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Flourless Monster Cookies: A Chewy, Chunky Treat Packed with Peanut Butter, Oats, and Chocolate
Discover the secret to making ultra-chewy, naturally gluten-free monster cookies that are loaded with flavor, easy to make, and endlessly customizable.
When it comes to indulgent, over-the-top, kid-approved cookies, nothing beats a monster cookie. And when you make them flourless, they’re even better—chewy, rich, and naturally gluten-free without sacrificing flavor or texture.
Whether you’re baking for a party, a lunchbox treat, or a cozy night in, flourless monster cookies are the ultimate crowd-pleaser. In this guide, we’ll break down everything you need to know: ingredients, techniques, tips, variations, storage, and even nutrition info.
🍪 What Are Monster Cookies?
Monster cookies are a classic American treat that combines the best parts of oatmeal cookies, peanut butter cookies, and chocolate chip cookies—all in one. They’re often loaded with:
- Creamy peanut butter
- Rolled oats
- Chocolate chips
- M&M’s or candy-coated chocolates
- Sometimes raisins, coconut, or chopped nuts
A flourless monster cookie takes things a step further: it skips the all-purpose flour altogether, relying on oats, eggs, and peanut butter to create the structure. The result? Thick, chewy, naturally gluten-free cookies that are irresistibly good.
🌾 Why Flourless Monster Cookies?
Here’s why they’re worth baking again and again:
✅ Naturally gluten-free (with certified GF oats)
✅ No complicated ingredients
✅ No chilling required
✅ Ultra-chewy and rich
✅ One-bowl recipe = minimal cleanup
✅ Endlessly customizable
They’re perfect for:
- School lunches (nut-free versions available)
- After-school snacks
- Bake sales and potlucks
- Holiday cookie trays
- Late-night cravings
🧾 Key Ingredients (and Why They Matter)
To create the best flourless monster cookies, you need the right ingredients and ratios:
🥜 Peanut Butter
- Acts as the fat and binder.
- Choose natural creamy peanut butter or commercial for more structure.
- Avoid very oily or dry brands.
🥚 Eggs
- Provide structure and binding in the absence of flour.
🌾 Old-Fashioned Rolled Oats
- Replace flour entirely in this recipe.
- Create chewy texture and help hold the cookie together.
- Do not use quick oats—they’re too powdery.
🍬 Brown Sugar + Granulated Sugar
- A combination gives you moisture (brown) and crisp edges (white).
🍫 Chocolate Chips & M&Ms
- The classic monster cookie duo.
- Adds sweetness, color, and fun.
🧂 Baking Soda + Vanilla + Salt
- For leavening, flavor balance, and depth.
🍽️ Step-by-Step Recipe: Flourless Monster Cookies
🍪 Ingredients (Yields ~24 cookies):
- 1 cup creamy peanut butter
- 2/3 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups old-fashioned rolled oats
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup M&M’s or candy-coated chocolates
Optional Add-ins (Choose 1–2):
- 1/3 cup chopped walnuts or pecans
- 1/3 cup shredded coconut
- 1/4 cup raisins or dried cranberries
- 2 tbsp chia seeds or ground flax
👩🍳 Instructions:
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
2. Mix Wet Ingredients
In a large bowl, combine:
- Peanut butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
Whisk until smooth and creamy.
3. Add Dry Ingredients
Mix in:
- Baking soda
- Salt
- Rolled oats
Stir until well combined. Dough will be thick.
4. Fold in Mix-Ins
Use a spatula to gently fold in:
- Chocolate chips
- M&Ms
- Any optional add-ins
5. Scoop & Bake
Scoop 2-tablespoon-sized balls (or use a medium cookie scoop) onto prepared sheets, leaving space between each.
- Lightly flatten tops with your fingers or the back of a spoon.
- Bake for 10–12 minutes, until edges are golden and centers are still soft.
6. Cool
Let cool on the pan for 5 minutes, then transfer to a wire rack.
