My most popular recipe! Classic monster cookies loaded with peanut butter, oats, chocolate chips, m&m’s. These no flour monster cookie bars bake in a cookie sheet and are the most delicious cookie bars you’ll ever have. Plus, there is NO FLOUR in these!
updated with new video and image April 2018
I first posted these no flour monster cookie bars in August of 2015. Since then they have been viewed over 1 million (and counting…) times on the blog! I remember when I posted these, the first time, I did not think they would be loved by all and the most popular recipe on the blog.
It truly makes me so happy that everyone is loving these bars. I decided, because I feel like I make them all the time anyways, that they deserved a re-do post and new updated pictures.
A simple mixture of butter, peanut butter, oats, chocolate chips, and m&m’s. Mixes up in one bowl and then bakes in a cookie sheet, which makes them perfect for a large group.
Or after baking wrap them up individually and freeze them. Eat them cold (really yummy!) or put one in a lunch box and it will be thawed by lunchtime. You can also warm it up in the microwave for 10-15 seconds. Either way, I know you’ll love them.
I have had several readers tell me that they have reduced the sugars, by as much as half, and they still turned out really well. I have personally never done that so I can’t say for sure how the recipe turns out with reduced sugar.
Keep in mind that the recipe makes an entire cookie sheet so 2 cups of sugar is spread out among roughly 30-36 servings.
Also, substitute in whatever you want. Butterscotch chips, white chocolate chips, peanut butter chips, pecans, etc. Just try to keep at the 2-3 cups of mix-ins.
Let me know if you’ve made these and how you like them! The original post has over a hundred comments and they are rave reviews. Thank you to all that have made these, shared these on Facebook, and pinned them to Pinterest ♥ ♥
Thank you for visiting for this recipe. I truly hope you love these as much as my family does.
Watch the video below to see how to make these bars!
- 1/2 cup salted butter, softened 1 stick
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 1/2 cups creamy peanut butter
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups quick oats
- 3 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 1/2 cups mini m&m's
- 1 cup miniature chocolate chips
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Heat oven to 350 degrees. Prepare a cookie sheet by lining with parchment paper, silpat liner, or spraying with cooking spray.
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In a large bowl, or bowl of stand mixer with the paddle attachment, combine butter, brown sugar, granulated sugar, and peanut butter. Mix until fluffy and pale in color. About 1-2 minutes.
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Add the eggs and vanilla extract. Mix together.
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Add in the oats and baking soda. Mix until combined.
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Add in the m&m's and chocolate chips (reserve some for top of bars if wanted). Stir together with a wooden spoon or spatula until combined.
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Dump dough onto the cookie sheet and spread out. This will take several minutes, but it can be done. Sprinkle the reserved m&m's and chocolate chips on top (if wanted). Press down slightly into dough.
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Bake for 17-20 minutes. The edges will be lightly browned and the middle will still look pale and underdone, but it will finish baking as it cools. Let cool for at least an hour so the bars can firm up and come together. You do not want to over-bake these!
Use a pizza cutter to cut these. Makes it so easy. To make spreading the dough in the cookie sheet easier; spray hands with cooking spray and press out, use a spatula to spread, or use the butter wrapper to spread it out in the cookie sheet. The bag (about 10 oz) of mini m&m's comes with about 1 1/2 cups of m&m's inside of it. I just use the whole bag. It's less than the 2 cups called for. So, use 1-2 cups of the m&m's. Whatever you prefer. These need to cool for an hour so they can set and come together. You can eat them warm and gooey, but to make cutting easy and so they'll hold up, let them cool completely. When they come out of the oven they will look gooey but I promise they will come together as they cool.
