Flourless Gluten-Free Monster Cookies (Extra Soft!)

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.

Prep Time 10

Cook Time 10

Total Time 20

Servings

Author Melissa Erdelac

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.

Nutrition