Nothing beats a classic (and naturally gluten-free!) monster cookie recipe. These flourless homemade cookies are uber soft and chewy, just like the ones you grew up on. They are the ideal bakery-style treat that appeals to all, loaded with oats, peanut butter, chocolate chips, and M&M candies.
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No Flour Monster Cookies – Yummy Gluten-Free Recipe!
This monster cookie recipe is one of those gems that you pleasantly realize are naturally gluten-free. Flourless cookie recipes have always been a favorite of mine because no speciality ingredients are needed, they affordable to make, and they appeal to all – GF or not!
This easy homemade recipe is based off another family favorite in my gluten-free cookie collection. When I created this old fashioned gluten-free oatmeal raisin cookie recipe it earned so many rave reviews, I decided to swap out the raisins for a mixture of chocolate chip and M&Ms.
The results was just as good as the one’s I grew up on with an extra soft and chewy texture, nice crisp edges, and lots of gooey chocolate through thanks to an ample helping of chocolate chips and M&M’s
These are my go-to cookies for friends, especially those who are gluten free. I’m celiac and these are my favorite! Awesome texture and flavor.
—Clare
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredients Tid Bits
- Peanut Butter – Helps bind the dough together so no flour is necessary to make soft, chewy cookie that isn’t dry or crumbly. Use regular creamy peanut butter for best results. I have not tried an alternative seed butter or nut butter, but since these tend to be oilier, I don’t think it would have great results.
- Oats – I recommend using quick-cooking oats because the cookie dough binds together more and no chilling is necessary. Be sure to use certified gluten-free oatmeal for a gluten-free recipe.
- Butter – Use softened, room temperature butter. I have not tried the recipe with dairy-free butter, but typically vegan butter sticks substitutes with great results. They may spread a bit more, though. To offset this, chill the dough for 1 hour before baking.
- Sugar – A combination of brown sugar and granulated sugar gives a soft, chewy texture.
- M&M candies – Plain M&Ms do not have any gluten-containing ingredients, but some people are sensitive to them, especially those with celiac. If you are making homemade monster cookies for a loved one, I recommend checking with them first. If using another chocolate candy flavor or variety, read the label carefully.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy no flour cookie dough
In a large bowl cream together softened butter, peanut butter, and both sugars. Mix on high for 2 minutes so it’s nice and creamy. Then add in the eggs and vanilla.
Add in all the monster goodness!
Can’t have monster cookies without the best part. Add in the GF quick oats, then stir in the chocolate chips and M&Ms. Reserve some to press on top of the cookies before baking if you want legit bakery-style cookies. Who doesn’t?!
Scoop and bake (the right amount)
I’m not exactly sure how monster cookies got their name, but it might have something to do with their size. I like a nice big cookie, so I use a large cookie scoop. which is about 3 tablespoons. Sometimes I even go bigger, up to my 4 tbsp scoop.
Divide the dough about 2 inches apart and take those extra candies and chocolate and press on top. Bake in a 350ºF oven for about 11 minutes. Be careful to not over bake, in fact I slightly underbake. You are looking for the edges to be set and middle will be slightly underdone. Try to let them cool slightly before you start digging in!
Can I Use Rolled Oats Instead of Quick Oats?
Since there is no flour in this cookie recipe gluten-free quick oats work best. The finer, smaller oat flakes acts as a better binder for flourless cookies versus rolled old-fashioned oats.
If you do not have quick oats, use rolled oatmeal and pulse in a food processor a few times to break up the flakes to quick oats size. Sometimes I have used regular old fashioned oats in a pinch, but I find it affects the texture, not the taste.
Pro GF Cookie Tips
- For bakery-style large cookies use trigger ice cream scoop or large cookie scoop to portion the dough. To make more, smaller cookies use a medium cookie scoop (1.5 tablespoons)
- If you forget to set out your butter to soften, place it in the microwave at 20% power for 45 seconds.
- Creamy peanut butter, rather than natural, is necessary for best results. Natural peanut butter is too oily and will not mix cohesively.
- Using cookie scoops portions the dough faster and makes the cookies uniformly sized for consistent baking.
- Mix up the add-ins. Replace some of the chocolate chips or M&Ms with butterscotch chips, white chocolate chips, gluten-free pretzels, coconut, or dried cranberries. Read all the labels to make sure all ingredients are gluten-free.
