These flourless monster cookies create soft, chocolate and candy loaded, oatmeal cookies! Made with peanut butter (or easily substitute SunButter) and naturally gluten free.
Oatmeal cookies are always high on my list of favorite cookies. Seriously, oatmeal cookie dough is hands down the best cookie dough, ever!! Since flour is still an elusive ingredient in many grocery stores, I wanted to create a flour free cookie recipe. So….. allow me to introduce you to flourless monster cookies!
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what are flourless monster cookies?
Have you had a monster cookie? I remember being introduced to this cookie by a family I babysat for in high school. A cookie jam packed with oats, peanut butter, chocolate chips and M&M’s. The cookies are soft and chewy and highly addictive!!
To make them flour free, I substituted the all-purpose flour with quick cooking oats. Quick oats are simply rolled oats that have been coarsely chopped and they act to bind the dough together. Initially, I was going to pulse the oats in the food processor to create oat flour, but laziness won out!😉
I also added a twist by adding molasses, which is common in oatmeal cookies, but not in monster cookies. It adds a nice flavor layer and also leads to a chewier cookie.
How do you make monster cookies?
Start by gathering your ingredients and choosing your add-ins. M&M’s and chocolate chips are the traditional choice. I used mini dark chocolate chips, white chocolate chips and Trader Joe’s candy coated chocolates. Be creative though and add whatever sounds good to you!
In a medium bowl, combine the rolled oats, quick cooking oats, baking soda, cinnamon and salt. Then briefly beat together the butter and peanut butter using a stand mixer with the paddle attachment or a hand-held mixer. Beat in both sugars for a few minutes before adding the egg and molasses and beating until fluffy.
Next, slowly add in the oat mixture until just combined and mix the add-ins in with a spatula. The cookie dough needs a short rest in the refrigerator before baking.
Can I use something other than peanut butter in this recipe?
Yes! I tested this recipe with SunButter and cookie butter. The SunButter reacted just like the peanut butter. The cookie butter did cause the cookies to spread a bit more and they are slightly more delicate. All varieties taste delicious!
let’s bake these flour free cookies!
The cookies need about 12 minutes of bake time. Remember, your oven is different from mine; it could be anywhere between 10-15 minutes. You may need to give the cookies a little “smush” during baking, see the notes in the recipe card.
Are flourless monster cookies gluten free?
Oats are gluten free by nature, but are often processed in facilities that also process wheat. If you need the cookies to truly be gluten free, be sure to use certified gluten free oats. You will also need to skip the cookie butter version as cookie butter is not gluten free.
other oatmeal cookie recipes to enjoy
- Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
- Healthy Breakfast Cookies
- Oatmeal Peanut Butter Chocolate Chip Cookies
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Flourless Monster Cookies! It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review. I read every comment, and I LOVE hearing from you!
- 3/4 cup quick cooking oats
- 1 1/2 cups old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, room temperature
- 1/2 cup peanut butter*
- 1/2 cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon molasses
- 3/4 cup mix ins, such as m&m’s, mini chocolate chips, white chocolate chips, reeces pieces, chocolate chips
- In a medium bowl, combine both types of oats, baking soda, cinnamon and salt. Set aside.
- Using a stand mixer with the paddle attachment or a hand-held mixer, beat the room temperature butter for about 30 seconds, then add the peanut butter and beat on medium-high until combined, about 1 minute. Add both sugars and beat on medium-high until fluffy, about 2 minutes. Scrape up and down the bowl.
- Add the egg, vanilla and molasses and beat on medium-high another 1-2 minutes. Scrape up and down the bowl.
- With the mixer on low, slowly add the oat mixture, mixing until just combined. Use a spatula to mix in the desired combination of add ins. Cover and chill for one hour.
- Preheat the oven to 350°F and prepare baking sheets with parchment paper or silicone baking mats.
- Using a 2 tablespoon scoop, place cookies on the prepared baking sheet an inch or so apart. The cookies do not spread much. Bake for about 12 minutes, check the cookies 8-9 minutes in and use a large spoon or the flat bottom of a measuring cup to press down on the cookies, if they are puffy.
- Allow the cookies to cool on the pan for 4-5 minutes and then transfer to a wire cooling rack to cool completely.
Store the cookies in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
*I tested this recipe with both SunButter and cookie butter, in place of the peanut butter. Both work, but the cookie butter spreads a lot more during baking and cookie butter is not gluten free. I used the no sugar added version of SunButter.
Amount Per Serving: Calories: 245Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 171mgCarbohydrates: 31gFiber: 2gSugar: 22gProtein: 4g
The nutrition information is an estimate and may not be entirely accurate.