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79 Comments
Lisa
February 6, 2017 at 10:43 pm There is only one kind of oats that is offered in the stores as certified gluten-free. Does this recipe only work with the two different types or can I use the one type?Together As Family
February 9, 2017 at 9:52 am Hey Lisa. I've had many readers tell me that they use all of one kind of oats and they turn out just fine. Quick oats have a finer, more ground up texture which really gives a nice chewiness to the bars. The regular oats provide a lot of texture. I just really love the combo of both, but you would be fine just using one kind of oats. I hope that helps. Oh, and so sorry my reply is late. I have had some issues with my site lately. Thanks for commenting :)Hannah
April 3, 2017 at 7:49 pm You can make quick oats or oat flour by blitzing regular rolled outs in a food processor, or I use our nutri-ninja. Depending on your preference, you can make them really fine, or have them a bit coarser. It's a much cheaper alternative to buying to types, and you get the different textures while knowing it's definitely gluten free!Together As Family
April 3, 2017 at 8:20 pm Thanks for the tip!Linda O'Meara
May 25, 2017 at 6:11 pm I can't get the GF quick oats either. I think I'll try using 2/3 regular gluten free oats and 1/3 gf oat flour.Together As Family
May 27, 2017 at 9:08 am I have had people who grind up some of the regular old-fashioned oats to make finer oats (like the quick oats). You could try that with the regular gluten-free oats. I would just put it in a blender or food processor/chopper and pulse them a few times until they are more ground up. Not powder! :) Hopefully that works if you can't find the quick oats that are gluten free.Janina
March 24, 2017 at 9:52 am I always use this exact recipe for monster cookies! They're my family's favourite. Pressing the dough into a cookie sheet would definitely save time, I'm excited to try it! We love a mixture of chocolate chips, peanut butter chips & Reese's pieces! I've cut the sugar in half and sometimes substituted a cup of oatmeal for ground flaxseed, works great!Together As Family
March 26, 2017 at 2:24 pm It's the best recipe, huh?! I've used it for years too. I love your idea of all the peanut butter chips and reese's pieces- I'm a peanut butter lover myself so I know your variation would be a hit at my house. The cookie sheet definitely makes it so much easier :)Laura
March 26, 2017 at 1:44 pm What size cookie sheet?Together As Family
March 26, 2017 at 2:21 pm The standard size cookie sheet. Not the huge sheet pans that restaurants use. The standard size is around 12x18".Kaitlyn
October 21, 2018 at 12:54 pm Would I double the recipe for using one of the huge cookie sheets that restaurants use?Together As Family
October 26, 2018 at 1:20 am Possibly? Honestly, I’m not sure of the measurements of one of those huge restaurant cookie sheets so I can’t say for sure.Taylah
March 28, 2017 at 8:33 pm Hi, I'm in Australia, Is the temperature for the oven Fahrenheit or Celsius? I think 350 Celsius is bit high?Together As Family
March 29, 2017 at 10:30 am I am in the U.S so it is Fahrenheit. I didn't even think to include Celsius.... So sorry. I can start adding that now. When I put it into the computer it said it's equal to 176 Celsius. Hopefully that sounds better than the 350. I hope that helps.B
March 30, 2017 at 9:09 pm Ever tried using Peanut Butter alternative like sunflower butter? We have some nut allergies...Together As Family
March 31, 2017 at 7:43 pm I have never personally tried it but I have had several readers comment and tell me that they have used the other butters and it's worked out just fine. I hope that helps!Gayle
April 1, 2017 at 11:11 pm I love sunflower butter...I cant wait to try this.Melanie
April 9, 2017 at 9:06 am These r absolutely delish!! Found these on a Passover board and Only issue is they are not kosher for Passover bc of the oats and baking soda. Oh well. Great recipe for another time!Together As Family
April 13, 2017 at 4:39 pm Thanks!! Oh darn, yea they probably would not work for Passover. But yes any other time :) We love these bars!Jane
May 7, 2017 at 9:42 pm Have these ever been made with the gluten free rolled oats? I have a gluten intolerant person and I'm sure he would love these.Together As Family
May 13, 2017 at 10:18 pm I've been told that gluten free oats work just fine in this recipe. I've never used them but from what I understand the gluten free oats are just like the regular oats (of course without the gluten part :) ).Linda O'Meara
