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NO FLOUR MONSTER COOKIES
No flour monster cookies are loaded with quick oats, peanut butter, chocolate chips, and m&m’s! No flour at all so they are perfect for those with a gluten intolerance.
To make these a true gluten-free cookie then be sure and use gluten-free quick oats.
These flourless monster cookies are soft-baked, chewy, and just delicious. Even if you don’t have to cook or bake gluten-free then I know you will still love these cookies! If you prefer the ease of cookie bars then be sure and try my no flour monster cookie bars.
HOW TO MAKE NO FLOUR MONSTER COOKIES
One large mixing bowl is all you need for this cookie recipe! You can either use a bowl with a handheld mixer or use the bowl of a stand mixer with the paddle attachment.
- large eggs
- light brown sugar
- granulated sugar
- salted butter
- creamy peanut butter
- salt
- baking soda
- vanilla extract
- quick oats
- miniature semi-sweet chocolate chips
- mini m&m’s OR regular m&m’s
MY TIPS FOR THESE MONSTER COOKIES
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ARE MONSTER COOKIES GLUTEN-FREE?
- Technically yes, because there is no flour in the cookies. However, for a true gluten-free cookie be sure and use gluten-free quick oats.
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WHAT ARE MONSTER COOKIES?
- Monster cookies are a delicious mixture of oats, peanut butter, chocolate, and m&m’s all loaded into one cookie.
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CAN I FREEZE NO FLOUR MONSTER COOKIES
- YES! They freeze so well. You can either freeze them already baked OR freeze them in the dough balls and then cook as necessary. I also like to put a frozen cookie in my kids’ lunch and then by the time lunch comes around the cookie is thawed and ready to eat.
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TIPS FOR BAKERY STYLE COOKIES
- I would highly recommend getting a cookie scoop. It makes scooping the cookies so easy. I use a #50 scoop by the brand OXO that I found on Amazon. Each scoop comes to about 2 tablespoons of dough.
- The cookies don’t spread much in the oven so right when they come out I like to gently press a few additional m&m’s onto the tops of the cookies. This helps them spread slightly and makes them look pretty.
TRY THESE OTHER MONSTER COOKIE TREATS
- monster cookie dough cheeseball dip
- reese’s stuffed monster cookies
- the best monster cookies
- triple peanut butter monster cookies
- no bake monster cookies
- the best collection of m&m recipes
No Flour Monster Cookies
No Flour Monster Cookies are a naturally gluten-free cookie loaded with oats, peanut butter, chocolate chips, and m&m's. These monster cookies are soft-baked, chewy, absolutely delicious and they freeze perfectly.
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
- 4½ cups quick oats
- 1 cup miniature semi-sweet chocolate chips
- 1 cup mini m&m's or regular m&m's
Instructions
- Heat oven to 350°. Prepare a cookie sheet (or a few) by spraying with cooking spray, lining with parchment paper, or a silpat liner.
- In a large mixing bowl with a handheld mixer, or use the bowl of a stand mixer with the paddle attachment, cream together the eggs, brown sugar, and granulated sugar until smooth and combined.
- Add the softened butter, peanut butter, baking soda, vanilla, and salt. Beat together until combined.
- Add the quick oats, mini chocolate chips, and m&m's. Beat on low speed (increase speed gradually as needed) until everything is mixed well and combined.
- Use a cookie scoop, or grab about 2 tablespoons of dough, and place 12 cookies per cookie sheet. Bake for 7-9 minutes. * These should look slightly underdone when you take them out of the oven. The will bake more as they cool and will set up as they cool as well. The tops will be lightly golden brown. My cookies are perfect (after cooling and all) after a 7½ minute bake time.
- If wanted, immediately after the cookies come out of the oven, gently press a few additional m&m's onto the top of each cookie. *The cookies don't spread much while making so I like to do this to help the spread slightly and to make them look pretty.
- Keep leftovers in a airtight container on the countertop at room temperature. You can also freeze the baked cookies OR freeze the dough balls and bake when needed.
Notes
Gluten-free : For a true gluten-free cookie be sure to use gluten-free quick oats.
Quick Oats : I have only ever used the quick oats as called for in the recipe. Usually oats (quick vs regular old-fashioned) are pretty interchangeable in recipes. You can experiment if you want, but for guaranteed results use the quick oats 🙂
Creamy Peanut Butter : I highly recommend not using all-natural peanut butter. It's drier, thicker, and does not have the oil content like the regular stuff. Use the regular creamy peanut butter like Jif, Skippy, or Peter Pan Peanut Butter. I will mention, that readers have used all-natural peanut butter and commented that it worked just fine.
Nutrition
Calories: 185kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 119mg | Fiber: 2g | Sugar: 15g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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 ?