Flourless Monster Cookies

These flourless monster cookies are the ultimate chewy, chocolatey treat. Packed with mini M&Ms and semisweet chocolate chips, every bite is full of color and indulgent flavor. They’re simple to make, naturally gluten-free, and chewy with a rich peanut butter base. Each cookie is a little monster of sweetness that’s perfect for snack time or dessert. Trust me, you’re going to love these.

Behind the Recipe

The inspiration for these cookies came from craving something quick, indulgent, and packed with chocolate. I wanted a treat that didn’t need flour, was chewy, and had colorful bursts of fun from M&Ms. These cookies hit every note: soft, gooey, chocolatey, and just sweet enough to satisfy your dessert cravings without being overpowering.

Recipe Origin or Trivia

Flourless cookies have been a popular gluten-free option for decades, especially with peanut butter as a base. The addition of mini M&Ms and chocolate chips transforms the classic peanut butter cookie into a fun, monster-style cookie that’s beloved in American baking culture. These cookies have roots in easy weeknight treats but have become a bakery favorite for their colorful appearance and chewy texture.

Why You’ll Love Flourless Monster Cookies

Here’s why these cookies will become a household favorite:

Versatile: Eat them as a snack, dessert, or even for breakfast with coffee.

Budget-Friendly: Uses pantry staples like peanut butter, sugar, and oats.

Quick and Easy: Mix, scoop, and bake—no fuss required.

Customizable: Add nuts, dried fruit, or swap M&Ms for candy of choice.

Crowd-Pleasing: Kids and adults alike adore the chocolatey, colorful bites.

Make-Ahead Friendly: Dough can be stored in the fridge for a few days before baking.

Great for Leftovers: Store in an airtight container, and they remain chewy for days.

Chef’s Pro Tips for Perfect Results

To make your cookies absolutely perfect:

1. Use creamy peanut butter that isn’t runny, it helps hold the cookie together.
2. Pack brown sugar lightly for the perfect chewy texture.
3. Don’t overbake. Pull them out when edges are set but centers still look soft.
4. Chill the dough if it feels too sticky to handle—it makes scooping easier.
5. Mix-ins last: Fold in M&Ms and chocolate chips gently to prevent melting.

Kitchen Tools You’ll Need

Simple tools will get this done:

Mixing bowl: For combining all ingredients.

Whisk or spoon: To thoroughly mix sugar, eggs, and peanut butter.

Measuring cups and spoons: Accuracy helps with texture.

Baking sheet: Lined with parchment paper to prevent sticking.

Cookie scoop or spoon: For uniform cookie sizes.

Cooling rack: To cool cookies evenly.

Ingredients in Flourless Monster Cookies

Every ingredient contributes to the chewy, chocolatey goodness:

1. Eggs: 2 large. Bind everything together and give structure.
2. Creamy Peanut Butter: 1 cup. Provides richness and chewiness.
3. Light Brown Sugar: 3/4 cup, packed. Adds sweetness and moisture.
4. Granulated Sugar: 1/4 cup. Balances sweetness and adds texture.
5. Vanilla Extract: 2 teaspoons. Brings warmth and aroma.
6. Old Fashioned Oats: 3/4 cup. Adds chewiness and structure; gluten-free if needed.
7. Baking Soda: 1/2 teaspoon. Helps cookies rise slightly.
8. Salt: 1/2 teaspoon. Balances sweetness and enhances flavors.
9. Mini M&Ms: 1/2 cup. Adds color and chocolate bursts.
10. Mini Semisweet Chocolate Chips: 1/2 cup. Extra chocolatey goodness, can be dairy-free.

Ingredient Substitutions

Need alternatives? Here are a few options:

Peanut Butter: Almond or cashew butter works, adjust sweetness as needed.

Oats: Gluten-free oats for strict gluten-free diets.

M&Ms: Use chopped chocolate candies or dried fruit.

Eggs: Can try chia or flax eggs for vegan adaptation.

