Monster Cookies (Grandma's Flourless Recipe)
Grandma's jumbo monster cookies, chewy and made with no flour! Loaded with peanut butter, oats, M&M's and chocolate chips, they're always a hit at bake sales and cookie exchanges.
Equipment
- Silicone Baking Mat Fits perfectly inside sheet pan, these baking mats help cookies bake evenly and slide out without sticking!
- Sheet Pan These USA Stainless steel sheet pans are great for everything from cookies to one-pan meals!
- Mixing Bowls These stainless steel mixing bowls are ideal for baking!
Ingredients
- 1½ cup, about 385 g creamy no-stir peanut butter
- 1 cup, 213g packed light brown sugar
- 1 cup, 200g granulated sugar
- ½ cup, 113/1stick butter room temperature
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 4½ cups (about 400g) quick or old-fashioned oats certified gluten-free, if needed
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1⅓ cups, 227g semi-sweet chocolate chips
- 1⅓ cups, 275g plain M&M's plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy, about 2 minutes. Mix in the peanut butter, eggs and vanilla until completely combined.
- In a separate bowl, mix together the oats, baking soda and salt. Gradually add the oat mixture to the wet ingredients until fully incorporated. The dough will be very thick.
- Fold in the chocolate chips and M&M's
- Optional: for thicker cookies, cover and refrigerate the dough for 1–2 hours.
- Using a ¼-cup measuring cup or large scoop, form cookies on the baking sheet, six per pan. Press a few extra M&M's on top if you like.
- Bake for 12–14 minutes, until the edges are golden and the centers still look slightly soft.
- Let cookies cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Gluten-free: this recipe has no flour. Use certified gluten-free oats and check that your chocolate chips and candies are labeled gluten-free.
- Peanut butter: use a no-stir brand. Natural peanut butter makes dry, crumbly cookies.
- Smaller cookies: use a 2-tablespoon scoop and bake 9–11 minutes.
- Storage: keep cookies in an airtight container at room temperature for 3–4 days, or freeze for up to 3 months.
- Freezing dough: freeze scooped dough balls on a tray, then bag for up to 3 months. Bake from frozen, adding 2–3 minutes.
Nutrition
Serving: 1gCalories: 370kcalCarbohydrates: 69gProtein: 11gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 34mgSodium: 258mgPotassium: 341mgFiber: 7gSugar: 34gVitamin A: 189IUVitamin C: 0.1mgCalcium: 66mgIron: 3mg
Tried this recipe?Let us know how it was!