scoop after they're chilled.
- Cover the baking sheet with plastic wrap and refrigerate for at least 2 hours or up to 3 days. See recipe notes for freezing.
- When you're ready to bake, preheat the oven to 350°F. Line another baking sheet with parchment paper and transfer the chilled cookie dough onto the baking pan about 2-3 inches apart.
- Bake in the pre-heated oven for 8-10 minutes, until the edges are crispy and the tops are just set. Allow to cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely.
Why it's important to chill the dough
Chilling the dough is the reason these flourless monster cookies don't spread in the oven and taste so good! You cannot skip this step, so make sure you plan these cookies in advance!
- Avoid spreading in the oven: these cookies don't have any flour in them so we're relying on really cold dough to help give it structure and make a thick cookie when they're baked.
- The flavors merry: Allowing dough to chill for hours allows the flavors to all merry together and deepen the sweet, chocolate peanut butter flavor.
Cold dough results in thicker cookies. Thick cookies = delicious cookies. Cookie perfection, you guys.
Tools used in this recipe
- Parchment paper: I always use parchment paper when I'm making cookies. Silicone baking mats do the trick too but I swear parchment paper is magical and so easy to clean up!
- Cookie sheets: a shallow cookie sheet (without tall edges) is best. When I'm making I like to use lighter cookie sheets because darker ones can lend themselves to darker, brown cookie bottoms.
- Cookie scoop: I use this cookie scoop for pretty mounded cookies, but a heaping tablespoon works too.
How long do you bake Monster Cookies?
These flourless monster cookies spread just a bit and bake to chewy perfection in about 8-10 minutes. The bake time depends on your oven and the size of your cookies, so start checking at about 8 minutes to make sure they don't overbake.
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).
More flourless cookies we love:
- Flourless oatmeal chocolate chip cookies
- Flourless almond butter cookies with chocolate chunks
- Flourless chocolate crinkle cookies
- Flourless peanut butter cookies
Note: this recipe was updated with new images and extra baking tips on 4/26/21.
- 2 large eggs
- 1 cup creamy (not drippy) peanut butter (I used JIF)
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ cup old fashioned oats (I used gluten-free rolled oats)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup Mini M&Ms (swap dairy free for DF version)
- ½ cup mini semisweet chocolate chips (I used dairy free mini chips)
- Add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract to a large mixing bowl. Stir together using a rubber spatula or wooden spoon until combined combined and no yellow streaks remiain.
- Add the oats, baking soda and salt and mix well until combined. Next, add the mini M&Ms and mini chocolate chips and mix well until all of the chips are incorporated. Dough will be thick and more wet than traditional cookie dough.
- Line a large baking sheet with parchment paper and use a medium cookie scoop to scoop the dough into balls. You can also use a heaping tablespoon. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. You can also chill the dough in the bowl and scoop it out after chilling. See recipe notes for freezing the dough.
- Once the dough is chilled, preheat the oven to 350°F and line a separate large baking sheet with parchment paper. Transfer the cookie dough balls to the baking sheet 2-3 inches apart. at least 2 inches apart. Bake for 8-10 minutes or until edges are set. Start checking them at 8 minutes to ensure they don't over-bake.
- While baking, place the remaining dough back in the refrigerator until the previous batch is done. Repeat the process until all the dough is baked.
- Allow cookies to cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely. Store in an air tight container at room temperature for a few days, in the fridge for 1 week or freeze for up to 6 months.