- For a festive Christmas cookies use red and green Holiday M&Ms.
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Flourless Gluten-Free Monster Cookies (Extra Soft!)
Ingredients
- ½ cup (113 g) unsalted butter, softened
- 1 ⅓ cup (344 g) creamy peanut butter
- ¾ cup (176 g) packed light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoon baking soda
- 3 cups (312 g) quick-cooking oats, certified gluten-free
- 1 cup (208 g) M&M chocolate candies, divided
- 1 cup (170 g) semi-sweet chocolate chips, divided
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper, silicone baking mats, or leave ungreased.
- In a large bowl cream together the softened butter, peanut butter, and both sugars. Mix on high for 2 minutes so it's nice and creamy.½ cup unsalted butter, 1 ⅓ cup creamy peanut butter, ¾ cup packed light brown sugar, ¾ cup granulated sugar
- Add the eggs, vanilla, and baking soda. Mix well then add the oats. Mix on low until all combined. Add ¾ cup M&Ms and ¾ cup chocolate chips. Mix on low or stir by hand.2 large eggs, 2 teaspoons vanilla extract, 1 ½ teaspoon baking soda, 3 cups quick-cooking oats, 1 cup M&M chocolate candies, 1 cup semi-sweet chocolate chips
- Use a large cookie scoop or trigger ice cream scoop to portion out large balls (see recipe notes for smaller cookies) and place 2 inches apart on ungreased baking sheets. Press down slightly with the back of the scoop. Use the remaining chocolate chips and M&Ms to press down slightly on top of the unbaked cookies.
- Bake for 11 minutes, rotating pans halfway through. Be careful to not over bake (edges will be set and middle will be slightly underdone). Cool on baking sheets 5 minutes before transferring to a wire rack to cool.
Notes
Smaller cookies
To make smaller cookies use a medium cookie scoop (1.5 tablespoons) and bake for 1-2 minutes less. This will yield 44 cookies.dairy-free modifications
- Replace the butter with plant-based butter sticks, such as Earth Balance. They may spread a bit more, though. To offset this, chill the dough for 1 hour before baking.
- Instead of chocolate chips use dairy-free chips, such as Enjoy Life.
- M&Ms are not dairy-free, so they will need to be replaced with something else. Add an additional 3/4 cup chocolate chips (regular or mini) in their place, or try another dairy-free mix-in, such as dried cranberries, coconut, chopped nuts, or another flavor of vegan baking chips.
make-ahead tips
To make these cookies ahead of time and you have a couple options to choose from.- Baked Cookies – Bake and cool the cookies completely before storing. Stack in an airtight container and store at room temperature up to four days. To store longer, wrap stacks of 2-3 cookies in plastic wrap and store in a ziplock freezer bag and freeze up to 3 months.
- Unbaked Cookies – Make the monster cookie dough and portion out the cookie balls on parchment paper lined baking sheet. Flash freeze until the balls are hard to touch. Transfer the unbaked balls to ziplock freezer bag and freeze up to 3 months. Do not thaw the dough before baking, but they will have to bake for 1-2 minutes longer.
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I added mini marshmallows and white chocolate chips and they were amazing
Oh, love this idea! Thank you so much for sharing!
Best,
Melissa
These are my go-to cookies for friends, especially those who are gluten free. I’m celiac and these are my favorite! Awesome texture and flavor.
Thank you, Clare! I really appreciate it! No one can resist a monster cookie!
Best,
Melissa
I have been Gluten-Free for 10 years, and this cookie recipe is absolutely amazing! Thank you so very much for sharing!
Thank you, Tracy! Appreciate it!
Best,
Melissa
These cookies are the absolute best. My family loves them and they take very little time to make — especially when you get used to making them. I also have an ailing dog that won’t eat very many calories and I made a batch for her with Reese’s pieces because they don’t have any chocolate in them. She loves them because they’re savory, sweet, and soft. She would forgo steak for these cookies!
Anyway back to the human side of things, the family loves them. I’ll be making them for family and friends for the holidays.
Love this, Nikki! I’m so glad the ENTIRE family enjoys them! Thanks for sharing!
Best,
Melissa
does the brown sugar have to be packed ?
Yes, it does. Enjoy!