This post may contain affiliate links, view our disclosure policy.
No Flour Monster Cookies are the ultimate cookie loaded with peanut butter, oats, chocolate chips, and colorful candies. They’re chewy, thick, and totally irresistible – without a single scoop of flour. Naturally gluten-free and easy to make❤︎
For a sheet pan cookie bar version make No Flour Monster Cookie Bars.
No Flour Monster Cookies Recipe (Naturally Gluten-Free Cookies)
These flourless monster cookies are soft-baked, so chewy, and loaded with all the good stuff like quick oats, creamy peanut butter, chocolate chips, and m&m candies.
They’re a naturally gluten-free cookies, although to be 100% no-trace-of-gluten-cookie, be sure you are using gluten-free labeled quick oats. Quick oats are naturally gluten-free but sometimes they can be produced in a factory that process gluten.
No one at my house has a gluten sensitivity or gluten allergy, but I still make these cookies all the time, and they’re always a favorite. The cookies are loaded with tons of quick oats and creamy peanut butter that helps bind everything together, and acts as a replacer for flour.
Simple Baking Ingredients Needed
- Light Brown Sugar
- Granulated Sugar
- Large Eggs
- Butter : I use salted butter.
- Creamy Peanut Butter : Use regular, classic creamy peanut butter and nothing labeled as ‘all-natural’ or ‘no-stir’, and nothing that has that thick oil layer on top. Those peanut butters tend to dry out baked goods like cookies and don’t provide enough moisture.
- Baking Soda
- Vanilla Extract
- Salt : I prefer using sea salt for cookie recipes.
- Quick Oats : They need to be quick oats. Whole old-fashioned oats are not interchangeable in this recipe. The quick oats absorb more moisture to hold everything together.
- Miniature Semi-Sweet Chocolate Chips
- Mini M&M’s
How To Make Monster Cookies With No Flour (Printable Recipe Card)
Preheat the oven to 350°F. Prepare a cookie sheet(s) with parchment paper (preferred) or spray with nonstick cooking spray.
In a large mixing bowl using an electric hand mixer, or use the bowl of a stand mixer with the paddle attachment, beat the light brown sugar, granulated sugar, and large eggs until thoroughly combined. About 1-2 minutes beating on medium-high speed.
Add in the softened butter, creamy peanut butter, baking soda, vanilla extract, and salt. Beat until thoroughly combined.
Add in the quick oats, miniature chocolate chips, and mini m&m’s and beat on low speed (increase the speed as needed) until everything is well combined. Be sure and scrape the sides and bottom of the bowl to ensure everything is mixed in.
Use a 2-tablespoon cookie scoop to scoop the dough out and release the dough ball onto the cookie sheet. 12 cookies per cookie sheet.
Bake for 7-9 minutes. The cookies should not look done when you take them out of the oven, but rather still soft looking and only a very light golden color to them. As they cool they will set up perfectly. My cookies have never baked past them 7 minutes.
Remove the cookies from the oven and allow them to cool on the warm cookie sheet for about 20 minutes, and then transfer them to a cooling rack to cool completely. The cookies don’t spread much at all while baking so I always like to take some additional m&m’s and gently press them onto the top of each cookie. This makes them look pretty but it also helps them spread slightly so they’re more of that cookie shape.
These monster cookies are really yummy eaten warm or at room temperature.
How To Store Leftover Flourless Monster Cookies
Keep leftover cookies stored in an airtight container, or large Ziploc bag, at room temperature for up to 4 to 5 days.
The cookies can be eaten at room temperature or put one in the microwave for a few seconds for a warm, gooey, melty treat.
They freeze perfectly! I like to individually wrap each cookie in plastic wrap and then place the wrapped cookies in a freezer-safe Ziploc bag. I pull one cookie out for lunches or a snack, let it thaw at room temperature or warm it up in the microwave for a bit. They’re great for lunches because the cookie will thaw by lunchtime.
Pro Tips From The Test Kitchen
- These monster cookies are naturally gluten-free, however, if there is an allergy then I would recommend using specifically labeled ‘gluten-free’ quick oats to ensure that there is no trace or cross contamination of gluten. Oats are naturally gluten-free but they are processed in a place where gluten may be processed. So use gluten-free oats for a 100% gluten-free cookie.
- Make sure the butter is well softened. If the butter is not room temperature, or slightly warmed, it will leave the cookie dough mixture with lumps to it when it’s added in. I like to microwave the butter for 25 seconds, turning the stick to a different side every 3 or 4 seconds, until it’s nice and softened.
- Whole old-fashioned oats are not the same thing as quick oats. Because of the no flour, this recipe specially calls for and has been designed, for only quick oats. The smaller texture is needed to hold and bing everything together. Only use quick oats in this recipe.
- I love using the mini sized chocolate chips and m&m’s, but you can use regular sized chocolate chips and m&m’s if wanted.
- The cookies don’t spread much, if at all, while baking. So I like to press a few additional m&m’s onto the top of each cookie which will naturally flatten them slightly and makes them look pretty.
- I highly recommend using a 2-tablespoon cookie scoop to scoop the cookie dough out with. This not only makes the cookies look pretty because of the shape, but it also makes them all the same size.