May 25, 2017 at 6:17 pm Oats alone are Gluten Free. It's the mixture of other grains in with them as they grow, and the processing that renders them NOT gluten free. So only oats that say GF on them are ok for people with Celiac Disease.Together As Family
May 27, 2017 at 9:06 am Thank you! I did not know that, so I'm glad you commented because I always have readers asking about the gluten free aspect of these bars.Megan @ MegUnprocessed
May 10, 2017 at 4:43 pm So festive and fun treat!Arman @ thebigmansworld
May 12, 2017 at 2:13 am Seriously making these this weekend!Kasey
May 16, 2017 at 3:11 pm Hello. Do I cook this in a 13 X 9 pan or what?Together As Family
May 18, 2017 at 7:30 pm Yes, you cook them in a cookie sheet with sides. It's a standard cookie sheet, about 12" x 18". I hope that helps :)JB
May 18, 2017 at 5:31 pm I've adjusted this to make lactation cookies and they turn out great! I add in 1/2 cup (lightly heaped) of Brewers yeast and 1/2 cup of ground flax seed. I do not cut back on oatmeal at all for these 2 additions. I also used a combo of white chocolate chips and phone chips instead of mini choc chips, both about 3/4 cup. Awesome!Together As Family
May 18, 2017 at 7:18 pm This is so great to hear. How neat that you were able to make lactation cookies from the recipe. I actually love the idea of adding ground flax seed. Thank you for coming back to leave your comment, I love hearing everyone's variations on these cookie bars :)Thetesa
June 23, 2017 at 4:55 pm This is what I do too!Lindsay Lorang
May 24, 2017 at 4:04 pm I can't believe you can make these amazing treats without flour - as someone trying to decrease gluten in their family's life they are the perfect sweet solution. I made them last week for the first time for a road trip and am making them again this week for Memorial Day camping - thanks for the recipe!!Together As Family
May 27, 2017 at 9:12 am You're welcome. That makes me happy to hear they were a hit. When I make these bars for Holidays I always try and use the festive m&m's. I saw red, white, and blue m&m's in the store and those would be perfect for Memorial Day! The recipe calls for mini m&m's but the regular ones work just fine too. We just love the minis at my house :)Rita
May 25, 2017 at 9:22 am What is the calorie count for these?Connie Dueñez
May 28, 2017 at 9:20 am Omgosh! I am Super excited to have come across this recipe & cannot wait to try it... so many endless possibilities. I want to try mixing in some rainbow sprinkles, mini choco. chips & toffee bits..whoah baby! I look forward to the many more fun recipies you'll be sharing with us. Ive also just startd following you on Facebook :) Yayyy.Together As Family
June 2, 2017 at 10:40 pm Thank you Connie for the facebook follow! I always love having more people follow along. And yes, you're right the additions are endless in these bars. I've even added in some candy bar chunks. I cut up some Reese's and add those or some butterscotch chips are another favorite addition of ours. Enjoy these!D levy
June 7, 2017 at 11:35 am These are awesome! I leave out the M&M's and add dark chocolate chips, walnuts, and dried fruit. Great for breakfast.Together As Family
June 7, 2017 at 1:46 pm What great additions. I've never thought to add walnuts and dried fruit but it sounds amazing. Thank you for your comment and sharing your idea!Holly
June 8, 2017 at 4:24 pm Will honey or maple syrup work as a substitute for the sugar? Anyone ever try that?Together As Family
June 12, 2017 at 12:47 pm I have not done that and have not heard from readers if it's been done. To me, it seems like using honey or maple syrup would make the dough too wet. But I am not for sure on that, it's just a guess. You could always try it and maybe start with 1/2 cup and work from there.Paula
June 4, 2019 at 8:18 am Maybe date sugar or coconut sugar?Cheryl Anderson
June 11, 2017 at 10:18 pm Made these today for our Sunday family dinner dessert. My kids and grand-children come over for dinner every Sunday. My daughter has Celiac disease, so I am always looking for Gluten Free recipes to try. Yours looked pretty easy to make GF. I used GF instant oats because that is what I had. Otherwise followed the recipe. They were delicious. Everyone loved them. Will definitely make again. Thanks for the great recipe!Together As Family
June 12, 2017 at 12:37 pm So glad your daughter could eat this! And yes, they are easy to make gf with the gf oats. So glad you all enjoyed these :)melisa moser
June 12, 2017 at 2:31 am I use some of the mini Reese's Pieces in with the mini m&m's and chips.Together As Family
June 12, 2017 at 12:36 pm Love this! My kids love those mini reese's pieces.Jill
June 22, 2017 at 3:16 pm Have you ever mixed these up and then frozen them to bake later?Together As Family
