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.
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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)
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.
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!
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.
Ingredients
- 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)
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
Nutrition
Brynn at The Domestic Dietitian says
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.
Molly Leonard says
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
Liz l says
Do you have a link to your favorite cookie sheet? I'm always on the look out for one. Thanks!
Molly Leonard says
Hi Liz! Great question. I just added an image and links to a great cookie sheet right under the recipe. Hope this helps!
❤️Molly
Jodi says
These look delicious! Is there really no butter in these cookies?
Molly Leonard says
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
Stephanie says
It does mention when to add the salt. So I had to guess.
Stephanie says
It doesn’t mention
Erin says
How many cookies does this recipe yield?
Molly Thompson says
This makes about 18 cookies!
Terri says
How many cookies does this recipe make?
Molly Thompson says
Hey Terri! This recipe makes about 16-18 cookies. Thanks!
Suzanne says
These are amazing. I was glad I did a test cookie....in my oven they needed about 12-13 minutes.
Molly Thompson says
Test cookies are always a good idea! Ovens can vary so much so I'm glad you did that!
Allie says
Can you use regular size m & ms ?
Molly Thompson says
Yes you can! I prefer the mini for this texture of cookie but the regular will work too.
Debbie says
Have you tried adding raisins and if so how much should I add?
Molly Thompson says
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!
Michelle W says
Has anyone tries to make this recipe into a cookie bar? Just curious if the cooking time changes. These are delicious as cookies!
Mackenzie says
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!
Molly Thompson says
Love that! I need to try that soon!
Monica Masterson says
Can these be premade and refrigerated until you want to bake a few and not the whole batch?
Molly Thompson says
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!
Holly says
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!
Rachel Purdy says
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.”
Molly Thompson says
That makes me so happy!! Glad you liked them!
Rich says
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!
BonVivant says
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.
Faith Dickmeyer says
Can I bake these and then freeze them for a week?
Meggan says
Would instant oats work okay in this?
Steph says
These are so good! I’m so happy I thought these gluten free treats!
Molly Thompson says
Thanks, Steph!
Teri says
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?
Natalie says
What are the measurements