Flourless Monster Cookies combine ALL of the good stuff – peanut butter, oatmeal, chocolate chips, and m&ms. There is no flour in these cookies, and you won’t even miss it!
Best Monster Cookies
My mom made the LARGEST monster cookies. If SHE was making them, this recipe would make 24 cookies instead of the 32 that I made from the ingredients listed. Hers were GIANT monsters while mine are medium sized. So if I’m not satisfied after having just one, I’ll break one in half and eat that too. 🙂
When Mom and Dad were still able to travel on their own, they’d come down to Texas and spend a week to ten days with us. They’d come to all the soccer-baseball-football games and happily cheer on their two grandsons.
Mom was known to make up a batch of these Monster Cookies (or her famous Chocolate Scotcheroo Pinwheels) and bring them to the ball fields to share with the team. She loved treating the kids and parents, and I know they always appreciated Norma Jean’s homemade surprises.
Why This Monster Cookie Recipe Works
- FLOURLESS COOKIES. There is no flour involved in these monster cookies. The base of these cookies is oatmeal.
- PACKED WITH GOODIES. Yes, you’ll get chocolate chips AND M&M’s in every bite. BONUS.
- EASY TO FREEZE. I love having cooking in the freezer handy for a last minute get-together. These freeze beautifully!
- MONSTER SIZED. It’s super fun to make these EVEN BIGGER than you see pictured, like my mom did. Go ahead. Impress your guests!
These cookies require simple ingredients. Using oatmeal adds a perfect texture too.
- Oatmeal – I normally use old fashioned oatmeal in this recipe. You can also buy quick oats or use a food processor to grind up the old fashioned oatmeal, if desired.
- Peanut Butter – I used creamy, but crunchy peanut butter is excellent too. I don’t recommend using a natural peanut butter in these.
- Sugar – A combo of granulated sugar and light brown sugar is required.
- Add-Ins – Use semi-sweet chocolate chips and m&ms for these monster cookies.
How to make Flourless Monster Cookies:
Prep. Preheat oven to 350 degrees. Prep baking sheets with parchment paper.
Combine the butter and sugars. In a large standing mixer using a paddle attachment, combine the softened unsalted butter and both sugars until creamy.
Add eggs, peanut butter, and vanilla. Then add the remaining wet ingredients – the eggs, peanut butter, and vanilla extract – and mix again.
Add the dry ingredients. Add the old-fashioned oats and baking soda – and mix again.
Add chocolate chips and m&ms. Then add the chocolate chips and the m&ms and stir with a spatula to combine.
Form cookie balls. Use a cookie scoop to form approximately 32 cookie balls. You can also make them even larger.
No need to chill this monster cookie dough, but you can if you want!
Bake. Place 6-8 cookie dough balls (depending on how big they are) on a large baking sheet, press down slightly, and bake for 12-14 minutes. Let cookies sit on pan for 5-6 minutes before transferring to a cooling rack. (The bake time may vary with different ovens.)
Cool. Place cookies on wire racks to cool completely.
Cookie Baking Tips:
- Use room temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion which traps air. While baking, this trapped air expansionists to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
- Top with extra add-ins. If using add-ins like chocolate chips (or nuts, m&ms, dried fruit, etc.) add extra to the tops about midway through baking. This is more for appearance than anything else.
- Bake your cookies to YOUR preference. If you like your cookies darker, bake them for a few extra minutes. If you like them gooey, then slightly under-bake them. You do you!
- Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for more even baking. If using a convection oven, you can bake two batches at a time.
- Make them gluten-free. You can make gluten-free monster cookies by using gluten-free oatmeal.
Over-Spreading TIP: If the cookies spread too much, take them out of the oven, fix them with a spoon, and place back in the oven to finish baking.
Storing and Freezing
STORING. Let cookies cool completely and then transfer them into an airtight container. Store on the counter in a cool, dark place for up to 5 days.
FREEZING. Monster cookies are such a great cookie to freeze because they’ll last up to 3 months (or longer)! Let cookies cool completely and then transfer into a freezer-safe gallon-size bag. Freeze for up to 3 months.
MORE delicious cookie recipes:
In addition to these chewy monster cookies, you’re going to love the following cookies too.
Kitchen Tools Used: (affiliate links)
Flourless Monster Cookies
- 1/2 cup butter softened to room temperature
- 1 1/4 cups brown sugar
- 1 cup white sugar
- 3 large eggs at room temperature
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla
- 2 teaspoons baking soda
- 4 1/2 cups old fashioned oatmeal – or use quick oats
- 1 cup chocolate chips
- 1 cup m&ms
- Prep. Preheat oven to 350 degrees. Prep baking sheets with parchment paper.
- Combine the butter and sugars. In a large standing mixer using a paddle attachment, combine the softened butter and both sugars until creamy.
- Add eggs, peanut butter, and vanilla. Then add the remaining wet ingredients – the eggs, peanut butter, and vanilla – and mix again.
- Add the dry ingredients. Add the baking soda and oatmeal and mix again.
- Add chocolate chips and m&ms. Then add the chocolate chips and the m&ms and stir with a spatula to combine.
- Form cookie balls. Use a cookie scoop to form approximately 32 cookie balls.
- **Here is where you'd chill the cookie balls if you'd like. I don't always chill these and have had success either way.
- Bake. Place 6-8 cookie balls (depending on how big they are) on a baking sheet, press down slightly, and bake for 12-14 minutes. Let cookies sit on pan for 5-6 minutes before transferring to a cooling rack.
- Cool. Place cookies on cooling racks to cool completely.