Easy Flourless Monster Cookies
These Easy Flourless Monster Cookies are packed with creamy peanut butter, old fashioned rolled oats, milk chocolate chips, and mini M&M’s! These cookies come together quickly with no chilling required. They’re soft, chewy and crisp on the edges. Perfect for lunchboxes, afternoon snacks, or whenever you’re craving a homemade chocolate chip cookie!
Recipe at a glance
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 20 cookies
Difficulty: Easy
Main Ingredients: Peanut butter, oats, butter, brown sugar, eggs, mini M&M’s, and chocolate chips.
Technique: Creaming the butter and peanut butter with the sugars, mixing in the remaining ingredients, folding through the chocolate pieces, then baking until golden around the edges.
Monster Cookies bring together some of the best parts of classic cookies. They have the creamy peanut butter flavor you love in a peanut butter cookie, the chewy texture from an oatmeal chocolate chip cookie, and are loaded with chocolate chips and colourful M&M’s like your favourite chocolate chip cookies and M&M cookie bars!
Why this recipe works
I tested these Monster Cookies with different amounts of oats and tried chilling the dough to find the best texture and consistency. Adding more oats made the cookies too dense, while chilling the dough reduced the spread and changed the final texture.
After testing, I found this version creates the perfect traditional flourless Monster Cookie texture: soft and chewy with lightly golden edges, without any chilling required.
- Flourless Cookie Recipe: These cookies are made without flour, instead, using rolled oats to create their chewy texture and hold everything together along with the creamy peanut butter.
- No Chilling Required: The dough goes straight from mixing to baking, making these cookies quick and easy to make.
- Tested and Reliable: This recipe is tested to ensure clear instructions and consistent results, so you can make monster cookies you’ll love!
Ingredients you’ll need
These no bake matcha brownies use simple ingredients to create a rich chocolate brownie base with a smooth dark chocolate topping and vibrant matcha swirl.
- Butter: Softened butter helps create a tender cookie texture and combines with the peanut butter to create a rich base.
- Creamy Peanut Butter: Use regular creamy peanut butter (Jif or Skippy in the US, or Bega or Coles/Woolworths Brand in Australia) works best for this recipe as it blends smoothly into the dough and creates the best consistency. I do not recommend using natural peanut butter. The natural separation of oils can affect the consistency of the dough and may change how the cookies spread and bake.
- Granulated Sugar and Brown Sugar: The combination of sugars provides sweetness while the brown sugar adds moisture and helps keep the cookies soft.
- Eggs: Help bind the ingredients together and create the right cookie texture.
- Rolled Oats: Replace traditional flour in this recipe and create the chewy texture that makes Monster Cookies unique. Use certified gluten free oats if needed.
- Baking Soda: Helps the cookies spread and creates lightly golden edges.
- Vanilla Extract: Enhances the flavours of the peanut butter and chocolate.
- Mini M&M’s: Add colour, sweetness, and chocolate throughout the cookies.
- Milk Chocolate Chips: Add extra chocolate flavour and pockets of melted chocolate in every bite.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Ingredient substitutions
- Peanut Butter: Crunchy peanut butter should work in this recipe, but it has not been tested. The texture of the cookies may be slightly different due to the added peanut pieces.
- Rolled Oats: Can be replaced with certified gluten free rolled oats if you need these cookies to be gluten free. Avoid replacing the oats with flour, as the oats are what create the classic flourless Monster Cookie texture.
- Mini M&M’s: Regular size M&M’s can be used instead of mini M&M’s. You can also replace them with other candy-coated chocolate pieces or additional chocolate chips.
- Chocolate Chips: Can be replaced with semi-sweet, white or dark chocolate chips.
How to make flourless monster cookies
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric hand mixer, add the softened butter and creamy peanut butter. Beat on medium speed for 1 minute until smooth and creamed.
Step 2: Add the granulated sugar and brown sugar. Beat on medium speed for 1 minute and 30 seconds until the mixture is lighter in colour and slightly fluffy.
Step 3: Pour in the vanilla extract, then add the eggs one at a time, beating well after each addition, about 15 seconds.
Step 4: Add the rolled oats, baking soda, and salt. Beat on low speed until combined, about 10 seconds.
Step 5: Add the mini M&M’s and chocolate chips. Using a spatula, gently fold them through the cookie dough until evenly distributed.
Step 6: Using a 1 tablespoon cookie scoop, drop the cookie dough onto the prepared baking sheet. Leave at least 2 inches (5 cm) between each cookie, as they will spread during baking.
Step 7: Bake for 11–13 minutes, or until the edges are lightly golden and the centers still appear slightly soft. Remove from the oven. Allow the cookies to cool on the baking tray for 15 minutes.
Step 8: If desired, gently press extra mini M&M’s and chocolate chips into the tops straight from the ove. Use a slotted turner to carefully transfer the cookies to a wire rack. They will be delicate while warm but will firm up as they cool. Enjoy.
