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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.
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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.
Course Dessert
Cuisine American
Keyword gluten free cookies, no flour monster cookies
Prep Time 10 minutes
Cook Time 8 minutes
Servings 48 cookies
Calories 185kcal
Author Jessica

Ingredients

  • 3 large eggs
  • cups packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) salted butter softened
  • cups creamy peanut butter
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 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