Monster Cookies: Flour-Free, One-Bowl Recipe

These chewy, delicious cookies are perfect after school snacks for when the kids are hungry but dinner is still cooking. Full of peanut butter and oats, these Monster Cookies stick to your ribs. There is no flour in this recipe, so they’re easy to make gluten free. 

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How to Make Monster Cookies

Monster Cookies are so easy to make that even children can make them with a little supervision. All you really need is a big bowl and a wooden spoon and a lot of elbow grease. A stand mixer makes it a lot easier though as the dough can get a little a little tough to stir. But if you’re looking for a good arm workout, or if you want to tire out the kids, go for the bowl and spoon!

The secret to making sure the cookies are perfectly chewy is to take them out of the oven a few minutes early, and then to let them cool for about 5-10 on the cookie sheet before transferring them to a cooling rack. Just look for the edges of the cookie to be slightly golden. You’ll want the center to look just set or even slightly under. Remember that the cookies will continue to bake slightly even after taking them out of the oven.

Monster Cookie Variations

Feel free to change up some of the ingredients if you’d like. For instance, you could use almond butter or cashew butter instead of peanut butter. I think they’d be great with almond butter, cinnamon, and raisins. Or you could use Nutella for a chocolatey version. How about using butterscotch chips? I think a Christmas version with cranberries and pecans sounds lovely! If you find a great combination, I’d love to hear about it!

Let me know if you try my Monster Cookie recipe, or if you’ve found a favorite variation, in the comments below!

Perfect Monster Cookies

These chewy, delicious cookies are perfect after school snacks for when the kids are hungry but dinner is still cooking. Full of peanut butter and oats, they stick to your ribs. With no flour in this recipe, they’re easy to make gluten free. 

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Servings 24 cookies

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1/2 cup butter 1 stick
• 1 cup sugar
• 1 cup brown sugar
• 3 eggs
• 2 cups peanut butter smooth
• 2 tsp vanilla extract
• 2 tsp baking soda
• 1/2 tsp salt
• 4 1/2 cups quick oats can use old fashioned
• 1 cup chocolate chips
• 1 cup m&ms

Variations- Use 1 1/2 cups smooth peanut butter and add one of the following:

• 1/2 cup chunky peanut butter
• 1/2 cup almond butter (or any kind of nut butter
• 1/2 cup chopped peanuts or other nuts
• 1/2 cup raisins
• 1/2 cup Nutella or other chocolate hazelnut spread

Instructions

 

• Preheat the oven to 350F / 177C / gas mark 4. Line baking sheet with parchment paper.
• Cream butter and sugars together until fluffy. 
• Beat in eggs, peanut butter (and variations if using), vanilla, baking soda, and salt. Mix in its just until combined.
• Stir in chocolate chips and m&ms. 
• Use cookie scooper or mounded tablespoon to scoop the dough onto the prepared cookie sheet, at least two inches apart.
• Bake 10-12 minutes. Allow to cool on the cookie sheet about 5-10 minutes before transferring them.

Notes

It is better to under bake them slightly than to over bake and risk them being dry.

Keyword cookies, dessert, gluten free, oats, peanut butter

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