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    Home » Recipes » Dessert » Cookies

    Flourless Monster Cookies

    Updated: June 2, 2022 | Published on: April 26, 2021 - Molly Thompson30 Comments

    Dairy Free RecipesDF
    Gluten Free RecipesGF
    Low Carb RecipesLC
    Jump to Recipe

    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.

    flourless monster cookies on a parchment paper with a bite taken out of one
    Jump to:
    • What are monster cookies made of?
    • How to make flourless monster cookies
    • Why it's important to chill the dough
    • Tools used in this recipe
    • How long do you  bake Monster Cookies?
    • Pro tip
    • Recipe

    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?

    • Eggs
    • Creamy peanut butter
    • Light brown sugar
    • Granulated sugar
    • Vanilla
    • Rolled oats (I use gluten free)
    • Baking soda
    • Salt
    • Mini M&Ms (or dairy free M&Ms)
    • Mini chocolate chips (or dairy free mini chocolate chips)
    flourless monster cookie dough in a bowl with a spatula and a cookie sheet with the dough scooped into balls

    How to make flourless monster cookies

    1. Stir together the eggs, brown sugar, granulated sugar and vanilla in a large mixing bowl with a rubber spatula until no yellow streaks remain.
    2. 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.
    3. 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.
    4. Cover the baking sheet with plastic wrap and refrigerate for at least 2 hours or up to 3 days. See recipe notes for freezing.
    5. 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.
    6. 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.

    a flourless monster cookie with a bite taken out sitting on top of another cookie on parchment paper

    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.

    Pro tip

    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!

    a flourless oatmeal monster cookie broken in half on a piece of parchment paper with more cookies cooling around it

    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.

    Recipe

    flourless monster cookie with a bite taken out on a piece of parchment paper

    Flourless Monster Cookies

    4.13 from 261 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 8 minutes
    Cook Time: 8 minutes
    Total Time: 16 minutes
    Calories: 197kcal
    Author: Molly Thompson
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    Ingredients

    • 2 large eggs
    • 1 cup creamy (not drippy) peanut butter (I used JIF)
    • 3/4 cup light brown sugar packed
    • 1/4 cup granulated sugar
    • 2 teaspoons vanilla extract
    • 3/4 cup old fashioned oats (I used gluten-free rolled oats)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup Mini M&Ms (swap dairy free for DF version)
    • 1/2 cup mini semisweet chocolate chips (I used dairy free mini chips)

    Instructions

    • 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.

    Notes

    How to freeze: scoop the cookie dough out onto a parchment lined baking sheet. Place in the freezer for at least one hour to freeze solid. When they are solid, transfer them to a plastic bag or storage bag to save room and store in the freezer for up to 6 months. Bake from frozen. You may need to add a minute or 2 to the bake time.

    Nutrition

    Serving: 1cookie | Calories: 197kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10.2g | Cholesterol: 21mg | Sodium: 173mg | Fiber: 1.6g | Sugar: 18.5g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!
    Thick and chewy, these flourless monster cookies are so easy to make. They require only one bowl and are filled with your favorite monster cookie ingredients. Gluten free options are super easy to add and the flavor is out of this world.

    More Cookies

    • Paleo Chocolate Peppermint Cookies
    • Flourless Chocolate Chunk Almond Butter Cookies [Paleo]
    • Chai Whoopie Pies [Gluten and Dairy Free Options]
    • Brown Butter Oatmeal Cookies

    Reader Interactions

    Comments

    1. Brynn at The Domestic Dietitian says

      February 22, 2017 at 12:08 pm

      I saw this recipe on Foodgawker and knew I just had to make them! These are the best looking flourless cookies I've seen! Can't wait to try making them.

      Reply
      • Molly Leonard says

        February 22, 2017 at 5:01 pm

        Hey there!! Thank you so much! I was so happy with the way they turned out. You just can't beat a thick and chewy cookie.

        ❤️Molly

        Reply
    2. Liz l says

      February 22, 2017 at 4:42 pm

      Do you have a link to your favorite cookie sheet? I'm always on the look out for one. Thanks!

      Reply
      • Molly Leonard says

        February 24, 2017 at 2:48 pm

        Hi Liz! Great question. I just added an image and links to a great cookie sheet right under the recipe. Hope this helps!

        ❤️Molly

        Reply
    3. Jodi says

      February 26, 2017 at 6:54 pm

      These look delicious! Is there really no butter in these cookies?

      Reply
      • Molly Leonard says

        February 27, 2017 at 7:16 am

        Hey Jodi! Glad you think so. Nope, there really is no butter or flour in this recipe?

        Let me know if you give it a try!

