Flourless Monster Cookies
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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!
We love the chewy texture of these cookies, and we also love eating them in other forms. Try my Monster Cookie Bars or No Bake Monster Cookie Balls next!
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!
Ingredient Notes
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:
Step 1
Prep. Preheat oven to 350 degrees. Prep baking sheets with parchment paper.
Step 2
Combine the butter and sugars. In a large standing mixer using a paddle attachment, combine the softened unsalted butter and both sugars until creamy.
Step 3
Add eggs, peanut butter, and vanilla. Then add the remaining wet ingredients – the eggs, peanut butter, and vanilla extract – and mix again.
Step 4
Add the dry ingredients. Add the old-fashioned oats and baking soda – and mix again.
Step 5
Add chocolate chips and m&ms. Then add the chocolate chips and the m&ms and stir with a spatula to combine.
Step 6
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!
Step 7
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.)
Step 8
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.
- Peanut Butter Cup Cookies – Includes a Reeses cup in each cookie.
- Super Soft Chocolate Chip Cookies – We like these slightly under-baked. 😀
- White Chocolate Macadamia Nut Cookies – The BEST Hawaiian cookies!
- Oreo Brownie Cookies – An ultra-indulgent cookie recipe.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Flourless Monster Cookies
Ingredients
- 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
Instructions
- 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.
I have made this recipe several times and it never disappoints! Delicious every time. Made them Norma size this time!
I love that Deb! Norma-sized cookies are the BEST! 🙂
Monster flavor! Oaty goodness and M&M’s!
I’m glad you enjoyed these cookies, Diane!
So hard to eat just one! I am trying to keep the family from eating them all before our Christmas company arrives! I love all the different textures and flavors packed into each bite.
Agreed! We love monster cookies too!
This recipe is perfect Sue!! Crispy/chewy just like you said. My family loves them! They remind me of my mom’s cowboy cookies from the ‘60s. They are a healthier version without flour!! Thank you for adding the gf cookie to your 12 days of Christmas cookies! Happy Holidays!!
I’m so happy you enjoyed the cookies, Julie! Thanks for entering my baking challenge!
These are a favorite at our house. We make a full batch planning to freeze half but they are all gone within 2 weeks!
Ha! So glad you enjoyed these Kincaid!
Has anyone made these with peanut butter M&M??
I haven’t tried that, but I’m sure it would be fine. You might need to chop them up because if I remember correctly, they’re a little larger than regular m&ms.
So much oatmeal you don’t even feel too guilty! Love these!
Exactly! I’m glad you enjoyed these, Danalea!
Yum. I’m having almost as fun eating them as I had watching my girls make them!
You can’t go wrong with these monster cookies! Thanks Rob!
Made these cookies. They are very good! Let’s just say I’ve ate too many! ?
Haha! It’s so easy to eat too many monster cookies! Thanks for your feedback, Lori!
Peanut butter cookies aren’t usually my go to, but these are the exception!! I love the texture and the flavor! I substituted Carmel chips for the m and m’s .. delicious!!
Hi Sundra! I’m so glad you enjoyed the monster cookies. I really appreciate your feedback! Mwah!
Made these today! Delicious!
Hi Kelly! I’m so glad you enjoyed the monster cookies! 🙂
“Stay at home” has us pouring through your site! I’m all about your Blackberry Peach Frozen Margaritas and Chocolate Chip Peanut Butter Blondies next. Kids are voting for your Homemade Strawberry Ice Cream. So thankful for this resource while we are spending time in the kitchen together!
I understand. I’m so glad you are browsing. Just let me know if you have any questions!
Visiting my sister Mary and she has just made a batch. We each ate two as they are delicious!
We love Aunt Norma Jean!
So glad you made Mom’s recipe! She’d be proud. Thanks for your sweet review, Jean! 🙂
These are loved by all! Love the green and red m&m’S for Christmas time especially. What a treat to give to others as well as for your own family to enjoy. They are SO good!!
Monster Cookies are a great cookie for any time of year! Thanks for your sweet comments!
The best cookie of all time and this recipe is timeless! A classic for sure as I have been eating these buy the dozen since the 1980’s…… I do wish we could return to the size of Norma Jean’s! By the way, 24 is my #!