I baked flourless peanut butter monster cookies studded with oats, M&Ms and chocolate chips that stayed unbelievably soft and chewy and made everyone beg me for the secret.

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I adore these gluten free flourless monster cookies because they hit every craving so stupidly well. I love the way creamy peanut butter anchors the dough, nutty and salt-forward, while sneaky pockets of M&Ms punch the bite with candy crunch and melty chocolate.

They’re absurdly soft and chewy, the kind of cookie that clings to your teeth in the best way. And they disappear faster than I plan for.

But mostly I adore how nothing is fussy; joy in a handful, sugar on my fingers, chocolate in places it shouldn’t be. Dangerous habit.

I want more right now.

Ingredients

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Peanut butter: Rich, nutty base that’s chewy and gives good protein.
Light brown sugar: Adds deep caramel notes and keeps cookies soft.
Granulated sugar: Gives crisp edges and that classic cookie snap.
Egg: Binds everything together so dough isn’t crumbly, basic glue.
Vanilla extract: Basically rounds flavors out and makes it taste homemade.
Baking soda: Lets cookies puff a bit so they’re not rock hard.
Fine salt: Balances sweetness and makes the peanut butter pop.
Gluten free oats: Hearty chew and texture, kind of wholesome comfort.
Chocolate chips: Melty pockets of sweetness you’ll chase in every bite.
M&Ms: Colorful crunch and fun bites, use gluten free labeled if needed.
Optional milk: Plus a splash loosens stiff dough, easy fix.

Ingredient Quantities

1 cup creamy peanut butter (natural or regular, whatever you got)

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon fine salt

1 1/2 cups gluten free old fashioned rolled oats

1/2 cup semisweet chocolate chips

1/2 cup M&Ms (use gluten free labeled if needed)

Optional: 1 tablespoon milk or dairy free milk, if dough seems too stiff

How to Make this

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1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl stir together 1 cup creamy peanut butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until smoothish and a bit grainy, scrape sides with a spatula.

3. Add 1 large egg and 1 teaspoon vanilla extract and beat until fully mixed, it might look a little glossy.

4. Sprinkle in 1 teaspoon baking soda and 1/4 teaspoon fine salt and stir to combine.

5. Fold in 1 1/2 cups gluten free old fashioned rolled oats until evenly distributed. If the dough feels rock hard add up to 1 tablespoon milk or dairy free milk, just a little at a time until it holds together but is still thick.

6. Gently fold in 1/2 cup semisweet chocolate chips and 1/2 cup M&Ms, reserving a few to press on top for prettier cookies.

7. Scoop dough by rounded tablespoons or a small cookie scoop onto the prepared sheet, spacing about 2 inches apart. Press a couple of reserved M&Ms on top of each mound.

8. Bake 9 to 11 minutes until edges are set and tops look slightly cracked but still soft. Do not overbake or they will lose chewiness.

9. Let cookies cool on the sheet for 5 minutes then transfer to a wire rack to finish cooling. They firm up as they cool but stay soft inside.

10. For thicker cookies chill the scooped dough 20 to 30 minutes before baking, and store cooled cookies in an airtight container for up to 4 days.

Equipment Needed

1. Oven and oven mitts
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl
4. Spatula for scraping and folding
5. Measuring cups and spoons
6. Small whisk or fork (for beating egg and vanilla)
7. Cookie scoop or rounded tablespoon
8. Wire cooling rack

FAQ

Can I use natural peanut butter or does it change the cookies? Natural works fine, but it can make the dough a bit looser because of the oil separation. Stir the jar well and chill the dough for 15 minutes if it seems too soft.

Are the oats really gluten free? Use oats labeled gluten free to avoid cross contamination. Regular oats might be processed with wheat and wont be safe for someone with celiac.

How do I fix dough that is too stiff? Add the optional tablespoon of milk or dairy free milk, one teaspoon at a time, until it loosens. Chill the dough 10 to 15 minutes too, that helps with shaping.

Can I make these without an egg? Yes, swap 1 large egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes). Texture will be a touch denser but still tasty.