Watch how to make it
Sam’s expert tips
- Use softened butter: Room temperature butter blends more easily with the peanut butter and sugars, creating a smoother cookie dough.
- Do not overbake: The cookies may look slightly underdone in the centre when removed from the oven, but they will continue cooking on the hot baking tray and set as they cool.
- Let the cookies cool before moving them: These cookies are delicate straight from the oven. Allowing them to cool on the tray helps them firm up and prevents breaking.
- Add extra chocolate while warm: Pressing extra M&M’s and chocolate chips into the cookies as soon as they come out of the oven will make them stick to the cookies and not fall off.
Recipe FAQ’s
Can I use crunchy peanut butter instead of creamy peanut butter?
Crunchy peanut butter should work in this recipe, but it has not been tested. The cookies may have a slightly different texture due to the added peanut pieces. For the softest and most consistent results, I recommend using regular creamy peanut butter as written in the recipe.
Are these Monster Cookies gluten free?
This recipe for Monster Cookies are naturally flourless and do not contain wheat flour. However, if you need them to be gluten free, make sure you use certified gluten free rolled oats, as oats can be processed in facilities that also handle gluten-containing grains.
Why are my cookies falling apart?
These Monster Cookies can be delicate when they first come out of the oven. Allow them to cool on the baking tray for 15 minutes before moving them, as they will firm up as they cool. Use a slotted turner to gently lift the cookies from the tray, as they will be delicate while warm and can break if moved by hand.
How to store
Store: Allow the cookies to cool completely, then place them in an airtight container at room temperature. They will stay fresh for up to 5 days.
Freeze: Freeze baked cookies in an airtight container or freezer bag for up to 3 months. Place parchment paper between layers if stacking to prevent them from sticking together. Thaw at room temperature before serving.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easy Flourless Monster Cookies
Ingredients
Method
- Prepare Oven: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside.
- Cream Butter and Peanut Butter: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric hand mixer, add the softened butter and creamy peanut butter. Beat on medium speed for 1 minute until smooth and creamed.
- Add Sugars: Add the granulated sugar and brown sugar. Beat on medium speed for 1 minute and 30 seconds until the mixture is lighter in colour and slightly fluffy.
- Add Eggs and Vanilla: Pour in the vanilla extract, then add the eggs one at a time, beating well after each addition, about 15 seconds. Scrape down the sides of the bowl with a spatula as needed.
- Add Dry Ingredients: Add the rolled oats, baking soda, and salt. Beat on low speed until combined, about 10 seconds.
- Fold Through Chocolate: Add the mini M&M’s and chocolate chips. Using a spatula, gently fold them through the cookie dough until evenly distributed.
- Scoop Cookies: Using a 1 tablespoon cookie scoop, drop the cookie dough onto the prepared baking sheet. Leave at least 2 inches (5 cm) between each cookie, as they will spread during baking. Do not flatten the cookie dough before baking. I bake 8 cookies at a time on a large baking sheet to allow enough space for the cookies to spread evenly.
- Bake: Bake for 11–13 minutes, or until the edges are lightly golden and the centers still appear slightly soft. Remove from the oven.
- Add Extra Chocolate: If desired, immediately after removing the cookies from the oven, gently press extra mini M&M’s and chocolate chips into the tops while the cookies are still warm. The residual heat will slightly melt the chocolate pieces, helping them stick to the surface of the cookies.
- Cool: Allow the cookies to cool on the baking tray for 15 minutes before carefully transferring them to a wire rack. Use a slotted turner to gently lift the cookies from the tray, as they will be delicate while warm and can break if moved by hand. The cookies will firm up as they cool. Once cooled completely, enjoy!
Nutrition
Video
Notes
- Peanut Butter: Use regular creamy peanut butter, such as Jif or Skippy, for the best results. I do not recommend using natural peanut butter, as the separated oils can affect the consistency of the cookies.
- Rolled Oats: Use old fashioned rolled oats for the best chewy texture. If you need these cookies to be gluten free, make sure you use certified gluten free rolled oats.
- Mini M&M’s: Regular size M&M’s can be used instead of mini M&M’s.
- Chocolate Chips: Can be replaced with semi-sweet, white, or dark chocolate chips depending on your preference.
- Use softened butter: Room temperature butter blends more easily with the peanut butter and sugars, creating a smoother cookie dough.
- Do not overbake: The cookies may look slightly underdone in the centre when removed from the oven, but they will continue cooking on the hot baking tray and set as they cool.
- Let the cookies cool before moving: These cookies are delicate straight from the oven. Allow them to cool on the baking tray before transferring them to a wire rack to prevent breaking.
- Add extra chocolate while warm: Press extra M&M’s and chocolate chips into the cookies while they are still warm for a bakery-style finish.
- Store: Allow the cookies to cool completely, then place them in an airtight container at room temperature. They will stay fresh for up to 5 days.
- Freeze: Freeze baked cookies in an airtight container or freezer bag for up to 3 months. Place parchment paper between layers if stacking to prevent them from sticking together. Thaw at room temperature before serving.