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Flourless Monster Cookies

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Flourless Monster Cookies

Packed with peanut butter, chewy oats, and oodles of chocolate chips and M&M’s, these flourless monster cookies are simply unbelievable. I tried and tested this recipe multiple times over the past year, with various groups of taste testers, and, truly—no one believed there isn’t any flour.

Ingredients

  • 1 and 1/2 cups (128g) old-fashioned whole rolled oats
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 Tablespoons (43g) unsalted butter, melted
  • 2/3 cup (133g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (250g) creamy peanut butter (see note)
  • 1/2 cup (105g) regular-size M&M’s, or 1/3 cup (77g) mini M&M’s
  • 1/3 cup (60g) semi-sweet chocolate chips

Directions

  • In a medium bowl, whisk the oats, baking soda, and salt together until combined. Set aside.
  • In a large bowl, whisk the melted butter, brown sugar, eggs, and vanilla together until combined. Whisk in the peanut butter.
  • Pour the dry ingredients into the bowl with the wet ingredients and mix with a silicone spatula until combined. (Takes some arm muscle!) Fold in the M&Ms and chocolate chips. The dough will be sticky and gooey.
  • Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days.
  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
  • Scoop the dough, a heaping 2 Tablespoons (45g) each, and place the mounds of cookie dough about 3 inches apart on the prepared baking sheets. (A medium cookie scoop helps with the sticky dough, but make sure it is a heaping scoop to get you 2 Tablespoons (45g) of dough.)
  • Bake until the edges are set and golden brown, about 12–15 minutes. The cookies will still look soft in the centers.
  • Cool cookies for 10 minutes on the baking sheet. During this time, I like to press a few more chocolate chips or M&M’s into the tops of the warm cookies. (This is optional and only for looks.) Transfer to wire rack to cool completely.
  • Cover leftover cookies tightly and store at room temperature for up to 1 week.

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