June 27, 2017 at 11:56 pm I have not. I've only ever frozen them after baking.ReeTa
June 27, 2017 at 10:48 am I am allergic to any type of nuts... what can be used in place of the peanut butter?Together As Family
June 27, 2017 at 11:55 pm I would suggest substituting it with whatever you normally do. I don't know anything about but allergies and substitutions so I could not say for sure. I know some readers have mentioned using sun butter. You could give that a try 😄.Kathy Weber
July 1, 2017 at 10:15 am Hi, A few questions,,,could you subsitute powdered peanut butter, and could you get away with making the reciepe without eggs? My husband has had a major weight loss over the last year, and while I get he wants to maintain, he's also turned into a calorie nazi if you will- low calorie as possible, no sugar etc. Anyhow, these bars look yummy, we are both intrigued with them being no flour, he says sub truvia/stevia, no eggs and do the powdered peanut butter. I say the eggs are needed to hold stuff together. Look forward to hearing back! Thanks. :) If any other readers have made these with my mentioned ingredients please share! Thanks! :)Together As Family
July 1, 2017 at 6:40 pm Well, first that's awesome he's gone through such a change. Congrats to him. About the peanut butter powder, I am not too familiar with it but I think it would be too dry to add to these bars. The peanut butter kind of acts like butter in this recipe, so if you did not have that and instead had powder, I don't think it would come together at all. That's just my thought but you could always try it and cross your fingers it works :) I know others have reduced the sugar amount by half and still had success with the recipe. As far as the sugar sub of truvia or stevia, I know that they can be used in place of the sugar. I believe the package should tell you what amount of sugar substitute to use for real sugar. As far as eggs, I've seen lots of recipes that use flax egg (?) I think that's what it's called. I know other bloggers use them in their recipes all the time. The one that comes to mind is here : http://beamingbaker.com/gluten-free-vegan-oat-flour-chocolate-chip-cookies-v-gf-dairy-free/ She uses a mixture of flax + water as a substitute for eggs. You could try that. Hopefully that helps a bit. Also, if your husband is looking for healthier treats, the website I linked to above has all kinds of those types of recipes.Kathy Weber
July 2, 2017 at 9:09 am Thanks!Together As Family
July 4, 2017 at 3:00 pm 😁Shelbie
July 18, 2017 at 10:16 pm Just wondering the shelf life of these?? Want to take them camping so I need to make them ahead of time-ish.Together As Family
July 19, 2017 at 12:00 am I always freeze at least half. They freeze perfectly. As far as shelf life, they've only ever lasted about 3-4 days around my house. I would say up to a week? There is no flour in them which helps make it so they don't dry out. I would suggest just freezing them and then taking the bars with you camping straight from the freezer. That's what I would do anyways ☺️ Hopefully that helps. Enjoy!Jennifer
July 28, 2017 at 6:30 pm Just made these today. As others have said, these are so good. And even better, easy to make gluten free. Love that! Thanks so much for such a simple to make recipe! Yum Yum!Together As Family
July 28, 2017 at 7:56 pm So glad you loved them! And yes super easy to make gluten free with the gluten free oats :) Thank you for coming back to let me know!Sheila Mehr
August 20, 2017 at 4:35 pm I love to bake and share my results with my coworkers. Two of them have Celiac disease and I always felt bad that they couldn't eat what I was bringing in. When I found this recipe and read the comments about using GF quick oats I knew I had to give them a try. I only made a half batch and used 2 1/4 c. GF oats. I baked them too long, so ended up cutting off the sides (learned my lesson there) - they were a huge hit! Even the other folks were eating them, along with the PB cookies I brought for everyone else. I'm making them again tonight! Thanks!Together As Family
August 22, 2017 at 11:24 pm I love hearing things like this! SO happy I could help. And yes, these bars are tricky because they will look like they're not done but once they cool and come together they will be perfect. Thanks for letting me know :)Tom
August 25, 2017 at 4:46 pm Made these for myself and my family. Best monster cookie bars ever!! Recipe if perfect just the way it is!! Adding peanuts to it could add some great crunch.Together As Family
August 25, 2017 at 4:51 pm Peanut would be a great addition or even crunchy peanut butter. Yum! Glad to hear these were a hit.So Nice I Made It Twice… (Favorite Pinterest Recipes) – Party in my Pantry!
