No flour monster cookies are soft-baked and so chewy! Loaded with oats, peanut butter, mini m&m’s, and chocolate chips. Perfect cookies for those with a gluten allergy; just make sure your oats are gluten-free. They freeze perfectly so they’re also a great lunch box treat all week.
No one at my house is allergic to gluten but for some reason I am drawn to these cookie recipes that don’t have any flour. Maybe it’s because the older I get, the more I realize that I can’t eat like any carbs….. well, I can but I literally gain like 10 lbs overnight when I do 🙂 Anyone else feel that way?
I love dessert recipes like these no flour monster cookie bars or these no flour peanut butter chocolate chip cookies that taste just as good, of not better, than the classic flour version.
If you don’t eat gluten well then these cookies are perfect for you! I am not an expert but from all the comments that have been left by you wonderful readers, it seems that you have to buy certified gluten-free oats for a true gluten-free cookie.
Which is the reason I did not want to name these gluten-free cookies. Because I am no expert so I really have no idea what I am talking about 🙂 I do know that they have NO FLOUR in them!
The key to these cookies is not over bake them. With all the oats and peanut butter and other good stuff in them, remember that they will come together and continue baking after being out of the oven. If you try and eat one warm from the oven, I promise it will disappoint. Not in flavor but it will fall apart because it has not had to set up completely.
The other key to these cookies is to shape them into a cookie shape before baking. They don’t spread much at all (just a little bit) so I like to use the palm of my hand and gently press down on the dough balls. Then I shape the edges so it looks like a cookie. If you want super cute and fancy cookies then press a few additional m&m’s into the top of the cookies before baking.
There you have it! Delicious, chewy, super soft-baked cookies that are loaded with all the good stuff in life.
Yields 4 dozen cookies
No flour monster cookies are soft-baked and so chewy! Loaded with oats, peanut butter, mini m&m's, and chocolate chips. Perfect cookies for those with a gluten allergy; just make sure your oats are gluten-free. This cookie recipe freezes perfectly so they're also a great lunch box treat all week.
20 minPrep Time
8 minCook Time
28 minTotal Time
Save Recipe5 based on 2 review(s)
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups creamy peanut butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 1/2 cup quick cooking oats
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup mini m&m's (reserve a few for the top of cookies, if wanted)
- 1 cup mini chocolate chips
Instructions
- Heat oven to 350 degrees and prepare cookie sheets by spraying with cooking spray, lining with parchment paper, or using a baking mat.
- In the bowl of a stand mixer, or large mixing bowl with handheld blender, combine butter, peanut butter, and both sugars. Blend together for 2-3 minutes until combined and pale in color.
- Add the eggs and vanilla extract, blend together.
- Add the oats, baking soda salt, m&m's, and mini chocolate chips. Blend together until evenly combined. Reserve about 1/4 cup mini m&m's for the tops of the cookies, if wanted (this is just for looks, you don't have to).
- Grab about 2 tablespoons of dough and roll into a ball. About the size of a golf ball. Place 12 on each cookie sheet. Using the palm of you hand, gently press down the cookie so it looks more like a cookie shape. Press the reserved m&m's into the tops of each cookie.
- Bake for 7-10 minutes. You don't want to over bake these. I have never had to bake mine longer than 8 minutes.
- Let cool for a few minutes on the cookie sheet and then move to a cooling rack to cool completely.
- These freeze perfectly too. Put 4 into a Ziploc sandwich bag and put in freezer.
Notes
The sugars can easily be reduced. My kids love the full amount (obviously!) but if I was making them just for me I would probably reduce each sugar to 3/4 cup each. I thought they were a bit too sweet, but I still ate way more than my share! SO either way they'll be great.
I much prefer the mini m&m's and chocolate chips. They are smaller so they disperse better through out the cookie. I highly recommend buying them for this recipe. You'll find mini m&m's in the baking aisle or the candy aisle. Mini chocolate chips can be found by the other chocolate chips at the store.
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5 Comments
Alli
January 3, 2018 at 6:02 pm 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!!!Together As Family
January 14, 2018 at 11:57 am So good to hear!! We love these too 💕💕Janet
August 7, 2018 at 3:18 pm I wish these recipes said how many they make.Together As Family
August 13, 2018 at 2:30 pm 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.Valerie Flemming
December 24, 2018 at 8:11 am 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.