These Monster Cookies are like oatmeal cookies on steroids. Loaded with peanut butter and all of the best mix-ins. No flour added, gluten-free. Kids and adults will love them!
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These Flourless Monster Cookies have been a go-to recipe of mine for almost 10 years. I first shared them with you a few years ago, but decided to give them a little re-name and re-post because…well, they deserve it. Plus they haven’t gotten love on #COOKIEFRIDAY yet, so it was about their time to shine.
These cookies are hearty, loaded with delicious mix-ins, and super soft and chewy thanks to all that peanut butter 😉 Here’s how to make them.
PrintFlourless Monster Cookies
These Monster Cookies are like oatmeal cookies on steroids. Loaded with peanut butter and all of the best mix-ins. No flour added, gluten-free. Kids and adults will love them!
- Prep Time: 90
- Cook Time: 12
- Total Time: 1 hour 42 minutes
- Yield: 40–50 1x
- Category: Cookies, Baking, Dessert, Gluten-Free
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2/3 cup unsalted butter, melted
- 1 1/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 1/2 cup creamy peanut butter
- 3 eggs, beaten
- 5 1/2 cups quick oats *
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 cup m&ms or Reese’s Pieces
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
Instructions
- In a large bowl, mix together butter, brown sugar, white sugar and peanut butter until well combined
- Stir in eggs, vanilla, then baking soda
- Stir in the oats 2 cups at a time. Lastly stir in all of the m&ms and chocolate chips
- Refrigerate dough for at least an hour OR freeze for at least 30 minutes (don’t skip – this is important!)
- Preheat the oven to 350 degrees
- Form golf ball-sized cookies then flatten a bit onto parchment-lined baking sheets
- Bake for 10-12 minutes. Don’t worry if they seem delicate – you want them slightly underbaked so they stay nice and chewy
- Let cool on the pan for 5-10 minutes, and then on a cooling rack for at least 30 minutes before enjoying
Notes
* opt for certified gluten-free to those with a gluten allergy/intolerance
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Now THAT is a beautiful cookie. A loaded, chunky, everything-but-the-kitchen-sink cookie.
FYI, this recipe makes a HUGE batch – 40-50 cookies! So it’s a great option for holiday baking + gifting! However you can also cut the recipe in half, or I love to freeze a good portion of them as they defrost very well.
There are some “healthier” substitutions you could make in this recipe (yes, it’s a lot of butter and sugar) so I will include them below. But in my humble opinion…just keep this gem of a recipe as-is. If you want to keep them strictly gluten-free, be sure to use your favorite gluten-free oats.
Ingredient substitutions for Flourless Monster Cookies:
- Instead of butter you could use coconut oil or your favorite dairy-free butter
- Instead of brown sugar use coconut sugar
- You can use crunchy peanut butter, or any other nut butter. Cashew butter or almond butter would be delicious!
- You can use regular/rolled oats instead of quick oats, but I find the quick oats hold these cookies together better
As always, if you make these Flourless Monster Cookies or any of my other recipes I’d love to see how they turned out! Be sure to tag me on Instagram @Hungry.Blonde 🙂 xoxo GG
You might also like:
Grain-Free Frosted Sugar Cookies
The Best Chocolate Chip Cookies
Fluffy Almond Flour Snickerdoodles
Loaded Breakfast Cookies
