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Flourless Monster Cookies Recipe

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These Flourless Monster Cookies are a chewy, gooey treat packed with oats, peanut butter, and colorful M&Ms and chocolate chips. They are gluten-free, easy to make, and perfect for a sweet snack or dessert, featuring wholesome ingredients and no flour.

Ingredients

Dry Ingredients

  • 1 and 1/2 cups (128g) old-fashioned whole rolled oats
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Wet Ingredients

  • 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

Add-ins

  • 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

Instructions

  1. Combine dry ingredients: In a medium bowl, whisk together the oats, baking soda, and salt until well combined. Set this mixture aside to use later.
  2. Mix wet ingredients: In a large bowl, whisk the melted butter, brown sugar, eggs, and vanilla extract until smooth and well incorporated. Then whisk in the creamy peanut butter until fully blended.
  3. Combine wet and dry: Pour the dry oat mixture into the wet ingredients bowl. Using a silicone spatula, stir everything together until thoroughly combined. The dough will be sticky and gooey at this point. Next, gently fold in the M&Ms and chocolate chips.
  4. Chill dough: Cover the cookie dough tightly with plastic wrap and chill it in the refrigerator for at least 30 minutes, and up to 3 days. This helps firm up the dough and improves cookie texture.
  5. Prepare for baking: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  6. Portion cookies: Using a medium cookie scoop or spoon, scoop heaping 2 Tablespoons (45g) portions of dough and place them about 3 inches apart on the prepared baking sheets to allow space for spreading.
  7. Bake cookies: Bake the cookies in the preheated oven for about 12 to 15 minutes, or until the edges are set and golden brown. The centers will still look soft, which is ideal.
  8. Cool and finish: Let the cookies cool on the baking sheet for 10 minutes. Optionally, press additional chocolate chips or M&Ms onto the tops of the warm cookies for a decorative finish. Then transfer cookies to a wire rack to cool completely.
  9. Store cookies: Store any leftover cookies in an airtight container at room temperature for up to 1 week to maintain freshness.

Notes

  • Using creamy peanut butter gives the best texture and helps bind the dough.
  • You can substitute mini M&M’s for regular-size M&M’s to distribute color and chocolate more evenly.
  • Chilling the dough is crucial for handling sticky dough and for better cookie shape.
  • The cookies will appear soft in the center when done; they will firm up as they cool.

Find it online: https://dishcooks.com/flourless-monster-cookies-recipe/