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flourless monster cookie with a bite taken out on a piece of parchment paper
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4.1 from 252 votes

Flourless Monster Cookies

Prep Time8 mins
Cook Time8 mins
Total Time16 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: christmas cookies, flourless, gluten free
Calories: 197kcal


  • 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)


  • 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.



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.


Serving: 1cookie | Calories: 197kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10.2g | Cholesterol: 21mg | Sodium: 173mg | Fiber: 1.6g | Sugar: 18.5g