🧁 Pro Tips for Perfect Monster Cookies
✅ Use room temperature eggs and peanut butter—this helps everything mix evenly.
✅ Avoid overbaking—cookies firm up as they cool.
✅ Use a cookie scoop for uniform size and even baking.
✅ Let them rest—they’re chewiest a few hours after baking.
✅ Double the batch and freeze extras for later!
🧊 Storage & Freezing Instructions
🥡 Storing:
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Place a piece of bread in the container to keep them soft.
❄️ Freezing:
- Freeze unbaked cookie dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen at 350°F for 1–2 minutes longer.
- Freeze baked cookies in layers between parchment for up to 3 months. Thaw at room temp or warm in microwave.
🍫 Creative Variations and Substitutions
Make your monster cookies your own with these fun swaps and twists:
🌰 Nut-Free Version
- Replace peanut butter with sunflower seed butter or WowButter.
- Use nut-free chocolate candies.
🍌 Banana Monster Cookies
- Replace 1 egg with 1 mashed banana for added moisture and a slight banana flavor.
🥥 Trail Mix Cookies
- Add dried cranberries, pumpkin seeds, mini pretzels, coconut, or raisins for a hiking-ready snack.
🥄 No-Bake Monster Cookie Bites
- Mix dough without eggs and use mini chocolate chips and oat flour. Roll into balls and chill for 1 hour.
🍬 Mini Monster Cookies
- Use a small cookie scoop and bake for just 7–8 minutes for bite-sized party cookies.
🍽️ Nutritional Info (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~180–210 kcal |
| Fat | 10–12g |
| Carbs | 20–22g |
| Sugar | 14g |
| Protein | 5–6g |
| Fiber | 2g |
Note: Will vary based on mix-ins and portion size.
🧠 Fun Facts About Monster Cookies
- Invented in the Midwest, monster cookies became popular as a way to use up leftover baking supplies—like a pantry-cleaning cookie.
- Despite the name, they have no connection to Sesame Street’s Cookie Monster (though he’d approve).
- The original recipe included butterscotch chips, raisins, and corn syrup.
- “Monster” refers to the monster-sized ingredients list, not necessarily cookie size!
❓ FAQs: Flourless Monster Cookies
Q: Are flourless monster cookies really gluten-free?
Yes—as long as you use certified gluten-free oats. Regular oats can be contaminated during processing.
Q: Can I make these vegan?
Yes:
- Use a plant-based egg replacer (like flax eggs).
- Choose vegan peanut butter and dairy-free chocolate chips.
Q: Can I make them smaller or larger?
Absolutely. Adjust baking time:
- Small: 1 tbsp dough, bake 7–8 minutes
- Jumbo: 3 tbsp dough, bake 13–15 minutes
Q: My cookies fell apart. What happened?
Likely causes:
- Not enough binding (add another egg).
- Didn’t cool before moving.
- Peanut butter was too oily.
Q: Can I use quick oats?
Technically yes, but the texture will be softer and less chewy. Rolled oats are best for structure and mouthfeel.
Q: Why are my cookies too soft or too crisp?
Too soft: underbaked or too much sugar.
Too crisp: overbaked or too little moisture. Try reducing oven temp slightly or baking a few minutes less.
Q: Are monster cookies healthy?
They’re a treat, but they do contain:
- Protein from peanut butter and eggs
- Fiber from oats
- Less refined carbs than flour-based cookies
Still, enjoy in moderation—or make a lighter version with less sugar and fewer add-ins.
🌟 Final Thoughts: Why You’ll Love These Flourless Monster Cookies
Flourless monster cookies are easy, adaptable, and impossible to resist. With their chewy oats, gooey chocolate, and rich peanut butter flavor, they satisfy every craving—and you don’t need flour, chill time, or a mixer to make them.
Whether you’re gluten-free, short on time, or just love a loaded cookie, this recipe checks every box. Try them once, and you’ll be baking them on repeat.