If you love monster cookies but want a healthier twist, try these Flourless Monster Cookies. They deliver the perfect sweet-and-salty combination, are easy to make, and can be prepared gluten-free with minimal swaps.
Want more treats? Try variations like soft-batch monster cookies or other M&M desserts for inspiration.
Why We Love This Monster Cookie Recipe
- These cookies are flourless yet still wonderfully chewy and flavorful — a surprising and delicious combination.
- Typical monster cookies can be loaded with less-nutritious ingredients; this version focuses on simple, wholesome components so you can indulge without guilt.
- You control the mix-ins, so you can add as many or as few M&M’s, chocolate chips, or nuts as you like.
- With oats, peanut butter, and chocolate, these cookies balance fiber and protein for a more satisfying snack.
- They’re easy to adapt: use gluten-free oats to make them gluten-free, swap butter for applesauce for a lighter option, or customize add-ins to your taste.
- These flourless monster cookies are a great family-friendly treat — easy to make and hard to resist.
Ingredients You Need
Healthy Flourless (Optional: Gluten-Free) Monster Cookies
- Creamy or crunchy peanut butter (about 3/4 cup)
- Unsalted butter (or 1/4 cup applesauce for a lighter option)
- Packed brown sugar (or a preferred sweetener)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups quick oats (or gluten-free quick oats). You may use old-fashioned oats or a mix; add up to 1/4 cup more oats for thicker cookies.
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Generous pinch of salt (add 1/2 teaspoon if you prefer a saltier bite)
- 1/2 cup semisweet chocolate chips
- 1/2 cup M&M’s (or Reese’s Pieces)
- Optional add-ins: nuts, dried fruit, seeds, or extra candy (I used additional M&M’s and chocolate chips)
How to Make Healthy Flourless Peanut Butter Monster Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream the peanut butter, butter (or applesauce), and brown sugar until smooth. Beat in the eggs and vanilla until combined.
- Add baking soda, baking powder, oats, and salt. Mix until combined — the batter will be somewhat loose.
- Fold in chocolate chips, M&M’s, and any other add-ins you like.
- Use a 1/4-cup scoop or heaping tablespoon to portion the dough onto parchment-lined baking sheets, spacing the cookies to allow spreading. You should get about six jumbo cookies per sheet with a 1/4-cup scoop.
- Bake 12–14 minutes, or until the edges begin to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
- These cookies freeze well once fully cooled.
Storing and Freezing
- Keep cooled cookies in an airtight container at room temperature for 1–2 days.
- For longer storage, refrigerate or freeze. To freeze, layer cookies with parchment or wax paper in a freezer-safe container or bag. Freeze up to 2 months.
- To avoid breakage, store in a single layer or separate layers with paper. Thaw at room temperature before serving.
Cookie Sizes and Baking Times
- These are jumbo cookies when made with a 1/4-cup scoop. If you prefer smaller cookies, adjust the baking time accordingly.
- Suggested times: small 8–10 minutes, medium 10–12 minutes, large/jumbo 12–14 minutes.
Variations & Tips
- Swap chocolate chips for butterscotch or peanut butter chips, or use mini M&M’s for a different look and texture.
- Add chewy dried fruit like raisins, dried cranberries, or dried cherries for chewiness.
- For crunch, stir in chopped nuts such as pistachios, walnuts, or pecans; seeds like chia also work well.
- Don’t overload the dough with too many add-ins; too many inclusions can change the texture and baking behavior.
- To make these gluten-free, use certified gluten-free oats.
- Use old-fashioned oats for chewier cookies; quick oats give a softer texture.
- For a lighter version, substitute applesauce for the butter.
The Flourless Peanut Butter Monster Cookies are a satisfying, chewy treat that’s easy to love. They’re thick, moist, and packed with flavor — perfect for snacking, sharing, and enjoying warm from the oven.
Let’s make some gluten-free monster cookies — bake on!
More Monster-Inspired Treats
- Best Monster Cookies
- Monster and Mummy Chocolate Covered Graham Cracker Cookies
- Monster Nutella and Peanut Butter Cookies
- Flourless Halloween Reese’s Cookie Bars
- Soft Batch Monster Cookies
Flourless Jumbo Peanut Butter Monster Cookies
Kim Lange
Flourless, chewy peanut butter oats cookies made a little healthier. You wouldn’t guess these have no flour!
5 from 8 votes
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Prep Time
10 mins
10 mins
Cook Time
12 mins
12 mins
Ingredients
- ¾ cup creamy or crunchy peanut butter
- ¼ cup butter (or ¼ cup applesauce, softened)
- ⅔ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ⅓ cups quick oats (or gluten-free quick oats)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Generous pinch of salt
- ½ cup semisweet chocolate chips
- ½ cup M&M’s
- ½ cup additional add-ins (nuts, candies, raisins, etc.)
Instructions
- Preheat oven to 350°.
- Cream peanut butter, butter, and sugars until smooth. Beat in eggs and vanilla.
- Add baking soda, baking powder, oats, and salt; mix. Batter will be loose.
- Stir in chocolate chips, M&M’s, and other add-ins.
- Scoop 1/4-cup portions or heaping tablespoons onto parchment-lined sheets.
- Bake 12–14 minutes until edges brown. Cool 5 minutes on the sheet, then transfer to racks. Store airtight.
- These freeze well once cooled.
Notes
For smaller cookies, reduce time to 8–10 minutes. Medium cookies bake 10–12 minutes; large cookies 12–14 minutes.