More Monster Cookie Favorites
- Monster Cookie Dough Cheeseball Dip
- Monster Cookie Dough Bars
- Giant Monster Cookie
- Triple Peanut Butter Monster Cookies
- Reeses Stuffed Monster Cookies
- The Best Monster Cookie Recipe
- Monster Cookie Bars
- Monster Cookie Brownies
- Monster Cookie Energy Balls
- No Flour Triple Peanut Butter Monster Cookie Bars
No Flour Monster Cookies
Ingredients
- 3 large eggs
- 1¼ cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 cup (1 stick) salted butter softened
- 1½ cups creamy peanut butter
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt (I use sea salt)
- 4½ cups quick oats
- 1 cup miniature semi-sweet chocolate chips
- 1 cup mini m&m's
Instructions
- Preheat the oven to 350°F. Prepare a cookie sheet(s) with parchment paper (preferred) or spray with nonstick cooking spray.
- In a large mixing bowl using an electric hand mixer, or use the bowl of a stand mixer with the paddle attachment, beat the large eggs, light brown sugar, and granulated sugar until thoroughly combined. About 1-2 minutes beating on medium-high speed.3 large eggs, 1¼ cups packed light brown sugar, 1 cup granulated sugar
- Add in the softened butter, creamy peanut butter, baking soda, vanilla extract, and salt. Beat until thoroughly combined.1/2 cup (1 stick) salted butter, 1½ cups creamy peanut butter, 2 teaspoons baking soda, 1 teaspoon vanilla extract, ½ teaspoon salt
- Add in the quick oats, miniature chocolate chips, and mini m&m's and beat on low speed (increase the speed as needed) until everything is well combined. *Be sure and scrape the sides and bottom of the bowl to ensure everything is mixed in.4½ cups quick oats, 1 cup miniature semi-sweet chocolate chips, 1 cup mini m&m's
- Use a 2-tablespoon cookie scoop to scoop the dough out and release the dough ball onto the cookie sheet. 12 cookies per cookie sheet.
- Bake for 7-9 minutes.*The cookies should not look done when you take them out of the oven, but rather still soft looking and only a very light golden color to them. As they cool they will set up perfectly. My cookies have never baked past them 7 minutes.
- Remove the cookies from the oven and allow them to cool on the warm cookie sheet for about 20 minutes, and then transfer them to a cooling rack to cool completely.*The cookies don't spread much at all while baking so I always like to take some additional m&m's and gently press them onto the top of each cookie. This makes them look pretty but it also helps them spread slightly so they're more of that cookie shape.
- These monster cookies are really yummy eaten warm or at room temperature. Enjoy!
Notes
- These monster cookies are naturally gluten-free, however, if there is an allergy then I would recommend using specifically labeled ‘gluten-free’ quick oats to ensure that there is no trace or cross contamination of gluten. Oats are naturally gluten-free but they are processed in a place where gluten may be processed. So use gluten-free oats for a 100% gluten-free cookie.
- Make sure the butter is well softened. If the butter is not room temperature, or slightly warmed, it will leave the cookie dough mixture with lumps to it when it’s added in. I like to microwave the butter for 25 seconds, turning the stick to a different side every 3 or 4 seconds, until it’s nice and softened.
- Whole old-fashioned oats are not the same thing as quick oats. Because of the no flour, this recipe specially calls for and has been designed, for only quick oats. The smaller texture is needed to hold and bing everything together. Only use quick oats in this recipe.
- I love using the mini sized chocolate chips and m&m’s, but you can use regular sized chocolate chips and m&m’s if wanted.
- The cookies don’t spread much, if at all, while baking. So I like to press a few additional m&m’s onto the top of each cookie which will naturally flatten them slightly and makes them look pretty.
- I highly recommend using a 2-tablespoon cookie scoop to scoop the cookie dough out with. This not only makes the cookies look pretty because of the shape, but it also makes them all the same size.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
These cookies were amazing!! So soft and chewy! I used 3/4 cup of each sugar instead of a full cup….and didn’t have m&m’s, so I used reese’s pieces instead! the whole family loved them!!!
So good to hear!! We love these too ??
I wish these recipes said how many they make.
Most of them should. But maybe it got lost when I transferred recipe cards. So sorry. I will go correct that. This recipes makes about 2 1/2 dozen cookies.
I made these but adjusted the recipe to be a bit more low sugar friendly. I used Splenda Brown Sugar Blend, Splenda Granular, and the rest was 3/4 Cup Pure Cane Sugar . I was given a similar recipe but it yielded so much “dough,” (5 dozen made) I was left with enough to freeze for later use! They came out amazing! Just the right amount of sweetness! Of course, the rolled/ground oats are high on the Glycemic index, but at least I curbed a lot of the other sugars. Thanks for your recipe.
Easy to make, look great. Will cut sugar next time. Too sweet. Will freeze this batch and feed to hungry teenagers when they visit.
I have used this recipe for a base sooo many times! I normally change it up a bit. I’ve done everything from using maple spice instant oatmeal to adding butterscotch chips to adding a little hot cocoa mix! Always a crowd pleaser. Every holiday my coworkers devour them
These were perfect and delicious. I added walnuts cause I’m just that kinda gal. Love em. Made a big mess with my 2 and 5 year olds.
This is my family’s favorite cookie. This is the best recipe. Seriously.
I love hearing this! I’m happy that your family loves these cookies.
Fabulous Cookies!!! Slightly crispy on the outside and delicious on the inside! My daughter is allergic to gluten and dairy, finding good cookies has been a struggle. I used gluten free oats, vegan butter and chips. No M&Ms but added pecans. SO yummy! Thank you so much ?