Ingredient Spotlight

Peanut Butter: The star of the cookie, providing rich, nutty flavor and the chewy base that holds all mix-ins together.

Old Fashioned Oats: Adds body and chewiness without flour, making the cookie hearty and satisfying.

Instructions for Making Flourless Monster Cookies

Let’s bake some monster cookies!

1. Preheat Your Equipment:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Combine Ingredients:
In a mixing bowl, whisk together eggs, peanut butter, light brown sugar, granulated sugar, and vanilla extract until smooth.

3. Prepare Your Cooking Vessel:
Stir in oats, baking soda, and salt until combined.

4. Assemble the Dish:
Gently fold in mini M&Ms and chocolate chips.

5. Cook to Perfection:
Scoop cookie dough onto prepared baking sheet, spacing about 2 inches apart. Bake 10–12 minutes until edges are set but centers still soft.

6. Finishing Touches:
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

7. Serve and Enjoy:
Enjoy warm or store in an airtight container for later snacking.

Texture & Flavor Secrets

These cookies are chewy, slightly crisp on the edges, and packed with bursts of chocolatey sweetness. Peanut butter adds richness and flavor depth, while oats give texture and body. Mini M&Ms and chocolate chips provide fun color and extra melty chocolate bites.

Cooking Tips & Tricks

• Chill dough if sticky for easier scooping.
• Use parchment paper to prevent sticking and aid even baking.
• Don’t overcrowd the pan—cookies spread slightly.

What to Avoid

• Overmixing dough, which can make cookies dense.
• Baking too long, which turns chewy centers into dry cookies.
• Using runny peanut butter—it changes texture and spread.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 120

Note: Approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Make-Ahead and Storage Tips

Store baked cookies in an airtight container at room temperature for up to 5 days. Dough can be kept in the fridge for up to 3 days or frozen for later baking.

How to Serve Flourless Monster Cookies

Perfect on their own, with milk, or paired with a scoop of ice cream for dessert. Great for lunchboxes or snack plates.

Creative Leftover Transformations

• Break into chunks and sprinkle over yogurt or ice cream.
• Melt for cookie bark with chocolate drizzle.
• Crumble over a smoothie bowl for extra texture.

Additional Tips

• Ensure eggs are at room temperature for smooth mixing.
• For extra chewy cookies, slightly underbake and let cool on sheet.

Make It a Showstopper

Arrange cookies on a tiered plate with extra M&Ms sprinkled on top. Serve alongside milk shooters for a fun display.

Variations to Try

• Nutty Monster: Add chopped walnuts or pecans.
• Double Chocolate: Replace some oats with cocoa powder.
• Vegan Version: Use flax eggs and dairy-free chocolate.
• Spicy Twist: Add a pinch of cinnamon or cayenne.
• Holiday Fun: Use seasonal colored chocolate candies.

FAQ’s

Q1: Can I make these gluten-free?
Yes, use certified gluten-free oats.

Q2: Can I make them vegan?
Replace eggs with flax or chia eggs and use dairy-free chocolate.

Q3: How chewy are they?
Slightly crisp edges with a soft, chewy center.

Q4: Can I freeze the dough?
Yes, scoop and freeze for up to 3 months.

Q5: Can I use crunchy peanut butter?
Yes, it adds texture but may change spreading slightly.

Q6: Can I add nuts?
Absolutely, chopped nuts complement the texture and flavor.

Q7: How long do they last?
5 days in an airtight container at room temperature.

Q8: Can I double the recipe?
Yes, just increase baking sheets to prevent overcrowding.

Q9: Are mini chocolate chips necessary?
No, you can use regular chocolate chips or other candy.

Q10: Can I bake on a silicone mat?
Yes, it works just as well as parchment paper.

Conclusion

Flourless Monster Cookies are a colorful, chewy, chocolatey delight that everyone will love. Perfect for a quick treat or dessert plate, they’re easy, fun, and endlessly customizable. Once you bake a batch, these cookies will disappear fast—and for good reason.

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