No Flour Monster Cookies (2024)

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NO FLOUR MONSTER COOKIES

No flour monster cookies are loaded with quick oats, peanut butter, chocolate chips, and m&m’s! No flour at all so they are perfect for those with a gluten intolerance.

To make these a true gluten-free cookie then be sure and use gluten-free quick oats.

These flourless monster cookies are soft-baked, chewy, and just delicious. Even if you don’t have to cook or bake gluten-free then I know you will still love these cookies! If you prefer the ease of cookie bars then be sure and try my no flour monster cookie bars.

HOW TO MAKE NO FLOUR MONSTER COOKIES

One large mixing bowl is all you need for this cookie recipe! You can either use a bowl with a handheld mixer or use the bowl of a stand mixer with the paddle attachment.

large eggs
light brown sugar
granulated sugar
salted butter
creamy peanut butter
salt
baking soda
vanilla extract
quick oats
miniature semi-sweet chocolate chips
mini m&m’s OR regular m&m’s

MY TIPS FOR THESE MONSTER COOKIES

ARE MONSTER COOKIES GLUTEN-FREE?
- Technically yes, because there is no flour in the cookies. However, for a true gluten-free cookie be sure and use gluten-free quick oats.
WHAT ARE MONSTER COOKIES?
- Monster cookies are a delicious mixture of oats, peanut butter, chocolate, and m&m’s all loaded into one cookie.
CAN I FREEZE NO FLOUR MONSTER COOKIES
- YES! They freeze so well. You can either freeze them already baked OR freeze them in the dough balls and then cook as necessary. I also like to put a frozen cookie in my kids’ lunch and then by the time lunch comes around the cookie is thawed and ready to eat.
TIPS FOR BAKERY STYLE COOKIES
- I would highly recommend getting a cookie scoop. It makes scooping the cookies so easy. I use a #50 scoop by the brand OXO that I found on Amazon. Each scoop comes to about 2 tablespoons of dough.
- The cookies don’t spread much in the oven so right when they come out I like to gently press a few additional m&m’s onto the tops of the cookies. This helps them spread slightly and makes them look pretty.

TRY THESE OTHER MONSTER COOKIE TREATS

monster cookie dough cheeseball dip
reese’s stuffed monster cookies
the best monster cookies
triple peanut butter monster cookies
no bake monster cookies

No Flour Monster Cookies

Author Jessica

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

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.

Ingredients

▢ 3 large eggs
▢ 1¼ cups packed light brown sugar
▢ 1 cup granulated sugar
▢ 1/2 cup (1 stick) salted butter softened
▢ 1½ cups creamy peanut butter
▢ 2 teaspoons baking soda
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon salt
▢ 4½ 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

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