How long do they stay fresh and how should I store them? Store in an airtight container at room temp for up to 4 days, or freeze baked cookies for up to 3 months. Thaw at room temperature or warm 10 to 15 seconds in the microwave.

Can I change the mix ins like chocolate and M&Ms? Totally. Use nuts, dried fruit, or white chocolate chips. If using big chunks, fold them in gently so the cookies hold together well when baking.

Gluten Free Flourless Monster Cookies Recipe Substitutions and Variations

Peanut butter: swap for almond butter or sunflower seed butter if someone has a peanut allergy. Use same amount, but sunflower can taste a bit greener so add a pinch more brown sugar if you like it sweeter.
Egg: use a flax egg (1 tbsp ground flax + 3 tbsp water, wait 5 mins) or chia egg the same way. Works great for binding though cookies may be a touch denser.
Brown sugar: replace with coconut sugar 1:1 for a less wet, slightly caramel note, or use 3/4 cup maple syrup but reduce the granulated sugar by 1/4 cup and skip the optional milk since the dough will be wetter.
Gluten free rolled oats: you can use quick oats or 1 1/2 cups gluten free oat flour if you want a chewier or more cookie-like texture. If using flour, add 1 to 2 tbsp milk if dough seems dry.

Pro Tips

1) Chill the scooped dough 20 to 30 minutes before baking if you want taller, chewier cookies. If you skip chilling they’ll spread more and get thinner.

2) If using natural peanut butter, stir it well first. Natural PB can make the dough looser and oilier, so you may need to reduce added milk or add an extra tablespoon of oats to firm things up.

3) Measure the oats by gently spooning into the cup rather than packing them down. Packed oats will dry the dough out and make the texture crumbly. If dough feels too stiff, add milk a teaspoon at a time.

4) Don’t overbake. Pull cookies when the edges are set and the tops look slightly cracked but still soft. They firm up as they cool, and even 30 seconds too long will cost you chewiness. Store cooled cookies in an airtight container with a slice of bread or a folded paper towel to keep them soft.

Gluten Free Flourless Monster Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I baked flourless peanut butter monster cookies studded with oats, M&Ms and chocolate chips that stayed unbelievably soft and chewy and made everyone beg me for the secret.

Servings

servings

Calories

347

kcal

Equipment: 1. Oven and oven mitts
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large mixing bowl
4. Spatula for scraping and folding
5. Measuring cups and spoons
6. Small whisk or fork (for beating egg and vanilla)
7. Cookie scoop or rounded tablespoon
8. Wire cooling rack

Ingredients

1 cup creamy peanut butter (natural or regular, whatever you got)
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon fine salt
1 1/2 cups gluten free old fashioned rolled oats
1/2 cup semisweet chocolate chips
1/2 cup M&Ms (use gluten free labeled if needed)
Optional: 1 tablespoon milk or dairy free milk, if dough seems too stiff

Directions

Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
In a large bowl stir together 1 cup creamy peanut butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until smoothish and a bit grainy, scrape sides with a spatula.
Add 1 large egg and 1 teaspoon vanilla extract and beat until fully mixed, it might look a little glossy.
Sprinkle in 1 teaspoon baking soda and 1/4 teaspoon fine salt and stir to combine.
Fold in 1 1/2 cups gluten free old fashioned rolled oats until evenly distributed. If the dough feels rock hard add up to 1 tablespoon milk or dairy free milk, just a little at a time until it holds together but is still thick.
Gently fold in 1/2 cup semisweet chocolate chips and 1/2 cup M&Ms, reserving a few to press on top for prettier cookies.
Scoop dough by rounded tablespoons or a small cookie scoop onto the prepared sheet, spacing about 2 inches apart. Press a couple of reserved M&Ms on top of each mound.
Bake 9 to 11 minutes until edges are set and tops look slightly cracked but still soft. Do not overbake or they will lose chewiness.
Let cookies cool on the sheet for 5 minutes then transfer to a wire rack to finish cooling. They firm up as they cool but stay soft inside.
For thicker cookies chill the scooped dough 20 to 30 minutes before baking, and store cooled cookies in an airtight container for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.