        ❤️Molly

        Reply
    4. Stephanie says

      October 26, 2020 at 11:48 pm

      It does mention when to add the salt. So I had to guess.

      Reply
      • Stephanie says

        October 26, 2020 at 11:49 pm

        It doesn’t mention

        Reply
    5. Erin says

      November 06, 2020 at 8:19 pm

      How many cookies does this recipe yield?

      Reply
      • Molly Thompson says

        February 04, 2021 at 1:10 pm

        This makes about 18 cookies!

        Reply
    6. Terri says

      November 28, 2020 at 3:41 pm

      How many cookies does this recipe make?

      Reply
      • Molly Thompson says

        April 23, 2021 at 9:14 am

        Hey Terri! This recipe makes about 16-18 cookies. Thanks!

        Reply
    7. Suzanne says

      December 16, 2020 at 11:52 am

      5 stars
      These are amazing. I was glad I did a test cookie....in my oven they needed about 12-13 minutes.

      Reply
      • Molly Thompson says

        January 06, 2021 at 1:00 pm

        Test cookies are always a good idea! Ovens can vary so much so I'm glad you did that!

        Reply
    8. Allie says

      December 29, 2020 at 2:22 pm

      Can you use regular size m & ms ?

      Reply
      • Molly Thompson says

        January 06, 2021 at 12:37 pm

        Yes you can! I prefer the mini for this texture of cookie but the regular will work too.

        Reply
    9. Debbie says

      April 07, 2021 at 4:56 pm

      Have you tried adding raisins and if so how much should I add?

      Reply
      • Molly Thompson says

        April 08, 2021 at 8:32 pm

        I haven't, but this would be delicious! I would try it with 1/4 cup. If you'd rather have more raisins than another filling (like the M&Ms or chocolate chips), I'd reduce those amounts to add more raisins. For example, maybe do 1/2 cup of raisins and 1/4 cup of chocolate chips. Thanks!

        Reply
    10. Michelle W says

      April 09, 2021 at 11:28 pm

      Has anyone tries to make this recipe into a cookie bar? Just curious if the cooking time changes. These are delicious as cookies!

      Reply
      • Mackenzie says

        May 27, 2021 at 5:39 pm

        5 stars
        I made them as bars today and I started with 15 minutes and they needed just a touch longer so I started with 2 minutes and they were perfect!

        Reply
        • Molly Thompson says

          June 02, 2021 at 4:23 pm

          Love that! I need to try that soon!

          Reply
    11. Monica Masterson says

      April 23, 2021 at 5:26 pm

      Can these be premade and refrigerated until you want to bake a few and not the whole batch?

      Reply
      • Molly Thompson says

        April 26, 2021 at 4:13 pm

        Definitely! We do this all the time. You can keep them in the fridge for up to 4 days. You can also Scoop them, freeze them for a few hours until they're solid then transfer to a plastic bag to save some room in the freezer and keep them in there for months. You can bake right from frozen. Might just take an extra couple minutes to bake!

        Reply
    12. Holly says

      August 22, 2021 at 10:07 am

      5 stars
      Sooo good! I need to make smaller then originally made, but I was told by all I need to make more! Thank you for sharing! My 6 year old loves how easy they are to mix!

      Reply
    13. Rachel Purdy says

      January 25, 2022 at 4:39 pm

      5 stars
      These turned out great and we’re super easy to make. My dough was as stated as “thick and more wet than traditional cookie dough. After baking, they were exactly like the description says “edges are crispy and insides are gooey.”

      Reply
      • Molly Thompson says

        February 01, 2022 at 11:02 am

        That makes me so happy!! Glad you liked them!

        Reply
    14. Rich says

      June 23, 2022 at 2:21 am

      5 stars
      So good! I used 1/2 the brown sugar, subbed granulated sugar for 1/4 cup monk fruit granulated sugar. Used keto chocolate chips & crushed Adkins peanut m&m’s. Turned out awesome! C’mon man!

      Reply
    15. BonVivant says

      July 15, 2022 at 3:14 pm

      I really wish recipe writers would write them in a way that’s useful. If you insist on measuring by volume, fine. But please do them be weight as well. It’s useful and less messy, especially for ingredients like peanut butter. Then, be more specific about the size of cookie. Giving a dead Amazon link or saying to use a “tablespoon” isn’t helpful. How many oz scoop are you using or are you weighing the dough? I’m making this recipe but not before doing all this work on my own.

      Reply
    16. Faith Dickmeyer says

      July 16, 2022 at 3:40 pm

      Can I bake these and then freeze them for a week?

      Reply
    17. Meggan says

      September 14, 2022 at 9:52 pm

      Would instant oats work okay in this?

      Reply

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    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

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