September 17, 2017 at 5:07 pm […] No Flour Monster Bars from Together As Family […]sabel
September 19, 2017 at 9:11 pm I am so happy I found these. I bake alot, and will say these are our new favorite recipe! Very easy and would highly recommend trying them.Together As Family
September 20, 2017 at 10:59 am Thank you SO much! That makes me happy to hear they were a hit. I make lots of different food but these bars are something that we always go back to. Thanks so much for letting me know :)23 Easy Gluten-Free Desserts to Wow A Crowd - Ideal Me
September 26, 2017 at 5:29 am […] Via Together as Family […]Wisdom - Black & Gold - THIS BEAUTIFUL EXISTENCE
October 13, 2017 at 3:34 pm […] with the love of oats that Black Beauty had, and wound my way around Pinterest until I found these monster cookie bars. Gathering together what I had, they turned out to be s’mores monster cookie bars! We loved […]Tifany
October 21, 2017 at 6:51 am Freezing and thawing instructions you've found that work best?Together As Family
October 21, 2017 at 9:40 pm There are a few ways. You can eat them right out of the freezer. They're really cold and kind of amazing. Or, take one out of the freezer and leave on the countertop for about 5 minutes or so until it's softened. Or, the last way is to microwave a bar straight from the freezer for about 5-10 seconds. There really is no wrong or right way to do it. I've tried all of the ways mentioned above and love them all :) Enjoy!Liv
December 17, 2017 at 3:18 pm So easy to make and so yummy! That you for sharing this recipe!Together As Family
December 19, 2017 at 12:52 pm You're very welcome! We love this recipe too :) Thanks for coming back to let me know.Monster Cookie Bars - beckys baking delights
January 9, 2018 at 11:54 pm […] best one. I have to say I really liked the version posted by togetherasfamily.com for this dessert click here for original recipe. This is a chewy bar with a large amount of peanut butter and an even larger amount of oats. I was […]The Great Big List of M&M's Desserts • Sarahs Bake Studio
April 13, 2018 at 1:04 am […] Eats and Treats No-Bake Peanut Butter M&M Granola Bars from Marsha’s Baking Addiction No Flour Monster Cookie Bars from Together As Family One Giant Monster M&M Cookie from Sally’s Baking […]Christine
August 2, 2018 at 9:44 am I can't have sugar but I was thinking of trying this and substituting the sugar for honey ( so far many recipes have done well with that) but I wasnt sure as to what I could sub the M&Ms and chocolate chips with .......maybe chopped unsweetened chocolate or nuts ?? Any suggestions?Kim Hammen
August 20, 2018 at 3:44 pm Has anyone else had trouble with the mix overflowing the cookie sheet? I used the size recommended, but it was billowing over one side of my cookie sheet when I opened the over after 20 minutes, and the mix felt pretty gelatinous at that point. I followed the recipe exactly, not sure what happened.Together As Family
August 23, 2018 at 8:02 pm Mine always get puffy and maybe slightly higher than the edges of the pan, but it has never overflowed. That's odd, I am not sure what it is. I use a regular, plain cookie sheet with the rimmed sides.Leanne Parker
May 30, 2019 at 12:10 pm These look amazing! Just wondering about substituting coconut oil for the butter to make it dairy free (and coconut oil is so good for you!).Together As Family
May 31, 2019 at 10:12 pm I have never tried that so you'd have to experiment with it. Sorry I can't help more!Kmess
June 26, 2019 at 12:47 pm I have used coconut oil in place of butter in many desserts. Actually makes it moister and richer. I have not tried with these. My first pan is just out of the oven. Looks amazing!!!Brittany
June 16, 2019 at 10:03 am This looks so delicious! Do you think you could bake these in those disposable pans so it makes it easier to bring to work? With the baking sheet, I don’t want to transfer it into a casserole pan or into Tupperware. Just curious your thoughts before I commit. Thanks!Together As Family
June 27, 2019 at 10:33 pm The disposable sheet pans would work just fine. I love using that stuff especially if I am taking it somewhere.