Why you’ll love this family favorite recipe!
These are the BEST monster cookies I’ve ever had. Even better than monster cookies with flour. I’ve decided that flour is not necessary for this killer cookie recipe. Plus it’s suitable for all my gluten-free friends.
They stay really thick and gooey in the center, with just the right amount of crisp on the outside. You only need one bowl to make this easy cookie recipe.
Love flourless cookies? Try flourless oatmeal peanut butter cookies, flourless chocolate crinkle cookies, or flourless almond butter cookies next.
Ingredients You’ll Need
- 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)
Love flourless cookies? Try flourless peanut butter cookies, flourless oatmeal chocolate chip cookies, and gluten-free chocolate crinkle cookies.
How to Make Flourless Monster Cookies
- Wet ingredients: Stir together the eggs, brown sugar, granulated sugar and vanilla in a large mixing bowl with a rubber spatula until no yellow streaks remain.
- Dry ingredients: Add the oats, baking soda and salt and mix well.
- Mix-ins: Next, add the mini M&Ms and mini chocolate chips and stir well until combined.
- Scoop and chill: 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.
- Bake: 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.
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 You Need
- 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.
Molly’s Tips
- 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!
- 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.
More Gluten-Free Cookies
Flourless Monster Cookies
These flourless monster cookies are thick, chewy, and loaded with peanut butter, oats, M&Ms, and mini chocolate chips. Made in one bowl with no flour or butter, they’re naturally gluten-free, easy to prep ahead, and bake up with crisp edges and gooey centers every time.
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Servings: 15 cookies
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.2 large eggs, 1 cup creamy (not drippy) peanut butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar, 2 teaspoons vanilla extract
- 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.3/4 cup old fashioned oats, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup Mini M&Ms, 1/2 cup mini semisweet chocolate chips
- 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.
Last step! If you make this, please leave a review letting us know how it was!
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.
Video
Nutrition
Serving: 1cookie | Calories: 197kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10.2g | Cholesterol: 21mg | Sodium: 173mg | Fiber: 1.6g | Sugar: 18.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Note: this recipe was updated with new images and extra baking tips on 4/26/21.
Recipe by: Molly Thompson// What Molly Made | Photography by: Sierra Inn
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These cookies are the best! So easy and delicious! They are my “go to” dessert for any gatherings I attend because so many more people are gluten free.
Everyone loves them!
Thank you so much, Laurie!
This is a total crowd pleaser! Buy mini M&M’s after holidays to put in freezer. Will save you money trough the year.
Thank you!
So good! I love Mollys recipes We are gluten free so this one is great A big crowd pleaser and I think I’ll make for a large group dinner of 20 this weekend I’ve started saving so many recipes in my allspice app which has been a lifesaver in keeping everything in one place!!! Thank you for your recipes
You’re welcome!!
can i substitute reg sugar for erythritol? or monkfruit
Hey there! I haven’t tested this so I can’t say for sure. But let me know if you try it!
Can I use. Quick cooking oats for this recipe?
No you can’t! It will change the texture.
These are our FAVORITE monster cookies! My family and friends request them all the time! I’d like to use red/green m&m’s for a cookie exchange but want to make them smaller. If using a small, 1TBSP cookie scoop, how long do you recommend baking?
Cookies were flat didn’t rise followed directions had them chill over night.
Hey Alison! What type of peanut butter did you use? You can’t use the drippy kind as it will make them spread more. I’d also recommend looking at the expiration of your baking soda. It shouldn’t be any older than 6 months. I’ve made these many many times and they always turn out like the photos so I’m guessing something went awry!
These are fabulous! When I began eating gluten free I was craving monster cookies. I tried these, having low expectations. These were a great surprise! My family and coworkers LOVED them and often ask for them. Thank you for an amazing recipe!!
What are the measurements
Hi! This recipe sounds fantastic! Have you ever substituted almond butter (peanut allergy here). Almond butter tends to be more drippy than PB, so might have to thicken it with some oat flour?
These are so good! I’m so happy I thought these gluten free treats!
Thanks, Steph!
Would instant oats work okay in this?
Can I bake these and then freeze them for a week?
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.
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!
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.”
That makes me so happy!! Glad you liked them!
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!
Can these be premade and refrigerated until you want to bake a few and not the whole batch?
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!
Has anyone tries to make this recipe into a cookie bar? Just curious if the cooking time changes. These are delicious as cookies!
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!
Love that! I need to try that soon!
Have you tried adding raisins and if so how much should I add?
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!
Can you use regular size m & ms ?
Yes you can! I prefer the mini for this texture of cookie but the regular will work too.
These are amazing. I was glad I did a test cookie….in my oven they needed about 12-13 minutes.
Test cookies are always a good idea! Ovens can vary so much so I’m glad you did that!
How many cookies does this recipe make?
Hey Terri! This recipe makes about 16-18 cookies. Thanks!
How many cookies does this recipe yield?
This makes about 18 cookies!
It does mention when to add the salt. So I had to guess.
It doesn’t mention
These look delicious! Is there really no butter in these cookies?
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
Do you have a link to your favorite cookie sheet? I’m always on the look out for one. Thanks!
Hi Liz! Great question. I just added an image and links to a great cookie sheet right under the recipe. Hope this helps!
❤️Molly
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.
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